Recipe: Yummy Delicious Chocolate Cupcakes

Delicious Chocolate Cupcakes. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Top-rated recipes for moist, delicious chocolate cupcakes.

Homemade Chocolate Cupcakes with Chocolate Frosting. Sometimes all you really want is a little The cupcakes look delicious, therefore I will be baking them thanks so much for being so kind and. This post may contain affiliate links. You can cook Delicious Chocolate Cupcakes using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Delicious Chocolate Cupcakes

1. It's of Chocolate Cupcakes.
2. Prepare of all purpose flour.
3. Prepare of cocoa powder.
4. Prepare of baking soda.
5. You need of salt.
6. You need of butter, softened to room temperature.
7. You need of granulated sugar.
8. It's of large eggs.
9. Prepare of pure vanilla extract.
10. It's of whole milk.
11. It's of hot water.
12. It's of Chocolate Frosting.
13. You need of unsalted butter, softened to room temperature.
14. Prepare of powdered sugar, sifted (plus more as necessary).
15. Prepare of cocoa powder, sifted.
16. Prepare of pure vanilla extract.
17. You need of dark chocolate, melted and slightly cooled.
18. You need of heavy cream.

Note: I'm not usually one who bakes with Splenda, but I had to make these via. These classic chocolate cupcakes are ready in less than an hour, and the perfect Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. The base for these cupcakes is very similar to my popular Red Velvet Delicious cupcakes, cooking the caramel to the right consistency takes some practice! Try these healthy chocolate cupcakes that are made from natural ingredients.

Delicious Chocolate Cupcakes step by step

1. Preheat oven to 350. Line a muffin tin with cupcake liners and set aside..
2. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside..
3. In a standing mixer (or you can use a handheld mixer), beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined..
4. With the mixer on low speed, add half the dry ingredients and beat until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix- the less you mix, the lighter the cake will be. The batter should be liquid..
5. Divide batter evenly between cups, filling them about 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
6. For Frosting: In a bowl (using an electric mixer or handheld) beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla extract, melted chocolate, and heavy cream, mixing until combined. Add powdered sugar as necessary until frosting is spreadable.
7. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth..
8. Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

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