If you happen to have corn syrup, you can substitute some of the powdered sugar with it. I'm very excited about this mini chocolate cupcake recipe. It's extremely simple to make - no creaming butter, no beater required. Oh my goodness these cupcakes are AMAZING !! These are the ultimate chocolate cupcakes. Can you tell me how to make “all purpose four? Add vanilla extract and beat until combined. I mean the dimension. I noticed when I was putting them in the pans to bake some of my sugar didn’t mix up the greatest so I’m not sure if that was an issue too. Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. Thank you, Marta Yes, the recipe calls for baking soda only. These cupcakes look yummy. You can make your own by combining 1 tablespoon lemon juice or vinegar with 1 cup milk. Place pan on a cooling rack until cupcakes are cool to the touch. Thank you! Hi Shiran! With the mixer on low speed, add half of the dry ingredients and beat just until combined. I love using sour cream or yogurt in chocolate cakes, but when replaced with milk, it usually requires adjusting the quantities of other ingredients, such as using baking soda. Just made them tonight and I must admit, they wer Heaven sent!! Also, does the milk have to be whole milk? Totally AWESOME cupcake recipe! It makes me so happy to read this! The cupcakes shouldn’t be dry at all. since I will be too tired working with fondant I don’t want to take up my time by making and remaking buttercream. I honestly can’t wait to try your other recipe’s! Both are delicious! After having one bite, you won’t believe that these are eggless cupcakes. I made these for my husband’s birthday this weekend and they were a huge hit! Rgds. 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…. Hi Sienna! Hi Lauren, it’s possible to use it for cake, so you can try it and see if you like the result. Hi shiran! The batter should be liquid. On medium speed, beat in eggs, one at a time, beating well after each addition. Add the eggs one at a … And the frosting…omg …I’m supposed to be on a diet…sooo not happening Thank you so much , Khulood PS: you were right..I don’t know how much frosting I ate before I even piped it…, I don’t know where I went wrong. The extra 4 I ate them all at once sigh… I know I shouldn’t have but they were SO… Good……, Hi, I wonderd how much cornsyrup I could use? It saves time, money, and most of all, butter! 6. Do you suggest natural is better for the batter? Milk adds flavor and the extra fat makes the cake more moist, but with the water it would be lighter. I actually prefer Dutch-processed cocoa powder. I’m really hoping to try it based on how satisfied these reviews sound, but I don’t happen have any kind of mixer. Yes, it needs to be whole milk. 4. Anyway, thanks a lot for charing yhis with us, it was still really a great cupcake experience. Fill a measuring cup with the lemon juice/vinegar then the rest with whole … Your vanilla and red velvet cupcakes are some of the best I’ve ever eaten (including all of Manhattan’s famous bakeries). Thank you so much Marcy! The cupcakes looked great and the texture was melt-in-your-mouth light, but the flavor was flat to me. I didn’t properly read the ingredients. Best chocolate cupcakes ever. I was skeptical because the batter was REALLY thick (I almost added more hot water), however they turned out to be the perfect consistency. Was so easy , will never buy packet mix again! The chocolate cupcakes are fluffy and moist without … Thank you Maya! Beautiful recipe. I had to thin with about 3-4 tbsps of milk. So for example if you need to use 1 cup of sugar, use 1/2 cup sugar and 1/4 cup corn syrup, then add more sugar/corn syrup depend on how you like the flavor and consistency. I tried this recipe last night and they are amazing — like velvet! 24 cupcakes in the trash. Personally I like my chocolate cakes very moist and fudgy, more than cupcakes. X. Thank you so much for your sweet comment Jennifer! I can’t eat one of them through my computer screen. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! These cupcakes look divine, Shiran! What kind of dark chocolate should be used in the frosting? Absolutely delicious – this one is getting written out and saved – thank you, thank you, thank you! Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Add lemon juice to the milk and let sit for 5 minutes. They’re so easy to make and require no skill at all! and I put a few drops of almond extract in with the vanilla. Is there any way I can substitute or remove eggs ? The only really good one I have is quite complicated and involves melting dark chocolate, separate the egg whites and yolks and adding and folding these separately- too much work. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new ‘go to’ chocolate cupcake recipe. Compared to the vanilla cupcakes, I feel like these would benefit from more salt and more sugar (consider that the same quantities of salt and sugar for 16 chocolate cupcakes are used for 12 of your vanilla cupcakes). Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Thaw, still covered, on the counter or overnight in the fridge. , Thank you so much for your lovely comment, Liz! and the icing was the right amount .. These are my favorite chocolate cupcakes and I’ve tried so many! 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! 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). Just curious and wanting to give it a try! Just an FYI, if anyone was wondering. We are a family that loves baking, good food, good times spent with family and friends, and exploring new places. They were great and loved by all! 2. I suggest to stick to the recipe in this case. Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. Thank you, although I will give these a try as well , There is dairy free butter(earth balance)and many options of dairy free milk(almond,coconut,soy,rice,etc), I have been looking for a new go-to chocolate cupcake recipe because my current one is just a pain. Cant we substitute the cocoa powder only and follow the recipe as it is? I’m so glad you like the cupcakes There are so many good recipes so it’s hard to choose one! It’s even better than a chocolate … How to Make 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!) But for me, the frosting is the star of the show. Would melted chocolate chips work? The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. Made these today and they are absolutely Amazing!!!! I have been looking for a ‘go to’ chocolate cupcake recipe and have tried quite a few but they weren’t great. Use good quality cocoa powder because I do notice a difference when using generic. Let cool for 5 to 10 minutes, then transfer to a wire rack to cool completely. We invite you into our kitchens to share our love of all things chocolate and more (other desserts and even some healthy options). Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. I did make two changes that you might want to try sometime – first, I replaced both the milk and hot water in the cupcake batter with 1 cup of hot brewed coffee (I love coffee in chocolate cake batter). Read here for more information. The cupcakes turned out kind of dry. Hello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. I decided to use a full cup of water and added maybe a tablespoon of espresso powder, I used half white/half brown sugar, also added a bit more vanilla. I will say, do NOT substitute the sugar in this recipe with Stevia. I love both versions equally, so you can make the two of them and see which one you prefer. It’s just a matter of taste. I’m looking for a decadent cupcake for a 3rd birthday party. Hi great recipe, I loved them! The only thing that’s wrong with them? For moist cupcakes you can substitute the milk with buttermilk… but the frosting without cornflour in the powdered sugar was melting soon out of the refrigerator. Happy birthday! They will get a nice dome, it depends on how much you fill the muffin tin. Thank you so much for your comment, Susanna! chocolate cupcake recipe without buttermilk. Next time, i’ll try to frost them with a white chocolate ganache. 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. Can i make use of this recipe to make a cake? It’s a perfect cake! I might try changing up the frosting next time, using a simple ganache. Freezed them so I could frost them today. To make the cupcakes… Thank you for the recipe! Hi Sharon You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). It was more creamy. Can I use less cocoa powder and more sugar? Also, the second time I baked in a 9×13, same temp for about 23 minutes. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar. Most recipes call for oil, do you find the butter adds more flavour? The tops will spring back when touched lightly. And i will try more of the vegetarian recipes, as my mom is a vegetarian. Line a muffin tin with cupcake liners and set aside. These cupcakes are absolutely delicious! Because this was my first time, I was nervous at the runny consistency once I finished mixing all of the ingredients. Cakes made from scratch are usually different than a cake mix, especially in texture. All Chocolate Chocolate and More content and images are copyright protected. Any licensing inquiries for commercial use, publication and/or general distribution can be sent to, 4 ounces unsweetened chocolate, melted and cooled for 5 minutes. You have successfully subscribed to our newsletter. 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! That’s so great to hear! Made the cupcake recipe tonight. If so how and how much please. This recipe contains extra-virgin olive oil and no coffee. . They said they were so airy and light. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well. I was like going…I’ve NAILED IT..I’ve NAILED IT. 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. Haven’t made the icing or tried them yet, so I can’t say how they turned out, but I thought people might be interested in a mini cupcake yield. I’ve never measured them, but I just use a standard size/regular cupcake pan. 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. You said you sometimes swap between using only water or milk. Generously sprinkle the crumb topping evenly over each cupcake, breaking up any large chunks. These look fantastic! One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. I’ve never made cakes or cupcakes from scratch until today. It is a keeper =), Sounds delicious! The best choc cupcake reciepe out there THANKYOU ! Set aside. Hi Rachel, I say try it anyway (and google it to see the options). I have a recipe for Nutella cupcakes and Nutella frosting here. M. Recipe by: monika1969. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. Best Ever Moist Chocolate Cupcakes Recipe - House of Nash Eats =). ;p, Thank you so much, Joan! I wanted to know how much and do I use dark chocolate instead of cocoa powder. Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. Thanks! Rasmi. I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather? They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting. If you’re using dutch-process cocoa powder, use 2 teaspoons of baking powder instead of the baking soda. I’m so glad you like it! I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake.And while I love them all, if I could only ever bake one chocolate cupcake … Looking for the perfect recipe can be exhausting because there are just so many out there. I just made the cupcakes and followed the recipe to the t, but the texture of the sponge shrank from a fluffy one to a dense and hard one within like 10 minutes after i took them out of the oven. 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. The easiest option is to double the recipe and get 32 cupcakes. Hi Shiran. Melt chocolate in the microwave for 1 minute stirring once half way through. I made these just now, and I got 60 mini cupcakes out of one recipe. Thank you so much! Icing was really light, i added a sprinkly of pink salt. It shouldn’t be warm. What does that do for the cake? Thank you so much Kirsty! Preheat oven to 350°F. 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. You should bake it at 350 Fahrenheit or 180 Celsius. Preheat oven to 350F/180C. Thanks! Thank you for your comment Erin, and I wish your husband a happy birthday! Sweet. 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. GE Shiran, I wanted to know can I substitute dark chocolate instead of using cocoa powder. My new go to recipe for chocolate cupcakes! Thanks for the recipe. Just fill the tins ¾ full with batter. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Hi, I’m sort of a beginner and was intrigued by this recipe. Hi Rona, you can always try and see if you like the result. . The only chocolate cupcake recipe I’ve tried since the time I started baking and it has never failed me. Then, out of necessity because I inexplicably didn’t have any dark chocolate, I used 2 oz. They still tasted great. This recipe yields 16pcs . Im about to cry.. i promise my in laws to make these cupcakes! My first attempt at making chocolate cupcakes was a huge success, thanks to Shiran’s wonderful, simple recipe! I’m going to retry the recipe again as the taste was absolutely perfect chocolate flavor! I’ve tried these cupcakes using water, milk, and coffee. 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 ? Hi Danielle! Made these today for a freind ans made a couple extra for a friend. These turned out absolutely GORGEOUS! Thanks. 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). If you can’t find buttermilk at the grocery store, or if you prefer to use items on hand, you can make buttermilk with milk and lemon juice or vinegar. Love chocolate cupcakes – super decadent and that frosting sounds so yummy! The cake might be less fluffy and light, but you’ll get good result. I had to add 1/2 tspn aof salt in it to low it down. At what temperature donee need to bake them? They indeed taste as good as they look , Hi there u give cup and number measurements …does it matter which one u prefer to use . 5. Scrape down the sides and bottom of the bowl as necessary. Using dark chocolate (bittersweet or semisweet) yield the best result. I like brown sugar in recipes and often add a bit of espresso powder to enhance the chocolate flavor. It depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun. Although I put the sugar with the other dry mix not reading carefully enough. 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? 5. It’s a keeper! Unfrosted cupcakes can be kept in the freezer for up to 2 months. I want to make them again but I’m having a hard time finding heavy cream. Any recipes for white or another flavor?! The moist, the texture… Everything in that cupcake was awsome. Lets work it! 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. Hai, I have almost made this recipe 100 times . Hi Naseerah! I made these today and they turned out great! I made these and I must say they are the best cupcakes I have ever had and made. 3. Divide batter evenly between cups, filling them about 3/4 full. I’ve made them about three time now and every time people don’t believe me I made them from scratch they taste that good ! https://bakerbynature.com/old-fashioned-chocolate-buttermilk-cupcakes Oh, and I also followed your suggestion with the corn syrup in the mint frosting recipe and it turned out GREAT! These cupcakes are very easy to make, but the only suggestion I have is that you use buttermilk. Perfect amount of frosting ratio too! I’ve been looking for a moist chocolate cupcake recipe since ages…..it turned out really good! Eggless chocolate cupcakes recipe with step by step photos - These cupcakes are very soft, spongy and moist in texture. A great recepie!Thanks for sharing. My family could not stop eating them. https://ohsweetbasil.com/the-most-perfect-moist-chocolate-cake-recipe Of chocolate – no skimping a different recipe that ’ s wonderful, simple recipe!!!!! And chocolaty cupcakes that my mistake I used for years to come a combination dark. Such little effort deeply chocolatey, they 're moist - and stay moist for days. Use less cocoa powder promise my in laws to make normally between cups, them! Erin, and cocoa powder, will never buy packet mix again cool. Perfect crumb texture 1 whisk butterbeer buttercream frosting for the kids perfect crumb texture and Nutella frosting here order the! When using generic yhis with us, it didn ’ t eat all of and... To sit for 5 minutes the flavor was flat to me was melt-in-your-mouth light, silky chocolate Swiss meringue.... 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Sticking to the recipe could be substituted with cake flour and made up the frosting next time beating.