A Little Bit About the Chocolate Cupcakes Recipe
This is a lovely chocolate cupcakes recipe that is not only delicious, but also easy to make. It is inspired by our equally delicious and fantastically easy chocolate cake. You don’t need expensive chocolates to make these fabulous cupcakes, either. Just ordinary cocoa powder is all we need. You can even jazz it up with some dark cocoa powder if you like, but the generic works great too. But, be forewarned: You may want to eat the entire dozen. They are so wonderful that you will find yourself eating “just one more” and looking down realizing you are licking the final bit of crumbs off your fingers. We jest of course. Or do we? Either way, let’s get back on track.
These cupcakes are soft and delicate with a melt in your mouth chocolate cake. They are so light and airy you’ll wonder how they aren’t an angel food cake and if there is any fat in them. They have a decadent texture that you can’t quite compare to other cakes. This is what the magic of buttermilk performs in baked goods.
Here in Appalachia, buttermilk is the secret to tall and fluffy pancakes along with zippy and zesty lemon cupcakes. If you don’t have buttermilk, there is a substitute. But you will not get the same flavor profile with that lovely tangy taste or the same loft. I highly recommend buttermilk for the best results. The substitute will still give you excellent cupcakes but you won’t know what you’re missing if you don’t try buttermilk. Any baker that tells you a substitute is just as good isn’t country enough for us. Everyone that grew up within the hollers, hills and valleys of the mountains will tell you buttermilk makes baked goods better. Let me prove it to you with this chocolate cupcakes recipe!
Step-By-Step Instructions
Now that we have learned about the cupcakes themselves, let’s go over how to make them. It’s a simple process.
Step 1: Mix the Dry Ingredients
First, you’ll want to add the flour, sugar, cocoa powder, baking soda and salt into a large bowl. You can use any type of cocoa powder you like. Generic works just as great as the expensive brands in this recipe. We like to switch it up!
Next, you’ll either sift (which is best) or whisk the ingredients together. Make sure there are no lumps of cocoa or flour and it’s well incorporated.
Step 2: Gather and Mix the Wet Ingredients
Now, set that aside and gather all the wet ingredients. If you don’t have any vanilla, just leave it out. Imitation works well, too. Or if you want to spruce them up, use some orange extract instead for a citrus punch!
Place all the wet ingredients into a larger bowl. The hardest part of the recipe is doing the dishes.
Whisk them together for a few seconds or so. If you don’t own a whisk, beat the ingredients with a fork.
Step 3: Combine the Wet with Dry Ingredients
Pour the dry ingredients in all in at once! Sifting is even nicer if you want to ensure there are no lumps, but it’s not necessary.
Whisk the two together just until there are no more lumps. This takes about 30 – 90 seconds. The batter will be runny, which is normal.
Step 4: Divide the Batter and Bake the Cupcakes
The challenge of the recipe will be getting them into the pan without making a mess. If you spill any on the sides of the pan, wipe it off with a damp rag or paper towel.
Bake them until the tops are light and springy. Try not to over-bake chocolate as it dries out the cupcakes. Although, this recipe is a little more forgiving than many cupcakes out there.
Carefully remove them from the pan after 5 minutes and cool completely before storing or frosting.
Step 5: Make the Frosting and Decorate
You’ll want to make your frosting after the cupcakes have cooled. While the cupcakes are cooling, you could bring your ingredients to a softened texture. Do not allow the butter to melt. You just want it to be squeezable and yield to pressure.
To ensure the frosting has a smooth texture, beat the butter first and then add in the shortening. Beat the shortening, butter and vanilla together until smooth.
Gradually add in the cocoa powder and powdered sugar a spoonful at a time. Thin with milk if desired.
Now have some fun decorating. Use a knife, or a spoon or even a piping tip. You can make some pretty flowers. Or simply make swirls with a 1M piping tip. It’s not hard to learn the basics!
Substitutions
Here are some common substitutions for the chocolate cupcakes recipe.
- If you do not have shortening, use twice the amount of butter. You may not need any milk to thin out the frosting as butter has less fat than shortening and will produce a smoother consistency. You may also use all shortening, but you may need to add additional powdered sugar and milk to get a sweeter and thinner frosting.
- Margarine can be used in place of butter. Swap equal amounts. Vegetable spread is not recommended due to the low fat and high water contents.
- Try dark cocoa powder or other variations for more interesting flavors. Use the same amount as listed in the recipe.
- If you do not have vanilla, you can omit it or substitute for imitation.
- If you do not have baking soda, use 1 tsp (4g) baking powder.
Storage
For best results, these cupcakes will taste best within the first 2 days of baking. Store covered at moderate temperatures. If the temperature is too warm, the frosting will begin to melt quickly.
The cupcakes can be stored in an air tight container up to 5 days on the counter in cooler temperatures. They can also be frozen up to three months if stored properly. For best results, freeze the cupcakes unfrosted. Thaw in the container to avoid condensation. Frost the cupcakes once they have come back to room temperature.
Chocolately Chocolate Cupcakes Recipe
Ingredients
Cupcakes
- 1 cup (200g) sugar
- 1 cup (150g) flour
- ¾ cup (180mL) buttermilk
- ⅓ cup (80mL) oil
- 2 large (100g) eggs
- ⅓ cup (27g) cocoa powder
- ½ tsp (2.5mL) vanilla
- ½ tsp (3g) baking soda
- ¼ tsp (1.25g) salt
Frosting
- 2 cups (250g) powdered sugar
- ¼ cup (56g) softened butter
- ¼ cup (48g) vegetable shortening
- 2 tbs (10g) cocoa powder
- 1-2 tbs (15-30mL) milk
- 1 pinch (.5g) salt
Instructions
- Preheat oven to 325F (160C.)
- In a medium bowl, combine flour, sugar, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, whisk together eggs, oil, buttermilk and vanilla. Whisk in flour mixture until there are no lumps, about 30 seconds.
- Line with cupcake liners or grease and flour a muffin tin. Divide the batter equally between the tins. Bake 18 – 22 minutes or until toothpick inserted in center comes out clean. Center should read between 200F (93C) and 210F (99C.)
- Let sit in pan for 5 minutes; remove to a wire rack to cool completely before frosting.
For the Frosting
- In a large bowl, beat butter, shortening and salt until creamy. Beat in the cocoa powder. Slowly add powdered sugar, 1 spoonful at a time so the sugar has time to dissolve. Beat in milk 1 tsp (5mL) at a time until desired consistency. Spread or pipe frosting onto cooled cupcakes.
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