This is the be all, end all, of chocolate cupcake recipes. Your days of resorting to a cake mix can be a thing of the past. If you love making desserts from scratch and have been searching for the perfect chocolate cupcake recipe, your search is over.
I know these are big claims, but honestly, I feel like I have tried every chocolate cupcake recipe on the planet. And while there are many good chocolate cupcake recipes out there, this one is hands down the best chocolate cupcake recipe ever. I’m pretty confident you will agree.
These cupcakes are the perfect thing to pair with the homemade rainbow chip frosting recipe I posted about the other day. And I have a salted caramel frosting recipe coming your way soon as well that is amazing with these cupcakes.
IMPORTANT NOTES ABOUT MAKING SUPER MOIST CHOCOLATE CUPCAKES FROM SCRATCH
The recipe calls for hot water, which is super important to achieving super moist chocolate cupcakes with an intense chocolate flavor. It doesn’t have to be boiling, but it needs to be really hot because the heat is going to react with the cocoa powder, causing it to “bloom”, which brings out as much chocolate flavor as possible from the cocoa powder.
The hot water is also going to create a pretty thin batter, too. Don’t be alarmed by that! The thin batter is going to allow the baking powder and baking soda in the batter to really do their magic and the cupcakes will rise and dome beautifully, with a wonderful texture thanks to all the scientific magic going on behind the scenes.
Ingredients
Instructions
Heat oven to 350 degrees. Line a cupcake pan with paper liners.
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin.
Fill cupcake liners half full, then bake for 18-21 minutes, until a toothpick comes out with only a few moist crumbs when used to test a cupcake.
Cool completely before frosting.
thanks done share recipes to : https://houseofnasheats.com/moist-chocolate-cupcakes-recipe/
I know these are big claims, but honestly, I feel like I have tried every chocolate cupcake recipe on the planet. And while there are many good chocolate cupcake recipes out there, this one is hands down the best chocolate cupcake recipe ever. I’m pretty confident you will agree.
These cupcakes are the perfect thing to pair with the homemade rainbow chip frosting recipe I posted about the other day. And I have a salted caramel frosting recipe coming your way soon as well that is amazing with these cupcakes.
IMPORTANT NOTES ABOUT MAKING SUPER MOIST CHOCOLATE CUPCAKES FROM SCRATCH
The recipe calls for hot water, which is super important to achieving super moist chocolate cupcakes with an intense chocolate flavor. It doesn’t have to be boiling, but it needs to be really hot because the heat is going to react with the cocoa powder, causing it to “bloom”, which brings out as much chocolate flavor as possible from the cocoa powder.
The hot water is also going to create a pretty thin batter, too. Don’t be alarmed by that! The thin batter is going to allow the baking powder and baking soda in the batter to really do their magic and the cupcakes will rise and dome beautifully, with a wonderful texture thanks to all the scientific magic going on behind the scenes.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup very hot water
Instructions
Heat oven to 350 degrees. Line a cupcake pan with paper liners.
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin.
Fill cupcake liners half full, then bake for 18-21 minutes, until a toothpick comes out with only a few moist crumbs when used to test a cupcake.
Cool completely before frosting.
thanks done share recipes to : https://houseofnasheats.com/moist-chocolate-cupcakes-recipe/
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