Chocolate Cupcakes. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. These are the chocolate cupcakes you've been dreaming of!
Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin. The best moist chocolate cupcakes with chocolate frosting made with melted chocolate! Chocolate cupcakes are a standard type of cupcake enjoyed by people of any age all over the world. You can cook Chocolate Cupcakes using 11 ingredients and 5 steps. Here is how you cook that.
Ingredients of Chocolate Cupcakes
- It’s of tbps unsalted butter.
- It’s of vegetable oil.
- You need of water.
- You need of all-purpose flour.
- It’s of granulated sugar.
- It’s of plus 2 tablespoons unsweetened cocoa powder (not Dutch process).
- Prepare of baking soda.
- You need of salt.
- It’s of large egg.
- Prepare of buttermilk.
- Prepare of pure vanilla extract.
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Chocolate Cupcakes step by step
- Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners..
- In a medium saucepan, melt the butter with the vegetable oil and water over low heat..
- In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full..
- Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean..
- Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.).
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