Oh So Good Chocolate Cupcakes
The best chocolate cupcakes I ever made! I’ve tried so many variations of chocolate recipes but this one is the winner in my book or should I say cookbook. Moist, fluffy, and so easy to make. Frosted with delicious chocolate buttercream, and drizzled with dark and white chocolate.
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is it foolproof?
- Yes! This is an easy chocolate cupcake recipe. I used oil instead of butter which makes it light and fluffy. Then I added a cup of coffee that helps the chocolate flavor stand out. You can also use it for making layered cakes, cake rolls, or sheet cakes. You can make homemade hoho’s by frosting it with ganache and filling it with vanilla cream, then pipe loops on top. For the buttercream frosting – you can use it for making turtle cupcakes by drizzling caramel and adding pecan pieces. There’re so many variations you can make with this one recipe. No limit to your imaginations!
what is silicone cupcake molds?
- The brand name is Trudeau Structured Silicone Muffin Pan. It’s lightweight and great alternative to those heavy metal pans. The cupcakes slide out the silicone mold easily. This one has an integrated steel frame and it keeps the pan secure when placing in and taking it out of the oven. It’s non-stick and has a flexibility for easy release. You can use it for egg breakfast muffins, brownie bites, and other desserts. It’s dishwasher safe and heat resistant up to 428ºF. I LOVE IT!
watch how to make it
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recipe
Oh So Good Chocolate Cupcakes!
Equipment
- Mixer
- Muffin pan or cupcake pan
- Spatula
- Mixing bowl
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup heavy cream or whole milk
- 2 large eggs, room temperature
- 1/2 cup canola or vegetable oil
- 1 cup coffee room temperature
FOR THE CHOCOLATE FROSTING
- 2 sticks of butter, room temperature
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350ºF. Line the muffin pan with baking cups.
- In a bowl, add flour, cocoa powder, sugar, baking powder, baking soda, and salt. Use a whisk, whisk the flour mixture to remove any lumps.
- Create a "well" in the center of the flour mixture. Add the heavy cream or whole milk, eggs, oil, and coffee. Mix until smooth, make sure to scrape the side of the bowl.
- Use a regular size retractable ice cream scoop. Fill each cupcake cup halfway with the batter. Bake for 18-20 minutes or until the toothpick inserted in the center comes out clean. Cool before frosting.
FOR THE CHOCOLATE FROSTING
- Use a mixer and cream the butter in a bowl. Lower the speed of the mixer, add the powdered sugar, mix until incorporated. Add the heavy cream continue mixing until creamy. Add the cocoa powder, mix until combined.
- Turn the speed to high, mix until fluffy and creamy.
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do to naturally enhance the flavor of our food and enjoy home-cooked meals.