Rich Chocolate Cupcakes
User Reviews
5
Rich Chocolate Cupcakes
Description
These chocolate cupcakes begin with a mixture of flour, sugar, cocoa powder, and instant espresso powder, which enhances the chocolate depth without adding a coffee flavor. Baking soda and salt provide lift and balance. Melted butter and canola oil contribute moisture and richness, while eggs, milk, and vanilla extract add body and flavor. The batter is mixed until just combined to avoid toughness, then baked in lined muffin cups until a toothpick comes out clean.
After cooling, the cupcakes receive a chocolate frosting made by melting butter with cocoa powder and then beating in powdered sugar and milk gradually for a fluffy texture. Vanilla rounds out the flavor. If the frosting is too thick, extra milk can thin it to a pipeable consistency. The frosting is typically piped onto the cooled cupcakes for an attractive finish, ready to serve for dessert or special occasions.
Ingredients
Chocolate Cupcakes:
- 1 cup flour
- 1 cup sugar
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon instant espresso powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter melted, unsalted
- 1/4 cup canola oil
- 1/2 cup water
- 1 large egg
- 1/4 cup milk whole
- 1 teaspoon vanilla extract
Chocolate Frosting:
- 3/4 cups butter unsalted
- 1/2 cup cocoa powder unsweetened
- 3 cups powdered sugar
- 1/3 cups milk whole
- 1 teaspoon vanilla
Instructions
Chocolate Cupcakes:
- Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups.
- To a stand mixer add the flour, sugar, cocoa powder, espresso powder, baking soda, salt, melted butter, canola oil, water and turn on the beater until just combined.
- Add in the eggs until just combined, then add in the milk and vanilla beating until smooth.
- Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
- Cool completely.
Chocolate Frosting:
- Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
- Add the cooled chocolate mixer to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time and finally add the vanilla in last.
- If the frosting is too thick, add a bit more milk.
- Add frosting to a piping bag and pipe onto completely cooled cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 133mg | 6% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 513IU | 10% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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