I don’t really comment on recipes but this is ABSOLUTELY AMAZING. It depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun. I’d suggest a good quality chocolate chip or baking chocolate bar. Recipe was great. It’s my all-time favorite chocolate cake/cupcake recipe!!! Is that correct? Instructions. That stickiness is just from the moisture. To start, we make the moist Guinness chocolate cupcakes. Preheat the oven to 350 degrees. I have decided to take up baking as a hobby and I love your web page… Made these a couple of weeks ago and everyone loved them! What kind of dark chocolate should be used in the frosting? You are right, I’m with you….if I can only make one kind of chocolate cupcake for the rest of my life, THIS WOULD BE IT ! Subscribe to: Posts (Atom) Trend This Week. These are by far the best cupcakes ever! Id love to make these cakes but I am in Australia and we have pain flour self raising cornflour etc. Thank you Stella. Show all posts. Pipe the frosting onto the cupcakes. This is my first time to try a recipe of yours and the cupckaes came out really good! Is there any way to substitute the dark chocolate. I just have one query, my family is pure veg. l found the recipe needed about 1/2c more flour and turned out perfect. Thank you for your comment ð. Thanks for the recipe! I hope you enjoy the vanilla version! It shouldn’t be warm. So glad you enjoyed them! I am making a second batch tommorrow for my daughters class! The best chocolate cupcakes ever, these will definitely be my go to. 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! Hi dear, I would be trying your recipe tomorrow. Also..super easy to throw together. Thank you very much for sharing it . l made these more with a cup and a half of flour and they worked great. The cupcakes turned out kind of dry. I also love that I can pour the batter into the cases as it’s runny, so much easier! Thank you. It is super moist, tender, and amazingly rich without being overpowering. Everyone loves your cupcake recipe I have been making this since june and i got a lot of compliments! Thank you, Liz! Using dark chocolate (bittersweet or semisweet) yield the best result. April Preisler for Taste of Home. Can you replace the sugar with maple syrup? Just wondering if I have to use full fat milk, or if 2% milk would be alright? Didn’t try the frosting this time because my kids wanted regular buttercream frosting but next time I make them I am going to try the chocolate frosting, and maybe some shaved chocolate on top. When the acid in the buttermilk and vinegar react with the cocoa – they give the cocoa a reddish tinge. Add cocoa powder and beat until completely creamy and smooth. Not very sweet and moist. My frostin seemed to have quite a few air pockets and would not frost smoothly. When deciding when to remove from the oven, do not decide based on their colour, the chocolate colouring will become stronger as they cool; take them out sooner than rather than later. Just tried these. Freezed them so I could frost them today. When I left the previous comment, those cupcakes were still yummy! I only got 10 cupcakes from this batter. Seriously, they look perfect. Made them with milk instead of buttermilk, they were awesome!!!! There are 2 reasons why they might have turned dry – either over-baking them, or over-mixing the batter (mix as little as possible once the flour is added). I’m so glad you enjoyed the cupcakes! I’m getting it back up to where it was. This may have just been something I was doing wrong or the type of cocoa powder I used but I went by weight and the chocolate flavor was perfect! Can I replace the whole milk with buttermilk instead? The frosting can be kept in the fridge for 2 weeks, or frozen for a month. I haven’t personally baked them without eggs, but I know there several egg replacements available at the store these days. This was the best chocolate cupcake recipe I have ever had in my life, and I use to work at a cupcake shop that supposedly had the best. I love the kitchen. They are so sooooo good! I added a teaspoon of cinnamon. Im planning on making these but its so hard to find buttermilk in my area. Rating: 3.94 stars 283 Ratings. These were the best cupcakes I have ever eaten in my life! There’s no baking powder because it’s not needed. You should bake it at 350 Fahrenheit or 180 Celsius. Tip: Be sure to fill your liners only half way! Add the cocoa powder and mix until well combined. They were a hit! To start, the cupcake itself is maybe the most moist cupcake you’ll ever have. This was just so moist and delicious! I wouldn’t change a thing!! And it hasnt gotten any better since they coold down. I followed the recipe to a T. My batter was not as liquid as boxed cake mix is. Can i use Hersey’s Natural 100% unsweetened dark Cocoa powder ? The chocolate cupcakes are fluffy and moist without being the least bit oily. However, my fears were allayed as the end product was moist, not too chocolaty cupcakes that my family devoured. As for the rise, it’s hard for me to say, but baking soda and baking powder are not the same so if you swapped that around, then that could definitely be the reason. Add the wet ingredients to the