Chocolate Cupcake Recipe

People of all ages enjoy the popular snack known as chocolate cupcake recipe. These little, individual cakes, which date back to the late 19th century in the United States, have gained international fame. Chocolate cupcakes are a hit at gatherings, celebrations, or just as a sweet treat because they’re simple to create and always go over well. This post will walk you through the background, required ingredients, detailed instructions, and all the information you need to make the ideal chocolate cupcake.

Chocolate Cupcake History:

The modern cupcake made its debut in American cookbooks in the late 1800s. The practice of baking cakes in little cups, which makes them easier to handle and bake more quickly than bigger cakes, gave rise to the term “cupcake”. Particularly, chocolate cupcakes gained popularity in the early 20th century with the increasing availability of cocoa powder. They quickly became a favorite due to their rich, decadent flavor.

Chocolate Cupcake Recipe

Pinklady

Chocolate cupcakes are a beloved dessert that delights people of all ages. Originating in the United States in the late 19th century, these small, individual cakes have become a global sensation.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12 Cupcakes

Calories 300 kcal

Equipment

• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Cupcake liners
• Muffin tin
• Cooling rack

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

See also  The Ultimate Fresh Blackberry Pie Recipe

Wet Ingredients

• 1/2 cup vegetable oil
• 1/2 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup hot water or hot coffee (for a richer flavor)

For Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

 

• Set the oven temperature to 350°F (175°C). Prepare cupcake liners for a 12-cup muffin tray.
• Mix the dry ingredients: Combine the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a big basin.
• Combine wet ingredients: In a separate dish, thoroughly mix together eggs, buttermilk, oil, and vanilla extract.
• Mix wet and dry ingredients together: Stir just until mixed after gradually adding the wet ingredients to the dry ingredients. Avoid over-mixing.
• Add hot water: Until the batter is smooth, carefully stir in the hot water or coffee. It's okay if the batter is thin.
• Pour the batter into each cupcake liner, filling it to about two thirds of the way.
• Bake: Bake the muffin tin for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Preheat the oven.
• Cool: After letting the cupcakes cool in the pan for roughly ten minutes, move them to a cooling rack to finish cooling.
• While the cupcakes are cooling, get the frosting ready. Beat until creamy with the softened butter. Add the cocoa powder and powdered sugar gradually, beating on low speed until thoroughly blended.
• Beat the frosting on high speed until it becomes light and fluffy after adding the milk and vanilla extract.
• Once the cupcakes are completely cold, frost them.

Video

Keyword Chocolate Cupcake Recipe

Similar Recipes:

– Vanilla Cupcakes: A classic, light, and fluffy option with a creamy vanilla frosting.
– Red Velvet Cupcakes: Rich and moist with a hint of cocoa and topped with cream cheese frosting.
– Peanut Butter Cupcakes: Decadent cupcakes with a peanut butter twist, perfect for peanut butter lovers.

Frequently Asked Questions About Chocolate Cupcake Recipe:

1. Can I prepare these cupcakes in advance?

Indeed, baking the cupcakes a day ahead of time and storing them in an airtight container is possible. The day before you want to serve them, frost them.

2. May I use an alternative kind of oil?

Yes, you can use melted coconut oil or canola oil in place of vegetable oil.

3. How should I keep unused cupcakes?

Remaining cupcakes can be kept in the fridge for up to five days or at room temperature for up to two days in an airtight container.

4. Can the cupcakes be frozen?

It is possible to freeze unfrosted cupcakes for up to three months. To frost, thaw them at room temperature.

5. What happens if my buttermilk runs out?

To make a substitute for buttermilk, mix 1/2 cup of milk with 1 tablespoon of vinegar or lemon juice. Before using, let it settle for five minutes.

6. Can I incorporate mix-ins into the batter?

Sure, you may add more taste and texture to the batter by adding chocolate chips, almonds, or dried fruit.

7. How can I lessen the sweetness of the frosting?

To counterbalance the sweetness, you can add a pinch of salt or add a little extra cocoa powder in place of the powdered sugar.

8. Is it possible to make cake with this recipe?

It is possible to make a tiny 8-inch cake with this dough. Bake for the appropriate amount of time, usually 25 to 30 minutes.

9. Is there another kind of flour I can use?

For a lighter texture, you can use cake flour, although all-purpose flour works best. Whole wheat flour will change the texture and flavor, so stay away from using it.

10. How can I eliminate gluten from these cupcakes?

Instead of using ordinary flour, use a combination of gluten-free all-purpose flour.

Summary:

Are you prepared to savor these delicious chocolate cupcakes? Get all the materials ready and follow our simple instructions to make a delicious dessert that will have everyone begging for more. Cheers to your baking!

YouTube Video Credits:
Preppy Kitchen