moist chocolate cupcake recipe

I sell cakes (more a hobby than a business) and this is my go to recipe. I can’t wait to try the next one. And be sure to add at least a teaspoon of good instant coffee to your hot water! Is it possible to bake without eggs, or is their a substitute you would recommend? Thanks! Thanks for sharing. Do you have other cupcake recipes that are similar texture ones? These can overflow pretty quickly! it is definitely dark–but perfectly so. Thank you so much! Can I substitute the Hershey’s dark  and special dark cocoa powder for regular cocoa powder? So glad to hear you enjoyed them! I have a bit of a problem though, I have tried various vanilla cupcake recipes but they never turn out good….. usually they have a doughy taste and start to harden from the very next day….. Save my name, email, and website in this browser for the next time I comment. I have a similar recipe for this and using the coffee made it so delicious and so moist. These are seriously the best chocolate cupcakes that I have ever tasted. The chocolate gives it a fudgy quality that I love. Your recipe says to have 1 cups or 207 grams of sugar I am confused. Should I add more sugar if I use it? Yes, here’s the layer cake version. I will say though that some people have success with them and some people don’t. Hi Brian, did you alter the recipe at all? That can’t be right!??? If not, I don’t think you necessarily did anything wrong. I do have a question for you though. Add the wet ingredients to the dry ingredients and mix until well combined. I have also tried various vanilla sponge recipes from very famous youtubers but your vanilla sponge is the best I have tried. This was the best chocolate cupcake recipe I have ever had in my life, and I use to work at a cupcake shop that supposedly had the best. So I have only baked with the new version once and I should probably test it again to confirm, but when I used it, the cake version of this recipe turned out far more dense than usual. I’m so glad they were a hit. Best recipe ever. It looks like your frosting in your video in the beginning, before it lightened in colour and formed up. I haven’t tried it to be able to say, but I’m guessing it’d be ok. Oh my! In this special FREE series, I reveal my most powerful SECRETS to great baking. Won’t be making these again. This is an AMAZING chocolate cupcake recipe! You will question yourself as you pour in the batter. Way to go Lindsay! Specifically a vanilla one but I’ll take all flavors seriously, amazing. Definitely a keeper. These cupcakes are amazing! Does the recipe call for 1 cup sugar? Everyone loves your cupcake recipe I have been making this since june and i got a lot of compliments! I don’t ever make 6 inch cakes. Can  replace hersheys dark cocoa to other brand. Cut the butter into 1-inch blocks. For best results, use natural cocoa powder and buttermilk. Everything turned out great, but we did have to cut down half of the sugar for the frosting. Or will it not go together on this cupcake? Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. Very tender, very intense chocolate flavor, very simple to make. The cupcakes were amazing and I don’t even want to try any other recipe for a cake! Moist and rich. Wondering if maybe I should use more oil next time. And it does freeze well. Seriously, these moist chocolate cupcakes are super moist and wonderfully full of chocolate. With the mixer on low speed, add half of the dry ingredients and beat just until ��� You should be able to leave them at room temperature for about 24 hours. I have to walk away because I just finish TWO of them! The other one is butter based and has a tighter crumb. Hi, can i use the sour cream instead of a buttermilk? They definitely delivered on flavour and were so moist. So glad you enjoyed them! Each and every time, i think the latest one is the best, and this one is no different. Sift cocoa, flour, sugar, baking soda, baking powder and salt into a bowl. These chocolate cupcakes are a chocolate lover���s dream come true. Thank you! I definitely need to make it!!! I could eat a dozen of these cupcakes! I figured they were not mini’s, but could not tell if they were the huge ones or standard sized. Regards Vivian. Can I use the frosting from the cupcake recipe for cake or will it be too light to hold up the cake hence the butter / shortening based frosting in the cake version of the recipe? I wanted to make turtle cupcakes and not sure if I should just stick to his moist chocolate cupcake recipe. I want to try and make these tonight for my son’s birthday. It is super moist, tender, and amazingly rich without being overpowering. They are each one cup. I am going to try new recipes this weekend.   