Wednesday, July 30, 2014

{VIDEO} Best Chocolate Cupcakes Ever (easy one-bowl recipe with tons of flavor combinations!)

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 Looking for a moist, fudgy, rich and decadent chocolate cupcake recipe, that is virtually fool proof and made in one bowl, in just minutes?! Well here it is!

CLICK HERE TO WATCH THE VIDEO ON YOUTUBE!


These cupcakes are extra moist from the vegetable oil, packed with flavor from the vanilla, cocoa, and touch of espresso to bring out the depth in the chocolate (you can't taste any coffee flavor in the baked cupcakes, I promise). They also have a super soft, velvety tender crumb the acidity in the buttermilk. Best of all, they bake up nice and pretty with a perfect, fluffy dome on top.




The best part is that these cupcakes are so versatile. I love to use this recipe as the base for most of my fun flavored cupcake combinations and pair it with my favorite simple buttercream FROSTING recipe for a batch of gourmet cupcakes in over 2 dozen flavor combinations!


This recipe also makes a great base for chocolate cakes!
 

...and is perfect for making mini cupcakes!


This recipe couldn't be more simple! It comes together in one bowl with just 3 step! First, just add the wet ingredients to the dry ingredients. 


Pour in boiling water or coffee. Sometimes I just dissolve the espresso powder from the recipe in the boiling water before I add it to the batter.

...stir and viola! The batter will be very thin but will rise to give you a nice puffy dome for fluffy, moist cupcakes!


Bake as directed and even add some filling, to really jazz them up!
CLICK HERE MY VIDEO ON FILLING CUPCAKES!


Frost, decorate and enjoy!



Remember, the better quality ingredients you use, the better tasting cupcakes you will have. I measure out the flour and cocoa, using a kitchen scale before I start. Little things people tend to not pay attention to, like the way you measure a cup of flour or cocoa powder, can make all the difference in the outcome of your baked good.

Lindsay Ann's Perfect Chocolate Cupcakes
Check out my baking 101 section for helpful tips, tricks & more


Yield: 12 cupcakes or 24 minis (also makes a 6"-9" cake layer)

Ingredients

Chocolate Cupcakes:
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder or instant coffee granules
  • 1/2 cup (40g) unsweetened cocoa powder, dutch processed
  • 1 cup (200g) granulated white sugar
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons vinegar)
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup boiling water (or omit espresso powder and use 1/2 cup coffee)
Directions 

Prepare Cupcakes:
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 baking cups (or 24 minis). In a large bowl, sift together the flour, baking soda, baking powder, salt, espresso powder, cocoa and sugar, mixing until fully combined. In a measuring cup lightly whisk together buttermilk, oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Stir in the boiling water. Batter will be very thin and runny.

Distribute all of the batter, filling almost up to the top, between all of the baking cups. Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out with a few moist crumbs. Cool completely on a wire rack before filling and frosting.

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I like to top them with a simple chocolate buttercream for a true chocolate lovers cupcake, but feel free to check out my Go-To Frosting & Filling Recipes (with flavor variations) to mix and match with your cupcakes, for your own custom, gourmet flavor combinations!

CLICK HERE FOR MY: Favorite Buttercream Frosting Recipe Ever (with over 2 dozen flavor options!)


http://blog.dollhousebakeshoppe.com/2014/07/video-best-buttercream-frosting-ever-in.html

I could eat this stuff by the spoonful! It is soooo simple to whip together and you can toss in just about any ingredient to create a ton of flavor variations, from creamy coconut, to cookies & cream, whipped espresso, and more.


Get creative and create different flavor combinations, like Cookies & Cream,


 Triple Chocolate Truffle (one of my all-time faves!)


Mocha Fudge,



Top them with some coconut cream cheese frosting and roll it in shredded coconut!



 Or, how about a Holiday favorite? Chocolate Peppermint!


Or... skip the forsting all together and enjoy these moist, fudgy cupcakes plain or with a little sprinkle of powdered sugar!


Which is your favorite?!



Be sure to check out my Best Vanilla Cupcakes Ever for flavor options to please every taste!
  
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17 comments:

  1. A larger size allows for multiple children to play with it simultaneously without any fights or arguments over who gets to sit in front of the dollhouse, which is a great bonus for parents who have several young girls.

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  2. I just made these tonight along with the chocolate buttercream frosting and they are SO good! It was the first time I've ever made either from scratch, and I was surprised at how easy it was. Thank you so much for sharing! I can't wait to try your other recipes :)

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  3. I am so happy you liked them! I always try to create recipes that are quick and simple, so I am so glad you decided to try baking from scratch and had a good experience! It is quite addicting, once you get into it ;) Be sure to email me a photo of your cupcakes so I can feature them under the recipe as a "Featured Fan Photo"! I would love to see how they turned out!

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  4. I am not too sure what went wrong. These cupcakes are too moist.

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  5. The ingredients say 1/3 c water, but the instructions say 1/2 c. Which is correct? Thanks!

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  6. I made these cupcakes, and the center concaved and the outsides came out too much. I'm very upset. This recipe was not good.

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  7. can i just use regular unsweetened cocoa?

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  8. Natural unsweetened cocoa powder will result in cupcakes/cake that is not as dark and "chocolatey". Hersheys "Special Dark" cocoa powder (found in most grocery stores) is probably the best substitution for dutched cocoa, but feel free to experiment and email over a photo so we can feature you! I would love to know how they turn out!

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  9. Hi! love these cupcakes, thanks! Just a question, if i want to make more than 8, is it just as simple as doubling the recipe? Or are there any other adjustments that need to be made? Thanks much!

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  10. Thanks so much, I made these as mini cupcakes for my kids school potluck (he decorated it with m and m's, idea from your pic ) and they were so good and so easy.
    He was very happy, thank you so much

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  11. Had a very happy mistake with these today! I forgot the oil! haha! I used the whole milk with vinegar instead of buttermilk in the recipe. They came out AMAZING even with the omission of the oil! So…for those of you who want a low fat cupcake, just leave it out! haha!


    I also yielded about 10 cupcakes with this recipe.

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  12. Hi! I'm new here, and am on the hunt for the best ever chocolate cake recipe....and this might just be the winner from all the ones I've read!
    Would you tell me how to adjust to make it in a 9x13 pan?

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  13. I am so glad you loved the recipe as much as I do Nikki!

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  14. I updates the recipe to make 12 cupcakes, so feel free to try it out, as it can easily be doubled to make more :)

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  15. I just made these but used kraft chocolate peanut butter, and gluten-free all purpose flour... Fabulous texture and flavour! Love the cinnamon with the peanut butter, and so quick and easy! Plus I don't have 50 cookies that me and my family will be forced to eat! I also made your small batch of chocolate chip cookies today... Didn't make any changes to the recipe and they're perfect! I will be using your website to get recipes from now on! Thank you!!!!!

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  16. wow this is a very good tutorial! I love making cupcakes and you definately gave me some new inspirations :) go on!

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