What is the secret to a moist chocolate cupcake?

The secret to a moist chocolate cupcake is the liquid ingredients; oil, buttermilk and hot liquid! Oil will give a light, airy texture as opposed to butter. The buttermilk will add to this light, moist texture but will also give a nice flavour. And the hot liquid; either hot water or hot coffee will add extra moisture and the coffee will enhance the chocolate flavour.

What is the best tool to fill cupcakes?

When it comes to filling your cupcake batter into the liners it's best to use a large ice cream scoop for hassle-free pouring and even distributing. If the batter is very thin you can always transfer it into a measuring cup with a spout so it's easy to pour.

Can you make cupcakes without a cupcake tin?

If you don't have a cupcake pan you get a little creative to make cupcakes. Here are a few ideas that can work in a pinch. 1. Silicone cupcake liners do not need a cupcake pan as they are sturdy enough on their own. If they are thinner, double up the liners. 2. Use aluminium tart shells, place shells on a baking sheet and then fill each tart with a cupcake liner. 3. Use ramekin dishes to bake cupcakes!

The Ultimate Chocolate Cupcakes Recipe

Chocolate Cupcakes

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Nothing beats a classic chocolate cupcake! These cupcakes are moist, light and packed with a rich chocolatey flavour. They are topped with a silky smooth chocolate buttercream icing. These chocolate cupcakes are perfect to celebrate any occasion; a birthday, a party and especially Valentine’s Day! The recipe easily doubles.

Author: Alie Romano
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 1x
Category: Cake & Cupcakes
Method: Baking
Cuisine: American

Ingredients

Units Scale

1 cup all-purpose flour, sifted
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1 large egg, at room temperature
1/2 cup brewed coffee
1/2 cup buttermilk, at room temperature
1/4 cup vegetable oil
1 teaspoon pure vanilla extract

Chocolate Buttercream Icing

1/2 cup unsalted butter, at room temperature
2 cups icing sugar, sifted
1 Tablespoon whipping cream (or whole milk)
1 oz dark chocolate, good quality

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Instructions

Preheat the oven to 350˚F. Line a cupcake pan with 12 cupcake liners. Set aside.
In a large bowl add flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine and set aside.
In a separate large bowl, add granulated sugar, brown sugar, egg, vegetable oil and vanilla. Whisk (or use a hand mixer) to combine ingredients until smooth and well incorporated.
Add half of the sugar and egg mixture to the dry ingredients. Then add half of the buttermilk and coffee. Gently whisk to combine. Add the remaining sugar and egg mixture, then the buttermilk and coffee. Stir just until combined. Do not overmix the batter (the batter will be very thin/wet).
Pour or spoon the batter into prepared cupcake liners, filling each cup approx. three-quarters full. Do not overfill the cups.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cupcakes to cool in the pan for 5-10 minutes then transfer to a cooling rack.
Meanwhile, make your chocolate buttercream icing.
Melt chocolate and set aside.
In a large bowl of a stand mixer (or use a hand mixer) add butter and beat for 30-40 seconds. Add icing sugar and whipping cream. Beat for approx. 2 minutes until light and fluffy. Add melted chocolate and continue to beat until well incorporated, scraping down the bowl as necessary. Add more whipping cream if the icing is too thick or add more icing sugar if the icing is too thin. You want to have a nice, light consistency for piping into swirls.
Once cupcakes are cooled pipe icing on top of each cupcake.

Notes

Store cupcakes in an airtight container for up to two days at room temperature. Or freeze cupcakes for up to two months.

Nutrition

Serving Size: 1
Calories: 294
Sugar: 30.2g
Sodium: 2817mg
Fat: 11.8g
Saturated Fat: 6.4g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 42.8g
Fiber: 1.4g
Protein: 3.4g
Cholesterol: 51mg

Find it online: https://bakingforfriends.com/chocolate-cupcakes/