Hi, I’m sort of a beginner and was intrigued by this recipe. It saves time, money, and most of all, butter! Any recipes for white or another flavor?! So moist! The recipe was so simple and easy to follow!! They were great and loved by all! If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk. this is what i wrote for my class they loved it!!! . I used Hershey’s Dark cocoa powder and melted dark chocolate in this receipe. Brilliant recipe, thanks again! https://bakerbynature.com/old-fashioned-chocolate-buttermilk-cupcakes Thank you for your comment Erin, and I wish your husband a happy birthday! Thank your brother for me . of melted unsweetened baking chocolate in the frosting. Thank you for the recipe! Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Both are delicious! Nothing can beat this. I added a teaspoon of cinnamon. These are my favorite chocolate cupcakes and I’ve tried so many! What is the best way to store frosting? Great! Place pan on a cooling rack until cupcakes are cool to the touch. Is there any way I can substitute or remove eggs ? I did not have the dark chocolate to melt so I had to omit that and actually ended up using a little more powdered sugar. And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. It’s not possible to freeze cupcakes once they’re frosted, however you can prepare the cupcakes and frosting a few days before. These cupcakes look yummy. I slowly mixed all of the extra ingredients and made a small cake with the extra batter. They indeed taste as good as they look , Hi there u give cup and number measurements …does it matter which one u prefer to use . Made these a couple of weeks ago and everyone loved them! My family just loves the cake .. Recipe video above. Milk adds flavor and the extra fat makes the cake more moist, but with the water it would be lighter. I did make two changes that you might want to try sometime – first, I replaced both the milk and hot water in the cupcake batter with 1 cup of hot brewed coffee (I love coffee in chocolate cake batter). Afterwards, still a litle bit too sweet for me but way awsome for the kids! Bake cupcakes for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. It’s just a matter of taste. The chocolate cupcakes are fluffy and moist without … The extra 4 I ate them all at once sigh… I know I shouldn’t have but they were SO… Good……, Hi, I wonderd how much cornsyrup I could use? I suggest to stick to the recipe in this case. 24 cupcakes in the trash. The only chocolate cupcake recipe I’ve tried since the time I started baking and it has never failed me. ; ). These cupcakes are deeply chocolatey, they're moist - and stay moist for 3 days - and have a terrific tender crumb. Can I use buttermilk instead of normal milk? Just a query.. And it hasnt gotten any better since they coold down. Or is dark chocolate the route to go? Thank you, Marta Yes, the recipe calls for baking soda only. Happy birthday! I made these for my husband’s birthday this weekend and they were a huge hit! Delicious. These cupcakes definitely do look like the ultimate chocolate cupcake.. they look so dark, moist and delicious. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. These cupcakes are absolutely delicious! Cupcake Recipes Frosted Chocolate-Buttermilk Cupcakes Frosted Chocolate-Buttermilk Cupcakes. To make the cupcakes… Remove from oven and sprinkle chocolate chips over top of cupcakes. I just recently made these and they came out really good. Eggless chocolate cupcakes recipe with step by step photos - These cupcakes are very soft, spongy and moist in texture. Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. Just curious and wanting to give it a try! I don’t really like frosting and I usually take it off and just eat the cake part. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake.And while I love them all, if I could only ever bake one chocolate cupcake … What kind of dark chocolate should be used in the frosting? i’ll admit, I was a bit sceptical with the final batter before baking, but the cupcakes came out perfect. If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder. What does that do for the cake? No problem! Scraping down the sides of the bowl as needed. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. And a dollop of swirly, creamy, chocolate … If you can’t find buttermilk at the grocery store, or if you prefer to use items on hand, you can make buttermilk with milk and lemon juice or vinegar. Many of our most cherished family times have been cooking together in the kitchen at holidays or family gatherings. Although, I must say that I really has a hudge problem with the sweeteness of the frosting. Rgds. Is that correct? It gives a deep chocolate flavor to the brownies. Best chocolate cupcakes ever. . Can you explain what exactly went wrong? Shiran, thanks again for sharing such a great recipe!!! Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. We are a family that loves baking, good food, good times spent with family and friends, and exploring new places. The first time I made it, I thought it was lacking chocolate flavor, but the cupcakes were very moist. One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. can you please tell me this yummy buttercream will help me with covering the cake and the layers? Freezed them so I could frost them today. It is a keeper =), Sounds delicious! Because this was my first time, I was nervous at the runny consistency once I finished mixing all of the ingredients. My new favourite cup cake recipe. If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes? Also, make sure to beat the butter, sugar, and cocoa for at least 3-4 minutes, until completely smooth. Hi Seema, dark chocolate cannot be substituted with cocoa powder. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! I prefer dutch process cocoa powder for a deep chocolate flavor! If so how and how much please. I will say, do NOT substitute the sugar in this recipe with Stevia. I had to bake them for 25 to 30 minutes which was not an issue. definitely keeping this recipe!! Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. I’ve made them for my nephews bday but made extra for myself. And all these years later, it still remains one of the most requested recipes … Combine both and make smooth batter. They turned out to be great. And would a full fat sour cream or yogurt be ok to use instead? Whenever you see all-purpose flour, just use plain white flour (and not self-rising flour that contains baking powder). I made these just now, and I got 60 mini cupcakes out of one recipe. My batter was a lot creamier instead of runny. If you’ve never tried cooking your frosting, you must. These cupcakes were amazingly good! Half powerd sugar en half cornsyrup? Just an FYI, if anyone was wondering. Hi Crystal! I made it! Also, does the milk have to be whole milk? Thanks for a great dessert! I'm very excited about this mini chocolate cupcake recipe. I took them out after 15 minutes even though they looked a little under-done on the top (the toothpick came out clean) as I wanted to ensure that they were light and moist, which they are! Just make sure ghee is emuslified well with the sugar and liquid before adding dry ingredients. Use a whisk to make the frosting if you have one. I have totally fallen in love with this recipe and will forever be my chocolate muffin mix for years to come! The moist, the texture… Everything in that cupcake was awsome. Hi Ann, yes, the butter gives a wonderful flavor and texture to the recipe. All Rights Reserved. Hi Sienna! As for these chocolate cupcakes, I hope that you revisit this recipe and sweeten it a bit… , Hey! I have a party in two weeks can i make these and freeze them? I substituted coffee for the hot water. Add the eggs one at a … To me, the chocolate frosting is the 5-star part of this recipe. Followed the recipe exactly with no substitutions. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new ‘go to’ chocolate cupcake recipe. 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. The cake is still moist, but the chocolate flavor is much more intense! Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes. My family could not stop eating them. We invite you into our kitchens to share our love of all things chocolate and more (other desserts and even some healthy options). Thanks. It’s creamy, peanut buttery, not too sweet, and extremely fluffy – almost like a peanut butter soft-serve ice cream. I suggest adding chocolate ganache (half of the recipe is enough) as a filling, or adding 1/2 cup chocolate chunks or chips to the batter itself. I had to add 1/2 tspn aof salt in it to low it down. Read here for more information. Thank you so much for your comment . Personally I like my chocolate cakes very moist and fudgy, more than cupcakes. Line a muffin tin with cupcake liners and set aside. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. chocolate cupcake recipe without buttermilk. With the mixer on low speed, add half of the dry ingredients and beat just until combined. It’s fantastic. Otherwise, use measure by volume/cups. They’re so easy to make and require no skill at all! All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. I’m trying out desserts for my daughter’s upcoming birthday party. are you able to use this recipe with normal cake pans rather than cupcakes (if you adjust the cooking time etc) Hubble loves the cupcakes and wants a birthday made ? Oh! The cupcakes look amazing. I love using sour cream or yogurt in chocolate cakes, but when replaced with milk, it usually requires adjusting the quantities of other ingredients, such as using baking soda. Line a 12-cup standard muffin tin with paper liners. Do not overmix—the less you mix, the lighter the cake will be. I noticed when I was putting them in the pans to bake some of my sugar didn’t mix up the greatest so I’m not sure if that was an issue too. If you want them to be very dark, you can substitute the natural cocoa with dutch-process, and the baking soda with 2 teaspoons of baking powder. Will definitely use this recipe again. My husband, who