Easy Chocolate Cupcake Recipe

Desserts

Chocolate Cupcake

With Chocolate froasting

About Dish

Cupcakes are one of the best snacks whenever you need a solution to hunger during entertainment hours and also some of us loved cupcakes in our brunch & desserts too. Cupcakes are of different flavors and types but chocolate cupcakes are one of the most delicious and tasty. This article is made for you to learn chocolate cupcake recipe. Must follow all these steps to get the best microwave cupcake much tastier and delicious. This easy recipe is ready in just 30 minutes and all the ingredients are sufficient for 12-14 cupcakes.

Chocolate Cupcake Recipe with chocoalte frosting

Ingredients

For Cupcake

  • 1 cup (250 ml) hot coffee or boiling water
  • 1 + 1/3 cups (180 grams) flour
  • 1 teaspoon (5 grams) baking powder
  • 1/4 teaspoon (2 grams) baking soda
  • 1/2 teaspoon (2 grams) salt
  • 1/2 cup (110 grams) unsalted butter
  • 1 cup (190 grams) white sugar
  • 2 teaspoons (10 grams) pure vanilla extracts
  • 2 large eggs, cooled down
  • 1/2 cup unsweetened natural cocoa powder

For Chocolate froasting

  • 4 ounces (115 grams) unsweet chocolate, lightly chopped
  • 2/3 cup (140 grams) unsalted butter
  • 1+1/3 cups (150 grams) confectioners sugar, sifted
  • 1+1/2 teaspoons (7 grams) pure vanilla extracts

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Directions

For Cupcake

Preheat the oven to 350 degree F (180 degree C). Lightly butter, or line up 13 muffin cups with paper linings.

In a small bowl, stir the unsweetened cocoa/choco powder with the boiling hot water or you can also use hot coffee until it will get smoother. Wait for it to cool down at room temperature.

In any another bowl, whisk the flour with the baking powder, baking soda, and salt according to your taste.

Then with a hand mixer or blinder which fits your bowl, beat the butter until it will get smooth. Add the white sugar and vanilla and again beat, on medium to high speed, until looks likght and fluffy. Add up eggs, one by one, blend until fully blend or mixed. Scrape down the sides and bottom of the bowl as your need. Add the flour mixture in 3 partitions alternately with the cocoa/choco mixture in 2 partitions, begin with flour and also ends with it. Beat until the ingredients are properly mixed/blend.

Fill those muffin cup about 3/4 full with that batter and then bake for about 19 – 21 minutes or until they will risen up, make sure that a toothpick inserted into a cupcake would come out clean. Remove the tray from oven and place outside to cool it down. Once the cupcakes got completely cooled, spread Chocolate Frosting on each cupcake. You can cover the frosting on the cupcakes with a small spatula , I like to use a large1mm open star tip to make beautiful spreading.

Chocolate Cupcake is ready to serve.

For Chocolate froasting

Melt the chocolate in a pan and put it into a bowl or (I like to use stainless steel bowl) placed over a pan of simmering water. Remove it from heat and let cool it down to room temperature.

With the help of hand mixer or blender, blend the butter until it will get smooth and creamy (for about 1-2 minutes). Add the white sugar and vanilla scoops and beat until it will get light and fluffy (for about 2-3  minutes). Add the chocolate and beat on low/medium speed until it will get mixed. Then increase the speed to medium-high and beat until frosting is creamy and glossy (about 3 -4 minutes).

Sufficient for12 – 14 cupcakes.

Cupcake frosting is ready

Nutrition Facts

Calories – 158. Protein – 3.2g. carbs 29.8g; fat 3.9g; 

Chocolate Cupcake Recipe with chocoalte frosting

Chocolate Cupcake Recipe

THE HUB COOK
Super Moist Chocolate Cupcake with frosting is one of the best desserts for chocolate lovers, made with some daily kitchen products and with very less efforts, it is super chocolaty, fudgy and creamy with delicious taste.
Prep Time25 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course Dessert
Cuisine American
Calories 158
Servings 13 cupcakes

Ingredients
  

For Chocolate Cupcake

  • 1 cup (250 ml) hot coffee or boiling water
  • 1 + 1/3 cups (180 grams) flour
  • 1 teaspoon (5 grams) baking powder
  • 1/4 teaspoon (2 grams) baking soda
  • 1/2 teaspoon (2 grams) salt
  • 1/2 cup (110 grams) unsalted butter1
  • cup (190 grams) white sugar
  • 2 teaspoons (10 grams) pure vanilla extracts
  • 2 large eggs, cooled down
  • 1/2 cup unsweetened natural cocoa powder

For Chocolate Frosting

  • 4 ounces (115 grams) unsweet chocolate, lightly chopped
  • 2/3 cup (140 grams) unsalted butter
  • 1+1/3 cups (150 grams) confectioners sugar, sifted
  • 1+1/2 teaspoons (7 grams) pure vanilla extracts

Instructions
 

For Chocolate Cupcake

  • Preheat the oven to 350 degree F (180 degree C). Lightly butter, or line up 13 muffin cups with paper linings.
  • In a small bowl, stir the unsweetened cocoa/choco powder with the boiling hot water or you can also use hot coffee until it will get smoother. Wait for it to cool down at room temperature.
  • In any another bowl, whisk the flour with the baking powder, baking soda, and salt according to your taste.
  • Then with a hand mixer or blinder which fits your bowl, beat the butter until it will get smooth. Add the white sugar and vanilla and again beat, on medium to high speed, until looks likght and fluffy. Add up eggs, one by one, blend until fully blend or mixed. Scrape down the sides and bottom of the bowl as your need. Add the flour mixture in 3 partitions alternately with the cocoa/choco mixture in 2 partitions, begin with flour and also ends with it. Beat until the ingredients are properly mixed/blend.
  • Fill those muffin cup about 3/4 full with that batter and then bake for about 19 - 21 minutes or until they will risen up, make sure that a toothpick inserted into a cupcake would come out clean. Remove the tray from oven and place outside to cool it down. Once the cupcakes got completely cooled, spread Chocolate Frosting on each cupcake. You can cover the frosting on the cupcakes with a small spatula , I like to use a large1mm open star tip to make beautiful spreading.
    Chocolate Cupcake is ready to serve.

For Chocolate Frosting

  • Melt the chocolate in a pan and put it into a bowl or (I like to use stainless steel bowl) placed over a pan of simmering water. Remove it from heat and let cool it down to room temperature.
  • With the help of hand mixer or blender, blend the butter until it will get smooth and creamy (for about 1-2 minutes). Add the white sugar and vanilla scoops and beat until it will get light and fluffy (for about 2-3  minutes). Add the chocolate and beat on low/medium speed until it will get mixed. Then increase the speed to medium-high and beat until frosting is creamy and glossy (about 3 -4 minutes).
  • Sufficient for12 - 14 cupcakes. Cupcake frosting is ready

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