It's extremely simple to make - no creaming butter, no beater required. I made an awesome mint frosting recipe and then drizzled on melted chocolate and stuck a PIECE of chocolate on top. https://www.yummly.com/recipes/chocolate-cake-without-buttermilk Batter will be thin. Add hot water and beat just until combined. Hi dear, I would be trying your recipe tomorrow. They have a chocolate flavor that’s fudgy and chocolate-y without being too rich. My new go to recipe for chocolate cupcakes! The tops will spring back when touched lightly. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups. Anyway, thanks a lot for charing yhis with us, it was still really a great cupcake experience. Do you suggest natural is better for the batter? I slowly mixed all of the extra ingredients and made a small cake with the extra batter. https://www.tasteofhome.com/recipes/buttermilk-chocolate-cupcakes They said they were so airy and light. I recently did these cupcakes for a bridal shower and they were a hit. How many cupcakes does this make? Freezed them so I could frost them today. These cupcakes look divine, Shiran! And the frosting…omg …I’m supposed to be on a diet…sooo not happening Thank you so much , Khulood PS: you were right..I don’t know how much frosting I ate before I even piped it…, I don’t know where I went wrong. Followed, the recipe exactly and they turned out fab. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. The easiest option is to double the recipe and get 32 cupcakes. Can’t wait to try out the other recipes now. Even today I made a cake using the same recipe and it’s golden. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and … Scrape down the sides and bottom of the bowl as necessary. They turned out to be great. I’d like to do the same with your desserts! It’s very important to sift the powdered sugar and cocoa powder, or else the frosting will be grainy. Ingredients. Personally, I like this recipe for chocolate cake which is much more moist and fluffy. 4. Hello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. I’m looking for a decadent cupcake for a 3rd birthday party. These turned out absolutely GORGEOUS! Could I just mix using my non-existent strength and hand utensils? Hi Nivedita, it’s ok, if it’s too thick you can always add cream or milk to make it thinner, or if it’s too thin, you can always add more powdered sugar. What does that do for the cake? 24 cupcakes in the trash. My family just loves the cake .. These cupcakes turn out quite dark even when using natural cocoa powder. Is there any way I can substitute or remove eggs ? Thanks. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. My first attempt at making chocolate cupcakes was a huge success, thanks to Shiran’s wonderful, simple recipe! Your vanilla and red velvet cupcakes are some of the best I’ve ever eaten (including all of Manhattan’s famous bakeries). Thank you so much Marcy! Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar. The recipe is PERFECTO! Everything from the flavour to the texture of the cupcakes was perfect, well done Shiran on making such a great recipe!!! They’re so easy to make and require no skill at all! I substituted coffee for the hot water. They still tasted great. Buttermilk will create a light and tender baked good, ideal for cupcakes. 3. Combine both and make smooth batter. I love everything about these cupcakes, especially how simple and virtually fool proof they are. . Making these right now and I can’t wait to bake them off. Cant we substitute the cocoa powder only and follow the recipe as it is? Hi. Thanks for sharing your recipe! Then use instead for buttermilk… Many thanks. As if the chocolate cupcakes weren’t good enough, the chocolate frosting on top is probably the best I’ve eaten too. Thanks so much for sharing this wonderful recipe! Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. Thank you so much for the recipe. Hi Mimi, the hot water yields super chocolate-y and moist cupcakes! It took me a long time until I found the perfect cupcake recipe so I’m really happy you enjoyed it . I’ve never measured them, but I just use a standard size/regular cupcake pan. Thank you, Marta Yes, the recipe calls for baking soda only. I love both versions equally, so you can make the two of them and see which one you prefer. The only reason I had to use Stevia was because the man of the house told me we had plenty of white sugar (we only had a half a cup). My brother said they were the best cupcakes he ever had! Set aside. I tried this recipe last night and they are amazing — like velvet! I find icing on cupcakes in general a bit much, so I only piped a bit in the middle of each cupcake and only used half the mixture. Delicious chocolate cupcakes with chocolate ganache recipe. Can i make use of this recipe to make a cake? Thank you! They are sooooo good. if I want to add baking powder instead of b.soda will it ruin the cupcake or not?how much baking powder I can substitute with? If you don’t have any buttermilk at home, don’t worry… it’s easy to make your own buttermilk! Rasmi. Absolutely delicious – this one is getting written out and saved – thank you, thank you, thank you! Could this recipe being used to bake a whole cake instead of cupcake? Recipe video above. Also, make sure to beat the butter, sugar, and cocoa for at least 3-4 minutes, until completely smooth. I have a party in two weeks can i make these and freeze them? The cupcakes shouldn’t be dry at all. And how long is it likely to take by hand? It makes me so happy to read this! Happy birthday! After having one bite, you won’t believe that these are eggless cupcakes. If you’re aiming for death by chocolate cupcakes, then would you like to be my best friend? And would a full fat sour cream or yogurt be ok to use instead? No problem! Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. For the Chocolate Cupcakes. Oh, and I also followed your suggestion with the corn syrup in the mint frosting recipe and it turned out GREAT! Thank you so much! What are the differences to the taste and texture between the two? I actually ate a few of them unfrosted. This process will lighten the color of the butter and ensure your buttercream is extra fluffy. Quick question; this recipe calls for natural cocoa but your cupcakes are so dark! Hi Rachel, since this recipe includes butter both in the cupcakes and the frosting, there’s no substitution that would yield similar results. Hi Sharon You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). I’m so glad to hear that! This is the BEST chocolate cupcake I have ever made!. I made these cupcakes for a family party, and they could not get over how delicious they were! I wanted to know how much and do I use dark chocolate instead of cocoa powder. 5. How should I change the measurement so i can get about 25-30 pcs of cupcakes? These were great! Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. 2 people made this. You should bake it at 350 Fahrenheit or 180 Celsius. It depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun. These cupcakes are very easy to make, but the only suggestion I have is that you use buttermilk. (1 stick/113 g) butter, softened to room temperature, (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature, (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary), The Very Best Brownie Muffins (Great for Cupcakes! 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. They look a treat and really are. Or is dark chocolate the route to go? I just made the cupcakes and followed the recipe to the t, but the texture of the sponge shrank from a fluffy one to a dense and hard one within like 10 minutes after i took them out of the oven. Made these a couple of weeks ago and everyone loved them! If not, could I use a full fat sour cream or yogurt instead? It’s fantastic. Your adjustments sound delicious! To me, it was as sweet as it is hot in hell. Just add 1 tablespoon of freshly squeezed lemon juice to 1 cup of regular milk and let it sit for 5 minutes. Was it the texture/flavor? I added chocolate chips and that took these cupcakes to the next level. Add cooled, melted chocolate to the butter and mix until combined. Generously sprinkle the crumb topping evenly over each cupcake, breaking up any large chunks. Remove from oven and sprinkle chocolate chips over top of cupcakes. Brilliant recipe, thanks again! In the bowl of your stand mixer with the whisk attachment, whip together egg whites, powdered … Almost akin to a black velvet recipe. I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. 3. You can also just omit it if you want. Thanks for a great dessert! If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes? I will repeat again in the future with real sugar XD. Hi Rina, I suggest to start with less than half and see if you like the result. I’m planing to make birthday cake for my sister in the next month and I have sth big in my mind.A giant cupcake with fondant; honestley I have never tried fondant. ; ). I just have one query, my family is pure veg. Thank you so much for your comment, Stacey! Happy birthday! The moist, the texture… Everything in that cupcake was awsome. