These super moist chocolate cupcakes have a lot of chocolate flavor in every cupcake wrapper! This simple cupcake recipe is made with simple everyday ingredients and will become your new favorite. For best results, use natural cocoa powder and buttermilk. The taste of these chocolate cupcakes completely exceeds the taste of chocolate cream!
Chocolate Chip Cake with Chocolate Cream Today we delve into what I like to call the "Basic Recipe". The basic chocolate cupcakes, indefinitely, are not basic. This is a solid foundation formula that can be used as a starting point for many other formulas. Just like my basic vanilla cupcake recipes, these chocolate cupcakes occupy an important place in my baking repertoire. There is never a reason to find a better version-this is the chocolate cupcake recipe I use over and over again.
Chocolate cake with chocolate cream and chocolate chips on top. I shared this recipe 3 years ago, but I want to take you through the process. (1) Step by step pictures, (2) Careful explanation, (3) I want to emphasize a very important explanation. If you ignore this description, your entire batch will be destroyed. Believe me, the evidence has fallen into my trash can time and time again. It's not pretty. Are you curious about other basic recipes? Vanilla Cupcakes and Vanilla Cake Chocolate Sugar Cookies and Sugar Cookies Chocolate Cake (Try this!)
Brownies today's chocolate cupcakes are for true chocolate lovers. I mean you people, unless you have chocolate, you are not eligible for dessert. Strawberry shortcake is a dessert imposter, forget about apple pie. That's a healthy food, right? Top view of wet ingredients in a glass bowl and dry ingredients in a glass bowl Chocolate cake batter in a glass bowl You need 2 bowls, 1 blender, and 1 spatula. The base of these chocolate cupcakes and the base of the super moist texture is oil.
Just like the double chocolate muffins, we are not whipping butter here, so there is no need to break the mixer. Although if it is easier for you, you can use a manual or stand mixer. We also achieved an incredibly moist texture with buttermilk. I usually don't have buttermilk in the refrigerator, so I use whole milk instead. Check out my recipe notes to learn how to do this. Another tip? Make sure to use unsweetened natural cocoa powder, not Dutch cocoa powder. why? This is the difference between Dutch craftsmanship and natural cocoa powder.
If you really want to learn today, this is why I use baking soda and baking powder in these chocolate cupcakes, so there are 1 bowl of dry ingredients and 1 bowl of wet ingredients. Gently mix the two together. The batter is not as thick as it seems. We really don't want super thick chocolate batter, because it will make cupcakes like chocolate cakes. dense. Let's not be dense! We want fluffy, fluffy, rich. The cupcakes are lined with chocolate cupcake batter. This will determine the success or failure of your prescription.
Fill only half of the cupcake liner. Not 2/3, not 3/4, not all the way to the top. Half full. When you pour the batter, you will ask yourself. really? Is this all I use to make every cupcake? The answer is yes, this is all you make for each cupcake. If you fill the lining too full, the cupcakes will overflow. Too full = crispy mushroom top Too full = sink in the center, understand? Half full! Semi-chocolate cupcakes with chocolate cream in the cupcake tray Now that the cupcakes are baked and your self-control is rapidly waning, it's time to freeze them.
The taste of the icing depends entirely on you. We have many choices on this site, from chocolate cream and rainbow slice frosting to strawberry frosting, vanilla cream, salted caramel frosting and cream cheese frosting. Use chocolate cream and an appropriate amount of chocolate chips to keep it even (if very forgiving). The cream sandwich is high and nice. (I used wilton 1M!) Chocolate muffins with chocolate cream If there are fruity desserts on the menu, I usually don't go for chocolate desserts, but I'm happy to put one on top of any other options. The recipe is beautifully transferred to a cake pan to make a 6-inch cake.