Moist Chocolate Cupcakes are super soft, rich, and topped with chocolate sauces frosting! You won’t believe how easy these are to make! Easy Chocolate Cupcakes recipe.
Moist Chocolate Cupcakes are a super-soft texture, bold rich flavor, and bites of semi-sweet chocolate flavor throughout, these mouth-watering cupcakes are a chocolate lover’s dream! They were so soft, moist, and full of chocolate goodness. I LOVE chocolate cupcakes everyone’s favorite.
How to make chocolate cupcakes Step-by-Step Instructions
Prepare Dry Ingredients
Preheat the oven to 180 celsius for 10 minutes.
Whisk together 1/2 cup of cocoa powder, 12 tablespoons of all-purpose flour,1/2 teaspoon of baking soda, and 3/4 teaspoon of baking powder in a large-sized bowl.
Mixing
In a separate bowl, beat together 2 eggs,1 teaspoon of chocolate essence,5 tablespoons of cooking oil, and 1 cup of powder sugar until the mixture is pale and light. Add the wet ingredients and slowly add 1/2 cup of milk Mix only until well combined. Be sure to fold gently with an offset spatula and don’t over mix. This will ensure you don’t knock out all the air and land up with a dense cake.
Baking The Cupcakes
Scoop the batter into the cupcake liners,(about 3/4 the way full). If you fill any higher, the cupcakes will overflow and have muffin tops. Bake at 180 celsius for18- 20 minutes. And until a toothpick or wooden skewer inserted into the middle of a cupcake comes out clean. Do not overbake. While the cupcakes bake.While the cupcakes bake. Make the Chocolate Sauces.
Make the Chocolate Sauces
Place a small saucepan inside a larger saucepan and add water to the larger pan so it comes up about ½ inch around the sides of the smaller pan. Add the chocolate piece to the small pan and heat over medium-high heat, whisking occasionally, until the water is gently simmering and the chocolate is melted. Stir the heavy cream into the chocolate, and continue whisking till you reach a lump-free and smooth consistency. Put the ganache in the freezer for at least four hours (the frosting will thicken as it cools).
Decorating The Cupcakes
Cool in the cupcake pans on a wire rack for 10 minutes, then remove the cupcakes from the pans and finish cooling on the wire racks. Dip the cupcake into the chocolate sauces one by one. places the cupcakes on a wire rack to dry and sprinkle on top (This is totally optional).
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Moist Chocolate Cupcakes
Ingredients
- 12 Tbsp All-purpose flour
- 1 Cup Powder Sugar
- 1/2 Tsp Baking Soda
- 3/4 Tsp Baking Powder
- 1/2 Cup Cocoa Powder Unsweetened
- 2 Eggs At room temperature
- 5 Tbsp Cooking oil
- 1/2 Cup Milk
- 1 Tsp Chocolate essence
Instructions
How to make chocolate cupcakes
Prepare Dry Ingredients
- Preheat the oven to 180 celsius for 10 minutes.
- Whisk together1/2 a cup of cocoa powder, all-purpose flour, 1/2 teaspoon of baking soda, and 3/4 teaspoon of baking powder in a large-sized bowl.
Mixing
- In a separate bowl, beat together 2 eggs,5 tablespoons of cooking oil,1 teaspoon of Chocolate essence, and 1 cup of powder sugar until the mixture is pale and light. Add the wet ingredients and slowly add 1/2 cup of milk Mix only until well combined. Be sure to fold gently with an offset spatula and don’t over mix. This will ensure you don’t knock out all the air and land up with a dense cake.
Baking The Cupcakes
- Scoop the batter into the cupcake liners,(about 3/4 the way full). If you fill any higher, the cupcakes will overflow and have muffin tops.
- Bake at 180 celsius for18- 20 minutes. And until a toothpick or wooden skewer inserted into the middle of a cupcake comes out clean. Do not overbake.
- While the cupcakes bake.While the cupcakes bake. Make the Chocolate Sauces.
Make the Chocolate Sauces
- Place a small saucepan inside a larger saucepan and add water to the larger pan so it comes up about ½ inch around the sides of the smaller pan.
- Add the chocolate piece to the small pan and heat over medium-high heat, whisking occasionally, until the water is gently simmering and the chocolate is melted.
- Stir the heavy cream into the chocolate, and continue whisking till you reach a lump-free and smooth consistency. Put the ganache in the freezer for at least four hours (the frosting will thicken as it cools).
Decorating The Cupcake
- Cool in the cupcake pans on a wire rack for 10 minutes, then remove the cupcakes from the pans and finish cooling on the wire racks.
- Dip the cupcake into the chocolate sauces one by one. places the cupcakes on a wire rack to dry and sprinkle on top (This is totally optional).
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