Hey cake and bake lovers, today we are going to make the Ultimate chocolate cupcake with a fine amount of frosting. I will explain all the tricks and tips of baking and frosting. So let’s start out Best Chocolate Cupcake Recipe.
Using Wet Ingredients
I am adding 1 and 1/2 cups of all-purpose flour into a bowl with the sifter above it. and 1 1/3 cups of granulated sugar and 1/2 tsp of salt and 1 tsp of baking soda. That’s all as our dry ingredients. We are going to sift it up and whisk it up. Except I put up the cocoa powder. That is like the main flavor. Put the sifter back on and I am adding one 1/4 cup of cocoa powder and sift well. Ok then whisk it up. Well, all the dry ingredients are distributed. So we can set this aside and now we can work on wet Ingredients.
Using Dry Ingredients
People have used buttermilk for this chocolate cupcake recipe. But here I used an optional ingredient. But If you have buttermilk, don’t hesitate to add. Yep, my solution is to use regular milk which gonna give sour with some white vinegar, or you can also use lemon juice too. We just need to add some acidity flavor to the cake and you will love this texture combination. So here I use 1/2 cup of milk and add 1 tsp vinegar init. Give a little start. When the time comes, It will nicely make up. Into my container, I am adding 2 whole medium eggs, 1/4 cup of sour cream at room temperature. If you don’t have sour cream use yogurt will do as well. Use a plain whole cup od yogurt and 1/3 cup of veggie oil (80ml). I love this cake because It can go into the refrigerator and it will be really really soft and doesn’t have to come back to room temperature because of the vegetable oil.
Now you can 1/2 cup of buttermilk in room temperature (120 ml). So I usually use hot coffee. Add 1/4 cup of coffee (60ml). This coffee helps to mix with cocoa powder and bring amazing flavor with combined cocoa. I am also adding 2 tsp of vanilla extraction (10ml) and its totally optional. Some people are really bothered when using vanilla in chocolate things. Let me know your opinion about it by leaving a message. Ok, mix up everything in a nice and gentle way.
When all mix well you can add wet into dry. Just pow it and this will make a very well batter and please don’t be scare if it is too watery. That totally fine and you can see the magic that happens in the oven. And it will become, a wonderful, moist but still like a fluffy cupcake. So whisk well and remember to whisk in the same direction. Yep, now you have a nice flowing batter. We are going to set this aside and We should prepare our cupcake try.
Use your cupcake filling try and the key is not to overfill these. Actually they will rise a lot. So don’t go up 3/4. To fill the cups I use a medium ice cream scoop. So fill it up those cupcakes. Using this batter you can fill 16-18 cups according to your filling way. All are set. Turn your oven into 350F (176C) and keel 25 mins until it bakes well.
Chocolate Butter Cream Frosting
In the meantime, Lts make out dreamy creamy chocolate sweet marine buttercream. We need 5 egg white at room temperature. Now add 1 1/2 cup of sugar (300g) and whisk until all get well to combine and add a pinch of salt into and now we have put the container in steam and don’t let the container touch the water and let it steam well under 160 degree and you need to wish this whole time. Now you need to change the egg white mixture into our stand mixture. Or you can use a hand beater. No worries and beat well. Add 1/2 cup of bittersweet chocolate into a bowl and you need to double boil the chocolate until it melts.
Let’s check on the marine and it gives a nice peek and remembers to keep the marine until it comes to room temperature. If it’s too hot. You can put it in the refrigerator. But I do not recommend that one. While smoothly beat the batter I am adding room temp butter pieces by pieces. Not melty butter. Here I used 450g of unsalted butter. Give a beat and add frequently. When all the ingredients well combine, you have nice consistency sweet butter marine. Now you can add melted chocolate. If the chocolate hot, you can use cool water to low the temp. Don’t pow the hot chocolate. Because it may cause the butter melt. Keep the chocolate into the refrigerator and let it cool while and then you can add it into the frosting while it beat. Let all the ingredients well combined.
Final Step of our Best Chocolate Cupcake Recipe
Meanwhile, check your cupcake and keep them aside to cool.
Ok, we are ready to transfer the frosting into the piping bag and it fitting with 869 tips. With this, you need to add buttercream into the center bottom on the cupcake and keep turning it in clockwise. Wow, its loo like a flower.
Try this best chocolate cupcake recipe and shears your experiences with us.
Ingredients for Cupcake
- 1 1/2 cups of all-purpose flour (180 g)
- 1 1/3 cups of granulated sugar (265 g)
- 1/2 tsp of salt (2.5 g)
- 1 tsp of baking soda (6 g)
- 1/4 cup of cocoa powder
- 1/2 cup of milk (120 ml)
- 1 tsp vinegar
- 2 medium egg
- 1/4 cup of sour cream in room temperature (60g)
- 1/3 cup of veggie oil (80ml)
- 2 tsp of vanilla extraction (10ml)
Ingredients for Frosting
- 5 egg white at room temperature
- 1 1/2 cup of sugar (300g)
- pinch of salt
- 1/2 cup of bittersweet chocolate
- 450g of unsalted butter