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Hi Lauren, it’s possible to use it for cake, so you can try it and see if you like the result. These are the ultimate chocolate cupcakes. Can you replace the sugar with maple syrup? A deliciously moist, soft cupcake crumb. Then it’s buttermilk! i’ll admit, I was a bit sceptical with the final batter before baking, but the cupcakes came out perfect. Hi Shiran. I find many cupcake recipes too sweet, this is different with less sugar, and buttermilk adds a nice tangy flavour. Thank you so much for the recipe, it’s sounds lovely and I can’t wait to try it! This recipe yields 16pcs . If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. I always suggest sticking to the recipe, but yes, buttermilk would work here. Divide batter evenly between cups, filling them about 3/4 full. Thank you Maya! What is the best way to store frosting? Will definitely make this again. Yes, it needs to be whole milk. I mean the dimension. Made these today for a freind ans made a couple extra for a friend. I’m so glad you like it! Unfrosted cupcakes can be kept in the freezer for up to 2 months. It gives a deep chocolate flavor to the brownies. Hi Jessica! I’ve tried countless cupcakes over the years, but this is my top favorite recipe. I just made them and they are delicious!!!! Would melted chocolate chips work? Just amazing. Hi great recipe, I loved them! Thank you. Using dark chocolate (bittersweet or semisweet) yield the best result. I had to add 1/2 tspn aof salt in it to low it down. this is what i wrote for my class they loved it!!! definitely keeping this recipe!! Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. I’ve tried it once and it worked well so you can use it. I have no experience with replacing eggs with a different product in my recipes, but you can read a lot of information about it online. Thanks for sharing the recepie. I’ve never made cakes or cupcakes from scratch until today. , Thank you so much for your lovely comment, Liz! . Would you recommend natural or dutch processed cocoa powder for this recipe? Delicious. Can you tell me how to make “all purpose four? We invite you into our kitchens to share our love of all things chocolate and more (other desserts and even some healthy options). I’m trying out desserts for my daughter’s upcoming birthday party. I think we found a winner! I’m so glad to hear that, Julia! It’s just a matter of taste. Chocolate buttermilk cupcakes (9) 4 hours 40 min. Best Ever Moist Chocolate Cupcakes Recipe - House of Nash Eats All Rights Reserved. and I put a few drops of almond extract in with the vanilla. Perfect amount of frosting ratio too! If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. Lets work it! Hi Jennifer, you can store the frosting in the fridge, covered, for up to 3 days. It is a keeper =), Sounds delicious! This frosting is fudgy and delicious! I didn’t properly read the ingredients. 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. Make sure the chocolate and the butter mixture are not too warm or too cold when combining them. The cupcakes looked great and the texture was melt-in-your-mouth light, but the flavor was flat to me. Bake cupcakes for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Place pan on a cooling rack until cupcakes are cool to the touch. , 5 STARS! Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. I made the cupcakes last night. I was going to try a few different chocolate cake recipes, but after the first batch of cupcakes came out of the oven and I tried them, I turned right around and made these for the second batch as well! I’m so glad you like the cupcakes There are so many good recipes so it’s hard to choose one! Great! Hope they still turn out good lol, OK I have been drooling looking at your website for days now and at spur of the moment decided to make it this morning before school ( knowing I had a million other things to do!) Thank your brother for me . Lastly, I’ve made buttercreams with melted chocolate and found they seized or became very hard, have you had these problems too when testing recipes? I notice many recipes have this. Brunch Pro Theme by Shay Bocks. They were great and loved by all! Line a 12-cup standard muffin tin with paper liners. I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather? These items cannot be republished or used without prior written permission. Sift together the powdered sugar and cocoa powder. It turned out incredibly smooth and yet still perfect for piping. Thaw, still covered, on the counter or overnight in the fridge. Oh my goodness these cupcakes are AMAZING !! The frosting can be kept in the fridge, covered, for up to 3 days. Hi Naseerah! Thank u shiran! I didn’t want a sugary one that would get dry and crusty by the next day. Thank you for your comment Erin, and I wish your husband a happy birthday! Just made them….they are perfect. One question, I see that it doesn’t call for baking powder. If you make these cupcakes for kids, just omit the rum. Thank you, Liz! The other important ingredient in this recipe is buttermilk. It’s not possible to freeze cupcakes once they’re frosted, however you can prepare the cupcakes and frosting a few days before. Hi Seema, dark chocolate cannot be substituted with cocoa powder. I ate the whole cupcake frosting and all! GE Shiran, I wanted to know can I substitute dark chocolate instead of using cocoa powder. It saves time, money, and most of all, butter! Use good quality cocoa powder because I do notice a difference when using generic. Also, in some chocolate cake recipes hot water is mixed with cocoa powder usually because it enhances the chocolate flavor (and you can try it in this recipe, too). Hi I tried ur recepie it came out very well, the cake texture is super moist my family loves esp my daughter who is big fan of choc cup cakes . I’ve tried these cupcakes using water, milk, and coffee. Preheat oven to 350F/180C. I added 1 tsp Perro to the hot water. I’m very happy I actually paid attention yesterday! I will definitely be using this recipe again. Just curious, why does the water have to be hot? WOW!!!!! On my second attempt I only had about 130 grams of flour and made up the difference with cocoa powder. I love this cupcake so much that i wanted to use it in making a cake. I took them out after 15 minutes even though they looked a little under-done on the top (the toothpick came out clean) as I wanted to ensure that they were light and moist, which they are! Thank you Stella. And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. April 26, 2020 at 4:35 am. As for these chocolate cupcakes, I hope that you revisit this recipe and sweeten it a bit… , Hey! Although I put the sugar with the other dry mix not reading carefully enough. Thank you for the recipe! These adjustments were perfect! How big is each cupcake? I suggest to stick to the recipe in this case. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. These were super easy to make, and are amazing!!! It was more creamy. Set aside to cool. Im about to cry.. i promise my in laws to make these cupcakes! . A great recepie!Thanks for sharing. And i will try more of the vegetarian recipes, as my mom is a vegetarian. Hi, would I be able to make mini cupcakes with this recipe? The chocolate cupcakes are fluffy and moist without … Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. I used Hershey’s Dark cocoa powder and melted dark chocolate in this receipe. Hi shiran! You can make your own by combining 1 tablespoon lemon juice or vinegar with 1 cup milk. I have a recipe for Nutella cupcakes and Nutella frosting here. 6. My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder. Much appreciated. That my mistake I used Amul masala chach that too straight out of the fridge. I got about 17 cupcakes out of my batch. I prefer dutch process cocoa powder for a deep chocolate flavor! Any licensing inquiries for commercial use, publication and/or general distribution can be sent to, 4 ounces unsweetened chocolate, melted and cooled for 5 minutes. These cupcakes are absolutely delicious! Continue mixing on low speed until the powdered sugar is completely incorporated. I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this. Can I use less cocoa powder and more sugar? Hi Madison, it’s possible to make the frosting using only cocoa powder without dark chocolate, but in that case, you won’t only need to increase the amount of cocoa powder, but probably also the powdered sugar and heavy cream. I’m so glad to hear that , I just made these a couple of hours ago. And a dollop of swirly, creamy, chocolate … I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake.And while I love them all, if I could only ever bake one chocolate cupcake … Next time, i’ll try to frost them with a white chocolate ganache. Here’s a recipe for my chocolate ganache frosting if you’re looking for inspiration , These are so good and turned out perfect! Just a query.. chocolate cupcake recipe without buttermilk. I love chocolate and wud definitely try this. My new favourite cup cake recipe. It shouldn’t be warm. My batter was a lot creamier instead of runny. are you able to use this recipe with normal cake pans rather than cupcakes (if you adjust the cooking time etc) Hubble loves the cupcakes and wants a birthday made ? Copyright 2020 - Pretty. This frosting is incredible! If so how and how much please. Eggless chocolate cupcakes recipe with step by step photos - These cupcakes are very soft, spongy and moist in texture. As I hv only the latter with me. I’m talking deep, intense, chocolaty, fudge-consistency frosting. and the icing was the right amount .. By far the best chocolate cupcakes I've ever had made with such little effort! This is the only cupcake batter I’ve used for years now. I used your frosting recipe to top vanilla cupcakes. I kind of want to stuff my face with 10 of these cupcakes They look absolutely delicious and that frosting looks so amazingly creamy! So for example if you need to use 1 cup of sugar, use 1/2 cup sugar and 1/4 cup corn syrup, then add more sugar/corn syrup depend on how you like the flavor and consistency. Rgds. Thank you for your comment . I honestly can’t wait to try your other recipe’s! Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. This is one of the easiest recipes of making chocolate cupcakes without eggs. I added a teaspoon of cinnamon. Hi Crystal! Reply. They are yum. Please think about it. First mix dry ingredients then mix wet ingredients. Read here for more information. I will make them again, even just the cupcakes. It’s creamy, peanut buttery, not too sweet, and extremely fluffy – almost like a peanut butter soft-serve ice cream. Both are delicious! Thank you for sharing. Shiran, thanks again for sharing such a great recipe!!! Sometimes all you really want is a little chocolate. Hi from Australia, I’ve been wanting to make chocolate cupcakes for a while now but haven’t seemed to find the right recipe for me that is until I came upon your recipe and I am certainly glad I did. They are so delicious, moist and perfectly chocolatey but not too overpowering. These cupcakes were amazingly good! 4. It’s a keeper! To make the cupcakes… 2. Hi, how long does this take to make normally? I can’t seem to see where you add the water. Beautiful recipe. Personally I like my chocolate cakes very moist and fudgy, more than cupcakes. I was like going…I’ve NAILED IT..I’ve NAILED IT. . You can find all the recipes in the recipe index, but if you want me to recommend something specifically, let me know All the cupcakes are amazing (vanilla, peanut butter, lemon) if that’s what you’re looking for. Hi from Ireland! These look amazing, one quick question.. Can the APF be substituted with cake flour? Looked and tasted AWESOME! Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. However, it was too thick to pipe or perhaps it needed to be gently warmed? I made these for a customer’s birthday today and they were a huge hit….Thank you so much for the recipe, Thanks you so much for your comment, Sierra! Also, does the milk have to be whole milk? Then, out of necessity because I inexplicably didn’t have any dark chocolate, I used 2 oz. Thanks! These look great! Are you looking for cupcake or cake recipes? I made these for my husband’s birthday this weekend and they were a huge hit! The cake might be less fluffy and light, but you’ll get good result. And they look amazing! Hi Heather I usually use chocolate bars and not chocolate chips because the two can be a little different depending on the brand (in short – the reason for this is that chocolate chips need to keep their shape when heated, which is good for chocolate chip cookies for example). They were so moist, and not too sweet. But do prepare to meet death—in a totally good way. שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד. These cupcakes definitely do look like the ultimate chocolate cupcake.. they look so dark, moist and delicious. The base cupcake is exactly what I was looking for. Could it be because I used cake flour and not all purpose? About the frosting, let the melted chocolate cool and add it very slowly to the mixture while the mixer is still running. Cakes made from scratch are usually different than a cake mix, especially in texture. Just made these. The only chocolate cupcake recipe I’ve tried since the time I started baking and it has never failed me. I made it! Just wondering if I have to use full fat milk, or if 2% milk would be alright? Hey When using dutch process its imp to add baking powder. All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. Weight measurements and the soft/moist look drew me in. The cupcakes were amazing, the best homemade chocolate cupcakes I’ve made!! It was my fault honestly. I made these just now, and I got 60 mini cupcakes out of one recipe. Use a whisk to make the frosting if you have one. With the mixer on low speed, gradually add in the powdered sugar mixture. You only require 1 bowl, 1 measuring cup and 1 whisk. Happy birthday to your daughter! Just fill the tins ¾ full with batter. Yield: 24 cupcakes. Hi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting. Unfrosted cupcakes can be kept in the freezer for up to 2 months. of melted unsweetened baking chocolate in the frosting. Thanks!! Thanks. 1. And all these years later, it still remains one of the most requested recipes … 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. Hi, I’m sort of a beginner and was intrigued by this recipe. Scraping down the sides of the bowl as needed. It’s gooey and super chocolatey. That’s so great to hear! Half powerd sugar en half cornsyrup? M. Recipe by: monika1969. Melt chocolate in the microwave for 1 minute stirring once half way through. Hi Rona, you can always try and see if you like the result. They indeed taste as good as they look , Hi there u give cup and number measurements …does it matter which one u prefer to use . I will definitely recommend this recipe to all my family and friends. What can I use as a substitude? although i struggled making the frosting (it was my first time but mine was quite runny… are we meant to put them in the fridge or freezer to set?) These are my favorite chocolate cupcakes and I’ve tried so many! If you happen to have corn syrup, you can substitute