The Best Chocolate Cupcakes Recipe
For the cupcakes:
- 1 cup (125g) All-purpose flour
- 1/3 cup (40g) Cocoa powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1 large Egg
- 1 cup (200g) Sugar
- 1/2 cup (120ml) Buttermilk
- 1/3 cup (80ml) Vegetable oil
- 1/2 cup (120ml) Coffee
- 1 teaspoon Vanilla extract
For the frosting:
- 1/2 cup (115g) Butter, softened
- 1/3 cup (40g) Cocoa powder
- 1¾ cups (220g) Powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
- 1/4 teaspoon Salt
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Make the buttercream: In a large bowl, beat butter until fluffy. Add cocoa powder and. beat until combined. Beat in powdered sugar, one cup at a time, beating in between. Add vanilla extract, heavy cream and beat until incorporated. Transfer to a piping bag, pipe onto the cupcakes.
7. Sprinkle some chocolate sprinkles.
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Receipe says 1/2 coffee. So its how many teaspoons of coffee added to water. Thanks
ReplyAbout 1-2 teaspoons.
ReplyI made a cup of coffee and then measured 1/2 cup for the recipe. I made a 9x13 cake instead of cupcakes and it’s so delicious and moist!
ReplyI love choclate. Am excited to try this as it sounds heavenly
Replyme too but i am make this cuz i am going somewhere do you think chocolate is best choices or vanilla
Replyme too but i am make this cuz i am going somewhere do you think chocolate is best choices or vanilla
ReplyHi, so will adding coffee cause the cupcakes to have a bitter or coffee-like taste? Or do you not taste any of the coffee? Is there any difference when you don't add the coffee?
ReplyIn my experience the coffee helps tone down the sweetness of the cupcakes so it isn't overpowering. You can't actually taste it, nor are they bitter.
Replycoffee enhances the chocolate. I always add to brownies instead of water.
ReplyCoffee is usually added to enhance the chocolate flavor like salt for sugar
ReplyDutch process cocoa powder or natural unsweetened cocoa powder for both cream and batter?
Replyis there any substitute for heavy cream.... its not readily available in my place and homemade is too much task for one 😫
ReplySuper and wonderful
ReplyThanku for the delicious movement
ReplyThanku for the delicious movement
ReplyI really love this, because it is well explanatory.
ReplyThx so much I loved it 🥰😉
ReplyI love'd this. Thank you very much
ReplyI tried this recipe and woah, a huge success! I just skipped the buttercream frosting as I am not so good at it but I used normal whipped cream instead and it was nothing less than any store-bought cupcake. All of my family members were like "No way you made it, Don't lie, it's store-bought, What! That's crazy and heavenly good!"Thank you so much for this!
ReplyHi chef...can i use brown sugar instead of normal sugar
ReplyYes, you can
ReplyWanna clarify whether the temperature and time are same if i bake in the air fryer
ReplyIs the added coffee hot or at room temperature ?
ReplyWarm coffee
Replyi think because of the coffee the consistency of mine became super liquidy
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