GE Shiran, I wanted to know can I substitute dark chocolate instead of using cocoa powder. It depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun. I’ve tried these cupcakes using water, milk, and coffee. The milk will begin to curdle and become acidic. What can I use as a substitude? The first time I made it, I thought it was lacking chocolate flavor, but the cupcakes were very moist. Hi Sienna! M. Recipe by: monika1969. Best chocolate cupcakes ever. Would you recommend doubling this recipe if needing more cupcakes, or just making 2 separate batches? Can you replace the sugar with maple syrup? Thank you for sharing. I ate the whole cupcake frosting and all! I suggest to stick to the recipe in this case. Hi Mimi, for milk I prefer 3%, but all options are good. I’ve tried countless cupcakes over the years, but this is my top favorite recipe. Thank you Maya! Will definitely make this again. Thanks. One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. As if the chocolate cupcakes weren’t good enough, the chocolate frosting on top is probably the best I’ve eaten too. שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד. I made these and I must say they are the best cupcakes I have ever had and made. This process will lighten the color of the butter and ensure your buttercream is extra fluffy. Re did them yesterday, and they were awesome! I had to add 1/2 tspn aof salt in it to low it down. However, it is a lot less sweet than I would like it to be. Thank you for your comment . . Thank you for your comment! 3. I notice many recipes have this. Using dark chocolate (bittersweet or semisweet) yield the best result. Just a query.. Use a whisk to make the frosting if you have one. Will definitely use this recipe again. Perfect recipe! Add cooled, melted chocolate to the butter and mix until combined. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. I love everything about these cupcakes, especially how simple and virtually fool proof they are. Before using, bring it to room temperature and whisk until smooth. Shiran, thanks again for sharing such a great recipe!!! Followed the recipe exactly with no substitutions. Place pan on a cooling rack until cupcakes are cool to the touch. I kind of want to stuff my face with 10 of these cupcakes They look absolutely delicious and that frosting looks so amazingly creamy! Thank you so much for your comment, Susanna! These cupcakes look divine, Shiran! To make the cupcakes… . . If you don’t have any buttermilk at home, don’t worry… it’s easy to make your own buttermilk! I recommend the batter of this cake, or this one. Personally, I like this recipe for chocolate cake which is much more moist and fluffy. My new go to recipe for chocolate cupcakes! It’s gooey and super chocolatey. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! Was it the texture/flavor? I made an awesome mint frosting recipe and then drizzled on melted chocolate and stuck a PIECE of chocolate on top. The only chocolate cupcake recipe I’ve tried since the time I started baking and it has never failed me. best chocolate cupcakes I’ve ever made even on day 4 they were just as moist and yummy as the first day!!!!! If desired, top with chocolate sprinkles or mini chocolate chips. Set aside. https://www.yummly.com/recipes/red-velvet-cupcakes-without-buttermilk Delicious chocolate cupcakes with chocolate ganache recipe. Could it be because I used cake flour and not all purpose? The best choc cupcake reciepe out there THANKYOU ! Just fill the tins ¾ full with batter. . The base cupcake is exactly what I was looking for. https://ohsweetbasil.com/the-most-perfect-moist-chocolate-cake-recipe I honestly can’t wait to try your other recipe’s! I tried these cupcakes. You have successfully subscribed to our newsletter. Before using, bring to room temperature and whisk until smooth. What kind of dark chocolate should be used in the frosting? Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar. Hi I tried ur recepie it came out very well, the cake texture is super moist my family loves esp my daughter who is big fan of choc cup cakes . Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. Remove from oven and sprinkle chocolate chips over top of cupcakes. I made these cupcakes for a family party, and they could not get over how delicious they were! Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thank you Monique! If you can’t find buttermilk at the grocery store, or if you prefer to use items on hand, you can make buttermilk with milk and lemon juice or vinegar. Thank your brother for me . I love this cupcake so much that i wanted to use it in making a cake. Preheat oven to 350F/180C. The extra 4 I ate them all at once sigh… I know I shouldn’t have but they were SO… Good……, Hi, I wonderd how much cornsyrup I could use? It’s a matter of personal preference so I suggest to try and see because both versions are delicious. And a dollop of swirly, creamy, chocolate … Then, out of necessity because I inexplicably didn’t have any dark chocolate, I used 2 oz. This is such an easy chocolate cupcake recipe from scratch; you’ll never ask how to make chocolate cupcakes again! These were great! Id love to make these cakes but I am in Australia and we have pain flour self raising cornflour etc. Dutch processed cocoa powder is great. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes. I love both versions equally, so you can make the two of them and see which one you prefer. The cupcakes turned out kind of dry. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new ‘go to’ chocolate cupcake recipe. Do you think I could put coffee in the hot water? And would a full fat sour cream or yogurt be ok to use instead? Scraping down the sides of the bowl as needed. Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. Thanks for sharing the recepie. Making the cupcakes tonight for my daughters 3rd birthday tomorrow. Use good quality cocoa powder because I do notice a difference when using generic. I made the cupcakes last night. Can I use less cocoa powder and more sugar? Haven’t made the icing or tried them yet, so I can’t say how they turned out, but I thought people might be interested in a mini cupcake yield. At what temperature donee need to bake them? This frosting is incredible! Hi Seema, dark chocolate cannot be substituted with cocoa powder. Can I replace the whole milk with buttermilk instead? Thanks in advance:)). Read here for more information. Oh! I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake.And while I love them all, if I could only ever bake one chocolate cupcake … Reply. Set aside to cool. Thank you Stella. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Quick question; this recipe calls for natural cocoa but your cupcakes are so dark! Rgds. Continue mixing on low speed until the powdered sugar is completely incorporated. I’d like to do the same with your desserts! I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this. The cake is still moist, but the chocolate flavor is much more intense! definitely keeping this recipe!! This frosting is fudgy and delicious! I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. Is there any way to substitute the dark chocolate. Thanks for the beautiful recipe.These cupcakes made with chocolate and cream in the batter were too good (clearly deathby) and those were really too delicious for words…. Hopefully I don’t eat all of them. They have a chocolate flavor that’s fudgy and chocolate-y without being too rich. It’s a keeper! I’m talking deep, intense, chocolaty, fudge-consistency frosting. Thank you so much for this recipe! Best Ever Moist Chocolate Cupcakes Recipe - House of Nash Eats I decided to use a full cup of water and added maybe a tablespoon of espresso powder, I used half white/half brown sugar, also added a bit more vanilla. Thank you so much, Amanda! Hi, I’m sort of a beginner and was intrigued by this recipe. I’m going to retry the recipe again as the taste was absolutely perfect chocolate flavor! Do you suggest natural is better for the batter? I might try changing up the frosting next time, using a simple ganache. The cupcakes shouldn’t be dry at all. ; ). Because this was my first time, I was nervous at the runny consistency once I finished mixing all of the ingredients. Thank you for the recipe! So yeah…..my comments on the recipe with Stevia, is the taste is disgusting but the consistency is amazing! Seriously, they look perfect. Just make sure ghee is emuslified well with the sugar and liquid before adding dry ingredients. The tops will spring back when touched lightly. Let cool for 5 to 10 minutes, then transfer to a wire rack to cool completely. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Is there any way I can substitute or remove eggs ? You should bake it at 350 Fahrenheit or 180 Celsius. chocolate cupcake recipe without buttermilk. These were super easy to make, and are amazing!!! Hi great recipe, I loved them! This is a good recipe. How to Make Chocolate Cupcakes. I did not have the dark chocolate to melt so I had to omit that and actually ended up using a little more powdered sugar. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Thanks for a great dessert! It makes me so happy to read this! Hi Shiran, Is it possible to substitute the baking soda with baking powder instead? Oh my goodness these cupcakes are AMAZING !! I always suggest sticking to the recipe, but yes, buttermilk would work here. First mix dry ingredients then mix wet ingredients. I slowly mixed all of the extra ingredients and made a small cake with the extra batter. I just have one query, my family is pure veg. Ingredients. Even with messing up the order, the cupcakes turned out well! Your adjustments sound delicious! Most recipes call for oil, do you find the butter adds more flavour? I’ve been looking for a moist chocolate cupcake recipe since ages…..it turned out really good! It is a keeper =), Sounds delicious! It was my fault honestly. Do not overmix—the less you mix, the lighter the cake will be. I will say, do NOT substitute the sugar in this recipe with Stevia. I just recently made these and they came out really good. The cupcakes look amazing. Hi Madison, it’s possible to make the frosting using only cocoa powder without dark chocolate, but in that case, you won’t only need to increase the amount of cocoa powder, but probably also the powdered sugar and heavy cream. Delicious. These chocolate cupcakes really should be called death by chocolate cupcakes because that's how I felt after taking just one bite. I actually ate a few of them unfrosted. My husband, who isn’t a huge fan of chocolate, ate 3 for breakfast this morning and proclaimed them the most amazing cupcake he has ever eaten! They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting. They were great and loved by all! The batter should be liquid. Thank you! If you’re using dutch-process cocoa powder, use 2 teaspoons of baking powder instead of the baking soda. I don’t really like frosting and I usually take it off and just eat the cake part. One question, I see that it doesn’t call for baking powder. These are the ultimate chocolate cupcakes. All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. I have a recipe for Nutella cupcakes and Nutella frosting here. With the mixer on low speed, add half of the dry ingredients and beat just until combined. I’ve never measured them, but I just use a standard size/regular cupcake pan. Add vanilla extract and beat until combined. What is the best way to store frosting? 5. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. i’ll admit, I was a bit sceptical with the final batter before baking, but the cupcakes came out perfect. And how long is it likely to take by hand? Thank you so much for your comment, Stacey! Pipe the buttercream onto cooled cupcakes. About the frosting, let the melted chocolate cool and add it very slowly to the mixture while the mixer is still running. Cupcake Recipes Frosted Chocolate-Buttermilk Cupcakes Frosted Chocolate-Buttermilk Cupcakes. I just made the cupcakes and followed the recipe to the t, but the texture of the sponge shrank from a fluffy one to a dense and hard one within like 10 minutes after i took them out of the oven. Lastly, I’ve made buttercreams with melted chocolate and found they seized or became very hard, have you had these problems too when testing recipes? We are a family that loves baking, good food, good times spent with family and friends, and exploring new places. Happy birthday to your daughter! I’m trying out desserts for my daughter’s upcoming birthday party. Rating: 3.94 stars 283 Ratings. Hi Rona, you can always try and see if you like the result. You said you sometimes swap between using only water or milk. Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. Hi Veronica! However, my fears were allayed as the end product was moist, not too chocolaty cupcakes that my family devoured. Any recipe that is husband and toddler approved, is a keeper in my book. If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder. Frost with butterbeer buttercream frosting for the most decadent dessert! but the frosting without cornflour in the powdered sugar was melting soon out of the refrigerator. It's extremely simple to make - no creaming butter, no beater required. Hi Jessica! The recipe was so simple and easy to follow!! The texture of the vanilla cupcakes is a bit more dense (however not too dense) than the chocolate cupcakes because these are different recipes with different ingredients. Scrape down the … My family just loves the cake .. Thank you for this recipe. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. On my second attempt I only had about 130 grams of flour and made up the difference with cocoa powder. Happy birthday! 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