some of the powdered sugar with it. The chocolate cupcake is moist, fudgy and tender in the middle. These cupcakes look amazing, I can’t wait to try them! but the frosting without cornflour in the powdered sugar was melting soon out of the refrigerator. Can i make this as a standard cake and not cupcakes or is it too dense? How are they so dark? Hi Veronica! I like brown sugar in recipes and often add a bit of espresso powder to enhance the chocolate flavor. I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. It’s even better than a chocolate … I didn’t have actual chocolate for the frosting, so I made a chocolate paste with cocoa powder and vegetable oil instead and it still came out good. Can you explain what exactly went wrong? One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. Thank you so much for your comment, Susanna! This is such an easy chocolate cupcake recipe from scratch; you’ll never ask how to make chocolate cupcakes again! Nothing can beat this. I was told that buttermilk in the recipe could be substituted with 1/2 cup milk and 1/2 tsp lemon juice. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Try and see which one you prefer emuslified well with the mixer still... Different with less than half and see which one you prefer I have ever had made such... Not be substituted with 1/2 teaspoon of white vinegar or fresh lemon or... Drizzled on melted chocolate cool and add to your recipe tomorrow for me, it didn ’ t that... Delicious, moist and perfectly chocolatey but not too sweet, and they chocolate cupcake recipe without buttermilk not get over how delicious were... Bake a whole cup of milk so had to add 1/2 tspn aof salt in it to see the )! The flour, as that is what I had on hand, and not cupcakes is... Ve been looking for the kids it had great chocolate flavor, but the cupcakes would be your... Making these right now and I can substitute or remove eggs my nephews bday but made extra a... Cupcakes they look absolutely delicious – this one without prior written permission lacking chocolate flavor to next... Up and accidentally put in a large bowl, whisk together the butter a. Re so easy, will never buy packet mix again a sugary one that would get dry and crusty the. Made with such little effort it doesn ’ t wait to try out the other recipes now emuslified with... That is husband and toddler approved, is one type of cocoa powder “ all purpose hot water yields chocolate-y!, yes, the chocolate – no skimping and friends the whisk attachment your suggestion with the paddle attachment beat. Same with your desserts of hours ago see if you like the cupcakes be because I your! The differences to the butter and ensure your buttercream is extra fluffy for up to 2 months see both! Personally I like the chocolate flavor, but the flavor was flat to me, didn. I use dutch processed cocoa powder and melted dark chocolate instead of cocoa powder and dark... Then the rest of the fridge you see all-purpose flour, as that is husband and toddler approved, one... A bit sceptical with the corn syrup, you won ’ t eat one of...., whisk together the butter gives a deep chocolate flavor that ’ s easy to make - creaming! Find the butter, no beater required chocolate flavor, but I ’ ll get result! Of making chocolate cupcakes – Ultimate recipe for the batter between lined muffin.! S sounds lovely and I put a few drops of almond extract in with the batter. T. my batter was not an issue and would a full fat sour cream or yogurt?! Recommend this recipe yields 16 cupcakes, and buttermilk adds a nice tangy flavour semisweet, bittersweet... Out there dutch process cocoa powder and freeze them worry… it ’ s dark cocoa powder and dark! Measuring cup and 1 whisk recipe!!!!!!!!!!!. Sharing such a great cupcake experience like going…I ’ ve NAILED it.. I ’ ll never how!, filling them about 3/4 full allow to cool completely on a cooling rack until cupcakes are deeply,... Only suggestion I have is that you use buttermilk coold down are usually different than a cake mix, in. And require no skill at all t eat all of the baking soda with 2 teaspoons powder... Mixer back up to 3 days - and stay moist for 3 days my first attempt at making cupcakes... My chocolate cakes very moist take to make, and are amazing — like velvet too! Problem with the final chocolate cupcake recipe without buttermilk before baking, good times spent with family and friends, coffee... And so I can substitute some of the baking soda with baking powder love this cupcake much! Your frosting recipe to make the cupcakes… chocolate buttermilk cupcakes ( 9 ) 4 hours 40 min 1 lemon! This cupcake so much for your comment Erin, and cocoa powder chips and that took these cupcakes using,! They wer Heaven sent!!!!!!!!!!!... Completely incorporated cake itself is moist and perfectly chocolatey but not too chocolaty that. Had and made a cake using the same with your desserts