They wrap around your cake pans and help insulate the cakes so they bake more evenly to correct this very problem! I wanted to make turtle cupcakes and not sure if I should just stick to his moist chocolate cupcake recipe. There’s no exotic flavours. Good chocolate taste and cakey not fudgey. These cupcakes were a hit! Have been totally loved by my friends and family. Add the melted chocolate and mix until well combined. The flavor is good. 3/4 cups natural unsweetened cocoa powder 75g ▢ Just curious about the recipe not requiring baking powder, as Most chocolate recipes seem to have it. These chocolate cupcakes really should be called death by chocolate cupcakes because that's how I … I’d use the same temperature. I also added 1 tbsp decaf instant coffee to the hot water. You shouldn’t need to add baking powder. , I used this recipe for weed cupcakes and they turned out amazing!! I used coffee instead of water, mostly because I had some left in my pot. Oh my, were they ever moist and delicious! 6. I could taste the baking soda in your recipe as well, & while they were great, I know that’s not supposed to be the primary flavor that I pick up. Quick question, can I use cream instead of buttermilk? Oh my goodness! I’m so glad I found your blog! Fridge? I hope this helps! Am I able to reduce the powdered sugar? I baked these again today with your recipe, (I continued to use the Hershey’s Special Dark cocoa powder) and they turned out fantastic! Specifically a vanilla one but I’ll take all flavors seriously, amazing. They look wonderful. Thanks Nicci! l found the recipe needed about 1/2c more flour and turned out perfect. All of those wonderful flavors hanging out together just made it extra yummy. Hi there, I heard coffee can boost the flavor in chocolate cake/cupcake batters. I love it and will add it to my permanent cook-book, just as i did the other three! Batter will be thin. 12.   All the credit goes to your recipe which is so precise and magic. Thanks for the recipe! I would at least toss the chocolate chips in a little flour to help them not sink so much while the cupcakes bake. Holy moly, these cupcakes are delicious. I like room temperature, but with the butter in the frosting you might want to refrigerate. Also how did you melt it? I get they are super moist but what will be proper way to store them? 4. is it really baking soda not baking powder? !❤️ I baked it today and its amazing!!! The hot water doesn’t have to be boiling, but it needs to be really hot because the heat is going to react with the cocoa powder, causing it to “bloom”, which brings out as much chocolate flavor as possible from the cocoa powder. I have a problem though. It was just a hardened lump after thawing, which I guess makes sense due to the melted chocolate chips in it. Place a wire cooling rack over top of each pan. I don’t have experience adding preservatives to make baked goods like this last for that long without freezing. Hi, Can i use Hershey’s 100% Natural unsweetened Cocoa powder? Any idea why it might have happened? I would suggest trying this recipe and turning it into cupcakes. They are definitely my new go-to chocolate cupcake recipe! I planning to display at coffee shop? Can I substitute and how? Did you use milk chocolate or dark one? We only use very little frosting per cupcake anyway, even though your pics look amazing with it piled high! To make up the 1/2 cup of cocoa powder the recipe calls for, I used 1/4 cup Hershey’s Special Dark 100% Cacao and 1/4 cup Ghiradelli 100% cocoa to make sure the chocolate had a dark, bold flavor. Yummm. I love the kitchen. So smooth and delicious on its own. Thanks Sheila! Thanks. I used Ateco tip 844. Could I use Hershey’s 100% CACAO natural unsweetened powder ? Well luv, ….. we now need your frosting recipe❣️ It’s ridiculously good. Buttermilk Chocolate Cake with Caramel Sauce and Spiced Pecans from Smokehouse Disney Food Blog canola oil, buttermilk, corn syrup, baking soda, cake flour, lemon juice and 12 more Super-moist Chocolate Cake Unilever UK Hi! Hi! These homemade chocolate cupcakes are way better than any boxed cake mix, with the same moist crumb and texture that you know and love. Hello from Malta. Ridiculously awesome. I’ve baked at least 6 of your cupcake recipes and some cookie recipes. Thanks it really turned out v moist.Only challenge I had was that they didn’t rise ..I filled them half and they stayed half when I took them out of oven..baked them for 15 mins as were done at 350 degree. Also am I bake to use sweetened cocoa powder? Thank you so much for this recipe!! I baked them in a fan oven at 350° and only half filled the paper liners but they did not dome but rather rose and had a peak in the centre. My guess is that you need to sift your powdered sugar. I came across this recipe and just want to say these cupcakes are one of the best chocolate cupcakes I have had. 6 tbsp ( 43g) unsweetened cocoa powder*. Dry or crumbly and not the chocolate flavor I wanted. How long would I bake if doing a cake? How does one cupcake have 520 calories?? Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake. Stir with a whisk or wooden spoon until well mixed. Hello. Not 3/4 or even 2/3 full, which are common amounts for other cupcake recipes. This recipe calls for hot water. You can find the cake here. tks, I’m not sure what you’re asking or which cookies? Add remaining powdered sugar and salt and mix until smooth. They were amazing. Please let me know by e-mailing me  at midnight0675@frontier.com, I have a question is there a way I could use canola oil instead of vegetable oil. I’ve gotten pretty good at decorating but was freaking out because I couldn’t find a good chocolate recipe! 1/4 teaspoon salt. Of course! or will this not be sweet enough? And if so, do you have a preference for a particular method? Mine didn’t rise as much though, so filling them half full gave me 3/4 filled cupcakes, maybe due to my subs. This is the BEST recipe ever! Chocolate cupcakes: 1 and 1/3 cups (185 g/6.5 oz) all-purpose flour. I personally like to have some fun with a hazelnut coffee to add a little bit of a nutty taste when I make this into a bundt. I’ve tried other cupcake recipes that didn’t need modifications, but this one does, so I think it deserves a mention. Sure! I must be seeing things. Stir, then let sit for 5 minutes before adding to the recipe in place of the buttermilk. In the comment where you put a link, it would not let me access it. Chocolatey enough without being too heavy, so these can handle the frosting without being too rich. We will definitely be making your other cupcake recipes! The only other thing I can think of would be to replace your baking soda and baking powder. Thanks Lindsay. I am going to try new recipes this weekend. These really are the best, super moist chocolate cupcakes ever. Something silky smooth and full of real chocolate. ?Kindly advise which one I should use. Will definitely be recommending it!! Tripling the recipe should be fine. Add the wet ingredients to the dry ingredients and mix until well combined. High praise. can you tell me why? Purty Please!. So most and delicious!!!! Can  replace hersheys dark cocoa to other brand. I just don’t have any other buttermilk recipes in my regular arsenal, and pouring out most of an unused container of buttermilk every few weeks is bumming me out. They are each one cup. So now I don’t know what to do! Now I just have a mess and have to start all over. I tried another buttermilk chocolate recipe (no hot water) which were good but too crumbly. WithouT doubt I like the recipe but I am a little bit afraid Any idea why? I tried this recipe and it turned out great. If you’d prefer chocolate cupcakes, this recipe makes 24 chocolate cupcakes! After that you might want to refrigerate them, but bring them back to room temperature to serve them. I really hope that you don’t mind that I did that. I made these cupcakes over the weekend and EVERYONE loved them! Save my name, email, and website in this browser for the next time I comment. Thank you. Mine cld have been a bit darker but I didn’t use Hershey’s. This will be my go to from now on. Baking at a lower temperature allows the cupcakes to bake more evenly and end up super fluffy and so moist. The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won’t want to stop eating! Gracias por compartir sus recetas, voy hacer mis primeras Magdalena de chocolate. For one, I hate digging around the back of my spice cupboard to find them. , It’s listed just under the title in the recipe cards – 14-16 cupcakes. I was wondering if I could triple the recipe or should I make them in three batches? I absolutely LOVE your site!!! Part of their secret is that they are baked at a lower temperature. Yes … add a tablespoon of white vinegar to the milk and let it sit for 5 minutes. Love it!!! Batter is runny. Also, not necessary, but using hot coffee instead of hot water just helps boost the chocolate flavor even further. 1 3/4 cup + 2 Tbsp all-purpose flour 235g ▢ I made these cupcakes today… the only difference is that I halved the water 60ml with water and 60ml with espresso to bring out the chocolate flavor and I can tell you this was amazing….these cupcakes were moist and scrumptious… I didn’t get the HERSHEY’s so I had no choice to use local baking cocoa powder but it came out amazing… the Wilton liners were a bit oily but I don’t know if it’s the recipe or the quality of the Wilton… Thank you for this recipe you delivered as promise delicious and moist… Can’t wait to try other recipes…. Would it work the same if I left out the chocolate to make a vanilla cupcake? It’s the same frosting I use with my yellow cake recipe. I’m glad you enjoyed them. Thanks! I am wanting to try this out today. You don’t add cream or anything to them. I will say though that some people have success with them and some people don’t. I planned to ice the cupcakes on Friday evening, but do you think I should bake the cupcakes on that day as well or should I do them on a Thursday? Delicious even without frosting! I can’t wait to frost and eat them! These were delicious and moist. As for the other recipe you mention, it looks like that’s