If you love cupcakes, you might want to give these delicious chocolate cupcakes a try. They’re perfect on their own but also really suitable as a base for all sorts of different and amazing flavor combinations.
These moist chocolate cupcakes have a rich chocolate flavor and the perfect texture.
They’re also super easy to make and a great base for adding flavor to it. Suitable for any occasion!
As with most of my cupcake recipes (make sure to also check out the Ferrero Rocher cupcakes and the strawberry cupcakes!) the ingredients are pretty simple.
To start making the cupcake batter, you first beat the butter (at room temperature) and the sugar until light and creamy.
Add the vanilla and add each egg one at a time, making sure to have them fully incorporated before moving on to the next.
Once all your wet ingredients are in, you add the flour mixture, cocoa, baking powder, and salt. Mix until they are fully incorporated into the batter.
Line a muffin pan with cupcake liners and divide the batter evenly between them. I like to use either an ice cream scoop for this or a cookie scoop. That makes portioning really easy. You can also use a measuring cup of two spoons depending on what you have on hand.
Now bake the cupcakes for about 18 minutes at 350˚F/180˚C (conventional oven) or until a wooden skewer comes out clean when inserted in the center.
Let them rest briefly before letting them cool down completely on a wire rack.
This easy cupcake recipe is perfect for making ahead. You can store them in an airtight container outside of the fridge for up to 4-5 days.
Don’t place them in the fridge as that will dry them out. Check out this article on how to store cupcakes the best way.
These chocolate cupcakes are perfect for freezing too. Don’t add the chocolate frosting just yet but do this after defrosting for the best results.
Insert a toothpick into the center of a cupcake, and if it comes out clean or with just a few dry crumbs, they’re ready. The tops should also spring back lightly when touched.
Yes, you can. Just keep in mind that Dutch-processed cocoa has a milder, smoother flavor compared to natural cocoa powder. Both work well in this recipe.
Dry cupcakes are usually the result of overbaking or adding too much flour. Make sure to measure your flour correctly (spoon and level) and don’t bake longer than needed.
These cupcakes pair well with many frostings, such as classic chocolate buttercream frosting, vanilla buttercream, cream cheese frosting, Swiss meringue buttercream or even a simple chocolate ganache.
No, but they do make it easier to remove the cupcakes from the pan and keep them looking neat. If not using liners, be sure to grease the pan well. That said; I would always advise to use liners. If you want to serve the cupcakes without liners you can use silicon liners as those are easy to remove before serving.
Are your cupcake liners turning out greasy? Check this article on how to avoid greasy cupcake liners.
This can happen if the cupcakes are underbaked, the oven door is opened too early, or the batter is overmixed. Make sure to bake them fully and avoid opening the oven in the first 15 minutes.
You can also freeze the cupcakes. Wrap them airtight before placing them in the freezer. I prefer freezing them in small portions of 3-4 cupcakes. They will keep well for up to 3 months.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
