Do you like chocolate? Do you like coffee? If you answered yes to these two questions, you will want to try this cupcake recipe!!! I'd tried to bake a lot of chocolate cupcakes, and I have to say this is by far the BEST recipe out there. The texture of the cake is soft, perfectly sweetened, and extremely moist. The only thing you have to worry about is, make sure there are plenty of people nearby when you take these cupcakes out of the oven. I'm afraid that you won't be able to resist yourself from eating the entire batch. I love exploring chocolate recipes because my daughter loves chocolate! I know, who doesn't? One thing I discovered from baking is that, oil-based cakes are much softer and more moist in comparison to butter-based cakes. However, the down side of that is, oil-based cakes dry up if stored for 2-3 days in the fridge. But, butter-based cakes tend to keep that moist a bit longer, perhaps up to 5 days, if stored properly in the fridge. Of course, these cupcakes are best eaten fresh off the oven. It is difficult to not finish these cupcakes all in one day. But if you do want to save them for the next day, I suggest to keep cupcakes out on the counter for 2-3 days, and they should taste just as good. If you need to keep them longer, you should refrigerate them to maintain that freshness. Another option is to freeze them, and take them out of the freezer about 30 minutes before frosting the cupcakes. Preparing and Baking Chocolate Cupcakes Before baking these Chocolate Cupcakes, I make sure all of the cold ingredients are at room temperature, including the buttermilk and eggs. In a clean bowl, I prepare for the vegetable oil, water, coffee, buttermilk and vanilla extracts and mix them until well-combined (Photo 1). With my stand mixer on low speed with a paddle attachment, I combine flour, sugar, salt, baking power, baking soda, unsweetened cocoa together and beat on low speed for 1-2 minutes (Photo 2). Without stopping the mixer, add egg yolks, one at a time and beat just until the batter is combined (Photo 3). Next, I pour the wet ingredients mixture into the egg batter (Photo 4) and continue to beat at medium-low speed for about 30 seconds (Photo 5). The batter will be thin and that is fine. I pour the cake batter into the prepared muffin tins with cupcake liners (Photo 6). I pop these cupcakes in the preheated oven at 350 degrees F and bake them for about 20 minutes. I quickly remove them from the tins and place them onto the wire rack to cool while preparing for the frosting(Photo 7). I like that how these cupcakes turn out perfect -- no cracks on the top at all! I know that you will eventually cover them up with frosting, but these cupcakes are also perfect to eat them plain. My daughter gets to be "my taster" for the first batch fresh out of the oven. Preparing and Making Chocolate Whipped Buttercream In a clean mixing bowl, I beat the softened butter on medium-high speed for about 2-3 minutes, or until it is light and fluffy. I add powdered sugar and hot cocoa mix and continue to beat on medium high speed for another 1-2 minutes (Photo 8). Then I add milk, unsweetened cocoa powder (Photo 9 and 10) and vanilla extract and continue to beat for another 30-60 seconds (Photo 11). Once the frosting is done, I make sure the cupcakes are completely cool before piping them. I like this frosting as it light and fluffy, and as always, it is never too sweet to eat. To step these cupcakes up, you can sprinkle them with chopped Oreo cookies, sneaker bars, or just a squirt of homemade caramel. These would be so scrumptious!!! Or to make a healthier version, you can pair these cupcakes with fresh fruits, like strawberries or blueberries. And I am sure they would also go very well with vanilla bean ice-cream if you are in the mood for that...Oh so yummy! Ah, the perfect soft texture when you bite your teeth into these cupcakes...heavenly delicious. You know you can't resist to have a taste of this! xoxo, Tristina Chocolate Cupcakes Recipe Make: 18-20 cupcakes Total time: 45 minutes Ingredients 1 1/2 cups of all purpose flour 1 cup of sugar 3/4 cups of unsweetened cocoa powder 1/2 tablespoon of baking soda 1 teaspoon of baking powder 1 teaspoon of salt 2 large eggs, at room temperature 3/4 cup of buttermilk 1/2 cup of warm water 1/4 cup of warm coffee 1/4 cup of vegetable oil 1 teaspoon of vanilla extract Instructions
*This cupcake recipe is adapted from Stay At Home Chef. Chocolate Whipped Buttercream Recipe Make: enough to frost 20 cupcakes Total time: 10 minutes Ingredients 1 1/2 cups (3 sticks) of unsalted butter, softened 3-4 tablespoons of powdered sugar 1 tablespoon of unsweetened cocoa powder 3 individual packs of hot cocoa mix (Swiss Miss) 1-2 tablespoons of milk 1 teaspoon of lemon juice 2 teaspoons of vanilla extract Instructions
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This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
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