Chocolate Cupcake Recipe

Chocolate Cupcake Recipe

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Who doesn’t love chocolate cupcakes? These miniature cakes have an intense chocolate flavor and a delicate crumb. They are very moist and delicious. Unlike most cupcake recipes, these chocolate cupcakes are versatile and can be used with a wide variety of frosting and fillings. They are very easy to make. This recipe is an adaptation of a recipe by Robyn Stone and has become my go-to recipe for chocolate cupcakes.

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INGREDIENTS:

Makes 12 Cupcakes

(1) 130 Grams All Purpose Flour (1 Cup)

(2) 60 Grams Unsweetened Cocoa Powder (1/2 Cup)

(3) 200 Grams Granulated White Sugar (1 Cup)

(4) 1 Teaspoon Baking Powder

(5) 1/2 Teaspoon Baking Soda

(6) 1/2 Teaspoon Salt

(7) 1/2 Cup Buttermilk (See Note 1)

(8) 1/4 Cup Vegetable Oil (See Note 2)

(9) 1 Teaspoon Pure Vanilla Flavor

(10) 1 Large Egg

(11) 1/2 Cup Hot Water (Boiling)

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NOTES:

(1) You can replace buttermilk with regular milk, whole or reduced fat. A recipe for how to make your own buttermilk at home can be found here.

(2) Use a flavorless vegetable oil like corn, canola, sunflower or peanut.

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PROCEDURE:

(1) Preheat oven to 315 degrees.

(2) Place 12 cupcake liners in a muffin pan.

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NOTE: See Baking Solution 107 on how to retain the beautiful colors and designs on your cupcake liners after baking

(3) In the bowl of your stand mixer fitted with the paddle attachment, add all the dry ingredients (Items 1 – 6) and mix to blend all the ingredients together.

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(2) Add the next 4 ingredients (Items 7 – 10) to the flour mixture and mix at medium speed until combined. About 1 minute.

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(3) Reduce the mixing speed to low and add the hot water.

(4) Stop the mixer, scrape the bottom and sides of the mixing bowl with a spatula and beat the batter at high speed for 1 minute to incorporate air.

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(5) Fill the cupcake liners with about 1/4 cup of batter. The liners should be about 3/4 filled with batter.

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NOTE: See Baking Solution 106 on how to properly fill cupcake liners so they don’t overflow

(6) Bake in the preheated oven for 14 to 18 minutes or until a tester inserted in the middle of a few cupcakes comes out clean.

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(7) Place cupcakes on cooling rack and allow to cool completely before frosting.

END NOTES:

(1) For even more moist cupcakes, be sure to spray them with a simply syrup before frosting.

(2) Cupcakes can be frosted with vanilla buttercream frosting, chocolate buttercream frosting, peanut butter buttercream frosting (recipe soon), mint buttercream frosting (recipe soon), et cetera. They can also be drizzled with chocolate ganache.

(3) For a moist vanilla cupcake recipe, click here.

buttercream

Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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68 comments on “Chocolate Cupcake Recipe
  1. dumski arinze says:

    Indeed terry u are great well done bro

  2. osaghae precious says:

    Tnks blessed hands

  3. chichi says:

    This tastes good. Good job.God bless you.

  4. Janet odare says:

    Awesome one again fairy cake father. You rock

  5. uju says:

    I will definitely try it out

  6. chisom says:

    Terry, you are the bomb! #thumbsup.

  7. Dee says:

    You don’t even want to know how long I’ve waited for this recipe! I’ve tried a million choc cupcake recipes and they just weren’t IT for me, I haven’t tried this yet and I don’t need a fairy to tell me it’s the best cos I know it is. Thanks Terry chop kiss

  8. Pumpwala says:

    Butter milk can also be made by adding milk to d curd in equal proportion or that is different.

