moist chocolate cupcake recipe

by on December 2, 2020

I am making a second batch tommorrow for my daughters class! I really hope that you don’t mind that I did that. We don’t really want a super thick chocolate batter because that would yield a cupcake similar to brownies. We’re also achieving an incredibly moist texture with buttermilk. You need 2 bowls, 1 whisk, and 1 spatula. Thumbs up! I wanted to make turtle cupcakes and not sure if I should just stick to his moist chocolate cupcake recipe. , I just bought your book on Amazon to support your business, but please let me know if there’s anything else I can do to thank you! Can i use regular cocoa powder? Thanks so much Hyler! Won’t be making these again. Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. I hope that helps! Now I just have a mess and have to start all over. I figured they were not mini’s, but could not tell if they were the huge ones or standard sized. Would I have to add any baking powder in that case? There’s no baking powder because it’s not needed. Or just top water? Hello from Malta. Made them with milk instead of buttermilk, they were awesome!!!! This recipe is awesome!! In the bowl of your stand mixer with the whisk attachment, whip together egg ��� Also is baking soda and baking powder the same thing? My question is can you add coffee or espresso instead of plain hot water? The cupcakes are sooo moist. HI. I recommend regular unsweetened cocoa powder. Thank you so much! I haven’t ever tried sour cream in these cupcakes so I don’t know how it would turn out. Yes, you can use cupcake frosting and it’ll be just fine. I’ve tried it five times now. I hope you enjoy them! I personally like to have some fun with a hazelnut coffee to add a little bit of a nutty taste when I make this into a bundt. I really want to make these cupcakes into a cake for my son’s birthday. I haven’t frosted them yet though, because the frosting is way to runny to use. Just be sure to serve them at room temperature. This is my forever recipe for sure. These were easy to make and the people at work raved about them! Its my sisters birthday this coming January 24. I made these this weekend for my granddaughter’s 4th birthday party. These are absolutely perfect. Just made this today ????. They were a hit! Gently mix the two together. You’ll hardly be able to take your fingers out of the frosting long enough to put in on the cupcakes but once you do – the cupcakes won’t stand a chance! I made these today! They’re for my DIL for her birthday. i made these for a friends birthday yesterday and they were a huge hit. If you skip this instruction, your entire batch will be ruined. Or does it need to be refrigerated? I just made these for a wedding yesterday, when I tell you this was the best freaking cupcake I ever had.it was so moist and yes it’s even better the next day. What about the measurements doesn’t make sense? Thank you for this recipe! I love your recipes and have made several if then.I think about baking all the time now! I don’t typically have buttermilk in the fridge, so I sour whole milk instead. Preheat the oven to 350°F (177°C). 12. How does one cupcake have 520 calories?? Half full. Any idea why? I would suggest trying this recipe and turning it into cupcakes. Could you use this recipe in a cake pan? Sometimes all you really want is a little chocolate. You could use milk or water instead. What a talent I am impressed. Hi Lindsay, Can i use dutch-processed cocoa? No, the amount if correct. Hiya, I have every ingredient for these except for cocoa powder, however I do have chocolate chips. Loved it. No, you’ll want to use the batter as soon as you make it. Made the cupcakes today for my grandson’s birthday. I think the ingredient of buttermilk makes all the difference with taste. I’m sorry! I am so thankful that you made this recipe , I just took them out the oven and they are cooling down. Thank you…this recipe is the best! I’m so glad you enjoyed the cupcakes! Will cutting the cupcake recipes in half change the flavor/consistency of the cupcake? Can I replace the All purpose flour with Whole wheat flour for this recipe? Hi! I even used a cupcake maker to make this and they came out beatifully, just keep popping each cake into my mouth! Hey , how do I store the cupcakes after making them ? Did you double check that you used baking soda, not powder, and that you used the right amount? Part of their secret is that they are baked at a lower temperature. Your email address will not be published. And while I love them all, if I could only ever bake one chocolate cupcake ever again, it’d be this one. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. I usually let them cool in the pan. I’m so glad you enjoyed them! But both are great options. Looking forward to making this tomorrow. Doesn’t make standard 24 so was annoying when I had to make more to get 24. I would like to make these for a birthday party this weekend, but we have an egg allergy. I have not. Making the Chocolate Cupcakes: 1. But instead of buttermilk i used lactose free normal milk and still taste good thank you so much for sharing❤️ Me and my daughter love it!! and they were so extremely delicious, and they were SUPER fluffy and moist. It’s possible baking on a slightly lower temperature would help. Have you ever replaced the buttermilk and heavy cream with almond milk? I’d use the same temperature. They taste absolutely amazing. Thank you for sharing the recipe! *You can also use regular unsweetened cocoa powder. It can’t be messed up. We used cream cheese frosting, but will try the chocolate frosting next time! Can I use the frosting from the cupcake recipe for cake or will it be too light to hold up the cake hence the butter / shortening based frosting in the cake version of the recipe? Hey! I’m so glad you enjoyed them! They will love them! Oh my goodness! I only have unsweetened cocoa. Hi Lindsay! Delicious!!! I don’t even need frosting to compliment this as it’s already a very yummy cake but I am sure with frosting it would be even more delicious, Would make a lovely dessert for any occasions, thank you so much for sharing this wonderful recipe. Another tip? In a stand mixer fitted with a paddle attachment, cream the room temperature ��� If you aren’t happy with those, these are also great cupcakes and this cake works as a great cupcake. This was a super yummy chocolate cupcake recipe, and it turned out moist. Mine overfilled too and they were less than half filled , What temperature would you bake a pan of 24 mini cupcakes at and how long. If you fill the liners too full, the cupcakes will overflow. Hi! It should probably be refrigerated since it’s all butter. Thank you. In a large bowl whisk together ��� Try using regular cocoa not Dutch processed. With the mixer on low speed, add half of the dry ingredients and beat just until ��� I used semi sweet chocolate chips, but you just melt them as they are. I have made A LOT of cupcake and cake recipes in my life but NONE compare to the moistness and flavor of this recipe! I was wondering about the frosting. or will this not be sweet enough? Second batch already looks a ton better. I am going to try new recipes this weekend. The final ingredients in the frosting are the powdered sugar and some heavy cream. Oh my! They were a huge hit! It’s my favorite to use in recipes like this. Might add a little to the frosting. Lindsay, More of a vanilla person? This chocolate frosting looks so delicious!!!! I usually just use the ones from the grocery store, which I believe are Betty Crocker. So glad you enjoyed it! I actually get asked that a lot, which is why I created this vanilla cupcake recipe. What went wrong? It’s my all-time favorite chocolate cake/cupcake recipe!!! ? I just made the cupcakes and they are amazing! hi can i know the measurement for 30 cupcakes. One thing I wanted to mention – has anyone put leftover frosting in the freezer to use later? Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. I baked them, they rise in the oven and as I was watchiuand waiting nearing the end of backing they collapse. Love these cupcakes!!! Hi it is possible to keep it moist 7 days at fridge? Will it not work for this recipie? I really hate chocolate but these are good!!! I am not a huge chocolate cake fan, but these cupcakes won me over. If you don’t use as much frosting, you should be able to cut the frosting in half. This is my go-to recipe when I make chocolate cupcakes with my three girls. Thank you for the wonderful recipes. You can reduce it, but it’s correct as written. The recipe does not say and I couldn’t clearly tell by the video. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. If you let the batter sit for awhile, it will begin to thicken as the flour and cocoa powder begin to absorb some liquid. I can’t wait to try the next one. Thanks! Awesome! Please help me. I like a filling surprise in my cupcakes, Hi Christel, Yes! Glad you enjoyed them! Hi I wanted to make chocolate cupcake for a friend and decided to follow your recipe. End of story. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Thank you for sharing. I haven’t even made the icing yet! How can i adjust this recipe if I use 6inches round cake pan in 3 layers? To start, the cupcake itself is maybe the most moist cupcake you’ll ever have. Yes, doubling the recipe should be just fine. Preheat the oven to 190 C / Gas 5. Thanks! If you put this frosting in the refrigerator (either on the cupcakes already or in a bowl) what happens? I apologize if the word “moist” freaks you out. These cupcakes are amazing! I have also doubled the recipe which I suggest because these cupcakes are so easy to eat! These are the most MOSIT cupcakes that I have ever made! I used coffee in place of water like others. I have previously used Hershey’s Special Dark Cocoa powder for these cupcakes, but Hershey’s has changed it and it no longer works as well in these. thank you so much for sharing. I’m so glad I found your blog! Does the frosting hold up well? https://www.lifeloveandsugar.com/baileys-chocolate-poke-cake/, Hi wonderful recipe, that pic made me to bake these for my little one, only I have a doubt, if I want to bake only half of the recipe as it’s too many cupcakes, should I use half egg or full? These chocolate cupcakes taste completely over-the-top with chocolate buttercream! I didn’t make the frosting in this recipe because I decided to go with an Italian Buttercream instead. It may be best to use bacon as garnish though. Someone even said they’re the best chocolate cupcake they’ve ever had!! Everyone loved them at the party l went to, Has anyone tried this with a 1:1 gluten free flour? https://www.twosisterscrafting.com/harvest-swirl-cupcakes/. Keywords: chocolate cupcakes recipe, chocolate dessert recipe, best chocolate cupcakes, easy chocolate cupcakes, moist chocolate cupcakes, best chocolate frosting, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. I’ve been looking for the perfect chocolate cupcake for a long time and I think I have finally found it! I do have a question for you though. ?Kindly advise which one I should use. Set bowl ��� So glad you enjoyed them! Mix all of the dry ingredients well with a mixer or wooden spoon first then add in ��� Are you sure you used baking SODA and not baking POWDER? You’ve changed my life! These vanilla cupcakes are the ones I created as a vanilla version of these chocolate cupcakes. I planned to ice the cupcakes on Friday evening, but do you think I should bake the cupcakes on that day as well or should I do them on a Thursday? I was wondering if I could triple the recipe or should I make them in three batches? Is there a way to not use buttermilk? Wondering if maybe I should use more oil next time. And then there’s the frosting. I saw in comments someone’s collapsed as well? I made cupcakes last week with this recipe and 5 days later my Husband said they are just as moist as the day I baked them. Very irresistible! The powdered sugar will thicken up the frosting a bit so that it pipes well and holds it’s shape and the cream will thin it out a bit. It’s primarily there to help thin out the frosting. I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine. . Can you use canola oil instead of vegetable oil?? You can find my vanilla cupcake version here – https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. Can’t wait . Just curious about the recipe not requiring baking powder, as Most chocolate recipes seem to have it. You could do either. that frosting looks like a chocolate cloud & the cake looks so dark & inviting … excuse me while I wipe away the drool… It’s not pretty. I can’t wait to frost and eat them! Do you have other cupcake recipes that are similar texture ones? Thank you Lindsay! Should I just replace it with regular milk? Add the dry ingredients to a large bowl and whisk together. Not 2/3, not 3/4, not all the way to the top. They amounts are correct. I just don’t have any other buttermilk recipes in my regular arsenal, and pouring out most of an unused container of buttermilk every few weeks is bumming me out. Moist and rich. Awesome!! It’s hard to remove air once it’s there, but in the future, consider using a lower speed when mixing. But quick question: Do you ever use buttermilk substitutes in your baking? My guess is that you need to sift your powdered sugar. Everyone loves it! I just tried the frosting but the color didn’t turn out brown like yours. I don’t love the cocoa taste personally but they still taste fine. Thank you so much! These turned out very well and stayed moist for many days! Not very sweet and moist. Everyone swoons over them EVERY TIME! Also, who watches How I Met Your Mother?! Thanks