Nothing beats a traditional chocolate cupcake on occasion! This recipe yields a delicate and fluffy chocolate cupcake foundation as well as a deliciously creamy chocolate buttercream icing. Chocolate lovers will enjoy this!
Today in this recipe, I’ll show you how to prepare Classic Chocolate Cupcakes or you can say that you will know the great recipe to make Classic Chocolate Cupcakes, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the Classic Chocolate Cupcakes is shown in table which is given below:
| Prep Time | Cook Time | Total Time | Servings |
| 10 minutes | 18 minutes | 28 minutes | 1 dozen cupcakes |
Ingredients To Make The Classic Chocolate Cupcakes
To make the Classic Chocolate Cupcakes, the ingredients which are required to make this recipe are the following which are shown below:
For the Classic Chocolate Cupcakes:
- 1 cup unpackaged all-purpose flour
- a half-cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 granulated sugar cup
- 1 tablespoon vanilla extract
- 1 teaspoon espresso powder
- 1 tablespoon vegetable oil
- 1 big (room temperature) egg
- 3/4 teaspoon baking powder
- 1/2 cup hot water
- 1/2 cup milk (I used full milk, but low fat or skim should enough!)
For the Classic Chocolate Buttercream:
- a tsp vanilla extract
- 1 1/2 cups sifted cocoa powder
- 2 sticks (8 ounces) soft unsalted butter
- 1/4 teaspoon finely ground sea salt (or table salt)
- a third of a cup heavy cream
- 3 cups sifted confectioners’ sugar (more only if required)
Instructions To Make Classic Chocolate Cupcakes
To make the Classic Chocolate Cupcakes, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Classic Chocolate Cupcakes and the instructions are the following which are shown below:
For the cupcakes:
- Preheat the oven to 350°F. Line a 12-mold cupcake tray with paper liners; gently coat with nonstick spray; put aside.
- Stir together the flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large mixing basin; put aside.
- In a second dish, whisk together the eggs, milk, oil, and vanilla extract until thoroughly blended. Pour the liquid mixture into the dry ingredients, stirring gently until just incorporated. Stir in hot water until mixed (batter will be thin).
- Fill each muffin tray two-thirds full with batter. Bake for 16-18 minutes, or until the tops puff up and a cake tester put into the middle comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a cooling rack to cool fully. When completely cold, spread chocolate buttercream on top and decorate as desired.
For the Classic Chocolate Buttercream:
- In a large mixing basin, using a handheld mixer or the paddle attachment on a stand mixer, cream the butter until smooth and creamy, approximately 2 minutes. Stir in chocolate powder on low speed. Add powdered sugar and heavy cream in alternate batches, mixing until smooth and scraping down the sides of the basin with a rubber spatula as required. Mix in the vanilla and salt. Once smooth, beat for two minutes on medium-high speed.
Conclusion (Classic Chocolate Cupcakes)
So, this is all about “Classic Chocolate Cupcakes” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!
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