Best Chocolate Cupcake Recipe Chelsweets

Death by Chocolate Cupcakes are a rich, moist chocolate cupcake with a gooey chocolate ganache filling, topped with chocolate frosting, chocolate sprinkles, a creamy ganache drizzle and adorned with chocolate accents. Make the cupcakes. You won't believe how easy these chocolate cupcakes are to make. In a medium sized bowl, whisk together egg, buttermilk, oil and vanilla and set aside. If you use this frosting while still warm, it is easily spreadable and has a glossy finish when dried like you see in the photo of my glu ten-free Chocolate Love Cakes but can slide off of whatever you are frosting.



I tried this recipe for my first attempt at cupcakes and they turned out just lovely. But this cupcake tastes chocolatey without overdoing it. So I spent a little more time in the kitchen perfecting this Chocolate Cupcakes recipe. It's so quick and easy and it makes a lot of cupcakes.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee. I wanted to know can I substitute dark chocolate instead of using cocoa powder. Dutch-process cocoa powder has been neutralized of its acid, so it was only the sour cream and small amount of brown sugar.

In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt. Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. Initially, I was going to sprinkle some store-bought chocolate curls on the cupcake but I didn't like how they looked aesthetically, so I opted out of that part of the process.

Allow to cool in the muffin tin for 5 minutes then transfer to a baking rack to cool. If the mixture is too runny, and won't hold its shape, add more confectioners sugar, ½ cup at a time. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag.

DO AHEAD: Cupcakes can be made 1 day ahead. Pipe chocolate buttercream frosting over the ganache. Serve cupcakes at room temperature. Add the remaining cupcake ingredients and mix for 30 seconds on Speed 5. Mix until light and fluffy while adding more cream to thin if needed.

My ideal recipe is one that is perfectly domed, that has the right amount of chocolate, that has a light and moist crumb. I topped them with Magnolia bakery vanilla buttercream recipe icing and they were heavenly. You can easily turn the basic chocolate cupcake into new flavors by using different extracts, fillings, or frostings.

Baking Chocolate Bar - I use the bars for baking all the time, they have a nice chocolate flavor and the price is affordable. There's Cupcakes no hard and fast secret on how to turn a cake into a cupcake, its simply an adjustment of bake time. But in the cupcake world, I truly do believe these to be the best that can be for a simple no-standmixer, no creaming butter recipe.

Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Don't skip the salt - you see how in many desserts it says to add a pinch of salt, same in this one, and while you may skip it in other recipes, you definitely want to add it here, as the salt will enhance the chocolate flavor.

I'm a first time visitor to your site while looking for a chocolate cupcake recipe and I'm in love with it. I would like to make these for my son to share with his friends in school to celebrate his 5 year old birthday. Two dozen death by chocolate cupcakes lasted just 3 days in our home.

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