These chocolate cupcakes are super moist and rich with chocolate flavor. What's the secret to a super chocolaty cake? Fresh brewed coffee! You wont taste coffee at all by going this route, but you will find the chocolate flavor goes up a few notches. This recipe is a modified version of my "ultimate rich chocolate cake" recipe. I hope you enjoy this recipe and the memories you make with it.
TIPS AND TRICKS
- Don't have BUTTERMILK? That is okay, just make it using milk and white vinegar. Add 1 Tbsp of white vinegar per 1 cup milk, stir together and let sit for 5 minutes before adding to your batter.
- Don't over Mix or you with get a very dense cake.
- Adding brewed coffee enriches the chocolate flavor in these cupcakes. It doesn't make it taste like coffee at all so don't fret if you are not a coffee lover. You can also use espresso powder if you prefer, but I find brewed coffee tastes the best.
- Sifting isn't necessary for this cake as it is a very wet batter and it will all get incorporated just the same.
- Be sure to bring your cupcakes up to room temperature before eating if you have stored them in the fridge. When cakes are cold, the fats in the batter will harden making your cakes taste dryer then they actually are. This is particularly true for a white cake which typically has butter in it.
- Preheat your oven with plenty of time to allow your oven to be up to the desired temperature for at least 10 minutes before you need to place your cakes in the oven. This will help ensure more even oven temperature while your cupcakes are baking.
INGREDIENTS:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups Buttermilk ( to make add 1 1/2 tbsp vinegar to a measuring cup then fill until your reach 1 1/2 cups with milk, stir then let sit 5 min)
- 1 1/2 cups fresh brewed coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
DIRECTIONS:
- Preheat your oven to 350 Fahrenheit allowing it to be at that temperature for at least 10 minutes before putting your cakes in the oven (see TIPS AND TRICKS for more details).
-This batter will make 50 cupcakes. Prepare cupcake tins and line them with paper liners.
- Mix together your all purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt in your stand mixer with the whisk attachment on low speed until combined.
- Next add eggs one at a time, then your buttermilk, oil, vanilla and brewed coffee. Beat together on medium speed until combined and smooth. Approximately 2 minutes. Don't over mix!
- Fill each paper cup just over half way but below 3/4 full.
- Bake for 16 to 18 minutes until a tooth pick comes out clean. Allow to rest in pan for 5 minutes before removing to a cooling rack.
- Cool completely before adding your buttercream of choice.
TIP - if you plan to fill your cupcakes, use the handle end of a wooden spoon or a chop stick to create a hole in the center. Then using a piping bag fitted with an open tip, insert the tip into the cupcake all the way to the base and squeeze your filling in while slowly pulling up and out of the cupcake. See image below for finished product.
Check out some of my other recipes for fillings and swiss meringue buttercream to finish off your cupcakes just right.
CHOCOLATE GANACHE RECIPE -
SWISS MERINGUE BUTTERCREAM - To make the chocolate version simply add a few tablespoons of chocolate ganache at the end of the whipping process
STRAWBERRY SWISS MERINGUE BUTTERCREAM:
PEANUT BUTTER SWISS MERINGUE BUTTERCREAM:
WHTIE CLOUD CAKE:
Check out my YOU TUBE channel: "Sweet and Savoury @hollysrecipes22"
Raspberry Swiss Meringue Buttercream
Vanilla Swiss Meringue Buttercream and technique
Whether its Sweet or Savoury, let it be made with love!
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