feeling some sweet desire that melts in your mouth? Therefore this recipe of chocolate cupcake surely makes your day. A perfect balance of all dry and wet ingredients would make something delicious. More creamy and moist with loaded dark chocolate satisfy your taste buds. Therefore we have something old with a new innovative style of baking cupcakes. To bake fluffy, moist cupcakes, create more air bubbles in your batter that actually expand in the oven or pot is the secret key. cupcakes give you a sweeter, lighter, and fluffier taste of desires.
Super creamier deep and delighted coating of frosting made with real melted chocolate will never let you stop eating it. Everyone almost wants some sweetness in their life either kids, adults, or elders. After meal dessert seems the compulsory things as sweet teeth. To make cupcakes millions of reviews, comments, different recipes, and methodologies seem normal around the globe seems normal.
Homemade Chocolate Cupcakes From Scratch
We all know how much everyone loves chocolate in the form of candy or cupcakes. In addition, This recipe is truly perfect to make this cupcake from scratch items at home. A homemade recipe with easy steps and less time-consuming is the best one. They are undoubtedly moist, and fluffy about as perfect as they come. I tried so hard to let this recipe as simple as possible, so an inexperienced baker can also be succeeded with it. No more box cake mixes!
Sometimes what we need is just a cup of coffee, a lonely place, and something sweet to deliver taste in your mouth. So here we have a recipe with plenty of chocolate – no skimming. This is going to be amazing and satisfying with lots of sweetness of chocolate. Without make you worry about the budget, as easy on the pocket, mostly made from scratch items that are easily available at home with less time is taken method.
Chocolate Cupcake Recipe
Ingredients
Chocolate Cupcakes:
- 1 cup All purpose flour
- 1/3 cup Cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 7 tbs Butter
- 3/4 cup Caster sugar
- 1 Egg (on room temperature)
- 1/2 tsp Vanilla essence
- 1/2 cup Milk (warm)
- 1 pinch Salt
- 1/3 cup Vegetable oil (optional or alternate of butter)
- 1/2 cup Coffee
Chocolate Buttercream Frosting
- 2 cups Butter (softened)
- 1/4 cup Cocoa powder
- 1 1/4 tsp Vanilla essence
- 1 pinch Salt
- 1/2 cup Chocolate chips (melted)
- 4 cups Icing sugar
Instructions
For Chocolate Cupcakes
- In a bowl, place sifter, add all-purpose flour, cocoa powder, baking powder and baking soda. Now properly sift together then mix well and set aside.
- In mixing machine, add butter, caster sugar and beat them thoroughly.
- In between of beating, add egg, vanilla essence, milk and dry ingredients gradually, now give them a good beat until well combined.
- Take a cupcake try and place linings, add batter and tap tray for 2-3 times on working counter (makes 10-12 cupcakes).
- Bake in preheated oven at 175 °C for 20-25 mints.
For Chocolate Buttercream Frosting
- In mixer machine, add butter and beat until its becomes light and fluffy (for almost 4-5 mints).
- Add cocoa powder, vanilla essence, salt, chocolate and beat for 3-4 mints.
- Add one cup icing sugar at a time, start a low speed until become well combined and beat on higher speed for 2-3 mints after each addition and keep beating until it holds its form.
- Put the cupcakes on a cooling rack to cool, when cooled it down the tray, just remove cupcakes from tray and set on a plate. Pipe the frosting over the cupcakes and decorates with sprinkles or chocolate chips.
Topping
- Chocolate Buttercream or Vanilla Buttercream
- Sprinkle (optional)
Notes
- Alternate of Oven Method; If you don’t have any kind of microwave, no need to worry. Just put up your any kind of utensil/pressure cooker with a large size of its mouth (bhagona, karahi or pateela), now preheat that dish on medium flame empty after closing its cap tightly. Now after becoming cooker completely heat up place some stand, steel plate or any small steel dish in this cooker and place your better tray on this stand and cover cooker again properly for almost 35 mints on low frame. Now after giving 35 mints check ur better with tooth pin and take out the tray from cooker, your cupcakes are ready now.
- Hot Water Usage; This recipe calls for hot water as well. You can also use hot water a little bit to make a better with softened butter-cake will surely bake fine as well. As hot water allows the cocoa to ‘bloom’, which brings out a richer chocolate flavour in the cake.
- Make Ahead Instructions; batter of cupcakes can also be prepared 1 day before its usage in advance. Keep frosting of cupcakes covered tightly at room temperature and frost the day of serving. Also unfrosted cupcakes can be frozen up to 2 months. Just make sure thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Buttermilk; there is no restriction for choosing ingredients as compulsory elements. You can use simple vegetable oil/ghee as well, but make sure buttermilk should be available these (for making own buttermilk at home read below).
- Mini Cupcakes; fill mini liners only halfway and bake for 10-20 mints at 175°C. Yield about 10-12 pieces.
- Using Unsweetened Cocoa Powder; make sure you are using natural unsweetened cocoa powder, not dutched cocoa.