CHOCOLATE CUPCAKES
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This amazingly easy recipe for super-moist, silky smooth, and fluffy chocolate cupcakes with Vanilla buttercream frosting is the best that you will find on the internet.
Who does not love the sinful palm-sized deliciousness called cupcakes? And if they are homemade chocolate cupcakes, then there is no stopping. So grab your baker's hat and get baking!
These rich, moist, and decadent chocolate cupcakes with vanilla buttercream frosting sprinkled with chocolate chips are every chocoholic's dream come true. If all of that sounds complicated, rest assured. I have you covered with this unbelievably simple recipe.
If you are someone who prefers homemade cupcakes made from scratch over box cake mixes, this recipe is for you. No more boxed cake mixes! This recipe is so simple that even an inexperienced baker can make it.
Birthdays, bridal showers, baby showers, holidays, graduation parties, and every festive occasion is incomplete without cupcakes. They come in a variety of flavors and styles, from buttercream frosted cupcake bouquets to fondant-designed themed cupcakes, we love them all. But, have you ever wondered how the palm-sized, frosting loaded cupcakes that we all love came into existence? Who is to blame for coming up with the sugary goodness we call cupcakes?
ORIGIN OF CUPCAKES
While cakes have been around for centuries, cupcakes made their first appearance in the United States of America around the 19th century.
However, the word ‘cupcake’ itself was not popularized until 1828, when celebrated chef Eliza Leslie published her cookbook which included the recipe for the first-ever cupcake.
Though Leslie is officially the creator of cupcakes, there is no single inventor of this sweet treat. Historically cupcake was simply a name for a measurement, much like pound cake.
What might have led to the invention of this bite-sized confection? Food historians speculate that the idea of baking small cakes in individual containers probably begun with the use of clay or earthenware mugs. It could have been a way to use up extra batter; to make the most efficient use of a hot oven by placing small ramekins, or little baking dishes, in unused spaces; or to create an evenly baked product fast when fuel was in short supply.
There is not a single definitive answer but cupcakes became an overnight dessert sensation all over the world.
DIFFERENCE BETWEEN CUPCAKES AND MUFFINS
The small bits of joy called Muffins and Cupcakes are often confused between. While they may use the same ingredients, they are quite different.
The batter for muffins is dense while for cupcakes the batter is smooth and airy resulting in the fluff. Muffins contain less sugar and can be sweet or savory. It can be made with bacon, vegetables, and fruits, and it can contain a filling of nuts, chocolate, or fruits. There is no frosting on the muffin. On the other hand, a cupcake is a cake that can be eaten in a bite, and it’s always topped with frosting. All cupcakes are sweet, and they never have a filling.
The way they are eaten also differs. Cupcakes are eaten cold while muffins can be eaten both hot or cold.
Simply put, muffins are miniature bread and cupcakes are bite-sized cakes.
ABOUT THE RECIPE
These chocolate cupcakes are light, fluffy, and much more moist and flavorful than anything you could get out of a box. These can be whipped up in under 30 mins without any fancy ingredients. Finally, use your favorite store-bought icing or make your icing for frosting the cupcakes.
I can guarantee that once you make these, you will agree that this one is hands down the best chocolate cupcake recipe ever. The best part is this recipe also doubles up as a regular chocolate cake.
INGREDIENTS
Here is what you will need to make these super delicious chocolate cupcakes:
Dry ingredients - All-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, brown sugar, granulated sugar, and salt.
Wet ingredients - Eggs, oil, buttermilk, and vanilla extract.
Frosting - I have used Buttercream vanilla icing for frosting. You can choose any frosting of your liking.
Topping - This is completely optional. I have used chocolate chips to sprinkle the finished cupcakes. You may use any topping of your liking.
HOW TO MAKE IT?
This is a straightforward single bowl recipe, no complications. Here is what you need to do:
Preheat the oven to 350F and line a cupcake pan with cupcake liners.
Take a big mixing bowl and whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract together until combined.
Sift the dry ingredients into the bowl and combine thoroughly.
