Recipe of Super Quick Simple Chocolate Cupcakes Recipe

Simple Chocolate Cupcakes Recipe Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Simple Chocolate Cupcakes Recipe” recipe we have found so far. This is gonna really delicious.

Ingredients of Simple Chocolate Cupcakes Recipe

1. Prepare 150 gms of All Purpose Flour (1 1/4 cups).
2. Prepare 10 gms of Baking Powder (2 tspns).
3. You need 50 gms of Cocoa Powder (1/4 cup).
4. Prepare 65 gms of Sugar (1/3 cup).
5. Prepare 70 gms of Unsalted Butter or Margarine (1/3 cup).
6. It’s 5 ml of Vanilla Essence (1 tspn).
7. You need 2 pcs of Eggs.
8. Take 180-190 ml of Milk (appx. 3/4 cup).
9. Take 1/4 of tspn Salt (If using Margarine; don't use salt).

They are unbelievable moist, about as perfect as they come.We have kept this recipe as simple as possible so that even an inexperienced baker can be successful with it.Learn how to make the best chocolate cupcakes - super moist, fluffy and chocolaty cupcakes with chocolate buttercream.This recipe is very easy and better.

Simple Chocolate Cupcakes Recipe step by step

1. Pre-heat your oven to 350 °F or 180°C. Line a dozen (12 pcs) cupcake/muffin pan with cupcake liners and set aside..
2. In a medium bowl, measure and sift the flour, cocoa and baking powder together then set aside (If using un-salted butter - add salt to the dry ingredients). In a small bowl, beat the eggs and essence together until mixture has bubbles; set aside..
3. In a large bowl, measure the sugar and butter/margarine and cream until white or almost white. You can use a balloon whisk, should take about 5 – 7 minutes. You can also use an electric mixer and cream between 3 to 5 minutes..
4. Add the egg mixture into your creamed mixture and beat for no more than 1 minute, make sure ingredients are well incorporated..
5. Pour half the dry ingredients into your creamed mixture and start folding using a spatula. Pour the rest of the dry ingredients and add the milk gradually while folding. Make sure your batter is of a drop consistency (when you pick batter with a spatula & drop it back - it should drop within 2-3 seconds), it’s ready for baking..
6. Spoon the batter into the cupcake liners; make sure you don’t fill past 3/4 way..
7. Place the muffin pan into the oven, preferably the middle rack and bake for about 30 to 40 minutes or until a skewer or toothpick inserted comes out clean..
8. Remove the muffin pan from oven, place on a shelf to cool for about 5 minutes..
9. Remove them and place them on a tray or a cooling rack to cool completely..
10. If you would like; you can make some cream frosting and decorate them to look pretty ^_^ Easiest way is to chill, then whip a cup (250ml) of non-dairy cream topping for about 5 - 10 minutes and then decorate your cupcakes!.

I great basic recipe for cupcakes!It really depends on how full you fill the muffin tin to decide on the yield.This is the best chocolate cupcake recipe in the world and it's pretty easy to make too.

The Best EASY Chocolate Cupcakes are moist, have a tender crumb, are deeply chocolatey and made without an electric beater.But in the cupcake world, I truly do believe these to be the best that can be for a simple no-standmixer, no creaming butter recipe.I was back and forth about which.These are the best chocolate cupcakes.They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting.