Moist Fluffy Chocolate Cupcake Recipe

Moist and fluffy chocolate cupcake recipes frosted with easy chocolate buttercream. This chocolate cupcake recipe is super moist and fluffy with tons of rich chocolate flavor thanks to buttermilk, brown sugar and a touch of oil. These chocolate cupcakes bake up with a nice little dome that’s perfect for a nice swirl of chocolate

Ratings: 30
Calories: 373 per serving
Category: Dessert
1. Preheat your oven to 350ºF and prepare your muffin tin with paper liners
2. Warm buttermilk in the microwave (roughly 100ºF) and combine with oil and vanilla. Set aside
3. In the bowl of your stand mixer with the whisk attachment, whip together egg whites, powdered sugar, and sifted cocoa powder until combined. Then turn up to high

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7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 9. Add the melted chocolate

Reviews: 85
Calories: 520 per serving
Category: Dessert
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. . Add the dry ingredients to a large bowl and whisk together. Set aside.
3. . Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. . Add the wet ingredients to the dry ingredients and mix until well combined.

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Add cupcake liners to 2 large muffin tins, and pour or dispense the batter into each cup, filling each cup 3/4 of the way full. Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean. Let the cupcakes

Rating: 4.4/5(54)
Total Time: 1 hr 20 mins
Category: Cakes & Cupcakes
Calories: 180 per serving
1. Pre-heat the oven to 350°.
2. If you're making buttermilk, make it first and set aside.**
3. Cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes.
4. You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is creamed.

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Instructions. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside. Cupcakes

Rating: 4.7/5(247)
Category: Dessert
1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.

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Best ever chocolate cupcakes, so soft, moist and fluffy! I made this chocolate cupcakes recipe with my daughter Allie, she loves to help me bake her favorite

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Heat oven to 350 degrees. Line a cupcake pan with paper liners. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together. …

Reviews: 161
Calories: 173 per serving
Category: Dessert
1. Heat oven to 350 degrees. Line a cupcake pan with paper liners.
2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
3. Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
4. Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.

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Moist and fluffy chocolate cupcakes, topped with silky chocolate buttercream and chocolate sprinkles - are you tempted yet? This has been my go-to chocolate cupcake recipe for a while now. They're so easy to make and require no skill at all! You only require 1 bowl, 1 measuring cup and 1 whisk. To make the cupcakes

Rating: 4.3/5(40)
Estimated Reading Time: 6 mins
Servings: 22
Total Time: 21 mins
1. Preheat the oven to 350 degrees F (177C), and line 2 standard cupcake pans with paper liners.
2. In a large mixing bowl, sift flour, sugar, Cocoa Powder, Baking powder, Baking soda and salt. Whisk to combine.
3. In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
4. Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 14-16 minutes or until a toothpick inserted into the centre comes out clean.

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Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on …

Rating: 4.9/5(11)
Total Time: 45 mins
Category: Cupcakes
Calories: 361 per serving
1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.

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Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely. Make the frosting by In a large bowl, beat butter until fluffy

Rating: 4.9/5(78)
Total Time: 32 mins
Category: Dessert
Calories: 279 per serving
1. Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
4. Fill each cupcake 2/3 full.

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Scratch-made chocolate cupcakes that are moist, deeply chocolatey, and so easy to make! These cupcakes have a slightly domed top and a fluffy texture, but are sturdy enough to stand …

Ratings: 10
Calories: 126 per serving
Category: Dessert
1. Preheat the oven to 350 degrees F.
2. Place the sugar, all-purpose flour, cake flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
3. Mix in the butter on low speed, until the mixture resembles moist crumbs.
4. Stir in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined. Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.