Add the buttermilk and whisk gently, now add the hot water and mix again scraping the sides of the bowl. Make sure not to overmix.
Spoon the batter into the liners and bake for 18-20 mins.
Let the cupcakes cool completely before frosting with the buttercream vanilla icing. Sprinkle the chocolate chips, and you are all set to taste the best chocolate cupcakes ever.
FREQUENTLY ASKED QUESTIONS
What is the best frosting for Chocolate Cupcakes?
I love Vanilla buttercream frosting for my chocolate cupcakes. You could also use chocolate buttercream, chocolate ganache, cream cheese buttercream, rainbow frosting, or salted caramel frosting.
What kind of cocoa powder should be used?
I prefer using the Ghiradelli or Rodelle cocoa powder, but the good old Hershey’s unsweetened cocoa powder, available at any grocery store, can also be used.
Can this recipe be used to make a layered cake?
Yes, you can! Bake for approximately 30-35 minutes at 350F. This quantity should make two 9-inch round cakes.
Is it compulsory to use buttermilk? Is there a substitute for buttermilk?
Yes, buttermilk is necessary for this recipe. It makes the cupcakes fluffy.
Buttermilk is the liquid leftover after churning butter. You can make your buttermilk if needed. Add a teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches the 1/2 cup mark. Stir it around and let sit for 5 minutes. The homemade buttermilk is ready for use.
Why does the recipe use hot water? How hot should the water be?
The water should be very hot but not boiling, you could microwave the water for a minute and then use it. The heat from the hot water reacts with the cocoa powder, causing it to bloom which helps bring out the maximum chocolate flavor from the cocoa powder.
Will the hot water cook the eggs?
No, the hot water will not cook the eggs. Remember that the water is hot and not boiling. Boiling water may cook the eggs.
Can coffee be used instead of the hot water?
Definitely! Coffee can enrich the flavor of chocolate and provide a dark texture and a more chocolatey taste. Make sure to use freshly brewed hot coffee.
What can be used as a substitute for eggs?
As a substitute for an egg, you can use a mixture of 2 tbsp of water, 1 tsp vegetable oil, and 2 tsp of baking powder.
How much should the cupcake liners be filled?
Fill only half the liners. The thin batter will rise a lot so, if the cupcake liners are too full, the cupcakes will overflow. This would lead to cupcakes with crisp mushroom tops sinking in the center. You will not get that beautiful, dome-shaped cupcakes that look so appetizing.
How can I make this recipe gluten-free?
Use gluten-free flours to make your recipe gluten-free.
SERVING SUGGESTIONS
These cupcakes are so delicious and easy to make that you really do not need any reason to eat them. But, you can always serve these chocolate cupcakes on any festive occasion. If you are feeling indulgent, serve it as a side for your weekend breakfast.
These are great for snack boxes and birthday parties.
STORING SUGGESTIONS
If you are planning to store the cupcakes, I would suggest not putting the frosting. You can frost the cupcakes when ready to serve. Cool the cupcakes completely and store them in a glass container for 5-7 days at room temperature.
If you do want to store the frosted cupcakes, place them in a cake dome and refrigerate for about 3-5 days.
Without the frosting, you can freeze the cupcakes too. Just let them cool, place them in the freezer bags, and freeze for about 3 months. When ready to serve, thaw them completely, add the frosting, and then serve.
CHOCOLATE CUPCAKES
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 raw eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup very hot water
- buttercream vanilla icing
- chocolate chips (optional)
Instructions:
- Preheat oven to 350F. Line a cupcake pan with liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and keep aside.
- Take a big mixing bowl and whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract together until combined.
- Sift the dry ingredients into the bowl and combine thoroughly.
- Add the buttermilk and whisk gently, now add the hot water and mix again scraping the sides of the bowl. Make sure not to over-mix.
- Fill cupcake liners only 1/2 full, then bake for 18-20 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake.
- Cool completely before frosting with the buttercream vanilla icing. Sprinkle the chocolate chips (optional).
Notes:
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