We’re making the ultimate chocolate cupcake. This stuff is so good you will be piping it directly into your mouth. So either make a double batch of it or have someone keep an eye on you
Hey Guys. Today we’re making the ultimate chocolate cupcake fudgy, fluffy chocolate cupcakes topped with a light, silky chocolate Swiss meringue buttercream. This stuff is so good you will be piping it directly into your mouth. So either make a double batch of it or have someone keep an eye on you. Let’s get started.
I’m adding 180 grams or one and a half cups of all-purpose flour into a bowl with a swifter above it. One and a third cups of sugar. If you go half a teaspoon of salt and one teaspoon of baking soda, that’s our leavening agent. We’re going to sieve it up and whisk it out except that I put out the cocoa powder that is like the main flavor what I’m I thinking.
Alright, put this back on. Let’s get that cocoa I’m adding one-quarter cup of a high-quality cocoa powder. This is from Valrhona, but there are tons of nice brands out there. Now we’re going to sift this lumpy mess out look at these boulders. Give it some help. All right, whisk it up to take it off the scale if you want to be nice to your scale. Right, now that everything’s distributed, we can set this aside and work on our wet ingredients after a quick wipe down.
This Chocolate Cupcake recipe calls for buttermilk but I never have buttermilk. It’s just annoying because it goes bad so quickly and you use it. I don’t make buttermilk pancakes every day let me just say that. So my solution is to use regular milk which we’re going to sour with some white vinegar. You could also use lemon juice if you want to. We just need to add some acidity to curdle it and it will help with the leavening agents too. So almost half a cup, and then we’re just going to pour in a tablespoon or so. Give it a little stir, stir, stir. By the time ready for it. It’ll be nice and thick.
Into my separate bowl, I’m adding in two whole eggs. A quarter of a cup of sour cream if you don’t have sour cream yogurt will do as well just use plain whole milk yogurt. A third of a cup of vegetable oil. I love this cake because you can go into the fridge and still be really, really soft and totally doesn’t have to come back to room temperature. That’s because of the vegetable oil, half a cup of our mock buttermilk. See all that curdle that but it’ll taste good.
So I’m supposed to use hot coffee but this is cool down in the meantime while we were setting up, it’s fine. The warmer coffee just warms the mixture up a bit and kind of releases the flavor of the cocoa powder but it’ll be fine. I’m also adding in a splash of vanilla to two teaspoons for good measure. Totally optional though some people are really bothered by vanilla going into chocolate things.
I like for this Chocolate Cupcake recipe a little extra depth of flavor going to stir it up. Never turned the oven on. Alright, and once you have a nice homogenous mixture, we can add the wet to the dry. This can be done in a standard mixer with a paddle attachment or it could be done by hand which I’ll be doing right now I just don’t want to deal with another dish.
easy moist chocolate cupcake recipe
For the Cupcakes:
- ½ cup buttermilk room temperature 120mL
- 2 medium eggs
- ¼ cup sour cream room temperature 60g
- 2 tsp vanilla extract 10mL
- 1 ⅓ cup granulated sugar 265g
- ⅓ cup veggie oil 80mL
- ¼ cup hot coffee 60mL
- 1 ½ cups all-purpose flour 180g
- 1 tsp baking soda 6g
- ¼ cup cocoa powder 20g
- ½ tsp kosher salt 2.5g
For the Chocolate Swiss Meringue Buttercream:
- 1 1/2 cups sugar
- 5 egg whites room temp
- 1 tsp vanilla extract 5mL
- 1/2 cup bittersweet chocolate melted and cooled
- 1 lb unsalted butter room temperature 450g
- 1/2 tsp kosher salt 2g
For the cupcakes:
- Preheat to 350F. Add newspapers to some cupcake tin.
- Sift the dry ingredients (like the sugar) to the bowl of a stand mixer and whisk to blend. Pour the hot coffee in as you whisk and set aside.
- Add the wet ingredients to the dry ingredients.
- Whisk until combined and smooth.
- Distribute batter equally to the cupcake paper and bake for approximately 15 -20 minutes or until a toothpick inserted into the center comes out clean.
For Your Chocolate Swiss Meringue Buttercream:
- Add egg whites, salt, and sugar in a bowl. Give the mixture a succinct whisk.
- Put the bowl over a pan of simmering water. Be certain that the water doesn’t touch the bowl. Whisk the egg whites sometimes while it warms up. After the mix has heated, whisk it continuously. You may heat the mixture until it reaches an internal temperature of 160ºF or tills it is not grainy between your palms.
- Move the bowl into a rack mixer, combine with a whisk attachment until you obtain room temperature glistening peaks.
- Switch into a paddle attachment and though the mix is operating on low, add tablespoon-sized dollops of room temperature butter which makes sure to allow the butter to incorporate until you add another piece. After all the butter has been incorporated, go right ahead and add the vanilla extract.
- Drizzle in the melted and cooled chocolate while the mixer is operating on low. Scrape down the bowl and blend again. Now you can move it into a piping bag or into a ziplock bag to store in the freezer.
For Your Meeting:
- Utilize a large star tip to pipe a swirl of buttercream on the cooled cupcakes. Begin at the middle, squeeze and lift the tip while rotating the cupcake forth and back. Stop squeezing the piping bag as you continue to lift to get a wonderful tip into the dollop.