Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, simple chocolate cupcakes recipe. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire.
Simple Chocolate Cupcakes Recipe is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Simple Chocolate Cupcakes Recipe is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have simple chocolate cupcakes recipe using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Simple Chocolate Cupcakes Recipe:
- Take All Purpose Flour (1 1/4 cups)
- Take Baking Powder (2 tspns)
- Get Cocoa Powder (1/4 cup)
- Get Sugar (1/3 cup)
- Prepare Unsalted Butter or Margarine (1/3 cup)
- Make ready Vanilla Essence (1 tspn)
- Prepare Eggs
- Get Milk (appx. 3/4 cup)
- Take tspn Salt (If using Margarine; don't use salt)
These are the best chocolate cupcakes. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting. This is the best chocolate cupcake recipe. Looking for the perfect recipe can be exhausting because there are just so many out there.
Instructions to make Simple Chocolate Cupcakes Recipe:
- Pre-heat your oven to 350 °F or 180°C. Line a dozen (12 pcs) cupcake/muffin pan with cupcake liners and set aside.
- In a medium bowl, measure and sift the flour, cocoa and baking powder together then set aside (If using un-salted butter - add salt to the dry ingredients). In a small bowl, beat the eggs and essence together until mixture has bubbles; set aside.
- In a large bowl, measure the sugar and butter/margarine and cream until white or almost white. You can use a balloon whisk, should take about 5 – 7 minutes. You can also use an electric mixer and cream between 3 to 5 minutes.
- Add the egg mixture into your creamed mixture and beat for no more than 1 minute, make sure ingredients are well incorporated.
- Pour half the dry ingredients into your creamed mixture and start folding using a spatula. Pour the rest of the dry ingredients and add the milk gradually while folding. Make sure your batter is of a drop consistency (when you pick batter with a spatula & drop it back - it should drop within 2-3 seconds), it’s ready for baking.
- Spoon the batter into the cupcake liners; make sure you don’t fill past 3/4 way.
- Place the muffin pan into the oven, preferably the middle rack and bake for about 30 to 40 minutes or until a skewer or toothpick inserted comes out clean.
- Remove the muffin pan from oven, place on a shelf to cool for about 5 minutes.
- Remove them and place them on a tray or a cooling rack to cool completely.
- If you would like; you can make some cream frosting and decorate them to look pretty ^_^ Easiest way is to chill, then whip a cup (250ml) of non-dairy cream topping for about 5 - 10 minutes and then decorate your cupcakes!
Simple, easy, moist and delicious - the ultimate foolproof bake. If there's one thing that we all need in life. Easy to make, unusually moist chocolate cupcakes and no mixer required! No eggs either, the recipe uses a combo of baking soda and vinegar for leavening. Have you ever encountered a chocolate cake recipe that used neither eggs nor butter, but relied on vinegar and baking soda for leavening?
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