Desserts

Super Moist Chocolate Cupcakes

Ultra-Rich and Moist Chocolate Cupcakes: A Decadent Treat for Chocolate Lovers

Preheat the Oven: Start by preheating your oven to 350°F (177°C). This temperature is perfect for baking the cupcakes evenly. Place cupcake liners in each of the 12 cups of your muffin pan. Take out a second muffin pan and put two more liners in it since this recipe makes about 14 cupcakes.

 

Measure and Combine: In a large mixing bowl, add 95 grams of flour, 42 grams of cocoa powder, ¾ teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Use a whisk to thoroughly mix these ingredients. Ensure there are no lumps in the cocoa powder or flour.

If you notice any, press them out with the back of a spoon or sift the dry ingredients to make them extra smooth. Combine Wet Ingredients: In another medium mixing bowl, crack in the 2 large eggs. Add 100 grams of granulated sugar, 100 grams of brown sugar, 80 ml of oil, and 2 teaspoons of vanilla extract. Using a whisk or an electric hand mixer, blend these ingredients until the mixture is smooth, slightly thickened, and all sugars are dissolved.

The batter should be light and creamy with a strong vanilla aroma. Add Half of the Wet Mixture to the Dry Ingredients: Pour half of the wet ingredients into the large bowl with the dry ingredients. Pour in half of the buttermilk as well. then using a whisk or spatula, gently mix the ingredients just until they’re blended.

 

Avoid stirring too much, as overmixing can make the cupcakes tough instead of tender. Pour in the remaining wet ingredients and buttermilk. Continue stirring until the batter looks smooth and everything is just combined. The batter should be somewhat thin; that’s normal and helps keep the cupcakes moist and fluffy.

Use a spoon or a small cup to pour the batter into each cupcake liner. Only fill each liner halfway; this helps the cupcakes rise to the right height without spilling over. Carefully place the muffin pans into the preheated oven. Bake for 18-21 minutes. To check if they’re done, insert a toothpick into the centre of a cupcake.

If it comes out clean or with a few moist crumbs, they’re ready. Once baked, take the pans out of the oven and allow the cupcakes to sit in the pans for about 5 minutes. This gives them time to set up before you transfer them. Then, move each cupcake to a cooling rack and let it cool completely before adding frosting.

 

Make the Fudge Frosting;

If using solid fudge, melt it in a microwave-safe bowl by microwaving in 20-second intervals, stirring after each interval, until it’s completely melted and smooth. In a large bowl, combine the melted fudge with 1 cup of powdered sugar. Using an electric mixer, beat the mixture on low speed until combined.

Add more powdered sugar, a little at a time, until the frosting reaches a thick, pipeable consistency. Pour in 3-4 tablespoons of heavy cream, adding it slowly while mixing on medium speed. This makes the frosting silky and spreadable. Stop once it’s smooth and has a consistency you can easily pipe or spread on the cupcakes.

 

Frost the Cupcakes;

Once the cupcakes are completely cool, it’s time to add the frosting. Use a spatula to spread a layer of frosting on each cupcake. If you have a piping bag and want to make decorative swirls, fill it with frosting and pipe on top of each cupcake.

If you want extra decoration, sprinkle some chocolate chips, colourful sprinkles, or grated chocolate over the frosting. Storage Instructions: If you have leftovers, store them in the refrigerator to keep the frosting fresh. These cupcakes stay delicious for up to 5 days in the fridge.

Just let them sit at room temperature for a few minutes before eating so they’re soft and moist again.

Ingredients:

For the Cupcakes:

  • 95 grams (¾ cup) all-purpose flour
  • 42 grams (⅓ cup) of unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 100 grams (½ cup) granulated sugar
  • 80 ml (⅓ cup) vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 120 ml (½ cup) buttermilk, at room temperature

For the Fudge Frosting:

  • 1 cup melted chocolate fudge
  • 1-2 cups powdered sugar
  • 3-4 tablespoons heavy cream:

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