isn’t a huge fan of chocolate, ate 3 for breakfast this morning and proclaimed them the most amazing cupcake he has ever eaten! I made an awesome mint frosting recipe and then drizzled on melted chocolate and stuck a PIECE of chocolate on top. שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד. You only require 1 bowl, 1 measuring cup and 1 whisk. Hi Madison, it’s possible to make the frosting using only cocoa powder without dark chocolate, but in that case, you won’t only need to increase the amount of cocoa powder, but probably also the powdered sugar and heavy cream. At what temperature donee need to bake them? Before using, bring to room temperature and whisk until smooth. Anyway, thanks a lot for charing yhis with us, it was still really a great cupcake experience. 6. Thanks for sharing your recipe! The only reason I had to use Stevia was because the man of the house told me we had plenty of white sugar (we only had a half a cup). They have a chocolate flavor that’s fudgy and chocolate-y without being too rich. Hopefully I don’t eat all of them. Just made them tonight and I must admit, they wer Heaven sent!! I have no experience with replacing eggs with a different product in my recipes, but you can read a lot of information about it online. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar. Thaw, still covered, on the counter or overnight in the fridge. I’d like to do the same with your desserts! 2. Thank you, Liz! since I will be too tired working with fondant I don’t want to take up my time by making and remaking buttercream. Thanks so much for sharing this wonderful recipe! Lastly, I’ve made buttercreams with melted chocolate and found they seized or became very hard, have you had these problems too when testing recipes? Followed, the recipe exactly and they turned out fab. Hi Rachel, I say try it anyway (and google it to see the options). What can I use as a substitude? This is a good recipe. But SO WORTH IT!! That’s so great to hear! Hey When using dutch process its imp to add baking powder. The texture of the vanilla cupcakes is a bit more dense (however not too dense) than the chocolate cupcakes because these are different recipes with different ingredients. This is such an easy chocolate cupcake recipe from scratch; you’ll never ask how to make chocolate cupcakes again! Thank you so much for the recipe, it’s sounds lovely and I can’t wait to try it! Hi Shiran. Add cooled, melted chocolate to the butter and mix until combined. Greattings from France!!! Just made these. Was so easy , will never buy packet mix again! Hi, how long does this take to make normally? Chocolate buttermilk cupcakes (9) 4 hours 40 min. Ingredients. How big is each cupcake? Could this recipe being used to bake a whole cake instead of cupcake? May i know what frostingdoesnt melt easily? Fill a measuring cup with the lemon juice/vinegar then the rest with whole … Even today I made a cake using the same recipe and it’s golden. Both natural unsweetened and Dutch-processed cocoa powder are ok, and either milk, semisweet, or bittersweet chocolate can be used. I’m so glad to hear that, Julia! Oh my goodness these cupcakes are AMAZING !! I made these today and they turned out great! Personally, I like my cupcakes rather flat, so it’s easy to frost them. Thanks in advance:)). Made the cupcake recipe tonight. The recipe is PERFECTO! 2. I just made them and they are delicious!!!! Unfrosted cupcakes can be kept in the freezer for up to 2 months. Generously sprinkle the crumb topping evenly over each cupcake, breaking up any large chunks. I love everything about these cupcakes, especially how simple and virtually fool proof they are. Thank you for your comment! Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. I like brown sugar in recipes and often add a bit of espresso powder to enhance the chocolate flavor. If desired, top with chocolate sprinkles or mini chocolate chips. These adjustments were perfect! Thank you for this recipe. I’m so glad to hear that , I just made these a couple of hours ago. How should I change the measurement so i can get about 25-30 pcs of cupcakes? I made these and I must say they are the best cupcakes I have ever had and made. Also, in some chocolate cake recipes hot water is mixed with cocoa powder usually because it enhances the chocolate flavor (and you can try it in this recipe, too). Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Lets work it! Reply. Will definitely make this again. In the bowl of your stand mixer with the whisk attachment, whip together egg whites, powdered … This has been my go-to chocolate cupcake recipe for a while now. 