Hey, guys! Today we are going to talk about some most interesting topic on earth – the moist chocolate cupcake recipe!
You remember I called the vanilla cake the ‘everyone cake’ last time when I was sharing its recipe a month ago? I’m sorry (actually not) if its sacred position in my kitchen freaks you out but today we are going to talk about another killer – the chocolate cupcake! By the way, if you want to have a look at my sacred vanilla cake recipe, you may click here!
I call this the MUST-HAVE recipe in every baker’s cookbook because, in your journey in the baking world, you are very likely to come across to some conversations that the chocolate cupcakes are involved. It’s like a daily essential item in the baker’s life!
Okay, imagine this – you are meeting some sort of new baker friend and you two suddenly (alright, maybe not suddenly) talk about baking, and she asked:” Oh, you bake too? Aww, I just made some chocolate cupcakes for my family! They’re just loving it! Hey, I’ve got some great tips in making the chocolate icing on the top. Do you want to hear? Ah, yes, maybe you have some good things to share too?’
See? You are not standing there stunned, are you? You are going to rock her back! You say: ‘Oh, yeah, of course, when you are doing this, you need to blah blah blah…”, right?
But how could you manage to goal it without having that Messi in your kitchen? Yes yes yes, I think you totally get it now – the chocolate cupcakes are mighty.
Alright, maybe a bit too much drama from me, please forget about my dramatic self and come back to our baby here. If you want to make great cupcakes, you need to keep reading this moist chocolate cupcake recipe! It’s a very decadent approach of making cupcakes!
Moist chocolate cupcake recipe – Ingredients
- 95g (3/4 cup) of plain flour
- 180g (4/5 cup) of caster sugar
- 30g (4 tbs) of cocoa powder
- 1/2 tsp of baking soda
- 75g (1/2 cup) of chocolate chips
- 110ml (1/2 cup) of vegetable oil*
- 1/2 cup of buttermilk*
- 1/2 cup of coffee*
- 2 large eggs
- 1/4 tsp of salt
- 2 tsp pure vanilla extract
* Please use ingredients at room temperature for this moist chocolate cupcake recipe
Equipment you need
- A cupcake tray (12 holes)
- 12 cupcake cases
- A sieve
- 2 mixing bowls
- A balloon whisk
- A spatula
- A measuring jug
Moist chocolate cupcake recipe – Instructions
- Line the muffin tray with the cupcake cases and preheat the oven to 180°C/160°C fan/gas 4.
- Prepare the dry ingredients. Sieve the flour, caster sugar, cocoa powder, baking soda and salt into a large bowl and whisk them to combine. Incorporate the chocolate chips into the dry mixture.
- Prepare the wet ingredients. In another mixing bowl, add the coffee, vegetable oil, buttermilk and eggs into the bowl and whisk until they are mixed evenly.
- Pour the dry mixture into the wet mixture and continue to stir until they are evenly combined.
- Spoon the batter into the liners. Fill 2/3 of the way up to avoid spilling or sinking at the centre. Bake for 20-22 minutes or until a skewer comes out clean.
- Allow the cupcakes to cool before frosting.
For the recipe of the frosting, please click here.
Okay, I am going to treat you like a real baby. I am going to hold your hand through the whole baking process. Here I have attached a video that I find useful. If you are confused with the steps of making the chocolate cupcake, this video is for you!
Take home message
If a recipe requires no stand mixer or any sorts of complicated steps, then that is my favourite recipe. Easy to make, easy to clean. You agree?
Let’s dive deep into some tips. The buttermilk and the vegetable oil are the magic beans in making the cupcakes moist. It would be totally different if you missed out these two ingredients. Yep, I’m serious. Make sure that you have them in your plan!
Also, you might find the batter is thinner than you would expect. That’s totally fine. We don’t want a thick batter here. We are making the spongey cupcakes, not the brownies, you remember? So, thin is good.
And the most important point in this recipe is that you have to make sure you are just filling 2/3 of the liners with the batter.
2/3! 2/3! 2/3!
See? It’s so important that I need to repeat three times. Why not more than that, you ask? Yeah, that’s a good question. I can’t wait to answer.
BECAUSE if you are spooning too much batter into the liner, the cupcake will overflow to the sides AND it will sink in the centre. You wouldn’t want that, would you? Not very nice indeed!
I haven’t touched much on the frosting here but don’t worry, I haven’t forgotten about it. I have a buttercream menu for you to pick from but my personal favourite here would definitely be the chocolate buttercream. Make it monotone and sexy. God, I am losing my self-control here.
For piping tips, I also have a few to recommend. Whether you are liking the classic appearance or the rosy-looking cupcake, I am going to let you know which tips you should be using. Just click here to find out!
Break the calorie bank
Woo-hoo! Here we have our cupcakes done. So excited!
If you are preparing for a party, you may make the base one day in advance. Keep it in the airtight containers and frost on the party day. Actually, the unfrosted bases of cupcake can be frozen and kept up to two months. Just thaw in the fridge overnight and bring it back to room temperature and you are ready to frost and serve!
I hope you have enjoyed this moist chocolate cupcake recipe! If you have any questions or wants to share your tips, please leave them in the comment and I will come back to you! 🙂