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Delicious Chocolate Cupcakes is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Delicious Chocolate Cupcakes is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook delicious chocolate cupcakes using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Delicious Chocolate Cupcakes:
- Prepare Chocolate Cupcakes
- Get 1 1/3 cups all purpose flour
- Prepare 1/2 cup cocoa powder
- Take 3/4 teaspoon baking soda
- Take 1/4 teaspoon salt
- Prepare 1/2 cup butter, softened to room temperature
- Prepare 1 cup granulated sugar
- Take 2 large eggs
- Make ready 1 teaspoon pure vanilla extract
- Get 1/2 cup whole milk
- Get 1/2 cup hot water
- Make ready Chocolate Frosting
- Take 2/3 cup unsalted butter, softened to room temperature
- Make ready 1 1/3 cups powdered sugar, sifted (plus more as necessary)
- Take 1/4 cup cocoa powder, sifted
- Get 1/2 teaspoon pure vanilla extract
- Prepare 4 oz dark chocolate, melted and slightly cooled
- Take 2 tablespoons 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.
Steps to make Delicious Chocolate Cupcakes:
- Preheat oven to 350. Line a muffin tin with cupcake liners and set aside.
- For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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
- 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
- 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.
- 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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