Today we’re making a fluffy fudgy chocolate cupcake recipe. So let’s get started first off set your to 350. so it’s nice and hot then grab your muffin tin and line with cupcake papers set that aside and now into a large bowl I’m adding 1 and 1/2 cups or 180 g of all-purpose flour. I’m using a scale if you don’t have one you can use measuring cups however if you just scoop flour in and level it off.
You’re packing it in please don’t do that instead grab a spoon fluff your flour up and sprinkle it in like it’s a light gentle rain level it off and that’s how you get an accurate measurement with measuring cups 1 and 1/4 cups of granulated sugar that’s 250 g and this will give you a cupcake that’s like perfectly sweet on the less sweet side because you’re going to frost this.
Mixing Dry Ingredients
You don’t want to have like a sugar overload so I feel like it’s a perfect amount if you want to reduce the sugar you can it’ll be less sweet but it’ll also be a harder less soft and fluffy cupcake. it’ll just be breader so the sugar softens anything. it’s in as well as making it sweet to fluff things up 3/4 of a teaspoon of baking soda the baking soda is going to react with an acid that we add the acid is the buttermilk.
I also want 1/4 cup of cocoa powder whenever you use cocoa powder. you need to sift it this has to happen look inside of her it’s all rocks take a look and see all those Boulders that are not cool 4 Cups are 25 G so many cocoa Boulders in here just push those through in most recipes any kind of sifting is optional except when you use cocoa powder doesn’t have sugar it has a lot of fat in it.
And it just clumps up naturally so do yourself a favor and break out that sift I also want a 1/4 tpoon of salt for balance I’m adding a little bit more cuz I like things extra salty grab a whisk the scale is done and just whisk this up until you see no more streaks whisk whisk if you’ve ever made a cake or even a cupcake where there’s a big divot in it chances are that section didn’t have the leavening agent like baking soda or baking powder.
Preparing Wet Ingredients
And that’s because you didn’t whisk enough so whisk whisk whisk all right set this aside grab a medium bowl and it’s time to get to our wet ingredients into my medium Bowl. I’m adding one large room temperature Egg for any baked good that’s not pastry you want room temperature to warm ingredients half a cup of Buttermilk this gives you a wonderful little bit of Tang and the acid in it also makes the cupcake softer and reacts with the baking soda it does so much.
If you want to make this recipe but don’t have buttermilk at home it’s fine to use an equal amount of regular whole milk and 1 tablespoon of vinegar just mix it in and the acid from the vinegar will do all the magical things that buttermilk does in a chocolate cupcake. you don’t tend to use butter. butter is wonderfully flavored I love it for many other things but the flavor gets lost and it’s wasted also you might be refrigerating these.
Filling the Cupcake Papers
you want them to come out of the refrigerator pillowy soft doesn’t happen with butter so we’re going to use half a cup of oil and you can use any mild oil you want this is Veggie oil but I’m going to give you a secret and it makes such a difference in this you can also use olive oil. olive oil is magical in cakes my favorite cake that I make for my birthday is an olive oil cake.
So if you want to do some experimenting give that a try. I’m finishing this off with two teaspoons or 10 MLS of a nice vanilla kind of optional but I love the depth of flavor it adds whisk this together until it’s nice and smooth. I just want to tell you there are a couple of optional things you could add here a teaspoon or two of espresso powder. it will wake up the chocolate flavor.
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you could also add spices you love sometimes I like to add a teaspoon of cinnamon and a/4 teaspoon of cayenne for a Mexican hot chocolate Vibe but you could add any of your favorite spices like cardamom or some all spices and make this recipe your own.
Okay, all mixed up. let’s combine the wet and the dry now pour that right in and now we’re going to combine this just until the flour disappears aside from mismeasuring flour the other thing that goes wrong for people at home is over-mixing batters. it can change everything instead of being fluffy and melting in your mouth and just amazing your baked good is going to be dense and gummy.
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It even will taste different just because of the way the cake dissolves on your tongue I think it can be confusing for people at home because a lot of boxed mixes tell you to mix things up for like one or two minutes and that is just because they’re using Boxed Cake science magic but with your natural ingredients that you’re using for home cooking this is not the case.
No more streaks left now it’s time to divide our batter among our 12 cupcake papers and then pop this in the oven don’t think I forgot about the frosting fill each paper about 3/4 of the wayfull my cupcakes are filled let’s pop these into the oven 350 for 20 to 25 minutes or until the center spring back to the touch in the meantime.
Making Chocolate Frosting
we’re going to make an amazing chocolate frosting to top these off with here you go while our cupcakes are baked. let’s make a delicious easy chocolate frosting so into the bowl of a stand mixer with a whisk attachment or a big bowl. if you’re using a hand mixer I’m adding three sticks 1 and 1/2 cups or 339 G of unsalted room temperature butter.
We’re going to whip this up on medium-high for about 5 minutes until it’s completely transformed into a fluffy white cloud of butter okay in the meantime I have 50 g of cocoa powder that’s half a cup but of course, it is all rocks so I’m going to sift it out your buttercream needs salt for balance otherwise it’s just too sweet. so we’re going to add three qu of a teaspoon of sea salt and you go if you wanted to salt and butter could have been used instead just don’t add any extra salt.
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Don’t forget to scrape your bowl down at least once oh boy the top is so light and beautiful bottom is so dense and unmixed all right keep mixing. I have to show you this cuz it’s pretty magical look at the difference between the butter we started with to the butter. now the color is transformed and the texture is lighter than light that is so pretty it’s like a cloud.
Now we’re going to add our sifted cocoa powder and just like before with the cupcakes, this is Dutch processed it gives you a wonderful really rich chocolate look and flavor. okay, mix that up on low low low low low, and add about 1 and 1/2 teaspoons of vanilla for a little bit of extra flavor increase speed to medium. we want to get this nice and completely mixed.
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I see beautiful chocolate deliciousness you see Pure White butter on the side so scrape the bowl down and mix. this looks great I just want to show you the beautiful milk chocolate color now we’re going to add 6 to 8 cups of powdered sugar. it’s The Taste and how you want the frosting to be so add a cup at a time and mix on low until everything’s in there and between each cup of powdered sugar.
Frosting the Cupcakes
We’ll add about a tablespoon of heavy cream you want your frosting to be beautiful and silky and let like melt on your tongue if you don’t add any liquid in it’s just too much sugar so it has to be balanced second cup and just repeat until all the sugar. You can give it a taste at the 6-cup Mark and see how you like it six cups. you’ll be adding between one-third to half a cup of cream in all and I will scrape the bowl down after everything’s in increase to medium-low.
Then beat this for just about a minute so it’s nice and fluffy giving it a very nice taste. let’s Frost these cupcakes transfer your buttercream into a Piping Bag with a tip of your choice this is an 869 and then just pipe to your heart’s content these cupcakes are equally delicious with vanilla or strawberry buttercream for me a cupcake has to be a sandwich. I hope you had a chance to make this recipe. Happy baking!
