EASY CHOCOLATE CUPCAKE RECIPE

From a chocolate enthusiast, an easy chocolate dessert recipe is a necessity. I’m talking about cupcakes, these chocolate cupcakes! Besides fudgy cakes, cookies, bread and so forth it is vital to have an easy-go-to chocolate recipe. This easy chocolate cupcake recipe will be your to-go-to chocolate indulgence to hastily satisfy a chocolate lover.

What makes these cupcakes a go-to is the accompanying buttercream, made with only 3 ingredients and whipped within minutes. Although I fancy Swiss meringue buttercream or silky chocolate ganache, my condensed cream buttercream is also a go-to for me. It is easy, cheap, less time-consuming, creamy, smooth and delicious to top it all.

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Why this is the Best Easy Chocolate Cupcakes Recipe

1. These easy chocolate cupcakes recipe is a win-win; less work but equally delicious.
2. Chocolate cupcakes are prepped and baked within 30 minutes.
3. They are made with readily available ingredients
4. The buttercream is easy to make; you will need only three ingredients.
5. There is less follow-up clean-up of utensils

Other frosting alternatives for chocolate cupcakes.

1. Chocolate cream cheese frosting. Think easy chocolate buttercream-cheese cream frosting but with added melted chocolate.
2. Whipped chocolate ganache. Another two ingredients chocolate frosting but with more wait time. I mostly pair this with my marble cake but it also goes perfect with all chocolate and non-chocolate recipes.
3. Swiss meringue buttercream. A bit more complicated than sweetened condensed milk but super silky smooth and tasty.
4. Easy American chocolate buttercream frosting.
5. Simple chocolate drizzle. For those who do not like complicated frosting or any frosting at all in cupcakes. It is easy and enhances a fudgy taste in cupcakes.

Ingredients you will need to make Chocolate Cupcakes

This is an easy recipe that requires readily available ingredients;

1. All-purpose flour.
2. Granulated sugar. Castor sugar or brown sugar also works.
3. Vegetable Oil. You can substitute with melted butter, light coconut oil or olive oil although this might slightly change the taste of the cupcakes.
4. Cocoa powder.
5. Vanilla extract. To enhance the chocolate flavour.
6. Eggs
7. Hot coffee. For blooming cocoa powder.
8. Baking powder
9. Vanilla extract

How to make Easy Chocolate Cupcakes

Step one. Line a cupcake baking pan with cupcake paper liners then pre-heat the oven to 180 degrees Celsius.

Step two; Start by sifting all-purpose flour with cocoa powder and baking powder in a medium-sized mixing bowl. Sifting ensures there are no lumps in the flour making it easy to combine with the liquid ingredients.

Step three; Add granulated sugar with a pinch of salt to the flour mixture and stir to combine. Make a well or a parting in the flour mixture; then add in the eggs, and vanilla extract, followed by oil.

Step four; Mix the egg and oil with the sifted flour mixture gradually adding the hot coffee gradually. You can add in three rounds and stir to combine in every round.

Step four; Bake in a preheated oven until a toothpick inserted in one of the cupcakes comes out clean.

Step six. Make the condensed milk chocolate buttercream. In a medium-sized bowl, using a hand mixer, whip room temperature butter gradually adding in sweetened condensed milk until light and fluffy.

Afterwards, mix chocolate with milk in a glass bowl and melt in the microwave or over a pot of simmering water. After the chocolate fully melts, drizzle in the buttercream whipping until fully combined.

Then frost on cooled chocolate cupcakes. Garnish with grated chocolate.

Tips and Tricks.

Use room temperature butter when making the chocolate condensed milk buttercream. Cold buttercream is hard to whip and mix with the sweetened condensed milk. In addition, using cold butter may make the buttercream split.

Hot coffee is used in this recipe to bloom cocoa powder which intensifies the chocolate flavour. Instant or hot brewed works okay.

You can try out different kinds of frosting as highlighted above; whipped chocolate ganache, cream cheese chocolate frosting or a simple melted chocolate drizzle.

For fudgier cupcakes use chocolate chips in the cupcake batter.

Start stirring the egg and oil with the flour mixture before adding the hot coffee, otherwise, the eggs will cook. Do not bother to completely mix the egg and oil with the flour mixture, just give it a little stir such that the eggs combine a little with the flour so when you drizzle in the hot coffee they do not cook.

Let the cupcakes completely cool before frosting otherwise the buttercream will melt.

Can this chocolate cupcake recipe be transformed to cake?

Absolutely! the recipe yields 14 medium-sized cupcakes, with the batter you can make a small-sized 12-inch chocolate cake enough to serve 8 people.

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