Cupcake de Chocolate
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
468 kcal
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Course
Dessert
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Cuisine
International
Cupcake de Chocolate
Report
A cupcake de chocolate (or chocolate cupcake) is a small, individual chocolate cake made with cocoa or melted chocolate, flour, sugar, eggs, butter (or oil), and baking agents.
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Ingredients
For the Chocolate Cupcakes:
- 140 g all-purpose flour
- 185 g granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 30 g cocoa powder such as Hershey's, unsweetened
- 40 g bittersweet chocolate chips (such as Ghirardelli)
- 2 large egg
- 1 Tablespoon vanilla extract
- 125 ml coffee cold
- 125 ml buttermilk , Shaken
- 100 ml avocado oil
For the Chocolate Buttercream:
- 200 g butter soft, unsalted
- 270 to 320 g powdered sugar , sifted
- 3 tablespoons milk as needed, whole
- 90 g bittersweet chocolate , melted and cooled slightly
- 2 teaspoons unsweetened cocoa powder optional
Instructions
- Preheat the oven to 350°F (180°C ). Line a 12-cup muffin tin with cupcake liners. Use your morning leftover coffee or brew the coffee ahead of time and let it cool completely.
- In a large bowl, whisk together the cold coffee, buttermilk, eggs, vanilla, and avocado oil until smooth.
- Sift the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder into a separate bowl. Stir in the bittersweet chocolate chips.
- Gradually add the wet ingredients to the dry ingredients, gently whisking until just combined. Avoid overmixing to keep the cupcakes light and tender.
- Pour or spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 20 minutes or until the tops spring back when lightly pressed. If they feel soft, bake for another one to two minutes and check again.
- Remove the cupcakes from the oven and let them cool in the tray for five minutes before transferring them to a wire rack to cool completely.
- For the chocolate buttercream, melt the bittersweet chocolate in the microwave or over a double boiler. Set it aside to cool slightly.
- In a mixing bowl, beat the softened unsalted butter with a hand or stand mixer for four to five minutes until pale and fluffy.
- Sift in half of the powdered sugar, and cocoa powder (if using) and beat until smooth. Add the remaining powdered sugar, sifting to remove any lumps, and continue mixing until light and creamy.
- Gradually add the whole milk, one tablespoon at a time, mixing until the buttercream is smooth and spreadable. Pour in the cooled melted chocolate and mix on low speed until fully incorporated.
- Transfer the buttercream to a piping bag fitted with a star nozzle. Pipe swirls onto the cooled cupcakes, starting from the center and working outward in a circular motion.
- Finish with chocolate chips, cocoa powder, or edible decorations. Allow the buttercream to set before serving.
Equipments used:
Notes
- Storage: Keep unfrosted cupcakes de chocolate in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, store them in the fridge. Let the cupcakes come to room temperature before serving.
- Storage: Keep unfrosted cupcakes de chocolate in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, store them in the fridge. Let the cupcakes come to room temperature before serving.
- Make-Ahead: Bake a day in advance, let them cool completely, and store covered. Frost just before serving.
- Make-Ahead: Bake a day in advance, let them cool completely, and store covered. Frost just before serving.
- Freezing: Let cupcakes cool completely, then wrap each individually in plastic or aluminum foil to prevent freezer burn. Store them in a freezer-safe bag or container.
- Freezing: Let cupcakes cool completely, then wrap each individually in plastic or aluminum foil to prevent freezer burn. Store them in a freezer-safe bag or container.
- For best results, freeze unfrosted cupcakes and frost them just before serving. To thaw, transfer to the refrigerator overnight, then bring to room temperature before serving.
- For best results, freeze unfrosted cupcakes and frost them just before serving. To thaw, transfer to the refrigerator overnight, then bring to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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