THE BEST EVER CHOCOLATE CUPCAKE

It’s always a dream for a baker to bake the perfect moist chocolate cupcake. To be honest everyone wants to make that amazingly super moist chocolate cupcake which is filled with that dense chocolate flavor. This is truly the best cupcake ever. You’ve got to try this one by yourself to know how moist this is going to be. 

This is the best chocolate cupcake recipe in the world and it’s pretty easy to make too. No more boxed cake mixes! We have kept this recipe as simple as possible so that even an inexperienced baker can be successful with it. So, anyone can make them easily without any mess.

Use https://pin.it/7EXnaYX to pin this recipe 

Before we start with the recipe, I would like to share some tips and tricks that makes this recipe simple enough for a perfect cupcake.

1. Using buttermilk in the batter - buttermilk is necessary for this recipe as it has to do with the way it interacts with other ingredients. You can make buttermilk just by adding some water to the curd and churning it a little. 

2. Using hot water or coffee – using coffee will bring out a really nice flavour to the cupcake. Coffee can enrich the flavour of chocolate and provide a darker, and complex chocolate taste. Water can also be a substitute for coffee. 

3. Using unsweetened cocoa powder – using the best quality cocoa powder will add the richness in the cupcake. Using the best cocoa powder is essential.

Let’s get started with the recipe now. 

Prep time: 10 MINUTES                                                                       baking time: 22 MINUTES

 

Ingredients: 

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt 2 large eggs

3/4 cup buttermilk 

3/4 cup cups warm water

1/4 cup vegetable oil / melted butter 

1 tsp vanilla extract

Ingredients for frosting: 

1½ cups butter softened

3/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

3-4 cups powdered sugar

Preparation  

Preheat oven to 325° F or 180° C. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, buttermilk, warm water/coffee, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

Fill each cupcake 2/3 full.

Bake for 20-22 minutes until the cupcakes meet the toothpick test. Remove from tins and cool completely on a rack.

Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar slowly, 1 cup at a time, beating in between.

Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.