RECIPE Homemade Moist Chocolate Cupcakes

Ingredience

Ingredients

Chocolate cupcakes

• 1 cup (120g) all-purpose flour • 1 cup (207g) sugar • 6 tbep (42g) unsweetened cocoa powder • 1 tep baking soda • 1/2 tep sait • 1 large egg • 1/2 cup (120ml) milk or buttermile* • 1/2 cup (120ml) vegetable oil • 3/4 tsp vanilla extract • 1/2 cup (120ml) hot water*

Chocolate buttercream

• 11/4 cups (280g) unsalted butter, room temperature • 12 oz semi-sweet chocolate chips, melted • 3 tbsp (22g) unsweetened cocoa powder • 5 cups (575g) powdered sugar • Pinch of salt

• 2-4 tbsp heavy cream

Pokyny

Instructions

For the cupcakes

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. ® Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside. ® Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine. • Add the wet ingredients to the dry ingredients and mix until well combined. © Add the water to the batter and mix until well combined. The batter will be very thin. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

For the buttercream

/ To make the frosting, beat the butter in a large mixer bowl until smooth. ® Add the melted chocolate and mix until well combined and smooth. @ Add the cocoa powder and mix until well combined and smooth. • Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined and smooth. © Add remaining powdered sugar and salt and mix until well combined and smooth. © Add remaining heavy cream as needed to get the right consistency of frosting. • Pipe the frosting onto the cupcakes. I used Ateco tip 847. Store cupcakes at room temperature for up to 24 hours, then refrigerate. Cupcakes are best served at room temperature. Best eaten within 4-5 days.

Poznámky

I have previously used Hershey's Special Dark Cocoa powder for these cupcakes, but Hershey's has changed it and it doesn't work quite the same in these. They don't rise as well. I recommend regular unsweetened cocoa powder, but you can technically use either.

This recipe calls for hot water. You don't have to use hot water - the cake will still bake fine - but the hot water allows the cocoa to "bloom", which brings out a richer chocolate flavor in the cake.

Milk and buttermilk both work great in these cupcakes. I don't notice much difference between the two, other than that the buttermilk makes them even more tender (and they are already super