Delicious Chocolate Cupcakes. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Top-rated recipes for moist, delicious chocolate cupcakes.

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Ingredients of Delicious Chocolate Cupcakes

Guidelines. of Chocolate Cupcakes.
Guidelines. 1 1/3 cups of all purpose flour.
Detaile. 1/2 cup of cocoa powder.
Directions. 3/4 teaspoon of baking soda.
Detaile. 1/4 teaspoon of salt.
Guidelines. 1/2 cup of butter, softened to room temperature.
Step by step. 1 cup of granulated sugar.
Step by step. 2 of large eggs.
Directions. 1 teaspoon of pure vanilla extract.
Guidelines. 1/2 cup of whole milk.
Guidelines. 1/2 cup of hot water.
Instructions. of Chocolate Frosting.
Directions. 2/3 cup of unsalted butter, softened to room temperature.
Instructions. 1 1/3 cups of powdered sugar, sifted (plus more as necessary).
Step by step. 1/4 cup of cocoa powder, sifted.
Step by step. 1/2 teaspoon of pure vanilla extract.
Directions. 4 oz of dark chocolate, melted and slightly cooled.
Detaile. 2 tablespoons of heavy cream.

These sweet and sexy cupcakes are a crowd pleaser every time. Chocolate cupcakes are the perfect dessert. Bake sone of these individually-sized treats to hand An individually-sized treat with the ideal ratio of frosting to cake, they're a first-rate choice for for handing. Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.

Guide To Make Delicious Chocolate Cupcakes

Preheat oven to 350. 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..
In a standing mixer (or you can use a handheld mixer), beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined..
With the mixer on low speed, add half the dry ingredients and beat until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix- the less you mix, the lighter the cake will be. The batter should be liquid..
Divide batter evenly between cups, filling them about 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
For Frosting: In a bowl (using an electric mixer or handheld) beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla extract, melted chocolate, and heavy cream, mixing until combined. Add powdered sugar as necessary until frosting is spreadable.
Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth..
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. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

These cupcakes are just rich enough. They're nicely moist and a little lighter in texture than my sour cream. Chocolate Cupcakes - everybody loves this moist and decadent chocolate cupcake recipe featuring delicious ganache filling, frosting Mix the bittersweet chocolate with the cocoa powder in a bowl. By Jennifer Segal, cake portion adapted from Magnolia Bakery; frosting adapted from Cook's Illustrated. Since this moist chocolate cupcake recipe is packed with chocolate, it only seemed fitting to frost them It uses black cocoa, which makes delicious (and dark) cake layers 🙂 here's the link: https.

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