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Mise en place. Grease and line the bottom of three 8x2 pans (Note 1).Make the cocoa mixture. In a bowl (preferably with a spout), whisk the cocoa and boiling water until smooth. Set aside.Make the flour mixture by sifting the flour,

Rating: 4.9/5(8)
1. Preheat the oven. Set the oven 350 F / 175 C. Set an oven rack in the middle rack of the oven.
2. Mise en place. Grease and line the bottom of three 8x2 pans (Note 1).Make the cocoa mixture. In a bowl (preferably with a spout), whisk the cocoa and boiling water until smooth. Set aside.Make the flour mixture by sifting the flour, baking powder, baking soda, and salt in a medium bowl and whisk them together.
3. Make the batter. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy, about 8 minutes. Reduce speed to medium-low then add the eggs, one at a time, beating until each addition is incorporated before adding the next one. Scrape the sides of the bowl when necessary.Reduce speed to low. Add the flour mixture in four parts, alternating with the cocoa mixture in three parts. Beat until each addition is incorporated before adding the next. Be careful not to overmix.Divide the batter between the pans and smooth the surfaces.
4. Bake the cakes.Bake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the centers comes out clean. (Note 2)

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Preheat oven to 350 degrees. Butter & flour two 9 inch round cake pans. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside. In a stand mixer …

Rating: 4.9/5(68)
Calories: 494 per serving
Category: Dessert
1. Preheat oven to 350 degrees.
2. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.

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Preheat your oven to 350 degrees F. Spray three 6-inch cake pans with non-stick spray. Set aside. Into the bowl of an electric mixer with the paddle attachment, combine sifted flour, sugar, …

Rating: 5/5(1)
Category: Dessert
Servings: 12
1. Preheat your oven to 350 degrees F. Spray three 6-inch cake pans with non-stick spray. Set aside.
2. Into the bowl of an electric mixer with the paddle attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder and salt. Stir to combine.
3. In a separate mixing bowl, combine eggs, buttermilk, oil, hot coffee, and vanilla.
4. Put your mixer on low speed and add the wet ingredients to the dry ingredients. Mix until just combined - about 30 seconds to 1 minute.

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For the cupcakes: Preheat to 350F. Add papers to a cupcake tin. Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine. Add the sour cream, …

Ratings: 280
Calories: 378 per serving
Category: Dessert
1. Preheat to 350F. Add papers to a cupcake tin.
2. Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk.
3. Use a large star tip to pipe a swirl of buttercream onto the cooled cupcakes. Start at the center, squeeze and lift the tip while rotating the cupcake back and forth. Stop squeezing the piping bag while you continue to lift for a nice tip to the dollop.

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Beat butter in bowl of electric mixer on medium speed until fluffy, about 1 minute. Reduce speed to low and add sugar, 1 cup at a time, beating for about 15 …

Servings: 12
Estimated Reading Time: 6 mins
Category: Cupcakes
Total Time: 55 mins

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Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate

Rating: 5/5(34)
Category: Desserts
Servings: 24
Total Time: 45 mins
1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla. Combine flour, cocoa, baking soda and salt.
4. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full.

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Step 2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full. Step 3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes

Rating: 4.5/5(4)
Total Time: 1 hr 45 mins
Servings: 24
1. Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and let cool completely (about 1 hour).
4. Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired.

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Frequently Asked Questions

How do you make a fluffy chocolate cupcake?

In the bowl of your stand mixer with the whisk attachment, whip together egg whites, powdered sugar, and sifted cocoa powder until combined. Then turn up to high Add in softened butter in small chunks and continue whipping until light and fluffy. Add in your vanilla and salt. Give it a taste, if it still tastes like butter, keep whipping.

How do you make moist chocolate cupcakes from scratch?

How to Make Super Moist Chocolate Cupcakes From Scratch Start by combining flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix just until everything is combined.

How do you make frosting for chocolate cupcakes?

Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely. Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract.

How long do you bake a fluffy chocolate cake?

Bake for 28-35 minutes. Cool on cooling racks for about 10 minutes before inverting and removing cake from pans. Rich and decadent chocolate buttercream frosting. Perfect for your beautiful chocolate cake layers. In the bowl of a stand mixer, beat butter until smooth and light in colour. Scrape down the sides of the bowl.

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