dry ingredients and mix until well combined. Hey! You have successfully subscribed to our newsletter. Heat whilst stirring till the chocolate is melted. Also how did you melt it? Cups only half filled. Very moist, fluffy and chocolatey! I haven’t have them fall with this recipe, but I’ve had cupcakes fall before when they overflow. End of story. I wouldn’t recommend storing leftover batter that’s been made. Ok people! I’ve noticed you always put water in at the end of all your cake and cupcakes. I used hot coffee instead of water. Dutch processed cocoa powder is great. Thank you Lindsay. Simple. I love both versions equally, so you can make the two of them and see which one you prefer. As for freezing them, they’ll do fine. I have them baking in the oven now because you mentioned using it above… but then at the very bottom in your notes you said you didn’t recommend it anymore..so it’s too late for me over here . Makes about 12. I’m gonna use coffee, to bring out the chocolate flavor even more Gracias por compartir sus recetas, voy hacer mis primeras Magdalena de chocolate. Thanks for sharing, these taste exactly like the popular box mix we use. The icing recipe is definitely a keeper, it will be my go to from now on so thank you very much for your great recipes. I haven’t tried it to be able to say, but I’m guessing it’d be ok. Would melted chocolate chips work? I don’t use a convection oven, so I can’t say for sure. I’m so glad you enjoy the recipe! Hmm, that seems strange. I’ve been looking for a moist chocolate cupcake recipe since ages…..it turned out really good! I own my own cupcake business and it’s called Infused Cakes. I find that it lightens up the cake a bit. Thank you! To make the frosting, beat the butter in a large mixer bowl and mix until smooth. Divide batter evenly between cups, filling them about 3/4 full. I think we found a winner! Home. In this recipe I am going to show you how to make a moist red velvet cupcake recipe can you leave the frosting out ? Directions. Any recipe that is husband and toddler approved, is a keeper in my book. Can replace hersheys dark cocoa to other brand. These vanilla cupcakes are the ones I created as a vanilla version of these chocolate cupcakes. Cakes made from scratch are usually different than a cake mix, especially in texture. Rgds. So moist! Anyway, THANK GOODNESS I found your recipe because it ended up completely saving the day! 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. Also is baking soda and baking powder the same thing? If you happen to have corn syrup, you can substitute some of the powdered sugar with it. Thank you. Set aside. Thanks so much . Would I just double the recipe? Sometimes all you really want is a little chocolate. Thank you for sharing, Realy good recipe! If so how much? 3/4 tsp baking soda. I have been struggling for years trying to find the perfect chocolate cupcake recipe, all of the other ones just came out very dense and heavy. I might try changing up the frosting next time, using a simple ganache. Hi Lindsay! The frosting was very light and delicious. Is it specific to just cupcakes? Hi Sharon ð You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. Next time, i’ll try to frost them with a white chocolate ganache. I absolutely LOVE your site!!! I baked them, they rise in the oven and as I was watchiuand waiting nearing the end of backing they collapse. Hi Lindsay I just made these as a trial for cupcakes for my son’s birthday party. Thanks ✌???? 6. I have a recipe for Nutella cupcakes and Nutella frosting here. I live in Alaska and these are perfect when my family goes hunting!! Also, the second time I baked in a 9×13, same temp for about 23 minutes. Hello. 1/2 tsp baking powder. Id love to do your recipe however i do not have all purpose flour. These are the best moist chocolate cupcakes cupcakes ever! I’ve never tried it to say for sure, but it should be fine. 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). What size Ice Cream Scoop do you use to fill your cupcake liners? They are so moist and soft and have great chocolate flavor! Unfrosted cupcakes can be kept in the freezer for up to 2 months. Although I put the sugar with the other dry mix not reading carefully enough. ð. This is a cupcake post. Did you double check the amounts of ingredients? Line two baking tins with paper liners and set aside. These were awesome!!! Thank you. Is it possible to bake without eggs, or is their a substitute you would recommend? I’ve been looking at the difference between your chocolate and vanilla recipes and I was wondering, would I be able to just leave out the cocoa powder in order to make vanilla cupcakes in this specific recipe? Stir until melted and smooth. Wow! Preheat the oven to 180°C conventional or 160ºC fan-forced. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! Thank you so much for your sweet comment Jennifer! Thank you so much!!!! Can i use dutch-processed cocoa? They are yum. *. So, I’ve just made these delicious cupcakes using my new kenwood multi one machine for the very first time, was so easy and they turned out perfectly. I recommend the batter of this cake, or this one. Does the frosting hold up well? My new favourite cup cake recipe. Hi! that frosting looks like a chocolate cloud & the cake looks so dark & inviting … excuse me while I wipe away the drool… Thaw, still covered, on the counter or overnight in the fridge. I got about 17 cupcakes out of my batch. Absolutely delicious. And what brand would you recommend using? Otherwise, use measure by volume/cups. Me and my daughter are not chocolate fans and we at them too lol I substituted coffee for the hot water. Fill a measuring cup with the lemon … Love it!!! Thanks so much Hyler! Everyone loved them at the party l went to, Has anyone tried this with a 1:1 gluten free flour? Glad you’ve enjoyed them! Also, can I let go of egg.. if not, can you suggest a substitute to egg. Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. I made these today. 3. These cupcakes look yummy. I personally prefer these chocolate cupcakes because I find they are really the moistest ever. Specifically a vanilla one but I’ll take all flavors seriously, amazing. this is what i wrote for my class they loved it!!! Or canola oil? Thank you so much for this recipe! Hi Jennifer, you can store the frosting in the fridge, covered, for up to 3 days. I made it as a 9×13 cake in this recipe. I made these this weekend for my granddaughter’s 4th birthday party. Thanks for sharing. I am using a dutch process cocoa instead of hersheys special dark cocoa due to availability. I’ve baked many, many cupcakes over the last 40 years, and these are some of the best! How are they so dark? The best chocolate cupcakes needed an awesome chocolate frosting. Thanks so much for sharing this wonderful recipe! Icing was really light, i added a sprinkly of pink salt. Add the melted chocolate and mix until well combined. What can I use as a substitude? Almost akin to a black velvet recipe. Step 2 In a bowl, melt together butter and chocolate wafers in the microwave, stirring every 30 seconds. Texture, moistness? Hi! Most recipes call for oil, do you find the butter adds more flavour? Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. 1/3 cup vegetable oil. Thanks for sharing all of your tips and tricks. It’s a very thin batter, so they would all sink to the bottom. Thanks Tiffany! I had to bake them for 25 to 30 minutes which was not an issue. I’m so glad to hear that ð, I just made these a couple of hours ago. They are sooooo good. Made these today for a freind ans made a couple extra for a friend. Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter? Thank you! Am I able to reduce the powdered sugar? And upto how many days can I store the cooked cupcake? As I hv only the latter with me. Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. 1. Thank you! Add hot water and beat just until combined. Thanks. Before using, bring it to room temperature and whisk until smooth. It is a keeper =), Sounds delicious! Lastly, Iâve made buttercreams with melted chocolate and found they seized or became very hard, have you had these problems too when testing recipes? My favourite chocolate cake recipe is great but just doesn’t translate well to cupcakes (no idea why!) Followed the recipe exactly with no substitutions. Hi, I’m sort of a beginner and was intrigued by this recipe. If I remember correctly, I tried that once and it didn’t. The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won’t want to stop eating! (It doesn’t help that I practice at altitude and her wedding was at sea level!) These were such a hit recently, thank you! i made it yesterday and it turns out to be my favourite one Thank you very much for sharing it ! I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather? By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. I’ve never made cakes or cupcakes from scratch until today. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new âgo toâ chocolate cupcake recipe. The cupcake is made with oil and is so moist, it melts in your mouth with a fudgy frosting! It could probably be replaced with more milk in some cases, but I prefer the lightness from the water. I’m looking for a decadent cupcake for a 3rd birthday party. Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. There kind of sticky ontop. Thank you for sharing. i really love your recipe. 16 perfect, delicious cupcakes every time. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these nutella chocolate cupcakes and this easy moist chocolate cake. I always hear that it’s the best chocolate cake/cupcake they have ever had whenever I make it. Also which of your vanilla recipes would be the most similar to this one? There’s also this recipe you could try. Absolutely loved the recipe! The only thing that’s wrong with them? I was wondering if you can make the icing a few days ahead and keep it in the fridge ready to ice cup cakes? I also tried your vanilla cupcake recipe and they came out great as well! Can you explain what exactly went wrong? I can’t wait to try the next one. And it does freeze well. I am baking in a convection oven and my cupcakes always come out with dome tops. I like room temperature, but with the butter in the frosting you might want to refrigerate. 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