Delicious Chocolate Cupcakes. These snickerdoodle-inspired chocolate cupcakes are topped with a delightful cinnamon buttercream frosting. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite.
This Chocolate Cupcake recipe makes moist, delicious cupcakes!
These chocolate cupcakes, from my Best Chocolate Cake Ever, are so easy and always favorites for the Best Chocolate Cupcakes!
Homemade Chocolate Cupcakes with Chocolate Frosting.
You can have Delicious Chocolate Cupcakes using 18 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Delicious Chocolate Cupcakes
- It's of Chocolate Cupcakes.
- Prepare 1 1/3 cups of all purpose flour.
- It's 1/2 cup of cocoa powder.
- Prepare 3/4 teaspoon of baking soda.
- Prepare 1/4 teaspoon of salt.
- It's 1/2 cup of butter, softened to room temperature.
- It's 1 cup of granulated sugar.
- Prepare 2 of large eggs.
- You need 1 teaspoon of pure vanilla extract.
- You need 1/2 cup of whole milk.
- Prepare 1/2 cup of hot water.
- You need of Chocolate Frosting.
- It's 2/3 cup of unsalted butter, softened to room temperature.
- It's 1 1/3 cups of powdered sugar, sifted (plus more as necessary).
- It's 1/4 cup of cocoa powder, sifted.
- Prepare 1/2 teaspoon of pure vanilla extract.
- Prepare 4 oz of dark chocolate, melted and slightly cooled.
- It's 2 tablespoons of heavy cream.
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Delicious Chocolate Cupcakes step by step
- Preheat oven to 350. Line a muffin tin with cupcake liners and set aside..
- For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside..
- In a standing mixer (or you can use a handheld mixer), beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined..
- With the mixer on low speed, add half the dry ingredients and beat until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix- the less you mix, the lighter the cake will be. The batter should be liquid..
- Divide batter evenly between cups, filling them about 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
- For Frosting: In a bowl (using an electric mixer or handheld) beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla extract, melted chocolate, and heavy cream, mixing until combined. Add powdered sugar as necessary until frosting is spreadable.
- Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth..
- Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
Soft, moist and delicious Eggless Chocolate Cupcakes topped with a creamy Chocolate These Eggless Chocolate Cupcakes are super moist, chocolaty and perfect for your chocolate craving. These decadent chocolate cupcakes are made for you. Unfrosted cupcakes can be stored at room temperature, covered, up to a day or frozen in an airtight container up to a month. Some have been known to inhale these amazing cupcakes in two A delicious crumb filling becomes the center of attention inside these yummy confections that taste. The Best EASY Chocolate Cupcakes are moist, have a tender crumb, are deeply chocolatey and made without an electric beater.
