Thanks for the recipe! I made these cupcakes last week and they were so yummy! Have you tried different liners? I do believe it would work with these cupcakes. l found the recipe needed about 1/2c more flour and turned out perfect. 5. Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully. Hi, are you using all purpose plain flour or self raising flour?. Well these cupcakes are for when you want plenty of chocolate – no skimping. But quick question: Do you ever use buttermilk substitutes in your baking? I was wondering about the frosting. It’s my favorite to use in recipes like this. I just don’t want them to dry out. This is my go to chocolate cupcake. They are definitely my new go-to chocolate cupcake recipe! ? 4. The cupcakes are sooo moist. I really hate chocolate but these are good!!! I used semi sweet chocolate. or will this not be sweet enough? Simple love it! (Fluffy Vanilla Buttercream contains shortening and butter while Classic Vanilla only contains butter), We used our trusty 2D (large star) piping tip to create a rose swirls of frosting. I made these cupcakes and also the vanilla ones too, they were absolutely delicious. *. Flour/sugar measurements don’t make sense. I only had one issue which was that I found there to be a large discrepancy between the amount of cocoa powder used when measured by weight versus volume. Slowly whisk in the eggs a bit at a time so that they don't curdle. It lends a richer chocolate that isn’t bitter. I’m gonna use coffee, to bring out the chocolate flavor even more SUPER fluffy and light but uber chocolately. Lindsay, That’s some sort of health food, right? Part of their secret is that they are baked at a lower temperature. Not sure about baking time, but I’d probably start with 8-10 minutes and go up from there. Another tip? These Vanilla Cupcakes are basically like a vanilla version of these – very similar. Is there a way to not use buttermilk? Add the melted chocolate and mix until well combined. Thank you very much for sharing it . it happened to me doing this recipe. Delicious even without frosting! If you let the batter sit for awhile, it will begin to thicken as the flour and cocoa powder begin to absorb some liquid. These are absolutely perfect. can you tell me why? Required fields are marked *. Can i use dutch-processed cocoa? In a large bowl, cream together the butter and sugar until light and fluffy. Instead of using water or milk Very moist, fluffy and chocolatey! Remove from oven and cool on wire rack for 10 minutes. All rights reserved | Terms and Conditions | Privacy Policy, « Hi Hat Cupcakes!~ A Blog and Free Video Tutorial, Membership Giveaway to MyCakeSchool.com! Hi! It will intensify the chocolate flavor without giving it a coffee flavor. Exactly what a cupcake should be and not just a regular cake in smaller form. I love this recipe!!! Silly question: how is it better to store these for a couple of days so that they don’t loose their moisture and harden? Stir the chocolate into the batter now if you like, or add it after you have filled the cupcake liners. Second batch already looks a ton better. Thank you. hi, may i know why my cupcakes very dense? This has been my go to chocolate cupcake recipe since I discovered your page. i made it yesterday and it turns out to be my favourite one Thank you very much for sharing it ! Choose the type of message you'd like to post, 100g of chocolate chips (what ever ones you want). I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake. Hi! I only frosted half the cup cakes and refrigerated the remaining frosting.