Chocolate cup cake recipe

 This recipe for chocolate cupcakes is quite simple, and the results are always delicious. You can make the ideal cupcake for chocolate fans by frosting them with our 6-minute chocolate buttercream.

These chocolate cupcakes have a soft crumb and are moist while still being airy. The secret ingredient in these cupcakes is coffee, which gives them a richer flavour and darker colour. Even while you can't really taste the coffee in these and are likely to be unaware of its presence if you hadn't read the recipe, it definitely brings out the best in the chocolate flavour.

Making Chocolate Cupcakes

A 12-count cupcake pan should be lined and the oven should be preheated.

Mix the dry ingredients - Stir together the dry ingredients (flour, sugar, cocoa, baking soda, and salt) in a large mixing basin, breaking up any large clumps of cocoa.

Whisk together the wet ingredients (warm coffee, vinegar, oil, egg, and vanilla) in a separate basin.

Pour the wet components over the dry ingredients and mix just long enough to incorporate the batter. The batter will have a few little lumps and be a touch loose.

Fill and bake - Fill each cupcake liner two-thirds full and bake at 350°F for 18 to 22 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. After five minutes of cooling in the pan, remove the cupcakes and let them cool completely before icing.

Never overfill a cupcake pan. More than two thirds will flow over, adhere to the tin, and prevent the dome top from forming properly. It's preferable to have some batter leftover than to have the pan overflow with batter.

What kind of cocoa should you use?

Use natural, unsweetened cocoa powder for the finest results.

Which oven settings would you advise?

Our recipes are designed to be baked in a standard oven. We bake on the middle rack at 350 degrees. A toothpick placed in the centre of the cupcake should come out clean after exactly 20 minutes in the centre rack of the oven.

Can this be turned into a cake?

You should double the recipe to make a 9-inch, 2-layer cake because this cupcake batter works great as a cake. For instructions on baking the cake, refer to our Chocolate Cake Recipe.

Frosting for chocolate cupcakes that works best

Cupcake frosting can be done in a variety of ways. With chocolate buttercream frosting, we adore these. Additionally, you could use any of the following frostings to top your chocolate cupcakes:

Storage at Room Temperature: Prepare the cupcakes a day ahead of time, let them cool completely to room temperature, cover them, and keep them there until you're ready to decorate and serve.

Cupcakes without frosting can be kept frozen for up to two months in a freezer-safe zip bag or storage container.

Cupcakes should be defrosted in the refrigerator overnight to thaw. Before serving, let the cupcakes come to room temperature for the softest texture.

Ingredients

1 1/2 cups accurately measured all-purpose flour

1 cup sugar, granulated

Natural, unsweetened chocolate in a 1/3 cup

1 teaspoon baking soda

1/2 tsp salt

1 cup of hot coffee or 8 ounces

1 tablespoon distilled white vinegar

1/3 cup vegetable or mild olive oil

one big egg, at room temperature

1 teaspoon vanilla extract

Instructions

With the rack in the middle, preheat the oven to 350 degrees. Cupcake liners for a 12-count muffin tray should be used.

Mix the dry ingredients thoroughly, breaking up most of the cocoa clumps in a large mixing basin.

Combine wet ingredients in another mixing bowl.

Just until the ingredients mix together and there are no dry streaks left, pour the wet components over the dry ones and whisk to combine. There will be some loose and lumpy batter.

To portion out the batter, fill each cup 2/3 full (do not overfill). Use an ice cream scoop to do this. Bake for 18 to 22 minutes (the ideal time was 20), or until a toothpick inserted in the centre of the cake comes out clean. Prior to frosting, let the cake cool entirely to room temperature on a rack after 5 minutes in the pan.