Chocolate cupcakes
These Chocolate cupcakes are everything you need in a chocolate cake! You'll love the secret ingredient in these cupcakes, and they're just as delicious as they are simple to make. I always thought it would be hard to find a good vanilla cupcake recipe that wasn't too sweet or too crumbly but these are perfect every time.
Ingredients
Chocolate cupcakes are a favorite in our house. They're quick and easy to make, but they also taste delicious! And this recipe makes your favorite chocolate cupcake even better by adding buttermilk—which helps keep the cake light, moist and tender.
Chocolate Cupcakes Recipe Without Buttermilk:
2 cups all-purpose flour (spoon into measuring cup)
1 teaspoon baking powder (sift through sieve)
1/2 teaspoon salt (combine with other ingredients)
In a large bowl mix together dry ingredients until just combined. Stir in wet ingredients until smooth – don't overmix! Pour batter into lined muffin pan or silicon liners placed on baking sheet that has been greased with nonstick cooking spray or brushed with butter for easier removal later on when serving time comes around; bake at 350°F for 20 minutes or until toothpick inserted into center comes out cleanly moist crumbly yet firm when touched lightly then cool completely before removing from pan.
Method
Preheat the oven to 180C/350F/Gas Mark 4.
Grease a 12-hole muffin tin with butter and set aside.
Sift together flour, baking powder and salt into a bowl then whisk in the sugar until combined well. Add in beaten egg yolks one at time until combined well (don’t forget to scrape off any batter which may have stuck to the side of your bowl!). Once all ingredients have been added carefully fold through vanilla pod seeds or essence into mixture before finally adding milk slowly over low speed for 30 seconds until just combined – do not over mix as this will cause your cupcakes not rise properly! Spoon mixture evenly between prepared muffin cases filling them halfway up their sides so they hold their shape nicely when baked later on – bake uncovered for 15-20 minutes until golden brown but still soft enough inside if inserted into centre section while warm still slightly moist but cool enough so as not melt chocolate around edges! Remove from oven immediately after removing from pan onto cooling surface - leave cool completely before icing if desired otherwise serve straight away with cream cheese frosting below recipe included below - enjoy.
170g (6oz) butter, cut into small cubes, plus extra for greasing
To make the cupcakes, you will need:
170g (6oz) butter, cut into small cubes, plus extra for greasing
170g (6oz) dark chocolate (at least 70% cocoa solids)
225g (8oz) plain flour
Flour is a powder made from wheat or other grains. It's used in cooking to make dough and batter, as well as thickening sauces, soups and stews. There are many kinds of flour:
All-purpose (or plain) flour – This is the most common type of flour. It's good for baking cakes, cookies and other treats where you don't want them too dry or crunchy. It also works well when making breads because it doesn't absorb too much moisture during baking which makes them light yet sturdy enough not to fall apart when cut into pieces.* Bread - A slice of bread usually consists of around 100g (3oz), depending on how thickly sliced your slices are.* Whole wheat - Whole wheat has more fiber than white did before modern technology improved production methods allowing us all access this nutritious grain without having any health problems due to its high fiber content.
1 tsp baking powder
Baking powder is a leavening agent. It's a mixture of bicarbonate of soda and cream of tartar, which causes the batter to rise. You can use it in cakes, cookies, and biscuits.
Baking soda is another leavening agent that’s used in baking (and other things too). Baking soda reacts with acidic ingredients like buttermilk or lemon juice to create carbon dioxide bubbles that make baked goods rise after they've been baked at higher temperatures than your oven normally reaches—but not so high that they'll crack.
A pinch of salt
A pinch of salt is a key ingredient in chocolate cupcakes. It helps to bring out the flavour and intensity of the chocolate, which is what you want when making chocolate-based desserts.
Salt also enhances the sweetness of your cupcakes because it reduces their natural sugar content. The reduced sweetness makes it easier for people to eat more regular servings instead of just one or two pieces at once.
2-3 eggs, beaten
Egg whites are used to make the cake rise, and beating them helps them become fluffy. The amount of eggs you need depends on the size of your cupcake cases. If you don’t use enough egg whites, it will taste like a cookie instead of a cupcake! These eggs come from chickens and should be free-range organic or pastured if possible—you don’t want any chemicals in your body (or worse).
225g (8oz) caster sugar, plus extra for dusting
225g (8oz) caster sugar, plus extra for dusting
2 large eggs, at room temperature
225g (8oz) dark chocolate, roughly chopped (or any other kind of block chocolate you like)
1 tsp vanilla extract
Vanilla extract is made by soaking whole vanilla beans in alcohol. The resulting liquid has a strong and rich taste that can be used in place of the real thing. To make vanilla cupcakes, combine 1 tsp vanilla extract with milk, butter and sugar to make a creamy mixture. Add the dry ingredients to this mixture one at a time (in this case it's flour), then add eggs one by one until they're all incorporated into your batter before adding more milk/sugar/butter/vanilla mixture into your dry ingredients.
125ml (4fl oz) whole milk
Milk is a liquid made by the mammary glands of mammals. It's a source of nutrition for infants and young children, as well as adults.
Milk can be produced at home in your own kitchen, or you can buy it from the supermarket. It can also be frozen for later use if you don't have time to make it fresh every day—just remember that this will affect the taste!
Makes 12 small or 9 large cupcakes
Make sure you have the right size of cupcake cases. If you use a small muffin tin, make sure to double the recipe so that they're large enough to fit into your tin.
Don't be afraid of using a big pan or bowl! You can always freeze leftover batter for later use in smaller pans as well.
The amount of batter you will need will depend on how many mini-cupcakes or regular sized cupcakes (or both!) you want to make at once. The larger your pan is, the more room there is for extra frosting between each bite—which means less clean up time before digging into those sweet treats.
Conclusion
Now you have everything you need to make these delicious Chocolate Cupcakes at home.
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