How should I change the measurement so i can get about 25-30 pcs of cupcakes? I was like going…I’ve NAILED IT..I’ve NAILED IT. if I want to add baking powder instead of b.soda will it ruin the cupcake or not?how much baking powder I can substitute with? Scrape down the sides and bottom of the bowl as necessary. It makes me so happy to read this! I had to bake them for 25 to 30 minutes which was not an issue. It was more creamy. https://ohsweetbasil.com/the-most-perfect-moist-chocolate-cake-recipe Can I use less cocoa powder and more sugar? I didn’t properly read the ingredients. Otherwise, use measure by volume/cups. If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes? So yeah…..my comments on the recipe with Stevia, is the taste is disgusting but the consistency is amazing! Simple. Hi dear, I would be trying your recipe tomorrow. I made these for my husband’s birthday this weekend and they were a huge hit! Before using, bring to room temperature and whisk until smooth. It’s very important to sift the powdered sugar and cocoa powder, or else the frosting will be grainy. Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. At what temperature donee need to bake them? Thank you so much for your sweet comment Jennifer! Just a query.. Thanks!! But SO WORTH IT!! I mean the dimension. , 5 STARS! I don’t really like frosting and I usually take it off and just eat the cake part. This is a good recipe. Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. My family could not stop eating them. This frosting is fudgy and delicious! 2. I substituted coffee for the hot water. and I put a few drops of almond extract in with the vanilla. Also, the second time I baked in a 9×13, same temp for about 23 minutes. If you’ve never tried cooking your frosting, you must. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups. https://www.yummly.com/recipes/red-velvet-cupcakes-without-buttermilk Delicious chocolate cupcakes with chocolate ganache recipe. Your vanilla and red velvet cupcakes are some of the best I’ve ever eaten (including all of Manhattan’s famous bakeries). Remove from oven and sprinkle chocolate chips over top of cupcakes. It’s gooey and super chocolatey. I slowly mixed all of the extra ingredients and made a small cake with the extra batter. I love both versions equally, so you can make the two of them and see which one you prefer. Hi Sienna! Thank you for your comment Erin, and I wish your husband a happy birthday! Nothing can beat this. These turned out absolutely GORGEOUS! This is the only cupcake batter I’ve used for years now. I got about 17 cupcakes out of my batch. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar. . I prefer dutch process cocoa powder for a deep chocolate flavor! For the Chocolate Cupcakes. To me, it was as sweet as it is hot in hell. Happy birthday! The only really good one I have is quite complicated and involves melting dark chocolate, separate the egg whites and yolks and adding and folding these separately- too much work. Divide batter evenly between cups, filling them about 3/4 full. The cupcakes were amazing, the best homemade chocolate cupcakes I’ve made!! although i struggled making the frosting (it was my first time but mine was quite runny… are we meant to put them in the fridge or freezer to set?) Thanks for a great dessert! 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. They were great and loved by all! If you don’t have any buttermilk at home, don’t worry… it’s easy to make your own buttermilk! I made the cupcakes last night. Line a 12-cup standard muffin tin with paper liners. I made these today and they turned out great! Shiran, thanks again for sharing such a great recipe!!! 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. Best Ever Moist Chocolate Cupcakes Recipe - House of Nash Eats , Thank you so much for your lovely comment, Liz! Whenever you see all-purpose flour, just use plain white flour (and not self-rising flour that contains baking powder). Weight/Gram measurements are more accurate, so if you have a kitchen scale, use it. My new go to recipe for chocolate cupcakes! Best chocolate cupcakes ever. I will definitely be using this recipe again. These are my favorite chocolate cupcakes and I’ve tried so many! Many of our most cherished family times have been cooking together in the kitchen at holidays or family gatherings. These were great! What are the differences to the taste and texture between the two? They still tasted great. To make the cupcakes… Hi Jessica! They are sooooo good. Line a muffin tin with cupcake liners and set aside. 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 ? 3. The cupcakes shouldn’t be dry at all. They turned out to be great. I’ve tried countless cupcakes over the years, but this is my top favorite recipe. I can’t seem to see where you add the water. I have totally fallen in love with this recipe and will forever be my chocolate muffin mix for years to come! I can’t eat one of them through my computer screen. 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. Eggless chocolate cupcakes recipe with step by step photos - These cupcakes are very soft, spongy and moist in texture. Thank you so much for the recipe. The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. A deliciously moist, soft cupcake crumb. Freezed them so I could frost them today. They are so delicious, moist and perfectly chocolatey but not too overpowering. Thanks. Brunch Pro Theme by Shay Bocks. Allow the mixture to sit for five to ten minutes, stir and add to your recipe. The only chocolate cupcake recipe I’ve tried since the time I started baking and it has never failed me. שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד. Then it’s buttermilk! It was my fault honestly. 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. Love to make, and I usually take it off and just eat the cake..:! Cupcake so much for sharing it with us all see that it ’... 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