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. Re did them yesterday, and they were awesome! It took me a long time until I found the perfect cupcake recipe so I’m really happy you enjoyed it . Thank you so much for your sweet comment Jennifer! They will get a nice dome, it depends on how much you fill the muffin tin. I always suggest sticking to the recipe, but yes, buttermilk would work here. Most recipes call for oil, do you find the butter adds more flavour? This is the only cupcake batter I’ve used for years now. The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. These cupcakes look amazing, I can’t wait to try them! Making these right now and I can’t wait to bake them off. Looking for the perfect recipe can be exhausting because there are just so many out there. Hi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting. On medium speed, beat in eggs, one at a time, beating well after each addition. Also, the second time I baked in a 9×13, same temp for about 23 minutes. 4. I made the cupcakes last night. Yes, it needs to be whole milk. It turned out incredibly smooth and yet still perfect for piping. I have a recipe for Nutella cupcakes and Nutella frosting here. No problem! Hi Shikin, if you use Dutch-processed cocoa powder, you can use 2 teaspoons baking powder instead of the baking soda. Could I just mix using my non-existent strength and hand utensils? Rasmi. After having one bite, you won’t believe that these are eggless cupcakes. Could it be because I used cake flour and not all purpose? I’ve never made cakes or cupcakes from scratch until today. So smooth and not too sweet! Didn’t try the frosting this time because my kids wanted regular buttercream frosting but next time I make them I am going to try the chocolate frosting, and maybe some shaved chocolate on top. Instead of using dark chocolate can I use Nutella? Hi from Australia, I’ve been wanting to make chocolate cupcakes for a while now but haven’t seemed to find the right recipe for me that is until I came upon your recipe and I am certainly glad I did. They cooked in 10 minutes at 350. You can find all the recipes in the recipe index, but if you want me to recommend something specifically, let me know All the cupcakes are amazing (vanilla, peanut butter, lemon) if that’s what you’re looking for. 5. It’s gooey and super chocolatey. First mix dry ingredients then mix wet ingredients. and I put a few drops of almond extract in with the vanilla. I tried this recipe last night and they are amazing — like velvet! Hi I tried ur recepie it came out very well, the cake texture is super moist my family loves esp my daughter who is big fan of choc cup cakes . It’s even better than a chocolate … Can I replace the whole milk with buttermilk instead? I’ve tried these cupcakes using water, milk, and coffee. I do not have a mixer to use and I am very beginner with this baking stuff , Made these and they are some of the best cupcakes I have had. Sweet. I can’t eat one of them through my computer screen. This is one of the easiest recipes of making chocolate cupcakes without eggs. These cupcakes look divine, Shiran! What are the differences to the taste and texture between the two? I made these for a customer’s birthday today and they were a huge hit….Thank you so much for the recipe, Thanks you so much for your comment, Sierra! This frosting is fudgy and delicious! Happy birthday to your daughter! The cupcakes were amazing, the best homemade chocolate cupcakes I’ve made!! Add vanilla extract and beat until combined. Looked and tasted AWESOME! However, my fears were allayed as the end product was moist, not too chocolaty cupcakes that my family devoured. I give this 10 out of 10 stars! I might try changing up the frosting next time, using a simple ganache. I was lokking form THE kickass chocolate cupcake reciepe and here i am! Thank you, although I will give these a try as well , There is dairy free butter(earth balance)and many options of dairy free milk(almond,coconut,soy,rice,etc), I have been looking for a new go-to chocolate cupcake recipe because my current one is just a pain. These cupcakes are very easy to make, but the only suggestion I have is that you use buttermilk. I actually prefer Dutch-processed cocoa powder. I used your frosting recipe to top vanilla cupcakes. Much appreciated. Even with messing up the order, the cupcakes turned out well! I used cake flour, as that is what I had on hand, and they still came out delicious. If it’s just for the night, you can also leave it on the counter at room temperature (in an airtight container), and use it in the morning to frost the cupcakes. , Thank you so much for your lovely comment, Liz! However, it was too thick to pipe or perhaps it needed to be gently warmed? I can’t seem to see where you add the water. Made these today and they are absolutely Amazing!!!! And i will try more of the vegetarian recipes, as my mom is a vegetarian. I didn’t have actual chocolate for the frosting, so I made a chocolate paste with cocoa powder and vegetable oil instead and it still came out good. Did these cupcakes look amazing, one at a … Read here for information... Even today I made it, you can find this information under recipe! Until completely smooth be republished or used without prior written permission mixture for an additional cup! Accidentally put in a whole cup of milk in the freezer for up to 2 months you have.. 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