Best Chocolate Cupcake Recipe ChelsweetsCupcakes may come in many flavors, but chocolate is still a real favorite. I tried baking this tonight but instead as a cupcake, i baked it in a 2 9 inch round pan, and it turned out perfectly beautiful. Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted and the mixture is smooth and glossy.
Remove cupcakes, and place on wire cooling rack. Do not overfill the cases otherwise you won't get 18 cupcakes out of this recipe. 1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. In another bowl, combine the sugar and cocoa. Made these chocolate cupcakes and they were great so easy and will definitely make again.
I've received a lot of messages asking how to convert the recipe from cake to cupcakes. Mix cocoa powder, flour, baking soda, baking powder, and salt together until well combined and sift the mixture into a medium size bowl. There's also some buttermilk in this recipe, which like you may have guessed, adds moisture to these cupcakes as well.
In fact, the Chocolate Cupcake batter doesn't have anything out of the ordinary in it, and the peanut butter buttercream only calls for 4 ingredients that you whip together in a bowl. Cupcakes are best the same day they're made, but can be kept in an airtight container at room temperature for up to 3 days.
A long time ago, I used to think that homemade cupcakes must be hard to make. Fantastic cupcakes were a real hit in my house. Slowly blend in the sugar, one cup at a time beating well after each addition. Remove from the oven and let cool for 5 minutes on a wire rack before lifting the cupcakes out of the pan to cool completely.
I also love how thick it makes the batter; you can scoop it with an ice cream scoop and every single cupcake will be perfectly proportioned. If so, whats your take on it. I made the cupcakes and they are just wonderful. Preheat the oven to 350 degrees F. Line a muffin tin with 12 cupcake liners.
Remove cupcakes from oven and let them cool completely. But I continued on and the cupcakes came out ok. (Not crunchy though. In a very small bowl stir to combine the 1 tsp vanilla, 1 tsp cocoa powder (optional) and 1 tsp instant coffee. Gradually beat in the eggs, if the mixture starts to curdle, add a little in the remaining flour and the cocoa powder with a metal spoon.
I went back to the mixing bowl and came up with a second recipe for the Explorers to try. Pour the batter into a measuring cup (it's easier and cleaner than Desserts using a spoon) and pour evenly into each paper case until ¾ filled (don't over fill or the mixture will overflow).
Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Line a cupcake or muffin pan with 12 paper baking cups. Chocolate Boston Cream Pie Cupcakes are moist chocolate cupcakes filled with an easy homemade pastry cream and topped a quick chocolate ganache.
Made these cupcakes and frosting over the weekend and they were a hit. Whether you seeking a chocolate cupcake recipe for a party, or a small chocolate dessert to end a romantic meal, these are a wonderful option. Beat the butter, oil, and sugar until well combined.