ULTIMATE CHOCOLATE CUPCAKES
Looking for the perfect recipe can be exhausting because there are just so many out there. I’ve tried countless cupcakes over the years, but this is my top favorite recipe. 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.
The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. This is the only cupcake batter I’ve used for years now. Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. I love both versions equally, so you can make the two of them and see which one you prefer. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Just fill the tins ¾ full with batter.
I’m talking deep, intense, chocolaty, fudge-consistency frosting. 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. The intense flavor comes from a combination of dark chocolate and cocoa powder. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar.
Ingredients
Chocolate cupcakes:
Chocolate Frosting:
Instructions
for full recipes please see : prettysimplesweet.com
The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. This is the only cupcake batter I’ve used for years now. Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. I love both versions equally, so you can make the two of them and see which one you prefer. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Just fill the tins ¾ full with batter.
I’m talking deep, intense, chocolaty, fudge-consistency frosting. 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. The intense flavor comes from a combination of dark chocolate and cocoa powder. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar.
Ingredients
Chocolate cupcakes:
- 1 and 1/3 cups (185 g/6.5 oz) all-purpose flour
- 1/2 cup (50 g/1.7 oz) cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick/113 g) butter, softened to room temperature
- 1 cup (200 g/7 oz) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) hot water
Chocolate Frosting:
- 2/3 cup (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature
- 1 and 1/3 cups (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary)
- 1/4 cup (25 g/1 oz) cocoa powder, sifted
- 1/2 teaspoon pure vanilla extract
- 115 g/4 oz. dark chocolate , melted and slightly cooled
- 2 tablespoons (30 ml) heavy cream
Instructions
- Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
- For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- ....................................
for full recipes please see : prettysimplesweet.com
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