Chocolate Cupcakes
Experience the joy of baking with these delightful chocolate cupcakes that are perfect for birthdays, celebrations, or a sweet treat any day. With their rich chocolate flavor and creamy frosting, they’re sure to please everyone. Follow this simple recipe to create moist, fluffy cupcakes that are easy to make and even easier to devour.
Ingredients
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup buttermilk
– 1/2 cup boiling water
– Chocolate frosting (for topping)
Servings and Cooking Time
This recipe makes approximately 12 cupcakes. Preparation time is about 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each serving (1 cupcake) contains approximately:
– Calories: 180
– Total Fat: 8g
– Saturated Fat: 1g
– Carbohydrates: 25g
– Protein: 2g
This is based on one cupcake without frosting.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together oil, egg, and vanilla extract until well combined.
4. Add buttermilk to the wet mixture and mix well.
5. Gradually combine the wet and dry ingredients, mixing until just combined.
6. Carefully stir in boiling water until the batter is smooth (it will be thin).
7. Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. Once cool, frost with chocolate frosting as desired.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, replace buttermilk with almond milk or any non-dairy milk for a dairy-free option.
Serving and Pairings
These chocolate cupcakes pair perfectly with a glass of milk, coffee, or tea. They can also be served alongside ice cream for an extra indulgent dessert.
Storage and Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, microwave for a few seconds until warm but not hot.
Cooking Mistakes
– Avoid overmixing the batter; it can lead to dense cupcakes.
– Don’t skip the boiling water; it helps to keep the cupcakes moist.
– Ensure your oven is properly preheated for even baking.
– Use fresh ingredients, especially baking powder and soda.
– Allow cupcakes to cool completely before frosting to prevent melting.
Helpful Tips
– For extra flavor, add chocolate chips to the batter.
– Experiment with different frosting styles or flavors.
– Let cupcakes rest for a few minutes before transferring to a wire rack.
– Use a cookie scoop for even batter distribution.
FAQs
Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour. However, this may change the texture slightly.
How can I make these cupcakes more chocolatey?
Consider adding chocolate chips to the batter or using a richer chocolate frosting.
Can I make these cupcakes in advance?
Absolutely! Bake and store them in an airtight container. Frost them just before serving for the best results.
What can I do if my cupcakes are too dry?
Ensure you’re measuring flour correctly and not overbaking. A touch of syrup or frosting can help add moisture as well.
How do I prevent my cupcakes from sticking to the liners?
Make sure to use quality liners and lightly spray them with cooking spray before filling with batter.
Conclusion
These chocolate cupcakes are an irresistible treat that everyone will love. With their simple preparation and rich flavor, they are perfect for any occasion. Enjoy baking and indulging in these delightful treats!
Chocolate Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- Chocolate frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together oil, egg, and vanilla extract until well combined.
- Add buttermilk to the wet mixture and mix well.
- Gradually combine the wet and dry ingredients, mixing until just combined.
- Carefully stir in boiling water until the batter is smooth.
- Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, frost with chocolate frosting as desired.