The Best Chocolate Cupcakes Recipe

March 10, 2018Van
Blog post

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 12 Cupcakes

If you’ve been looking for the best chocolate cupcake recipe, you’ve found it! This method is based on the classic Hershey’s chocolate cake recipe that’s been around for almost a century – the texture of the cupcakes are moist from the unique technique of mixing in boiling hot coffee. The cacao or cocoa powder you use makes a huge difference, use a very high quality cacao powder if you want to make the most amazing chocolate cupcakes. I tested several different cacao and cocoa powders and Terrasoul Superfoods Organic Cacao Powder had the best flavor (link here). The flavor is rich, complex and very chocolatey!

The version I made has Vanilla Buttercream Frosting (recipe here) and decorated for Valentine’s Day. I used a Russian Ball Piping Tip (link here) for the frosting, I love the beautiful ruffles it makes.

The Best Chocolate Cupcakes Recipe

 

Print Recipe

The Best Chocolate Cupcakes Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 12 Cupcakes

www.foodisafourletterword.com

Ingredients

  • 1 Cup All Purpose Flour, `
  • 1 Cup Granulated Sugar
  • ½ Cup Cacao Powder
  • 1 Large Egg
  • ½ Cup Milk
  • 1 Teaspoon Vanilla Paste or Extract
  • ¼ Cup Vegetable Oil
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Kosher Salt
  • ½ Cup Boiling hot Black Coffee, use decaf if serving to kids

Method

  • 1)

    Preheat your oven to 325ºF

  • 2)

    Fit your stand mix with the paddle attachment and add 1 Cup of Flour, 1 Cup of Sugar, ½ Cup of Cacao Powder, 1 Teaspoon of Baking Powder, ½ Baking Soda and ½ Teaspoon Salt to your mixing bowl and mix on low until it’s well combined.

  • 3)

    Add ¼ Cup Vegetable Oil, 1 Large Egg, ½ Cup Milk, 1 Teaspoon Vanilla Extract, and mix on medium speed just until everything is combined.

  • 4)

    Reduce the speed to low and slowly pour in the boiling ½ Cup of Coffee. Once you’ve added all the coffee, increase the speed to high for about 30 seconds.

  • 5)

    Fill each cupcake liner about ¾ full – it’s enough for 12 cupcakes.

  • 6)

    Bake for about 20 minutes or until an inserted toothpick comes out clean

  • 7)

    Let the cupcakes cool completely on a rack before frosting.

↓ Supplies to make this recipe ↓






 




Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe