Posted on March 27, 2020
Recipe borrowed from Preppy Kitchen and modified.
Photos from Unsplash and modified.
These chocolate cupcakes are the ultimate chocolate treat! Everybody loves them especially the kids! This recipe refers at the actual chocolate cupcake which can be combined to any frosting you like. For chocoholics, like me, I suggest as frosting the airy and smooth, not so sweet chocolate swiss buttercream. But other of my favourite frostings for these chocolate cupcakes are mixed berry buttercream, peanut butter buttercream, cream cheese frosting and my favourite caramelized hazelnut buttercream.
You should login first in order to manage your favorites.
180 gr ( 1.5 cups ) all purpose flour
220 gr granulated white sugar
20 gr ( 1/4 cup ) cocoa powder
1 tsp baking soda
1/2 tsp salt
60 gr ( 1/4 cup ) greek yogurt, at room temperature
120 ml (gr) ( 1/2 cup ) buttermilk, at room temperature
2 medium eggs, at room temperature
74 gr ( 1/3 cup ) flavor less vegetable oil (f.e. sunflower oil)
60 ml (gr) ( 1/4 cup ) warm filtered coffee
2 tsp pure vanilla extract
Preheat the oven to 165°C (350°F) fan-forced. Add papers to the cupcake tin.
In a large bowl sift together all the dry ingredients: flour, sugar, cocoa powder, baking soda and salt. Whisk to mix and set aside.
In another bowl add the greek yogurt, buttermilk, eggs and the vegetable oil and whisk to combine. Pour in the filtered coffee while whisking.
In the bowl of the dry ingredients make a well and pour in the mix of the wet ingredients. Whisk until combined but do not over mix.
Add one ice cream scoop of batter in each one of cupcake papers.
Bake for 15-20' or until a toothpick inserted in the center of the cupcakes comes out clean.
Let cool in the pan for 5'. Remove from the cupcake pan and let cool on the wire rack completely before frosting, else your frosting will start to melt.
This recipe uses hot filtered coffee. The coffee enhances the chocolate flavor and do not worry, your cupcakes will not end up having coffee flavor. The coffee should not be hot because it will be added in a mix containing eggs and you will end up with a scrambled egg mix. If you do not want to use coffee feel free to use warm water.
This recipe suggests using one ice cream scoop batter for each cupcake. You could use more batter per cupcake but make sure to distribute evenly in all cupcakes in order to be baked in the same time and not to fill in more than 2/3 since the cake will rise.
Let cool completely in room temperature before frosting or add filling, otherwise the frosting will melt.