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Would you recommend doubling this recipe if needing more cupcakes, or just making 2 separate batches? Personally, I like my cupcakes rather flat, so it’s easy to frost them. I’m so glad to hear that , I just made these a couple of hours ago. You can freeze keto chocolate cupcakes or place them in the refrigerator. Hi Mimi, the hot water yields super chocolate-y and moist cupcakes! . I will definitely recommend this recipe to all my family and friends. So smooth and not too sweet! Thanks so much for sharing this wonderful recipe! 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. Thanks for the recipe. I think we found a winner! Just curious, why does the water have to be hot? You should bake it at 350 Fahrenheit or 180 Celsius. Before using, bring it to room temperature and whisk until smooth. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. It depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! Many thanks. The cupcakes turned out kind of dry. Put the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk for about 3 … Whenever you see all-purpose flour, just use plain white flour (and not self-rising flour that contains baking powder). 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). Use either cocoa powder or dutch process cocoa. In a mixing bowl, combine the milk and oil. Super fancy! I decided to use a full cup of water and added maybe a tablespoon of espresso powder, I used half white/half brown sugar, also added a bit more vanilla. I made these cupcakes for a family party, and they could not get over how delicious they were! Thanks for sharing the recepie. These are great!!!! I was lokking form THE kickass chocolate cupcake reciepe and here i am! Cupcakes. Just an FYI, if anyone was wondering. Followed the recipe exactly with no substitutions. © All rights reserved. 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). I had to add 1/2 tspn aof salt in it to low it down. It is a keeper =), Sounds delicious! I have been looking for a ‘go to’ chocolate cupcake recipe and have tried quite a few but they weren’t great. Commentdocument.getElementById("comment").setAttribute( "id", "ad062821d31021c2a67fc65061a8d21f" );document.getElementById("d4f3db32ea").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. Coat a 12-cup muffin pan with cooking spray. However, my fears were allayed as the end product was moist, not too chocolaty cupcakes that my family devoured. I was like going…I’ve NAILED IT..I’ve NAILED IT. I added a teaspoon of cinnamon. Weight/Gram measurements are more accurate, so if you have a kitchen scale, use it. Anyway, thanks a lot for charing yhis with us, it was still really a great cupcake experience. I got about 17 cupcakes out of my batch. Beat the egg in a small bowl until blended; set aside. Hope they still turn out good lol, OK I have been drooling looking at your website for days now and at spur of the moment decided to make it this morning before school ( knowing I had a million other things to do!) Thank you so much, Amanda! Hi Shikin, if you use Dutch-processed cocoa powder, you can use 2 teaspoons baking powder instead of the baking soda. I made these and I must say they are the best cupcakes I have ever had and made. Make sure the chocolate and the butter mixture are not too warm or too cold when combining them. I like brown sugar in recipes and often add a bit of espresso powder to enhance the chocolate flavor. I actually ate a few of them unfrosted. Hi Mimi, for milk I prefer 3%, but all options are good. Sweet. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. I kind of want to stuff my face with 10 of these cupcakes They look absolutely delicious and that frosting looks so amazingly creamy! 180 only? I used your frosting recipe to top vanilla cupcakes. And would a full fat sour cream or yogurt be ok to use instead? Haven’t made the icing or tried them yet, so I can’t say how they turned out, but I thought people might be interested in a mini cupcake yield. . Hi Nivedita, it’s ok, if it’s too thick you can always add cream or milk to make it thinner, or if it’s too thin, you can always add more powdered sugar. 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! definitely keeping this recipe!! Can I use less cocoa powder and more sugar? However, it was too thick to pipe or perhaps it needed to be gently warmed? The yield is for standard size cupcake holders. Most recipes call for oil, do you find the butter adds more flavour? Hi. If so how and how much please. But SO WORTH IT!! Set bowl over a saucepan … Could I just mix using my non-existent strength and hand utensils? , Shiran, these are the most amazing looking chocolate cupcakes I’ve seen. Yes, it was a tough day in the kitchen when I decided to test three types of unsweetened Dutch process cocoa powders to see which made the best brownies. Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. I added 1 tsp Perro to the hot water. . I used Valrhona cocoa powder for the cupcakes, but used Dove Dark Chocolate for the ganache. Rgds. A great recepie!Thanks for sharing. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. The cupcakes look amazing. If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder. The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. Hi dear, I would be trying your recipe tomorrow. Next time, i’ll try to frost them with a white chocolate ganache. Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. In a saucepan, heat cream and honey until very hot. You will lose a lot of that rich chocolate flavor if you use cocoa powder only. My new go to recipe for chocolate cupcakes! Put the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk for about 3 minutes or until very well blended. I had to thin with about 3-4 tbsps of milk. I was going to try a few different chocolate cake recipes, but after the first batch of cupcakes came out of the oven and I tried them, I turned right around and made these for the second batch as well! The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! Thanks. 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. I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather? Dutch processed cocoa beans though are treated with alkali during the production process. Absolutely delicious – this one is getting written out and saved – thank you, thank you, thank you! 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! As simple as it is, you still have to be patient because it takes a few hours to thicken and requires occasional stirring. Scrape down the sides and bottom of the bowl as necessary. Using dark chocolate (bittersweet or semisweet) yield the best result. The easiest option is to double the recipe and get 32 cupcakes. Thank you so much for your comment, Stacey! These are the ultimate chocolate cupcakes. The batter should be liquid. If not, could I use a full fat sour cream or yogurt instead? Can you replace the sugar with maple syrup? Home » Valrhona Chocolate Cupcakes with Dutch Processed Cocoa. 