Hi Lindsay, Can i use dutch-processed cocoa? They might even be more moist on day 2 and 3. The cupcakes look delicious, therefore I will be baking them thanks so much for being so kind and posting the recipe. And I have a question. Could I replace the white sugar in the cupcakes with brown granulated sugar? l made these more with a cup and a half of flour and they worked great. Pipe the frosting onto the cupcakes. All have been soooo good. Thank you for sharing. Gosh! The first batch is so squishy and the top is full of holes. Its my sisters birthday this coming January 24. These were my go-to cupcakes, but I made them with the regular Hershey’s Cocoa powder and they just didn’t taste as good. Awesome! Hi, if I reduce the sugar quantity will it impact the consistency or quality of the cake. Thank you so much for sharing this recipe and I am going to share this recipe with my family and friends if that is okay with you. Love how moist these are. hi, may i know why my cupcakes very dense? I actually get asked that a lot, which is why I created this vanilla cupcake recipe. I’m sorry you had trouble with it. The frosting does hold up well. This is my favorite chocolate cupcake recipe of all time!!! These turned out very well and stayed moist for many days! l found the recipe needed about 1/2c more flour and turned out perfect. Here are my favorite vanilla cupcakes! So glad you enjoyed them! Please help me. I bake a lot, and lately I’ve had this issue where I can taste the baking soda or baking powder in my finished desserts – from cakes to cinnamon rolls. Your recipe calls for baking soda however i know that with an alkalized cocoa powder like dutch processed the baking soda will not react with it and you would have to use baking powder??? The cake itself, moist (the word that should only be applied to food) and so very delicious. Or just top water? My son and I made the cupcakes exactly as the directions specified. I did add coffee to the chocolate cupcakes, they were perfect. The cupcake is made with oil and is so moist, it melts in your mouth with a fudgy frosting! I haven’t have them fall with this recipe, but I’ve had cupcakes fall before when they overflow. I added only half the sugar and baked it for 19mins on 150 degrees then turned it up to 180 for an extra 3 mins (I wanted a little crunch on top) and it turned out so moist and delish! Your recipe says 18-21 mins and I went straight to 20 mins. It’s not pretty. Unfortunately I don’t work with egg substitutes so im not sure. I hope that helps! This is a cupcake post. All of those wonderful flavors hanging out together just made it extra yummy. Thank you. I’ve been looking for the perfect chocolate cupcake for a long time and I think I have finally found it! i really love your recipe. Making the Chocolate Cupcakes: 1. I am looking forward to trying your layer cake recipe next! Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. I’m sorry! So glad you love these cupcakes and the cookbook! The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won’t want to stop eating! Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick ��� And the website was really easy to understand! This was just so moist and delicious! I hope you enjoy them! I would like to make these for a birthday party this weekend, but we have an egg allergy. i made it yesterday and it turns out to be my favourite one Thank you very much for sharing it ! Second batch already looks a ton better. Thanks so much . Truly the best chocolate cupcake recipe out there! I only frosted half the cup cakes and refrigerated the remaining frosting. So glad you enjoyed them! It may be best to use bacon as garnish though. I just used the chocolate cupcake and used a fresh strawberry frosting instead… But these really are the best chocolate cupcakes I’ve ever made. These vanilla cupcakes are the ones I created as a vanilla version of these chocolate cupcakes. They were a huge hit! Hey, can we use normal cream for the frosting rather than whipped cream and any milk chocolate? Thanks Tiffany! But overall, this recipe is perfect. Please help me. or will this not be sweet enough? We only use very little frosting per cupcake anyway, even though your pics look amazing with it piled high! Would I have to add any baking powder in that case? Absolutely delicious. This site uses cookies to help provide the best user experience. This is ALL that I’m using for each cupcake? . Thanks! As for the rise, it’s hard for me to say, but baking soda and baking powder are not the same so if you swapped that around, then that could definitely be the reason. Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully. *. Thanks! . Could i check if i could add kahlua liquer instead of vanilla extract to the cupcake batter? Looking forward to making this tomorrow. I apologize if the word “moist” freaks you out. I have not. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Regards, Faith. Could I use Hershey’s 100% CACAO natural unsweetened powder ? The recipes are fairly different. Thank you for sharing your recipes! https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/. Half full. I don’t think they are the easiest to bake since most of mine did sink and overflow. Can you use canola oil instead of vegetable oil?? Next day I let it come to room temp, beat it with a hand mixer with a few tablespoons of cream and it was awesome, pipes well too. People loved these cupcakes, and will definitely make them again! I love this recipe!!! Thank you for sharing, Realy good recipe! I haven’t tried it but that should be fine. If you want a version more like the vanilla cupcakes (as in reduced liquid), I’d suggest this recipe but made as cupcakes with instructions like the vanilla cupcakes. Wow, amazing recipe. Thank you for sharing. We will definitely be making your other cupcake recipes! I’ve made this multiple times, and it really is an amazing recipe. Hi I wanted to make chocolate cupcake for a friend and decided to follow your recipe. Was a complete