• Preethi C.Vijay

Super Moist Chocolate Cupcakes

This recipe super moist chocolate cupcake involves the basic baking ingredients, but still there is no compromise on the taste. The buttermilk ensures the cake is soft, moist, spongy. There is no butter used here, yet the oil used for the cupcake gives the exact texture needed bringing in all the flavors together.


Filling in the cupcakes only halfway full while baking, because that gives the exact cupcake shape and results in getting a soft and crack free top.


In case if you do not have butter milk you can add a teaspoon of lemon juice to 1/2 cup of milk.




Ingredients


All purpose flour 3/4 cup

Unsweetened Cocoa Powder 1/2 cup

Baking powder 3/4 teaspoon

Baking soda 1/2 teaspoon

Eggs 2

White sugar 1/2 cup

Brown Sugar 1/2 cup

Oil 1/3 cup (any flavorless oil)

Vanilla extract 2 teaspoons

Butter milk 1/2 cup


For Frosting

Heavy cream or whipped cream 2 cups

Cocoa powder 1/4 cup

Powdered Sugar 1/2 cup


How to Start?

Preheat the oven to 180 degree centigrade. Line a muffin pan with cupcake liners. This recipe would approximately make 12 to 14 cupcakes


In large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together until well combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until its smooth and frothy. Now gradually transfer the wet ingredients into the dry ingredients, mixing simultaneously without any lumps. Add the buttermilk finally and whisk for 30 seconds. Do not over mix.


Now spoon the batter into the cupcake liner filling only halfway. Bake it on the preheated oven for 18 to 20 minutes until a tooth pick inserted comes out clean


Let them cool completely before frosting.




How to make chocolate whipped cream frosting?


For best results, freeze the bowl (stainless steel is the best) you will be using to make the frosting in freezer for at least an hour prior to making Chocolate Whipped Cream Frosting. Add the whipping cream, cocoa powder and sugar to the cold bowl.  Turn the mixer to high and mix until stiff peaks are formed.


Use this on cakes, cupcakes, pies etc. Place leftovers in a container and store in the fridge for up to 3 days.


Chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks. Do not skip this.

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