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Moist Chocolate Cupcakes

Name: Moist Chocolate Cupcakes
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 14-16
Cuisine: Desserts
Ingredients: 1 cup (130g) all purpose flour; 1 cup (200g) sugar; 6 tbsp (43g) Cémoi cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 large egg; 1/2 cup (120ml) buttermilk; 1/2 cup (120ml) vegetable oil; 1/2 cup (120ml) hot water; 3/4 tsp vanilla; 1 1/4 cups (280g) unsalted butter, room temperature; 12 oz Michel Cluizel Elianza 35% milk chocolate, melted; 3 tbsp (22g) Cémoi cocoa powder

Written by Digital Bureau

This classic French chocolate cupcake recipe is sure to blow everyone away! There's nothing like a good chocolate dessert to end a meal with the delicious taste of chocolate in your mouth. Shop for the ingredients and start creating today!

Moist Chocolate Cupcakes

Rated 3 stars by 7 users

Servings

14-16 cupcakes

Prep Time

45 minutes

Cook Time

20 minutes

Author:

sallysbakingaddiction.com

Sometimes all you really want is a little chocolate. Well these cupcakes are for when you wantplenty of chocolate – no skimping. To start, the cupcake itself is maybe the most moist cupcake you’ll ever have. It’s ridiculously good. Who knew homemade chocolate cupcakes could be so good? Part of their secret is that they are baked at a lower temperature.

And then there’s the frosting. The best chocolate cupcakes needed an awesome chocolate frosting. Something silky smooth and full of real chocolate. This frosting begins with butter and melted chocolate. So smooth and delicious on its own. The chocolate gives it a fudgy quality.

The fluffy chocolate cupcake with the fudgy chocolate frosting is divine! You’ll hardly be able to take your fingers out of the frosting long enough to put in on the cupcakes but once you do – the cupcakes won’t stand a chance!

Ingredients

Chocolate Cupcakes

1 cup (130g) all purpose flour
1 cup (200g) sugar
6 tbsp (43g) Cémoi cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) hot water
3/4 tsp vanilla

Chocolate Frosting

1 1/4 cups (280g) unsalted butter, room temperature
12 oz Michel Cluizel Elianza 35% milk chocolate, melted
3 tbsp (22g) Cémoi cocoa powder

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Directions

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
Add the dry ingredients to a large bowl and whisk together. Set aside.
Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
Add the wet ingredients to the dry ingredients and mix until well combined.
Add the water to the batter and mix until well combined. Batter will be thin.
Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
Add the melted chocolate and mix until well combined.
Add the cocoa powder and mix until well combined.
Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
Add remaining powdered sugar and salt and mix until smooth.
Add remaining heavy cream as needed to get the right consistency of frosting.
Pipe the frosting onto the cupcakes.

Moist Chocolate Cupcakes

Moist Chocolate Cupcakes

Category

Servings

Prep Time

Cook Time

Author:

Ingredients

Chocolate Cupcakes

Chocolate Frosting

Directions

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