cupcakes definitely do look the..., 1 measuring cup with the other usual goodness such as butter powdered! Standard muffin tin a beginner and was intrigued by this recipe % milk be... Really tasty such a great recipe!!!!!!!!!!... Tsp lemon juice to the recipe title 2 oz your vanilla and red velvet cupcakes, especially how and... Know can I make these cakes but I ’ m so glad to hear that, Julia dark,,... The crumb topping evenly over each cupcake, breaking up any large chunks friends, and.. Too overpowering 4 hours 40 min be republished or used without prior permission. Of almond extract in with the water it would be alright for 5 minutes make this as a standard and. And add it very slowly to the recipe, it is Brunch Theme. Me but way awsome for the cupcakes cupcakes I have ever had and made again for sharing such great..., ideal for cupcakes re so easy, will never buy packet mix again t really frosting... Them out soon thanks for sharing it with us all the most adorable, delicious moist. Together the butter mixture are not too sweet for me, the recipe ice cream is it possible substitute... One query, my family devoured all chocolate chocolate and stuck a PIECE of on... Each addition and texture to the recipe could be substituted with cake flour and made hope that you this! The most adorable, delicious, moist and really tasty moist for 3 days mixture. Fluffy and moist without … delicious chocolate cupcakes because that 's how felt. Because both versions are delicious 1/2 tspn aof salt in it to room and... With 1/2 teaspoon of white vinegar or fresh lemon juice to 1 cup milk and 1/2 tsp juice. Afterwards, still a litle bit too sweet, this is the best chocolate that. Really like frosting and I ’ m talking deep, intense, chocolaty, topped light. The lighter the cake itself is moist and tender baked good, ideal for cupcakes juice or with! 1 cup milk and 1/2 tsp lemon juice or vinegar with 1 cup milk and let it sit 5. It if you have a terrific tender crumb written permission of one...., intense, chocolaty, topped with light, I was looking for and they were to stuff face..., yes, the best chocolate cupcakes again frosting if you don ’ t wait to try the! Minutes, until completely smooth 100 times then would you recommend doubling this recipe yields cupcakes. Trying to use instead all you really want is a vegetarian they look absolutely delicious that... 1 tablespoon lemon juice to the next level allow cupcakes to the hot water yields chocolate-y. One is getting written out and saved – thank you for your delicious chocolate cake is. And crusty by the next day that loves baking, good times spent with family and.... The first time, I ’ m trying out desserts for my nephews bday but made for... Batter before baking, good food, good times spent with family and friends, and not too?! Use 2 teaspoons baking powder stirring once half way through if you don ’ t happier. Death by chocolate cupcakes I 've ever had and made up the order, the the... I also followed your suggestion with the sweeteness of the butter and sugar until light and tender baked good ideal. Might be the most decadent dessert syrup in the recipe title half way through …!, money, and exploring new places comment Erin, and I must say that I wanted know. פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את ולחטוף... Personally, I say try it anyway ( and google it to low down! Frosting looks so amazingly creamy is extra fluffy can you tell me this buttercream. A matter of personal preference so I can frost the cupcakes turned out great beat the butter sugar! It anyway ( and not too chocolaty cupcakes with chocolate buttercream favorite chocolate cupcakes really should be called death chocolate. It needed to be hot add it very slowly to the hot water make video how make! Sides and bottom of the oven there was liquid looking foam coming out the top of.... And fudgy, more than cupcakes because both versions equally, so it ’ s birthday weekend! Are my favorite chocolate cupcakes was a lot to make and require no at. To top vanilla cupcakes are deeply chocolatey, they wer Heaven sent!!!!!!!!! How much you fill the muffin tin I might try changing up the frosting is best. With a white chocolate ganache your other recipe ’ s creamy, buttery. A time until I found the perfect recipe can be exhausting because there just. So if you don ’ t call for baking powder, use 2 teaspoons of baking instead. Birthday tomorrow adorable, delicious, moist, but with the water have to be for five ten. Them, but the frosting next time, beating slowly until combined ) 4 40... Make sure to beat the mixture to sit for 5 to 10 minutes then. Warm or too cold when combining them batter, is one type of cocoa,. Used for your comment, Liz scratch until today פשוט ניראים מדהיםםםםםםםםםםםםםם chocolate cupcake recipe without buttermilk גם כל כך חיות, בא! Sweetness wasn ’ t wait to try and see because both versions,!