Cakes n bakes

Super moist chocolate cupcake with buttercream frosting

As a mom of two kids my mind and heart always leans towards homemade cooking, not that we don’t eat out but my first preference goes to home cooked meal. When my kids ask for something I ask myself if I can do it at home before buying and this is one such thing I love to do! I not only get the satisfaction of knowing what goes inside it but when my kids show a thumbs up and gives a big tight hug all my efforts are worthwhile 😊

These cupcakes are so moist and tender that you can’t just eat one! Since oil and buttermilk is used, cupcake remains moist for 4-5 days at room temperature covered.

Chocolate Cupcake

Ingredients

3/4 cup -all-purpose flour

1/2 cup – unsweetened natural cocoa powder

3/4 teaspoon- baking powder

1/2 teaspoon -baking soda

1/4 teaspoon -salt

2 large eggs, at room temperature

1/2 cup – granulated sugar

1/2 cup – packed light brown sugar

1/3 cup -vegetable or canola oil/ any flavorless oil

2 teaspoons – pure vanilla extract

1/2 cup – buttermilk, at room temperature

Frosting: chocolate buttercream

Ingredients

1 cup – unsalted butter, softened to room temperature

2 and 1/2 cups- confectioners’ sugar. I personally prefer less sugar. You can add another cup depending on your sweet tooth.

1/2 cup -unsweetened natural or dutch-process cocoa powder

2-3 Tablespoons- heavy cream or milk

1/4 teaspoon– salt

2 teaspoons -pure vanilla extract

Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3 to 4 liners – this recipe makes about 15-16 cupcakes. Set aside.

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk or beat the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.

Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.

Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting:

With a handheld or stand mixer fitted with a whisk attachment beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream or milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.

I have used a 1mm star pipette to decorate my cupcakes!

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Cakes n bakes

chocolate cupcakes

Chocolate cupcake

Well the word chocolate itself is mouth-watering to me! And I bet there are many chocoholics out there. I have tried many versions of chocolate cupcakes and I am very sure I will stick with recipe from now on. These cupcakes are so moist that you feel like having more of it. I had taken these cupcakes for a potluck party at my workplace and it was no doubt a great hit 🙂 All thanks to joy of baking which had this wonderful cupcake recipe which I fell in love with. Just changed the original recipe a bit for my taste buds and here I present the recipe to you all…

Ingredients:

1/2 cup – Dutch processed dark cocoa powder

1 cup – boiling water

1 1/3 cup –  Sifted all-purpose flour

2 tsp Baking powder

1/2 cup room temperature unsalted butter

1/4 tsp salt

1 1/4 cup – Granulated white sugar

2 – Large eggs

1 1/2 tsp pure vanilla extract

Frosting:

4 ounces – Unsweetened chocolate, coarsely chopped

2/3 cup Unsalted butter, room temperature

1 1/3 cups – Sifted powdered sugar or icing sugar

1 1/2 tsp  Pure vanilla extract

Preparation:

Pre-heat the oven to 375°F Line 16 cupcake liners and keep it ready. Whisk all the dry ingredients like salt, baking powder and all-purpose flour, keep aside. In another bowl mix the hot water and cocoa powder until smooth and bring the mixture to room temperature.

Chocolate cupcake

Beat the butter and sugar until light and fluffy, use a hand mixer or an electric mixer. Add the eggs one at a time and beat in vanilla extract.

Chocolate cupcake

Slowly add the flour mixture until everything is incorporated. Finally add the cocoa mixture and mix everything well.

Chocolate cupcake

Add the mixture to the cupcake liners until they are 2/3rd full.

chocolate cupcake

Bake for 17-19 minutes until tooth pick inserted comes out clean. Do not over bake the cupcakes as they will lose the moistness. Remove from oven and cool them on a wire rack.

chocolate cupcake

chocolate cupcake

Once the cupcakes cools,you can smear the frosting on the cupcake using a spatula or if you have a piping, use a large 1M thick open star tip to make the swirls on the cupcake.

Frosting:

Melt the chocolate pieces in the microwave or place the  heat proof bowl with chocolate  on a saucepan of simmering water. Mix it until it melts and forms a smooth texture.

chocolate cupcake

In another bowl beat the butter well, add the powdered sugar and beat again. Mix it until smooth and fluffy. Add the vanilla extract and the melted chocolate, beat until smooth and glossy for about 3-4 minutes.

chocolate cupcake

Smear or add into the piping and decorate the cupcakes as you like!

chocolate cupcake

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