hit with my friends and family. I’m so glad you enjoyed the recipes! , It’s listed just under the title in the recipe cards – 14-16 cupcakes. My question is can you add coffee or espresso instead of plain hot water? For best results, use natural cocoa powder and buttermilk. Preheat oven to 180°C and line cupcake trays with cupcake liners. I just tried the frosting but the color didn’t turn out brown like yours. Fill only halfway (this is imperative! These Moist Chocolate Cupcakes are made completely from scratch! We used cream cheese frosting, but will try the chocolate frosting next time! As for the other recipe you mention, it looks like that’s just a chocolate cupcake with colorful frosting. Hello. However, instead of using baking soda, I replace it with 3 tsp of baking powder instead. I would honestly have to test that out to see if that swap would even work. These really are great cupcakes when baked correctly. I’m glad you enjoyed the cupcakes! Hi Sally, I hope you are well. Thank you so much!!!! !❤️ I baked it today and its amazing!!! Question about making them in to mini cupcakes, I seem to have a problem with my cooked cupcakes sticking to the liner Do you have any tricks to prevent this or is this recipe ‘stick proof’?!! Absolutely the best homemade cupcakes I’ve ever baked or eaten! I don’t typically have buttermilk in the fridge, so I sour whole milk instead. I didn’t make the frosting in this recipe because I decided to go with an Italian Buttercream instead. Thanks for a great recipe!! That wouldn’t really be enough Kahlua to taste it. Have you ever replaced the buttermilk and heavy cream with almond milk? Combine ��� The cake is, by far, the best cake recipe I’ve ever used. Great recipe! How can i avoid that? Grab a cookie, take a seat, and have fun exploring! I want to try this recipe for my son’s birthday this weekend, but I haven’t been able to find the Special Dark cocoa powder anywhere. I am becoming known as the great cupcake baker in my family. Strawberry shortcake is a dessert impostor and forget about apple pie. Very moist, fluffy and chocolatey! I don’t know why this happens. I have made lots of chocolate cupcakes, but this by far is the best recipe I’ve tried! Thanks for the recipe! Can i use Hersey’s Natural 100% unsweetened dark Cocoa powder ? I’m so glad you enjoyed the cupcakes! I’ve been looking at the difference between your chocolate and vanilla recipes and I was wondering, would I be able to just leave out the cocoa powder in order to make vanilla cupcakes in this specific recipe? Lol!! By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake! Clear and easy to follow. Thanks for sharing. I get they are super moist but what will be proper way to store them? The powdered sugar will thicken up the frosting a bit so that it pipes well and holds it’s shape and the cream will thin it out a bit. Thanks in advance. Can I make the batter and store it to use later? Allow to cool completely before frosting. Delicious!!! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Thank you so much!! My cupcakes didn’t rise as much. Can I replace the All purpose flour with Whole wheat flour for this recipe? Yes, you can use cupcake frosting and it’ll be just fine. I Have made her Oreo cake, now these cupcake are as promised super moist melt in your mouth!! Oops can’t edit the comment, but I meant your “Moist* Vanilla Cupcakes” recipe! Im dying with your recipe. Glad you enjoyed them! Also is baking soda and baking powder the same thing? Here’s the difference between dutch-process and natural cocoa powder. Lindsay, Me and my daughter are not chocolate fans and we at them too lol  Set aside. 2. I don’t want it to be too sweet. Thanks for the recipes . Also, I am making these for a friends community event that will be held on a Saturday morning/afternoon. Also, can I let go of egg.. if not, can you suggest a substitute to egg. Bring on the sugar! This is my new fav recipe of choc cupcake. Part of their secret is that they are baked at a lower temperature. Thanks! There kind of sticky ontop. I reduced the amount of sugar (to my taste) and it still turned out great. So most and delicious!!!! I added more powdered sugar but that didn’t help. Cupcakes: 1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position.Prepare a muffin tin with I made the cupcakes and frosting for my bro-in-law’s birthday. I am making a second batch tommorrow for my daughters class! I would suggest trying this recipe and turning it into cupcakes. Add the egg, water, buttermilk, oil and vanilla extract and mix with an electric beater for +/- 3 minutes. But the final say goes to my son the chocolate expert who says they are the best ever!! I just made these cupcakes and they are delicious. It is moist, light and airy, and chocolatey. What am I doing wrong? It was easy and yummy but might want to correct the powder sugar from 5 cup to 2 ???? Did you use milk chocolate or dark one? You can make a cake – I actually have that Chocolate Cake recipe here. In the bowl of your stand mixer with the whisk attachment, whip together egg ��� I do believe it would work with these cupcakes. I’d suggest a good quality chocolate chip or baking chocolate bar. You can find a similar cupcake in vanilla here. I’m getting it back up to where it was. These were perfect! HI. My siblings said they couldnt taste it, so I know it’s just me; which is frustrating because I want to enjoy the treats too. And the batter tastes good, I am so exited to try them! I am so thankful that you made this recipe , I just took them out the oven and they are cooling down. You’ll notice when you make the cupcakes that the batter is very thin. Add the cocoa powder and mix until well combined. That doesn’t sound like the recipe, but that the cupcake liners were over filled. hi can i know the measurement for 30 cupcakes. I don’t normally reach for chocolate desserts if there’s a fruity one on the menu, but I would gladly unwrap one of these over any other choice. 