Chocolate cupcakes are easy to make and it is like giving your loved one a personal cake as a treat during a gathering. It is the only pastry loved by all and gets disappeared in a jiffy. Bake moist and delicious chocolate cupcakes throughout the year for fun-filled get-togethers. Make it more irresistible by adding creamy chocolate butter frosting.
Why chocolate cupcakes are good for you?
- Cupcakes are great for any kind of party because kids and adults both enjoy them.
- Everyone gets to enjoy a whole cupcake with the same amount of frosting.
- You can bake multiple flavors in one go
- This Chocolate cupcake recipe is rich and fudgy with fluffy consistency that melts easily in your mouth.
Ingredients
All-purpose flour- 1 ¾ cup
‘Unsweetened cocoa powder- ¾ cup
Baking powder- 2 teaspoons
Baking soda- ¼ teaspoon
Salt- as required
White sugar 1 ½ cups
Softened butter- 3 tablespoons
Eggs – 2 large
Vanilla extract- ¾ teaspoon
Milk- 1 cup
How to Bake?
Step 1:
With the rack in the middle, preheat the oven to 350 degrees. Cupcake liners for a 12-count SunBrand cupcake or muffin tray should be used.
Step 2:
Mix the dry ingredients thoroughly, breaking up most of the cocoa clumps in a large mixing basin.
Step 3:
Combine wet ingredients in another mixing bowl.
Step 4:
Just until the ingredients mix together and there are no dry streaks left, pour the wet components over the dry ones and whisk to combine. There will be some loose and lumpy batter.
Step 5:
Pour the batter into each cup until it is two-thirds filled using an ice cream scoop (do not over-fill). Bake for 18 to 22 minutes (the ideal time was 20), or until a toothpick inserted in the center of the cake comes out clean. Prior to frosting, let the cake cool entirely to room temperature on a rack after 5 minutes in the pan.
How to make egg-free chocolate cupcakes?
Use 13 cups of unsweetened applesauce in place of the large egg in the recipe to make the cake egg-free. You’ll see that the cake might need to be baked for a few minutes longer. Make sure to test the food’s doneness using a skewer.
Note:
To make the cupcakes gluten-free- substitute your favorite gluten-free flour to all purpose flour
- To make the cupcakes diary free substitute milk with diary-free milk such as almond, soy, coconut or oats.
- To make gluten-free cupcakes substitute all-purpose flour with equal quantities of your favorite gluten-free flour.
How to store homemade cupcakes?
Once the cupcake is done leave the required quantities at room temperature on the counter. Allow rest of the cupcakes to cool completely and place them in a safe air-tight container and freeze them for a month. Microwave the cupcakes before serving.
It is recommended to refrigerate the cupcakes unless the frosting requires refrigeration.