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Monday, July 9, 2012

Best Chocolate Cupcakes Ever {Small Batch - Yield: 8 standard/24 mini}

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Everyone has their favorite go-to cupcake recipes. So, after years of testing, baking, tweaking and re-baking, I have finally formulated my perfect go-to vanilla and chocolate recipes. My chocolate cupcakes are extremely moist, fudgy, rich and decadent. Pair it with any of my homemade FROSTING recipes for a totally gourmet treat! This is a simple one bowl method recipe and is virtually fool proof! These cupcakes are so versatile. I use them as the base for most of my fun flavored cupcake combinations. Try them out for yourself and let me know what you think.




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). 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. I had finally found the one, my perfect chocolate fudge cupcake recipe that pairs perfectly with just about any of my homemade FROSTING and FILLING recipes for a totally homemade, from-scratch, gourmet treat!

Remember, the better quality ingredients you use, the better tasting cupcakes you will have. This recipe, really, couldn't be more simple. 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.

WATCH MY VIDEO BELOW FOR HOW TO PROPERLY MEASURE FLOUR (#1 baking mistake) & CLICK HERE TO LEARN MORE ABOUT FLOUR


Then, add the milk/egg mixture to the dry ingredients.


Pour in hot water and stir.

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!
http://blog.dollhousebakeshoppe.com/2014/02/video-tips-tricks-for-how-to-fill-your.html

WATCH MY VIDEO BELOW & CLICK HERE FOR MORE FILLING IDEAS!




Lindsay Ann's Perfect Small Batch Chocolate Cupcakes
Check out baking tips, tricks & ingredient substitutions.


Yield:  8 standard or 2 dozen mini cupcakes

Ingredients
  • 2/3 cup granulated white sugar
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/3 cup dutch process cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar
  • 1 large egg
  • 2 1/2 tablespoons vegetable oil
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1/3 cup boiling water

Directions 

Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis.
In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in the boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.

Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-20 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.


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! This classic American Buttercream frosting recipe is one of my favorites because it is so simple and has such a light fluffy texture, I could eat it by the spoonful!


Make sure to check out my list of helpful baking tips, tricks, and ingredient substitutions before you start and let me know what you think!



Classic Chocolate Buttercream Frosting


Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 cup cocoa powder, unsweetened
  • 1/2-3/4 cup cream, half & half or milk
  • 2 teaspoons pure vanilla extract
Flavor Variations
  • Mocha: Add 2 tablespoons espresso powder
  • Chocolate Mint: Add 2-3 teaspoons finely crushed peppermint candies
  • Chocolate Orange: Add 1 teaspoon orange zest and 2 tablespoons fresh orange juice
  • Chocolate Cinnamon: Add 1/2 teaspoon ground cinnamon
  • Chocolate Peanut Butter: 3/4 cup creamy or crunchy peanut butter
  • Flavor extracts: Reduce vanilla to 1 teaspoon and add 1/2-1 teaspoon flavor extract of your choice

Directions

Sift together powdered sugar and cocoa, set aside. With an electric mixer, beat butter on medium speed until smooth. Alternately beat in sugar/cocoa mixture and cream until smooth. Add vanilla or flavor extract of your choice. Beat on medium speed for about 3 minutes, until light and fluffy. Add more powdered sugar or cream if needed, until you have reached your desired consistency.

Icing can be refrigerated in airtight container for up to 2 weeks, while iced cake should be stored in an air tight container, at room temperature, for 2-3 days.


Try using my chocolate cupcakes as a base for some fun flavor combinations like my Cookies & Cream Cupcakes, Triple Chocolate Truffle Cupcakes, Candy Covered Cupcakes, S'mores Cupcakes, Mocha Fudge Cupcakes, Chocolate Coconut Cupcakes, Black & White Cupcakes, Chocolate Peppermint Cupcakes, Chocolate Cherry Cream Cupcakes and my VEGAN Almond Joy Cake!

Give it a try and be sure to share a picture of your creation with me on FacebookInstagramTwitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!


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



Recreated by Jessica B.
Recreated by Jenni B.
Recreated by Jessica from Connecticut
PS: Have you heard the news? Drumroll please...

I LAUNCHED MY VERY OWN YOUTUBE VIDEO SERIES,
WHERE I WILL BE SHARING MY FAVORITE SMALL-BATCH DESSERT RECIPES, BAKING 101 TIPS, FESTIVE PARTY TREATS & MORE EVERY WEEK

CHECK OUT MY TRAILER VIDEO BELOW, OR CLICK HERE TO VIEW IT ON MY YOUTUBE CHANNEL and don't forget to SUBSCRIBE!


SUBSCRIBE VIA EMAIL TO GET RECIPES SENT RIGHT TO YOUR INBOX

If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!
  
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12 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.

    ReplyDelete
  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!

    ReplyDelete
  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.

    ReplyDelete
  7. can i just use regular unsweetened cocoa?

    ReplyDelete
  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!

    ReplyDelete
  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

    ReplyDelete
  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.

    ReplyDelete

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