Chocolate Cupcake Recipe | Recipes by Carina
I’m sharing with you how to make Chocolate Cupcakes. This Chocolate Cupcake Recipe is rich, decadent, and indulgent.
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If you would like to learn how to make Cupcakes then just follow this Perfect Chocolate Cupcake Recipe.
Get the full recipe for these Chocolate Cupcakes https://recipesbycarina.com/chocolate-cupcakes-recipe/
CUPCAKE SERIES https://www.youtube.com/watch?v=ef3UEhLFyHs&list=PL5CBaQ3nMr6FweASqQfEX2djSM469hW5c
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ABOUT
Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl https://amzn.to/2Mb9t4T
Whisk https://amzn.to/2Mb9wh5
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Piping Bag https://amzn.to/2sUo1Nz
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CHOCOLATE CUPCAKE RECIPE
Ingredients
1 Cup | 200g White Sugar
2 Eggs
½ Cup | 125ml Vegetable Oil
1½ Cups | 190g Flour
½ Cup | 65g Cocoa Powder
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 Cup | 250ml Buttermilk
1 Cup | 2 Sticks | 225g Butter
5 Cups | 625g Icing Sugar | Powdered Sugar | Confectioners Sugar
½ Cup | 65g Cocoa Powder
½ – 1 Cup | 125ml – 250ml Milk
1 tsp Vanilla Essence
Instructions
In a medium sized mixing bowl combine the sugar, eggs, oil and vanilla.
In a larger mixing bowl sieve together the flour, cocoa powder, baking soda, baking powder, and salt.
Add half of the wet ingredients as well as half of the buttermilk to the dry ingredients and fold together until combined.
Add the remaining wet ingredients and buttermilk to the batter and fold together until you no longer see any dry flour.
Line a cupcake tin with 12 liners and fill each ⅔ of the way full with the cupcake batter.
Bake in a 180 C | 350 F oven for 15-20 minutes or until the cupcakes spring back when lightly pressed in the center.
Leave to cool completely on a wire rack before decorating.
In the bowl of a stand mixer or in a large bowl if you are using a hand mixer add the room temperature butter. Beat on high speed for about 5 minutes until the butter is soft and almost doubled in volume.
Add the sugar in thirds, beating in between until completely incorporated. With the last third of the sugar add in the cocoa powder.
The buttercream will be very thick at this point, turn the mixer to low speed and stream in half a cup of milk.
Scrape down the sides of the bowl and add more milk if you would like a thinner consistency.
Add in the vanilla essence and beat for a further 2 minutes.
Pipe onto your cooled cupcakes and sprinkle with chocolate hail to decorate.
BUTTERMILK SUBSTITUTE
Ingredients
1 Cup Milk
1 tsp Lemon Juice or Vinegar
Instructions
Mix the lemon juice or vinegar with the milk and set aside for 5 minutes. After 5 minutes the milk should be lumpy, the perfect substitute for buttermilk.
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