Chocolate Cupcake Recipe

Nida Shahrukh

The moistest and chocolaty recipe of chocolate cupcakes easy to made with a scratch in just some hour/minutes comes out undoubtedly super perfect to taste your buds. No more box cake mixes! We have kept this easier yet fantastic recipe as simple as possible so that even an inexperienced baker can be able to make them successful with it.

Print Recipe

Prep Time 45

Baking Time 20

Total Time 1 5

Course Appetizer, Breakfast, Dessert

Cuisine American

Servings 12 cupcakes

Calories 279 kcal

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.