Chocolate Cupcakes
April 30, 2017
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.
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 pour this batter into the prepared muffin tins with cupcake liners. I pour the batter slightly more than 2/3 of the liner as I do not expect this sponge cake to make a dome like the normal cupcake batter would (Photo 8).
I bake these cupcakes at 325 degrees F for about 20 minutes. I take them out of the oven and quickly remove them from the tins and invert them onto the wire rack (Photo 8). Be careful when removing these cupcakes as they are very soft.
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
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.
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
- Preheat oven to 350 degrees F and prepare the muffin tin with cupcake liners.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed (speed 2 on a Kitchenaid stand mixer) until combined for about 2 minutes.
- Add eggs, buttermilk, water, coffee, vegetable oil, and vanilla extract. Beat on medium speed (Speed 4) until smooth for about 1 minute.
- Pour batter in the prepared muffin tin and bake for about 20-25 minutes until toothpick comes out clean.
- Remove cupcakes from pans and allow to cool completely before frosting.
*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
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
- Mix butter, powdered sugar, unsweetened cocoa powder and hot cocoa powder together in a stand mixer with the whisk for approximately 8 minutes at medium speed (Speed 4).
- Add lemon juice, vanilla extract and milk. Continue to beat for another 1-2 minutes at the same speed. More milk can be added to achieve the desired consistency.
- Frost cupcakes as desired.
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