And would a full fat sour cream or yogurt be ok to use instead? I added chocolate chips and that took these cupcakes to the next level. Thank you for your comment! Hi from Australia, I’ve been wanting to make chocolate cupcakes for a while now but haven’t seemed to find the right recipe for me that is until I came upon your recipe and I am certainly glad I did. This frosting is fudgy and delicious! I’m so glad to hear that , I just made these a couple of hours ago. Whenever you see all-purpose flour, just use plain white flour (and not self-rising flour that contains baking powder). 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? Combine the sugar, egg whites, and salt in the bowl of a stand mixer. It makes me so happy to read this! Bake at 350°F for 18 minutes or until cupcakes appear set (time will vary depending on the size of the cupcakes). Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Didn’t try the frosting this time because my kids wanted regular buttercream frosting but next time I make them I am going to try the chocolate frosting, and maybe some shaved chocolate on top. The best choc cupcake reciepe out there THANKYOU ! How should I change the measurement so i can get about 25-30 pcs of cupcakes? Divide batter evenly between cups, filling them about 3/4 full. What kind of dark chocolate should be used in the frosting? Thank you! Do not overmix—the less you mix, the lighter the cake will be. These are great!!!! This is the only cupcake batter I’ve used for years now. I’m trying out desserts for my daughter’s upcoming birthday party. Just wondering if I have to use full fat milk, or if 2% milk would be alright? Any recipes for white or another flavor?! Followed, the recipe exactly and they turned out fab. Greattings from France!!! I slowly mixed all of the extra ingredients and made a small cake with the extra batter. Or is dark chocolate the route to go? Thank you so much for your comment . Can you explain what exactly went wrong? It took me a long time until I found the perfect cupcake recipe so I’m really happy you enjoyed it . Spread on cupcakes or use a piping bag and decorating tip. I have a recipe for Nutella cupcakes and Nutella frosting here. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Hi dear, I would be trying your recipe tomorrow. I’m really hoping to try it based on how satisfied these reviews sound, but I don’t happen have any kind of mixer. Next time, i’ll try to frost them with a white chocolate ganache. Hi Crystal! Are you looking for cupcake or cake recipes? In a mixing bowl, combine the butter/chocolate mixture and sugar. I substituted coffee for the hot water. So yeah…..my comments on the recipe with Stevia, is the taste is disgusting but the consistency is amazing! Before using, bring to room temperature and whisk until smooth. Hi Ann, yes, the butter gives a wonderful flavor and texture to the recipe. How big is each cupcake? The cupcakes looked great and the texture was melt-in-your-mouth light, but the flavor was flat to me. It shouldn’t be warm. My new go to recipe for chocolate cupcakes! The moist, the texture… Everything in that cupcake was awsome. My batter was a lot creamier instead of runny. Can you replace the sugar with maple syrup? Made these today and they are absolutely Amazing!!!! For $7 you get 50 bags, and they are strong enough to be used a couple of times. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. I tried this recipe last night and they are amazing — like velvet! I do not have a mixer to use and I am very beginner with this baking stuff , Made these and they are some of the best cupcakes I have had. These cupcakes look divine, Shiran! שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד. I can’t eat one of them through my computer screen. The easiest option is to double the recipe and get 32 cupcakes. Line two muffin tins with cupcake liners and set aside. My new favourite cup cake recipe. There are 2 reasons why they might have turned dry – either over-baking them, or over-mixing the batter (mix as little as possible once the flour is added). I will say, do NOT substitute the sugar in this recipe with Stevia. Thank you for your comment Erin, and I wish your husband a happy birthday! And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. https://www.thetasteofkosher.com/dairy-free-chocolate-cupcakes Hope they still turn out good lol, OK I have been drooling looking at your website for days now and at spur of the moment decided to make it this morning before school ( knowing I had a million other things to do!) Happy birthday to your daughter! Would you recommend natural or dutch processed cocoa powder for this recipe? Could this recipe being used to bake a whole cake instead of cupcake? Three Dutch Process Cocoas made into brownies Dark Chocolate Brownies from Dutch Process Cocoa Powder. although i struggled making the frosting (it was my first time but mine was quite runny… are we meant to put them in the fridge or freezer to set?) Personally, I like my cupcakes rather flat, so it’s easy to frost them. The yield is for standard size cupcake holders. Dutch processed cocoa powder is great. Natural vs. Dutch Processed Cocoa Each powder is made the same way - The cacao beans are harvested, cocoa butter and chocolate liquor are extracted, and the liquor is dried and ground into the beloved cocoa powder. I honestly can’t wait to try your other recipe’s! They turned out to be great. . Required fields are marked *. I don’t really like frosting and I usually take it off and just eat the cake part. I’m planing to make birthday cake for my sister in the next month and I have sth big in my mind.A giant cupcake with fondant; honestley I have never tried fondant. Everything from the flavour to the texture of the cupcakes was perfect, well done Shiran on making such a great recipe!!! I’m so glad you like the cupcakes There are so many good recipes so it’s hard to choose one! Thanks so much Shiran!! . If you happen to have corn syrup, you can substitute some of the powdered sugar with it. Wud be glad to know the answer. I got about 17 cupcakes out of my batch. I notice many recipes have this. Looking for the perfect recipe can be exhausting because there are just so many out there. I made these for a customer’s birthday today and they were a huge hit….Thank you so much for the recipe, Thanks you so much for your comment, Sierra! Sweet. Any recipe that is husband and toddler approved, is a keeper in my book. They cooked in 10 minutes at 350. Many thanks. But, I highly recommend dutch processed for the best flavor. Hi Rona, you can always try and see if you like the result. I suggest to stick to the recipe in this case. One question, I see that it doesn’t call for baking powder. Just made these. I ate the whole cupcake frosting and all! https://viivisrecipes.wordpress.com/2018/12/05/chocolate-cupcakes I just recently made these and they came out really good. I love this cupcake so much that i wanted to use it in making a cake. They were so moist, and not too sweet. Hi Heather I usually use chocolate bars and not chocolate chips because the two can be a little different depending on the brand (in short – the reason for this is that chocolate chips need to keep their shape when heated, which is good for chocolate chip cookies for example). Great! They will get a nice dome, it depends on how much you fill the muffin tin. Thank you so much for your comment, Susanna! These were super easy to make, and are amazing!!! The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. https://www.kingarthurbaking.com/.../07/15/dutch-process-vs-natural-cocoa In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. I prefer dutch process cocoa powder for a deep chocolate flavor! I’d like to do the same with your desserts! Bake 25-27 minutes until a toothpick inserted in the … The first time I made it, I thought it was lacking chocolate flavor, but the cupcakes were very moist. Line muffin tins with paper liners. I’ve used the Noir Caraibe in the past (pictured below), but for this batch I used Dove Dark from Walgreen’s. and I put a few drops of almond extract in with the vanilla. =). Hi shiran! ;p, Thank you so much, Joan! In a saucepan, heat cream and honey until very hot. Thank you so much Marcy! I just have one query, my family is pure veg. Whisk in the eggs and vanilla until well blended, then add the flour mixture and stir until blended. These adjustments were perfect! Is there any way I can substitute or remove eggs ? You can freeze keto chocolate cupcakes … Also, make sure to beat the butter, sugar, and cocoa for at least 3-4 minutes, until completely smooth. if I want to add baking powder instead of b.soda will it ruin the cupcake or not?how much baking powder I can substitute with? https://www.yummly.com/recipes/easy-chocolate-cupcakes-cocoa-powder These cupcakes employ baking soda which relies on the acidity of cocoa powder to activate. Thank you Maya! Thank you so much for your sweet comment Jennifer! But do prepare to meet death—in a totally good way. Simple. The intense flavor comes from a combination of dark chocolate and cocoa powder. Hi Nivedita, it’s ok, if it’s too thick you can always add cream or milk to make it thinner, or if it’s too thin, you can always add more powdered sugar. I’ve tried these cupcakes using water, milk, and coffee. If not, could I use a full fat sour cream or yogurt instead? Thanks for the recipe. That’s so great to hear! What is the best way to store frosting? These cupcakes look yummy. I didn’t have actual chocolate for the frosting, so I made a chocolate paste with cocoa powder and vegetable oil instead and it still came out good. 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. Oh! Use a whisk to make the frosting if you have one. Divide cupcake batter among cupcake cups filling about 2/3 of the way full. Thanks in advance:)). Where in the store is it sold??? ; ). Preheat oven to 375°F. I might try changing up the frosting next time, using a simple ganache. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Thanks! I have no experience with replacing eggs with a different product in my recipes, but you can read a lot of information about it online. I made these cupcakes for a family party, and they could not get over how delicious they were! In this case, I had some Valrhona cocoa from Paris. can you please tell me this yummy buttercream will help me with covering the cake and the layers? I followed the recipe to a T. My batter was not as liquid as boxed cake mix is. Before using, bring it to room temperature and whisk until smooth. Love chocolate cupcakes – super decadent and that frosting sounds so yummy! Dutch processed cocoa beans though are treated with alkali during the production process. X. If you’re using dutch-process cocoa powder, use 2 teaspoons of baking powder instead of the baking soda. Repeat, whisking the cold ganache until it is thick enough. I don’t have one favorite type of cocoa powder and tend to use different brands for different recipes. and the icing was the right amount .. I like this recipe for chocolate cake or this one because they are much more moist and fluffy, but it’s a matter of personal taste. Thaw, still covered, on the counter or overnight in the fridge. The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! of melted unsweetened baking chocolate in the frosting. Hi, how long does this take to make normally? Making these right now and I can’t wait to bake them off. Do you think I could put coffee in the hot water? 180 only? I want to make them again but I’m having a hard time finding heavy cream. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! Hi Seema, dark chocolate cannot be substituted with cocoa powder. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar. This recipe yields 16pcs . These look great! In a large bowl, whisk or sift together the confectioner's sugar and cocoa powder. I have totally fallen in love with this recipe and will forever be my chocolate muffin mix for years to come! Hi Stella I wouldn’t recommend doing it because the cupcakes would be too delicate. Hi Rachel, I say try it anyway (and google it to see the options). They come in a roll, and you just tear off a bag at the perforation. Can i make this as a standard cake and not cupcakes or is it too dense? It was more creamy. How many cupcakes does this make? Hi Shiran. These cupcakes look amazing, I can’t wait to try them! Hi Shiran, Is it possible to substitute the baking soda with baking powder instead? I made these today and they turned out great! I added 1 tsp Perro to the hot water. They’re a bit moist and really tasty! © All rights reserved. Weight measurements and the soft/moist look drew me in. These cupcakes definitely do look like the ultimate chocolate cupcake.. they look so dark, moist and delicious. Hi from Ireland! I like the chocolate cake batter in this recipe, or this one. I used Valrhona cocoa powder for the cupcakes, but used Dove Dark Chocolate for the ganache. I took them out after 15 minutes even though they looked a little under-done on the top (the toothpick came out clean) as I wanted to ensure that they were light and moist, which they are! Cant we substitute the cocoa powder only and follow the recipe as it is? The only reason I had to use Stevia was because the man of the house told me we had plenty of white sugar (we only had a half a cup). Hi Shiran! All Rights Reserved. I actually ate a few of them unfrosted. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. These dark chocolate cupcakes are made with Valrhona cocoa powder and frosted with a spreadable ganache. The batter should be liquid. I added a teaspoon of cinnamon. Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. You will lose a lot of that rich chocolate flavor if you use cocoa powder only. 1/2 tsp baking … But SO WORTH IT!! : ). My brother said they were the best cupcakes he ever had! Make sure the chocolate and the butter mixture are not too warm or too cold when combining them. Thank u shiran! Thanks for a great dessert! Place the chopped dark chocolate and cocoa powder in a heat-safe bowl or measuring cup. Let cool completely. The best chocolate cake ever and the frosting was great. Half powerd sugar en half cornsyrup? Sorry for the confusion! On medium speed, beat in eggs, one at a time, beating well after each addition. Thanks! https://www.foodnetwork.com/.../the-best-chocolate-cupcakes-7449395 If it’s just for the night, you can also leave it on the counter at room temperature (in an airtight container), and use it in the morning to frost the cupcakes. Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Beat the egg in a small bowl until blended; set aside. You should bake it at 350 Fahrenheit or 180 Celsius. Set bowl over a saucepan … Insanely Moist Guinness Chocolate Cupcakes | Butternut Bakery Will definitely make this again. This is a good recipe. Mam pls make video how you make frosting ….. thank you!!! Wow! Hi Naseerah! I recommend the batter of this cake, or this one. Thanks. I made these for my husband’s birthday this weekend and they were a huge hit! 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…. I had to add 1/2 tspn aof salt in it to low it down. Scrape down the sides and bottom of the bowl as necessary. All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. It gives a deep chocolate flavor to the brownies. Looked and tasted AWESOME! Before using, bring to room temperature and whisk until smooth. Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the … Can’t wait to try out the other recipes now. 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 . Hi Mimi, for milk I prefer 3%, but all options are good. I’m so glad to hear that! But, I highly recommend dutch processed for the best flavor. Thank you so much Kirsty! I really like how the cupcakes turned out. The ganache needs plenty of time to set, so I recommend making the ganache first or just planning accordingly. If you’re aiming for death by chocolate cupcakes, then would you like to be my best friend? The cupcakes look amazing. (1 stick/113 g) butter, softened to room temperature, (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature, (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary), The Very Best Brownie Muffins (Great for Cupcakes! Also would you have a calorie estimate for these? When deciding when to remove from the oven, do not decide based on their colour, the chocolate colouring will become stronger as they cool; take them out sooner than rather than later. You can also just omit it if you want. are you able to use this recipe with normal cake pans rather than cupcakes (if you adjust the cooking time etc) Hubble loves the cupcakes and wants a birthday made ? As simple as it is, you still have to be patient because it takes a few hours to thicken and requires occasional stirring. Just an FYI, if anyone was wondering. Was so easy , will never buy packet mix again! Can I use less cocoa powder and more sugar? I’ve been looking for a moist chocolate cupcake recipe since ages…..it turned out really good! The recipe was so simple and easy to follow!! My family could not stop eating them. Thank you. I will repeat again in the future with real sugar XD. I’m so glad you like it! Id love to make these cakes but I am in Australia and we have pain flour self raising cornflour etc. What are the differences to the taste and texture between the two? I’ve tried countless cupcakes over the years, but this is my top favorite recipe. Quick question; this recipe calls for natural cocoa but your cupcakes are so dark! Your adjustments sound delicious! A great recepie!Thanks for sharing. Thank you so much for your comment, Stacey! Thank you Stella. Hi Lauren, it’s possible to use it for cake, so you can try it and see if you like the result. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. 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