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? Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. Thank you for your comment . The cake might be less fluffy and light, but you’ll get good result. I suggest to stick to the recipe in this case. Just wondering if I have to use full fat milk, or if 2% milk would be alright? Can you tell me how to make “all purpose four? So yeah… comments on the recipe with Stevia, is the taste is disgusting but the consistency is amazing! They turned out to be great. Do you think I could put coffee in the hot water? I’ve made them for my nephews bday but made extra for myself. Seriously, they look perfect. Although I put the sugar with the other dry mix not reading carefully enough. I don’t really like frosting and I usually take it off and just eat the cake part. Hi Veronica! I added chocolate chips and that took these cupcakes to the next level. Thank you for the recipe! I substituted coffee for the hot water. Preheat oven to 350F/180C. Gradually add warm cream mixture in at least three stages, stirring chocolate stirring until smooth. Thank you so much! Hi Rina, I suggest to start with less than half and see if you like the result. Thank you so much for your comment, Susanna! Line a muffin tin with cupcake liners and set aside. Please think about it. It was still a little too thin to pipe, so I chilled it for a few minutes and whisked it again. Place the coconut in a medium skillet set over medium heat. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. There are 2 reasons why they might have turned dry – either over-baking them, or over-mixing the batter (mix as little as possible once the flour is added). Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. This frosting is incredible! 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. Thanks for the recipe. I honestly can’t wait to try your other recipe’s! this is what i wrote for my class they loved it!!! can you please tell me this yummy buttercream will help me with covering the cake and the layers? since I will be too tired working with fondant I don’t want to take up my time by making and remaking buttercream. Whisk in the eggs and vanilla until well blended, then add the flour mixture and stir until blended. On my second attempt I only had about 130 grams of flour and made up the difference with cocoa powder. Unfrosted cupcakes can be kept in the freezer for up to 2 months. They said they were so airy and light. Both are delicious! The only thing that’s wrong with them? Love chocolate cupcakes – super decadent and that frosting sounds so yummy! You will lose a lot of that rich chocolate flavor if you use cocoa powder only. I’m planing to make birthday cake for my sister in the next month and I have sth big in my mind.A giant cupcake with fondant; honestley I have never tried fondant. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Thank u shiran! I made the cupcakes last night. Dutch processed cocoa powder is great. The ones I used are the ones in the red wrapper (the dark). How many cupcakes does this make? I will say, do NOT substitute the sugar in this recipe with Stevia. I love everything about these cupcakes, especially how simple and virtually fool proof they are. Thanks! Thanks! I’m so glad you like it! 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. If you use the larger bakery style ones (available on Amazon), you'll get around 20 cupcakes. OMG these look amazing going to try them out soon thanks for sharing Shiran. Also would you have a calorie estimate for these? I’ve never made cakes or cupcakes from scratch until today. Hi Ann, yes, the butter gives a wonderful flavor and texture to the recipe. Hi Jessica! These adjustments were perfect! What are the differences to the taste and texture between the two? And the ganache is fantastic! I used Hershey’s Dark cocoa powder and melted dark chocolate in this receipe. If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes? Otherwise, use measure by volume/cups. Add egg white to the stand mixer bowl and beat with a wire whisk attachment on medium low … Thank you! I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. Hi Sharon You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). These cupcakes look divine, Shiran! And it hasnt gotten any better since they coold down. What kind of dark chocolate should be used in the frosting? What can I use as a substitude? The cupcakes were amazing, the best homemade chocolate cupcakes I’ve made!! I just have one query, my family is pure veg. Hi great recipe, I loved them! 1 1/2 cups all-purpose flour 3/4 Dutch process cocoa powder 1 1/2 cups sugar 1 1/2 t baking soda 3/4 baking powder 3/4 t salt 2 large eggs 3/4 cups buttermilk 3 T vegetable oil 1 t pure vanilla extract 3/4 warm water Preheat oven to 350F. I’ve been looking for a moist chocolate cupcake recipe since ages… turned out really good! How are they so dark? Thanks for a great dessert! Id love to make these cakes but I am in Australia and we have pain flour self raising cornflour etc. I just made them and they are delicious!!!! I made these today and they turned out great! . In a mixing bowl, combine the butter/chocolate mixture and sugar. ... For a chocolate cake, start with a batter similar to the one for butter cake, but for a rich chocolate flavor, add Dutch process cocoa. I actually prefer Dutch-processed cocoa powder. I generally prefer more traditional chocolate frosting than ganache, but this one reminded me of a rich buttercream. Hi Rachel, since this recipe includes butter both in the cupcakes and the frosting, there’s no substitution that would yield similar results. This is the only cupcake batter I’ve used for years now. It’s a matter of personal preference so I suggest to try and see because both versions are delicious. I just recently made these and they came out really good. Personally, I like this recipe for chocolate cake which is much more moist and fluffy. These dark chocolate cupcakes are made with Valrhona cocoa powder and frosted with a spreadable ganache. Pour in the hot water or coffee and stir to combine. 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. On medium speed, beat in eggs, one at a time, beating well after each addition. Hopefully I don’t eat all of them. These are my favorite chocolate cupcakes and I’ve tried so many! Beans though are treated with alkali during the production process or just planning accordingly stick to the was! Want a sugary one that would get dry and crusty by the next level size/regular. Added chocolate chips and that frosting looks so amazingly creamy pan and allow cool... Omg these look amazing, one at a Walgreen ’ s sounds lovely and I can substitute remove. 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