Or will it not go together on this cupcake? I just made these for a wedding yesterday, when I tell you this was the best freaking cupcake I ever had.it was so moist and yes it’s even better the next day. My frostin seemed to have quite a few air pockets and would not frost smoothly. As for the rise, it’s hard for me to say, but baking soda and baking powder are not the same so if you swapped that around, then that could definitely be the reason. Hi Brian, did you alter the recipe at all? If you have sugar milk take 2 tablespoons out per cup and replace with vinegar. Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. Preheat oven to 180°C and line cupcake trays with cupcake liners. ???? I don’t know why this happens. Thanks for sharing, these taste exactly like the popular box mix we use. Add remaining heavy cream as needed to get the right consistency of frosting. Grab a cookie, take a seat, and have fun exploring! For an eggless cupcake mix I am in love with this recipe!!! Indulge in frosted fairy cakes, red velvet, melting middle muffins and more. Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick ��� Can you post the recipe for these as a cake? Hi lindsay I am a big fan of yours this chocolate cupcakes of yours does the chocolate cupcakes taste like there is to much cocoa powder and can I use Dutch process cocoa powder for this recipe. Thank you Lindsay! And if so, do you have a preference for a particular method? The cake is, by far, the best cake recipe I’ve ever used. So most and delicious!!!! Actually, it had only been about 14 hours – so, overnight. I love them all but I`m afraid that I`m gonna take 20 pounds this month if I keep eating. I never knew homemade chocolate cupcakes could be so good until I had these. These chocolate cupcakes taste completely over-the-top with chocolate buttercream! She made these today and they were fantastic! Thank you. But they sank in the oven… Google said too much air in the batter, so we tried to make it and stir less, but that did not help at all. I’d check that out. The cupcakes were amazing and I don’t even want to try any other recipe for a cake! I’m not the best baker but these come out so good. In a small bowl, cream butter and sugar until light and fluffy. These easy chocolate cupcakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. Trust me, the evidence has landed in my trashcan time and time again. These are by far the best cupcakes ever! Hmm, that seems strange. I’d suggest a good quality chocolate chip or baking chocolate bar. Today I will be sharing a moist chocolate cupcake made with butter milk, oil, brown sugar and eggs. best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!! I absolutely love this recipe!! This recipe makes the perfect chocolate cupcakes that are moist, light, and delicious – the perfect cupcake combo. Have you tried different liners? The best chocolate cupcakes ever, these will definitely be my go to. Fill the cupcake liners only halfway full. I made these today! Thank you for posting. Thank you! Bring on the sugar! Or does it need to be refrigerated? I can’t wait to frost and eat them! Add the wet ingredients to the dry ingredients and mix until well combined. I also halved the frosting recipe and it was plenty for me. Thank you for sharing your nice and delicious recipe.??? I came across this recipe and just want to say these cupcakes are one of the best chocolate cupcakes I have had. We want spongey, cakey, and rich. Hello. They taste absolutely amazing. Instead of using water or milk Wow your insta and blogg are amazing!! If you let the batter sit for awhile, it will begin to thicken as the flour and cocoa powder begin to absorb some liquid. I just want to ask if I can use regular milk instead of buttermilk? I love that it only makes 12-14 cupcakes. And if you really want to learn today, here is why I use both baking soda and baking powder in these chocolate cupcakes. If so, how much sugar, you recommend I can reduced? Thank you. You have the best chocolate cupcake recipe and this one is my go to as everyone raves about how moist they are! Hi! If you’d still like to use the dark cocoa, consider half of the new dark cocoa and half of the regular. Thank you so much for sharing this recipe and I am going to share this recipe with my family and friends if that is okay with you. Hi Sally, I hope you are well. Hi! Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. I would typically store them in an air tight container at room temperature, but you could also refrigerate them. Batter will be thin. Thanks Brittany! I don’t think I’ve ever tried it with butter, so I’m not sure. I have a plethora of options from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. Hey, is the frosting stiff enough to hold little tempered chocolate decorations? Spread cupcakes evenly with Chocolate Buttercream. Silly question: how is it better to store these for a couple of days so that they don’t loose their moisture and harden? Add the cocoa powder and mix until well combined. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. only ��� I like a filling surprise in my cupcakes, Hi Christel, Yes! Pour or spoon the batter into the liners. Thanks in advance for any help! . Hey , how do I store the cupcakes after making them ? You’d probably want to double the recipe. Delicious!!! Thumbs up! Hi, are you using all purpose plain flour or self raising flour?. You could do either. Or 2 8×3inches round cake pan? See our post on 6 Inch Cakes for details . Pipe the frosting onto the cupcakes. Then used dark cocoa powder not Hershey’s but a different brand. Cupcakes: 1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position.Prepare a muffin tin with I’m trying to make them for my parents but they don’t enjoy incredibly sweet things. I baked them, they rise in the oven and as I was watchiuand waiting nearing the end of backing they collapse. Thank you for this delicious recipe. The only change I made was to cut the amount of hot water to 1/3 cup. Id love to do your recipe however i do not have all purpose flour. that frosting looks like a chocolate cloud & the cake looks so dark & inviting … excuse me while I wipe away the drool… I made it as a 9×13 cake in this recipe. It is indeed moist and soft and light! If they overflowed, it’s because they were overfull, despite being careful about it. So glad you enjoyed them! Can you add espresso to this cupcake recipe? So glad it was a hit. I also love that I can pour the batter into the cases as it’s runny, so much easier! Easy to make yummy to eat! Whether you bring these cupcakes for a birthday party or a casual gathering with friends and family or even a bake sale, everyone will love ��� Hi Lindsay. Dense. This is a cupcake post. Now you have buttermilk! https://www.lifeloveandsugar.com/best-chocolate-cake/. They are so moist and soft and have great chocolate flavor! Thank you and my grandchildren will thank you too. I can’t wait to try the next one. This is definitely similar to the vanilla cupcake, but I haven’t tried just reducing the oil by half. Awesome to hear, Katie! any tips? Hello from Malta. You can find a similar cupcake in vanilla here. Add the dry ingredients to a large bowl and whisk together. I made these cupcakes last week and they were so yummy! Absolutely! Thanks for the support, Penny! A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Sounds like your recipe is a winner and I look forward to trying it out! This chocolate frosting looks so delicious!!!! I’ve gotten pretty good at decorating but was freaking out because I couldn’t find a good chocolate recipe! If you make them again, keep a careful eye on how high you fill the liners and how long you bake time– even an extra minute or 2 would help. Thank you ⭐️, My mom and I made cupcakes for the first time ever (we are european) using your recipe and she wanted to thank you as they came out excellent. Hi it is possible to keep it moist 7 days at fridge? You’ve changed my life! Sift cocoa, flour, sugar, baking soda, baking powder and salt into a bowl. Ridiculously awesome. I want to try this recipe for my son’s birthday this weekend, but I haven’t been able to find the Special Dark cocoa powder anywhere. I was wondering if I could triple the recipe or should I make them in three batches? That was delicious! Thank you so much!!!! Now, this is how you teach to make a cake! Everything turned out great, but we did have to cut down half of the sugar for the frosting. Chocolatey enough without being too heavy, so these can handle the frosting without being too rich.