just a chocolate cupcake with colorful frosting. Thanks for the recipe! Fill cupcake liners only 1/2 full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake. Exactly what a cupcake should be and not just a regular cake in smaller form. How could I use this recipe for a 9×13 cake? But really I would think it’s probably how they were filled. I added coffee instead of hot water but otherwise followed the recipe and they turned out beautifully. Should I just replace it with regular milk? My son and I made the cupcakes exactly as the directions specified. These were so simple and are insanely soft and moist. I’m printing this one! As for a mixing time, it doesn’t take long. The other one is butter based and has a tighter crumb. My go to recipe for chocolate cupcakes! These looks great! Beat the butter for 1-2 minutes until it is slightly softened. Awesome! Had a ton of bubbles at the top after coming down. These vanilla cupcakes are the ones I created as a vanilla version of these chocolate cupcakes. Awesome! You can find the recipe for an 8 inch cake here. The best chocolate cupcakes needed an awesome chocolate frosting. Thank you for sharing, Realy good recipe! The recipe does not say and I couldn’t clearly tell by the video. Thank you! Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Did you double check the amounts of ingredients? They are so moist and soft and have great chocolate flavor! This is by far the best! There’s a reason I call it the Best Chocolate Cake Recipe: it’s so good restaurants have asked me to start making it for them!. And be sure to add at least a teaspoon of good instant coffee to your hot water! (hahaha) That was delicious! 1/2 cup (120ml) buttermilk. First time attempting gluten free baked goods since my eating habits changed to clean eating, free of cane sugar, dairy and gluten. Would they still be as fresh when i defrost them? If it bounces right back, they are done. I used avocado oil, and hot coffee instead of water. Take care. I am so thankful that you made this recipe , I just took them out the oven and they are cooling down. It was perfect from the amount of sweetness to the moistness. These were easy to make and the people at work raved about them! Deliciously soft, moist and chocolatey. Would I just double the recipe? Do you think I can add Oreos to this recipe? If you find that your cupcakes aren’t doming on top, try filling your liners a little less next time. Tried your cupcakes today and they were very good. I used Hershey’s Special Dark Cocoa blend in both the cupcake and the frosting. Should I add more sugar if I use it? My guess is that it was the fan oven? As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I’m so excited to try making these! Or you might try almond milk or rice dream, but I believe you’ll still need either the vinegar or lemon juice as described in other comments to ensure you have the necessary acidity to get these to rise as expected. Thank you. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Would it affect it too much by replacing the hot water with hot coffee? Sounds like your recipe is a winner and I look forward to trying it out! Thanks! . I haven’t have them fall with this recipe, but I’ve had cupcakes fall before when they overflow. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together. The only change I made was to cut the amount of hot water to 1/3 cup. I also made your vanilla ones and boy were they top notch! Thank you for sharing! Hmmm, did they overflow the cupcake liners a bit? But you could try adding 1 teaspoon of lemon juice or vinegar to a 1/2 cup measuring cup then filling it the rest of the way with whole milk and letting it sit for 5 minutes before adding it to the batter where you would otherwise use buttermilk. I also halved the frosting recipe and it was plenty for me. Have you tried different liners? Add the dry ingredients and mix until blended. *. For some reason, it taste differently when I use baking – like there’s an after taste to it. Buttermilk; Buttermilk Substitute: No buttermilk? Hi quick question if 1cup of sugar is 207g then why is the flour 1cup and you say its 130g shouldn’t they weigh the same as they both are 1cup??? No other adjustments are needed. Thank you for getting back so promptly. I made this for a friend’s son’s birthday airh cream cheese icing and it was a hit! Thanks Tina! Steps 3 & 4: Add the buttermilk… Loved it. Wearing oven mitts, use both hands to hold the racks in … I think that would be more like what their blend used to be. It’s my favorite to use in recipes like this. Also, can I let go of egg.. if not, can you suggest a substitute to egg. I haven’t tried it to be able to say, but I’m guessing it’d be ok. Can you add chocolate bits to it once the batter cools down? The finished cupcakes should be best for roughly 3 days. You are so welcome! Texture as this cupcake recipe soon though not round quite as much but! This cake works as a substitute to egg and cupcakes cupcakes needed an awesome chocolate frosting looks delicious... 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