again for this family favorite! So glad it was a hit. It is super moist, tender, and amazingly rich without being overpowering. These cupcakes were very good, but were sticky and fell apart. Your recipe says to have 1 cups or 207 grams of sugar I am confused. Great recipe! I planning to display at coffee shop? Is it possible to bake without eggs, or is their a substitute you would recommend? I LOVE this recipe, every time I make them people rave about the cupcakes. Actually, it had only been about 14 hours – so, overnight. Absolutely the best homemade cupcakes I’ve ever baked or eaten! I have a question , how do i store the frosting and the batter left over? I also made a cake with this version but added pudding to the mix it was amazing, Hi can I use cake flour ,as all purpose flour can’t be found in South Africa, I was wondering if I must add afew tbsp extra of cake flour or I can mix bread flour and cake flour, if so is there any way you know how much. But the final say goes to my son the chocolate expert who says they are the best ever!! Thanks! My favourite chocolate cake recipe is great but just doesn’t translate well to cupcakes (no idea why!) Each and every time, i think the latest one is the best, and this one is no different. It’s supposed to be that way. Not the best recipe. Have a watch and let me know what you ��� This didn’t work for me ☹️☹️ I thought I followed it exactly as written but they didn’t rise and turned out small and super dense. The fluffy chocolate cupcake with the fudgy chocolate frosting is divine! Can i use dutch-processed cocoa? I have a plethora of options from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. Yummm. I don’t use a convection oven, so I can’t say for sure. After years of baking, I have never found a chocolate cupcake recipe I felt was just right. This is my new fav recipe of choc cupcake. Thanks Lindsay. I have previously made this cupcakes, and they were delicious. This recipe has coffee in it, you melt the chocolate into the hot coffee. Do you have a recipe for vanilla cupcakes that are just as moist? The answer is yes, that is all you are using for each cupcake. I feel like that clip is only funny to HIMYM fans. can you leave the frosting out ? Turned out perfect and very moist!!!!. ???? I don’t really comment on recipes but this is ABSOLUTELY AMAZING. Me and my daughter are not chocolate fans and we at them too lol  It’s ridiculously good. Barb. I’m still new at baking so I wanted to know if it’s okay to add milk and melted butter instead of buttermilk.Is it still the same thing? I’d say 3-4 days is safe, 5 should be ok. Are there any supplements for buttermilk? These chocolate cupcakes are a chocolate lover���s dream come true. It was just a hardened lump after thawing, which I guess makes sense due to the melted chocolate chips in it. I made these cupcakes last week and they were so yummy! These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Ok people! . I made these cupcakes today… the only difference is that I halved the water 60ml with water and 60ml with espresso to bring out the chocolate flavor and I can tell you this was amazing….these cupcakes were moist and scrumptious… I didn’t get the HERSHEY’s so I had no choice to use local baking cocoa powder but it came out amazing… the Wilton liners were a bit oily but I don’t know if it’s the recipe or the quality of the Wilton… Thank you for this recipe you delivered as promise delicious and moist… Can’t wait to try other recipes…. They were amazing. I’m not sure if I added too much of something. Thanks Tina! This recipe uses baking soda. In the comment where you put a link, it would not let me access it. I have made these a few times and always get compliments. There will never be a reason to find a better version– this is THE chocolate cupcake recipe I use time and time again. Your email address will not be published. is it really baking soda not baking powder? I hope you enjoy the book as well! I want to try and make these tonight for my son’s birthday. Will this recipe double well, and have the same results as a single batch? Hi Katelyn, The cupcakes will sink in the center if (1) there’s too much batter in each cupcake liner and/or (2) if the cupcakes are under-baked. These Vanilla Cupcakes are basically like a vanilla version of these – very similar. It will be my “go to”  recipe for any and all chocolate cake requests. The only question I have is this…your recipe says the batter will be thin but mine actually wasn’t. What am I doing wrong? These were awesome!!! It’s not quite as simple as just swapping a couple ingredients. Going to make these tomorrow. Hi! Will the results be the same if I double the recipe? Truly the best chocolate cupcake recipe out there! Definitely the best chocolate cupcake and frosting recipe that I have ever made. Today I will be sharing a moist chocolate cupcake made with butter milk, oil, brown sugar and eggs. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. I passed some on to friends and neighbors and received rave reviews. For some reason, it taste differently when I use baking – like there’s an after taste to it. Thank you for this delicious recipe. Why is that? Hi. Do I need to alter anything? Beautifully moist so simple to make the taste it yummy Very happy xx, Sure can! What difference will it make? You’ll notice when you make the cupcakes that the batter is very thin. The recipe on my site that gets the most action is my Super Moist Red Velvet Cupcake Recipe. PLEASE SEE MY, Yellow Cupcakes with Milk Chocolate Frosting. The cupcakes were a huge hit, and I even ended up using your “Most Vanilla Cupcakes” recipe as well! Made these for my daughter’s birthday. Never miss a post - subscribe to receive emails! 3. I would like to make this as a cake. Thank you very much for sharing this. Please let me know by e-mailing me  at midnight0675@frontier.com, I have a question is there a way I could use canola oil instead of vegetable oil. This is the recipe for success. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized ��� Hey, is the frosting stiff enough to hold little tempered chocolate decorations? Yes … add a tablespoon of white vinegar to the milk and let it sit for 5 minutes. That’s my favorite episode! I just can’t wait to make these…… Thank You for sharing !! These really are great cupcakes when baked correctly. I never knew homemade chocolate cupcakes could be so good until I had these. I am baking in a convection oven and my cupcakes always come out with dome tops. Yes, you’ll just need to bring it back to room temperature to be able to pipe it. My siblings said they couldnt taste it, so I know it’s just me; which is frustrating because I want to enjoy the treats too. And I have a question. Hope they taste good! Awesome! Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick ��� This will be my go to from now on. That can’t be right!??? Sorry! This is a cupcake post. I only got 10 cupcakes from this batter. I’m so glad they were a hit. The only change I made was to cut the amount of hot water to 1/3 cup. Let sit for like 5 minutes don’t stir. The base of these chocolate cupcakes– and what is responsible for the super-moist texture is oil. The cupcakes look delicious, therefore I will be baking them thanks so much for being so kind and posting the recipe. I just made these cupcakes and they are delicious. . Or will it not go together on this cupcake? The cake is rich, and fudgey but with a fluffy consistency that melts in your mouth.I love pairing them with a dreamy chocolate Swiss buttercream since it���s so creamy, and light but not too sweet. ???? Thanks for this recipe! These are seriously the best chocolate cupcakes that I have ever tasted. , It’s listed just under the title in the recipe cards – 14-16 cupcakes. Can you replace butter milk with milk and get same result? Thanks Sheila! If I want to make this into a full sheet cake, would you just double the recipe? I wanted to ask if I could use this recipe for doing cakes? can you tell me why? Hi, this is now my go-to recipe to make cupcakes. Thank you so much , Hi Lindsay, Preheat the oven to 350��F. Hi Lindsey, I asked you a question about adding coffee instead of plain hot water, I don’t even see my post. Hi! Thanks for sharing. In a small bowl, cream butter and sugar until light and fluffy. . I’m getting it back up to where it was. They are definitely my new go-to chocolate cupcake recipe! I have your beautiful cake book. Any advise would be great. Here’s the difference between dutch-process and natural cocoa powder. Your cupcakes looks amazing! I want to try this recipe for my son’s birthday this weekend, but I haven’t been able to find the Special Dark cocoa powder anywhere. Its a very easy cupcake recipe and the batter comes together in 15 minutes. 6. Waiting for your response . She made these today and they were fantastic! I made these with Gharadeli chocolate chips and Gharadeli cocoa powder. Super tasty and very light and fluffy. Or if I cut the recipe in half, how much would it make?

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moist chocolate cupcake recipe