  9. Gina Osayi says:

    Thanks for this easy recipe, Terry. 🙂

  10. jumoke says:

    weldone terry,I changed my email address n i subscribed to ur blog with my new one but till now am not notified of any new post

  11. Bami says:

    Just tried dis and its awesome,d taste is out of dis world.U just made me a choc cupcake addict bro.Keep d good work and more grace.

  12. chinelo ernest ndu says:

    Thank you teacher.

  13. Pumpwala says:

    Thanks …so in all d receipes whr butter milk is there we hv to use milk with lemon or vinegar.

  14. Nolie says:

    Thank you so much Terry…its a must try.
    Anyway there’s a lot I learn from you.

  15. Esther says:

    Thumbs up Terry! so detailed hmmm you make baking seam so easy.
    I have a question though, in place of coco powder in chocolate cakes can nutella be used.
    I have a jar of nutella and I don’t know what to do with it.

  16. Bukky says:

    Terry u’re just too much. Tnx so much for helping me out in my Baking difficulties. A friend introduced ur site to me nd u’ve bn so helpful since then. I call u”my new boss”since then. Thump up to u my boss. More wisdom nd grace IJN.

  17. Joy says:

    Thanx Terry. You are the best. God bless you.

  18. amaka says:

    Nice work Terry,God bless you.

  19. uduak says:

    Terry u have come again o. Well done! Definitely baking this today. Will be letting u know my experience.

  20. queen says:

    Tanks Terry, u re such an inspiration,

  21. Oluwafeyikemi says:

    Uncle Terry, May you live forever. I tried this saturday night. It was mind blowing. Everyone loved it. Thank you so much. I’m really grateful.

  22. Max says:

    This is my husband’s favorite and I made it for the first time 2 days ago. Love, love, love! I just put a second batch in the oven! Gratednutmeg.com has me feeling like a professional baker, lol. Thanks Terry!

  23. Ronke says:

    I believe this recipe can be used for bigger cake in bigger pan. Thanks Terry for this.

  24. bella's says:

    Just tried it. Taking it right now. It’s just wow. My first chocolate cake. I even did it without a mixer, but it came out really great. Thank terry, God bless you

  25. Angie says:

    Hi Terry,can I use only baking powder?witout baking soda?tnkz

  26. Amina Maina says:

    Hi Terry, I’m so glad I stumbled on your blog. I have noticed that hot water is included in most chocolate cakes recipes, what is the reason for that, and can you use this recipe to bake whole cakes.

    • Terry Adido says:

      Hi Amina. The hot water helps to dissolve the cocoa powder (which does not dissolve well in cold water) and helps the CP to “bloom” i.e. bring out as much flavor from the CP as possible. In the case of chocolate, chocolate only melts wit heat. Yes, any cupcake recipe can be used for whole cakes and vice versa.

  27. Ese says:

    Thanks Terry, I love your work and I am following your page closely. I am definitely going to try this.

  28. Nikki says:

    Hi Terry. You have been an inspiration. Thank you. Please do you have the recipe for this in a whole cake rather than cupcake sizes? Or can I use this same recipe? Thanks

  29. Jumoke says:

    Thanks Terry. Can this recipe be used for cupcakes only

  30. teju says:

    u r doin a gr8 job

  31. teju says:

    pls what formula can i add to make my cup cake last for about one mnoth

  32. Becky says:

    Best chocolate cake ever. My pickie eater son who has never liked my chocolate cakes loves this one so much. Thanks Terry

  33. Ummu says:

    Thanks 4d recipe, I really appreciate us effort n goodwill. Pls can I use evaporated milk in place of buttermilk? If yes, what will be d measurement? Thanks

  34. kemi says:

    hi Tery my name is kemi….have been usin g this recipe for a while now but recently i tried to make this cake again…bt this timeit frustrated me in the sense that when its baking it rises up (normal) then before i know it it deflates……both in the cupcakes and wen i tried to bake it in an 8inches pan it kept breaking into pices….oh God i was frustrated this day..please whats wrong

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