Chocolate Cupcakes
Everyone should have a quick-and-easy but decadent recipe for chocolate cupcakes in their back pocket. Whether baking for a fast fix late at night or serving as the official dessert person at the potluck, they can make any occasion feel special. Using pantry essentials you most likely already have on hand and some simple substitutions for the ones you don't, this dish is made to make you feel all the emotions.
Several recipes call for buttermilk or sour cream to add moisture and, thanks to their acidity, activate the baking soda. Due to its mild tang and the fact that it is a more popular refrigerator staple, I chose plain Greek yoghurt. The ideal milk for flavour is full-fat or whole milk, however 2 percent will also work. Avoid fat-free or non-fat options because they include preservatives that will change the texture of the cupcake. Serve these decadent chocolate cupcakes with one of our favourite frostings, whipped cream, and red berries, or just as they are (see the bottom of the recipe). The flavours have had time to meld together, making them even delicious the next day.
These cupcakes have a fantastic depth of chocolate flavour and are incredibly moist and delicate. To produce a good, uniform crumb texture, it may take a few minutes to make sure that all of the dry lumps are taken out of the batter.
Ingredients:
- Frying oil
- 1 1/4 cups (150 grammes) (150 grams) universal flour
- 3/4 cup (65 grammes) (65 grams) Dutch-process cacao powder
- one tablespoon of baking soda
- Baking powder, 3/4 teaspoon
- Diamond kosher salt, 1/2 tsp
- Two huge eggs
- 1 1/4 cups (250 grammes) (250 grams) refined sugar
- Greek yoghurt, plain, in 1/2 cup
- 1 teaspoon of pure vanilla extract, 1/4 cup of vegetable oil, and 1 cup of boiling water
STEPS TO MAKE IT
Step 1:
gather the ingredients.
Step 2:
The oven should be preheated to 350 degrees with a rack in the middle. Make sure to use cupcake liners in a 12-cup muffin tin. Cooking spray should be used sparingly on the liners.
Step 3:
In a sizable basin, combine the flour, baking soda, baking powder, salt, and chocolate powder. Set aside.
Step 4:
In a larger bowl, whisk the sugar and eggs until they are pale and frothy. Whisk in the yoghurt, oil, and vanilla after adding them to the egg-sugar combination.
Step 5:
Pour the hot water in slowly while mixing the ingredients together.In the bowl you've set aside, add the wet ingredients to the dry ones. Stir the mixture with a rubber spatula until the dry ingredients are completely incorporated.
Step 6:
Scoop and pour out the batter into the lined pans using a 1/2-cup measuring cup. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted in the centre of one comes out with a few moist crumbs. Let the cupcakes to cool for five minutes in the pan. Remove and move to a wire rack to finish cooling. If desired, top with your preferred glaze, ganache, or frosting.
Tips
The cupcake liners can be sprayed to assist keep the cake from sticking. Whilst not quite necessary, we believe it creates a cleaner appearance and makes the experience even better.
The texture and flavour of the cupcakes will change if you substitute natural cocoa powder for Dutch-processed. Baking soda is combined with natural cocoa powder since the leavener requires acidity to activate. But, Dutch-processed cocoa powder must be used whenever a recipe, like this one, calls for baking powder (or both baking powder and baking soda).
For this recipe, we combine baking soda and baking powder since the result has the perfect lift.
Make sure the baking soda and powder are no older than six months. If so, swap them out since they quickly lose their effectiveness and prevent the cake from rising properly.
Replace the all-purpose flour with cake flour for a softer cake.
