Best Ever Moist Chocolate Cupcakes

Scratch-made chocolate cupcakes that are moist, deeply chocolatey, and so easy to make! One of my favorite cupcakes is simply the classic chocolate cupcake with vanilla bean icing. But when I'm making frosting for taste, rather than for looks, I prefer a whipped chocolate ganache (recipe below) for chocolate and my cooked flour vanilla frosting for vanilla.

If you like cake then you'll also love my Gluten-Free Lemon Cake and my Gluten-Free Vanilla Cupcakes I've got some tasty frosting options below but if you're looking for something special this Nutella Buttercream Frosting Recipe is to-die-for. But really, you don't even need a reason to make cupcakes.

Add powdered sugar as necessary until frosting is spreadable. These easy one bowl chocolate cupcakes are rich, moist and delicious topped with swirls of rich, fudgy dark chocolate buttercream frosting. Frost the cooled cupcakes using a decorating tip or a butter knife.

In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Many people insist that coffee enhances the flavor of the best chocolate cupcakes. If it seems too thin, add another tablespoon of powdered sugar. But these chocolate cupcakes are deep and chocolatey without ever being too rich.

Remove from oven and allow cupcakes to cool on a cooling rack. I bake a lot and I have found that the cupcakes that call for oil instead of butter and sour cream or yogurt turn out the most moist, so I will continue my search. These cupcakes are the perfect thing to pair with the homemade rainbow chip frosting recipe I posted about the other day.

As much as I love using butter in recipes when it comes to something like chocolate cupcakes the oil helps to keep them from drying out. Beat with a mixer on medium speed for two minutes. But, eating these chocolate cupcakes is not an experience that should not be rushed.

It makes the softest, perfectly chocolaty, moist and fluffy cupcake paired with the best chocolate cupcake frosting. Filling about half-way yielded 24 cupcakes for me. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.

I do feel a Desserts bit uncomfortable saying that these are the BEST Easy Chocolate Cupcakes. Pipe the buttercream onto the cooled cupcakes. Reduce speed and carefully add boiling water to the cake batter. The go-to chocolate cupcake recipe. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting.

If you ever needed proof of the power of a pinch of salt in sweet things, these cupcakes are it. As is salted caramel And salted chocolate But the topic today is cupcakes, so don't even click those salted-stuff links. Divide the batter between 12 paper cupcake cups.

The more whole eggs a cake recipe has, the richer it'll be. I repeated one of my favorite baking tricks and added in an egg yolk. This recipe for chocolate cupcakes can yield 12 to 14 cakes. One critique (from the commenters in the original recipe post) that was repeated frequently was that the baking time was not accurate.

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