Chocolate cakes have a sweet flavor to them, don’t they? Today I’m sharing a quick and easy chocolate cupcake recipe with a unique flavor. Each of these cupcakes is brimming with decadent chocolate tastes. Do you enjoy chocolate cakes’ sweet flavor? Today I’m sharing a quick and easy chocolate cupcake recipe with a unique flavor. Each of these cupcakes is brimming with decadent chocolate tastes. This cake is identical to a standard vanilla cupcake in terms of preparation. The use of natural cocoa powder and buttermilk, on the other hand, is the star of the show in terms of flavor. All of the components are naturally harmonized to create a wonderful cake, with the sweetness of the chocolate blending and spreading throughout the cake, along with the wonderful buttermilk layer. This will undoubtedly become a favorite cake for you and your family. Try it to get a sense of its unique flavor!
3/4 teaspoon baking powder
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
2 teaspoons pure vanilla extract
1/2 cup (41g) unsweetened natural cocoa powder
3/4 cup (94g) all-purpose flour (spoon & leveled)
2 large eggs, at room temperature*
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (100g) packed light brown sugar
1/2 cup (120ml) buttermilk, at room temperature*
Chocolate Buttercream or Vanilla Buttercream
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Cupcake liners should be used to line a 12-cup muffin pan. This recipe makes around 14 cupcakes, so line a second pan with 2 liners. Remove from the equation.
To make Cupcakes:
In a large mixing basin, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended. Remove from the equation. Whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla in a medium mixing bowl until well blended. Half of the wet components should be poured into the dry ingre∂ιєnts. After that, add half of the buttermilk. For a few seconds, whisk gently. Using the remaining wet ingre∂ιєnts and buttermilk, repeat the process. Do not overmix; stir until just blended. The batter will be light and airy.
Spoon the batter into the cupcake liners. Only half-fill (this is critical!). To avoid overflowing over the sides or sinking, only fill the container halfway.
Bake for 18-21 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow for complete cooling before icing. I normally leave them in the pan to cool.
After the cupcakes have cooled, frost them as desired. These cupcakes were made using chocolate buttercream and a Wilton 1M piping tip. If desired, garnish with sprinkles. Leftovers can be kept in the fridge for up to 5 days.
Make Ahead Instructions: Cupcakes can be made up to a day ahead of time. Cover cupcakes tightly with plastic wrap at room temperature and do not frost until the day of serving. Cupcakes can be frozen for up to 2 months if they are not already frozen. Before freezing and serving, thaw overnight in the refrigerator and bring to room temperature.
Buttermilk: This recipe necessitates the use of buttermilk. If necessary, create your own buttercream. To the liquid measuring cup, add 1 teaspoon whíte vinegar or lemon juice. Then, in the same measuring cup, pour in enough whole milk to make 1/2 cup. (To be clear, this yogurt will work with low-fat or fat-free milk, but the cupcakes will not be as moist or rich.) Stir thoroughly and set aside for 5 minutes. The homemade “buttermilk” will have curdled slightly and will be ready to use in the recipe.
Small Cupcakes: Fill mini liners only halfway with batter and bake at 350°F (177°C) for 10-12 minutes. It makes roughly 3 dozen cookies.
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