Hi Veronica! Making the cupcakes tonight for my daughters 3rd birthday tomorrow. The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! Thank you so much for this recipe! #chocolatecupcakes #cupcakes #easycupcakes What does that do for the cake? This will make for an extra smooth frosting. These cupcakes turn out quite dark even when using natural cocoa powder. These chocolate cupcakes bake up with a nice little dome that’s perfect for a nice swirl of chocolate buttercream frosting! I used a 2F piping tip for mine. Your email address will not be published. Thanks so much!!!!! All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. Fill your cupcake liners 2/3 of the way full and bake for 18-20 minutes until set. Hi Shiran, Is it possible to substitute the baking soda with baking powder instead? Your vanilla cupcakes were awesome, so I knew these would be too. Hi great recipe, I loved them! If I need to use this recipe to bake a cake how long should I bake it? I made these for my husband’s birthday this weekend and they were a huge hit! Yes, it needs to be whole milk. Please think about it. I added chocolate chips and that took these cupcakes to the next level. Have you ever had this happen to you? Set aside. Making these right now and I can’t wait to bake them off. Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. These look amazing, one quick question.. Can the APF be substituted with cake flour? Frost with butterbeer buttercream frosting for the most decadent dessert! Can you replace the sugar with maple syrup? Thank you so much for your comment . Can you use instant coffee instead of espresso powder? What can I use as a substitude? Oh my goodness these cupcakes are AMAZING !! They still tasted great. It depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun. Thank you so much! Hi, how long does this take to make normally? Best Chocolate Cupcakes…EVER. How many cupcakes does this make? I notice many recipes have this. It makes me so happy to read this! If you don't have buttermilk you can substitute with regular milk plus two tablespoons of white vinegar. Happy birthday to your daughter! : ). Thank you for sharing. I recently did these cupcakes for a bridal shower and they were a hit. I find icing on cupcakes in general a bit much, so I only piped a bit in the middle of each cupcake and only used half the mixture. And the frosting…omg …I’m supposed to be on a diet…sooo not happening Thank you so much , Khulood PS: you were right..I don’t know how much frosting I ate before I even piped it…, I don’t know where I went wrong. Please can u suggest. Add in your vanilla and salt. If you over-fill then your batter will rise up and then collapse over the edge. The frosting can be kept in the fridge, covered, for up to 3 days. Made quickly and easily in just one bowl, these from-scratch easy chocolate cupcakes can be out of the oven in under 30 minutes, then ice them with an equally easy, fudgy, chocolate buttercream frosting. I suggest to stick to the recipe in this case. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! I didn’t properly read the ingredients. Hi, I’m sort of a beginner and was intrigued by this recipe. Can I substitute pasteurized egg whites for raw egg whites? Chocolate buttermilk cupcakes (9) 4 hours 40 min. In the bowl of your stand mixer with the whisk attachment, whip together egg whites, powdered sugar, and sifted cocoa powder until combined. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. There are 2 reasons why they might have turned dry – either over-baking them, or over-mixing the batter (mix as little as possible once the flour is added). Box 5501, Aloha, OR 97006, Mixer with whisk and paddle attachment (stand or handheld). They will get a nice dome, it depends on how much you fill the muffin tin. I will repeat again in the future with real sugar XD. The cake might be less fluffy and light, but you’ll get good result. I just made the cupcakes and followed the recipe to the t, but the texture of the sponge shrank from a fluffy one to a dense and hard one within like 10 minutes after i took them out of the oven. Hi Shiran. I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this. The cupcakes shouldn’t be dry at all. Just amazing. I love using sour cream or yogurt in chocolate cakes, but when replaced with milk, it usually requires adjusting the quantities of other ingredients, such as using baking soda. It’s easy to put together and creates such a fudgy and soft cupcake without the common crisp tops or sunken centers. All Rights Reserved. Or is dark chocolate the route to go? I’m so glad to hear that! Make sure you sift the brown sugar to remove any hard lumps. I LOVE these cupcakes! Thanks! Would you recommend natural or dutch processed cocoa powder for this recipe? When deciding when to remove from the oven, do not decide based on their colour, the chocolate colouring will become stronger as they cool; take them out sooner than rather than later. Best chocolate cupcakes ever!! A great recepie!Thanks for sharing. I made these just now, and I got 60 mini cupcakes out of one recipe. These cupcakes look amazing, I can’t wait to try them! It’s a keeper! Thank you so much Kirsty! Weight/Gram measurements are more accurate, so if you have a kitchen scale, use it. Hi Ann, yes, the butter gives a wonderful flavor and texture to the recipe. I’m so glad to hear that, Julia! Warm Buttermilk – Not only does the warm buttermilk help bloom the cocoa powder, it also makes the cupcakes super tender and moist. I’m going to retry the recipe again as the taste was absolutely perfect chocolate flavor! These cupcakes look divine, Shiran! Yes you can, or you can freeze leftover cupcakes in freezer-proof containers for up to 6 months. LOL. Scrape down the sides and bottom of the bowl as necessary. Most recipes call for oil, do you find the butter adds more flavour? The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. Can you explain what exactly went wrong? Could this recipe being used to bake a whole cake instead of cupcake? The batter should be liquid. Try to look for a different recipe that’s dairy-free. Cakes made from scratch are usually different than a cake mix, especially in texture. The base cupcake is exactly what I was looking for. whats the replacement for egg white in the chocolate buttercream. https://bakerbynature.com/old-fashioned-chocolate-buttermilk-cupcakes Thanks so much for sharing this wonderful recipe! Hi shiran! I’m talking deep, intense, chocolaty, fudge-consistency frosting. Make sure the chocolate and the butter mixture are not too warm or too cold when combining them. Thanks in advance:)). Would melted chocolate chips work? What are the differences to the taste and texture between the two? Thank you so much for the recipe, it’s sounds lovely and I can’t wait to try it! Line a muffin tin with cupcake liners and set aside. Made the cupcake recipe tonight. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new ‘go to’ chocolate cupcake recipe. I would wrap individually in plastic wrap and then into a freezer bag. These cupcakes are absolutely delicious! Some recipes use butter (like mine) for added flavor and texture but oil really helps keep your chocolate cupcakes moist. Thank you so much, Amanda! Haven’t made the icing or tried them yet, so I can’t say how they turned out, but I thought people might be interested in a mini cupcake yield. . can you please tell me this yummy buttercream will help me with covering the cake and the layers? I always suggest sticking to the recipe, but yes, buttermilk would work here. Personally, I like my cupcakes rather flat, so it’s easy to frost them. Melt chocolate and butter ... mix to spreading consistency. Thank you Monique! Before using, bring it to room temperature and whisk until smooth. Many thanks. The easiest option is to double the recipe and get 32 cupcakes. I like the chocolate cake batter in this recipe, or this one. These look great! I used to think that the fuller the cupcake liner, the taller the cupcake would be. Baking a cake for my niece for her bday but she is allergic to raw egg. Thank you Maya! best chocolate cupcakes I’ve ever made even on day 4 they were just as moist and yummy as the first day!!!!! Compared to the vanilla cupcakes, I feel like these would benefit from more salt and more sugar (consider that the same quantities of salt and sugar for 16 chocolate cupcakes are used for 12 of your vanilla cupcakes). Set aside. Hi Shikin, if you use Dutch-processed cocoa powder, you can use 2 teaspoons baking powder instead of the baking soda. What kind of dark chocolate should be used in the frosting? One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. Instead of using dark chocolate can I use Nutella? Half powerd sugar en half cornsyrup? Anyway, thanks a lot for charing yhis with us, it was still really a great cupcake experience. They said they were so airy and light. It’s just a matter of taste. The moist, the texture… Everything in that cupcake was awsome. They are so delicious, moist and perfectly chocolatey but not too overpowering. Hi Stella I wouldn’t recommend doing it because the cupcakes would be too delicate. Hi Shiran! Although, I must say that I really has a hudge problem with the sweeteness of the frosting. It gives a deep chocolate flavor to the brownies. ; ). I have no experience with replacing eggs with a different product in my recipes, but you can read a lot of information about it online. I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather? This frosting is incredible! I think we found a winner! As mentioned above, if you use a scale, you can simply “tare” between each ingredient addition. Any recipe that is husband and toddler approved, is a keeper in my book. The best chocolate cake ever and the frosting was great. Shiran, thanks again for sharing such a great recipe!!! A lot. Because this was my first time, I was nervous at the runny consistency once I finished mixing all of the ingredients. Totally AWESOME cupcake recipe! It's extremely simple to make - no creaming butter, no beater required. Can’t wait to try out the other recipes now. Any recipes for white or another flavor?! Using dark chocolate (bittersweet or semisweet) yield the best result. Made these a couple of weeks ago and everyone loved them! Absolutely delicious – this one is getting written out and saved – thank you, thank you, thank you! At what temperature donee need to bake them? Also, does the milk have to be whole milk? I was like going…I’ve NAILED IT..I’ve NAILED IT. Delicious. I’ve tried it once and it worked well so you can use it. Switch to the paddle attachment if you have one. And would a full fat sour cream or yogurt be ok to use instead? While mixing on low, add in 1/3 of your flour mixture, followed by 1/3 of your buttermilk mixture. I made these today and they turned out great! Hi Sharon You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). Thanks for the recipe. These were great! Hello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. To me, it was as sweet as it is hot in hell. I will definitely be using this recipe again. My name is Jamie from the blog My Baking Addiction and I’m here today sharing one of my favorite cupcake … Freezed them so I could frost them today. Add vanilla and mix well. Thank u ? These were super easy to make, and are amazing!!! Thanks for a great dessert! The recipe is PERFECTO! I hope you love these seriously fudgey and delicious Chocolate Fudge Cupcakes, as they are my new favourite. Click here to jump straight to the recipe! However, it was too thick to pipe or perhaps it needed to be gently warmed? These turned out absolutely GORGEOUS! Truly the BEST chocolate cupcakes ever. Thank you! Sweet. Can I double the recipe to make double the serving? I was going to try a few different chocolate cake recipes, but after the first batch of cupcakes came out of the oven and I tried them, I turned right around and made these for the second batch as well! I was lokking form THE kickass chocolate cupcake reciepe and here i am! Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. Happy birthday! Nope! Letting the first one mix in before adding the second. My new go to recipe for chocolate cupcakes! Also, the second time I baked in a 9×13, same temp for about 23 minutes. Hi. They are yum. Muffins look and sound amazing! These adjustments were perfect! Hopefully I don’t eat all of them. You can use a medium cookie scoop to get your batter in your liners or you can even put your pan on a scale and pipe your batter into the liners for the ultimate accuracy! Add the eggs one at a … Cook sugar, chocolate and water ... let cool. It was one of the base flavors in my newest cookbook, The Deliciously Easy Cupcake Cookbook, and is the one we have made over and over. I’m really hoping to try it based on how satisfied these reviews sound, but I don’t happen have any kind of mixer. I thought it was about time the pics were updated. Both are delicious! These cupcakes are so so good. Hi Rina, I suggest to start with less than half and see if you like the result. since I will be too tired working with fondant I don’t want to take up my time by making and remaking buttercream. And they look amazing! blog Chocolate Cupcakes from Sugar Geek Show on Vimeo. 3, 2019 - Our family loves this recipe i easily half this recipe to bake a mix... 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