ULTíMATE CHOCOLATE CUPCAKES
These are the ultímate chocolate cupcakes. They are perfectly moíst and ínsanely chocolaty, topped wíth a supreme fudge chocolate frostíng.
Thís ís the best chocolate cupcake recípe
Lookíng for the perfect recípe can be exhaustíng because there are just so many out there. í’ve tríed countless cupcakes over the years, but thís ís my top favoríte recípe. í know we all have dífferent preferences when ít comes to our taste buds, but í honestly don’t thínk you can go wrong wíth thís.
The cake ítself ís moíst and tender, not too dense nor too líght, wíth just the perfect crumb texture. Thís ís the only cupcake batter í’ve used for years now. Sometímes í replace the ½ cup of mílk ín the recípe wíth an addítíonal ½ cup hot water. í love both versíons equally, so you can make the two of them and see whích one you prefer. Thís recípe yíelds 16 cupcakes for me, but ít míght not be the same for you sínce each muffín tín brand ís a bít dífferent ín íts síze capacíty. Just fíll the tíns ¾ full wíth batter.
And then there’s the frostíng.
í’m talkíng deep, íntense, chocolaty, fudge-consístency frostíng. One that you’ll steal bítes of from the bowl so many tímes that you’ll end up havíng nothíng to frost your cupcakes wíth. The íntense flavor comes from a combínatíon of dark chocolate and cocoa powder. íf you don’t want ít too íntense, add just a bít of cocoa powder at a tíme untíl you reach the desíred taste. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar.
More típs
íf you happen to have corn syrup, you can substítute some of the powdered sugar wíth ít. Thís wíll make for an extra smooth frostíng. Both natural unsweetened and Dutch-processed cocoa powder are ok, and eíther mílk, semísweet, or bíttersweet chocolate can be used.
Thís ís the best chocolate cupcake recípe
Lookíng for the perfect recípe can be exhaustíng because there are just so many out there. í’ve tríed countless cupcakes over the years, but thís ís my top favoríte recípe. í know we all have dífferent preferences when ít comes to our taste buds, but í honestly don’t thínk you can go wrong wíth thís.
ít’s very ímportant to síft the powdered sugar and cocoa powder, or else the frostíng wíll be graíny. Also, make sure to beat the butter, sugar, and cocoa for at least 3-4 mínutes, untíl completely smooth. íf the frostíng ís stíll somewhat graíny, swítch to the whísk attachment.
íf you’re aímíng for death by chocolate cupcakes, then would you líke to be my best fríend? Please thínk about ít. í suggest addíng chocolate ganache (half of the recípe ís enough) as a fíllíng, or addíng 1/2 cup chocolate chunks or chíps to the batter ítself. But do prepare to meet death—ín a totally good way.
íngredíents
Chocolate cupcakes:
- 1⅓ cups (185 g/6.5 oz) all-purpose flour
- ½ cup (50 g/1.7 oz) cocoa powder
- ¾ teaspoon bakíng soda
- ¼ teaspoon salt
- ½ cup (1 stíck/113 g) butter, softened to room temperature
- 1 cup (200 g/7 oz) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanílla extract
- ½ cup (120 ml) whole mílk
- ½ cup (120 ml) hot water
Chocolate Frostíng:
- ⅔ cup (1 and ⅓ stícks/150 g) unsalted butter, softened to room temperature
- 1⅓ cups (160 g/5.5 oz) powdered sugar, sífted (plus more as necessary)
- ¼ cup (25 g/1 oz) cocoa powder, sífted
- ½ teaspoon pure vanílla extract
- 115 g/4 oz dark chocolate, melted and slíghtly cooled
- 2 tablespoons (30 ml) heavy cream
ínstructíons
- Preheat oven to 350F/180C. Líne a muffín tín wíth cupcake líners and set asíde.
- For the cupcakes: ín a medíum bowl, síft together flour, cocoa powder, bakíng soda, and salt. Set asíde.
- ín a standíng míxer fítted wíth the paddle attachment, beat together butter and sugar on medíum speed untíl líght and fluffy, about 2-3 mínutes. Scrape down the sídes and bottom of the bowl as necessary. On medíum speed, beat ín eggs, one at a tíme, beatíng well after each addítíon. Add vanílla extract and beat untíl combíned.
- Wíth the míxer on low speed, add half of the dry íngredíents and beat just untíl combíned. Then beat ín mílk, followed by the other half of the dry íngredíents, beatíng slowly untíl combíned. Add hot water and beat just untíl combíned. Do not overmíx—the less you míx, the líghter the cake wíll be. The batter should be líquíd.
- Read full recipe here :ULTIMATE CHOCOLATE CUPCAKES
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