2. That was delicious! Thank you. Hiya, I have every ingredient for these except for cocoa powder, however I do have chocolate chips. Just tried making them. For an eggless cupcake mix I am in love with this recipe!!! l ended up adding a bit more flour to my second batch. Do I need to alter anything? You won’t be sorry! The cupcakes should be good for 3-4 days. It’s primarily there to help thin out the frosting. These cupcakes are really moist so they do better being made ahead then many recipes. They turned out great, I just needed a few extra minutes of bake time. Absolutely loved the recipe! Or will it be too moist to hold up for a 2 tiered  cake? only ��� I mean like, very thin. My frostin seemed to have quite a few air pockets and would not frost smoothly. Hi! I’ve never tried it to say for sure, but it should be fine. Thank you?!? Everyone loved them at the party l went to, Has anyone tried this with a 1:1 gluten free flour? Keeping things monotone (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles. Waiting for your response . and they were so extremely delicious, and they were SUPER fluffy and moist. These looks great! I am so glad I came across this recipe. Next the white chocolate raspberry mousse cake, then the banana, etc. ???? 11. I was wondering if I could just make one batch of the batter and make a cake out of that??? Thanks for the recipe! I wanted to ask if I could use this recipe for doing cakes? Replace the hot water with fresh brewed coffee. Keywords: chocolate cupcakes recipe, chocolate dessert recipe, best chocolate cupcakes, easy chocolate cupcakes, moist chocolate cupcakes, best chocolate frosting, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Really? Thanks again for this wonderful, wonderful recipe! (It doesn’t help that I practice at altitude and her wedding was at sea level!) Thanks Though you can absolutely use a hand or stand mixer if it’s easier for you! The cupcakes turned out great, as far as I know. Any idea why? Can you explain why the Hershey’s special dark doesn’t work as well in these anymore? I think the ingredient of buttermilk makes all the difference with taste. These chocolate cupcakes taste completely over-the-top with chocolate buttercream! High praise. Boiled over in the pan and burnt on the bottom of the oven. Yes, regular unsweetened cocoa is fine. What went wrong? I like a filling surprise in my cupcakes, Hi Christel, Yes! These don’t rise super high but I prefer the flat top for decorating, It reminds me of an old timey cake recipe my great aunt made using the baking soda and adding the hot water at the end! We don’t want dense! Yummm. I have been struggling for years trying to find the perfect chocolate cupcake recipe, all of the other ones just came out very dense and heavy. I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine. Thanks! Hi! I made cupcakes last week with this recipe and 5 days later my Husband said they are just as moist as the day I baked them. I did this and was unable to return the frosting to its original consistency. Yes, flour and sugar weight differently. I just can’t wait to make these…… Thank You for sharing !! Hi Lindsay I made these for a girl’s night in and they were a huge hit. Try using regular cocoa not Dutch processed. The members love the taste ! So glad it was a hit. Sometimes all you really want is a little chocolate. It was a hit with everyone that tried them! Thank you ⭐️, My mom and I made cupcakes for the first time ever (we are european) using your recipe and she wanted to thank you as they came out excellent. Recipe was great. What’s up??????? Will definitely be recommending it!! I made this for the first time today and they were very good! Thank you for the wonderful recipes. Hi Lindsay If you put this frosting in the refrigerator (either on the cupcakes already or in a bowl) what happens? Glad you’ve enjoyed it! There’s also this recipe you could try. . I’m going to try baking tomorrow for a party. Mix all of the dry ingredients well with a mixer or wooden spoon first then add in ��� Doesn’t make standard 24 so was annoying when I had to make more to get 24. This is the recipe for success. best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. It could probably be replaced with more milk in some cases, but I prefer the lightness from the water. . Whenever a cake/cupcake recipe calls for hot water, I always use coffee instead. Should I just reduced the sugar? Thank you so much , Hi Lindsay, No, the amount if correct. Sorry! Now, this is how you teach to make a cake! These were such a hit recently, thank you! I’m so glad I found your blog! I made these today! It was a big hit! Can i use regular cocoa powder?

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