Easy Chocolate Cupcake Recipe I Heart Eating Learn how to make moist, tender and deeply chocolatey cupcakes without an electric beater. see the ingredients, instructions, video and frosting options for these simple and quick cupcakes. Learn how to make the best chocolate cupcakes with a moist and tender cake and a fudge chocolate frosting. this recipe is easy, versatile, and customizable with tips and tricks for perfect results.
Easy Chocolate Cupcakes I Heart Eating Preheat the oven to 350°f (177°c). line a 12 cup muffin pan with cupcake liners. line a second pan with 2 liners—this recipe makes about 14 cupcakes. set aside. whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. set aside. For the cupcakes. in a large bowl, whisk flour, sugar, cocoa, baking soda, and salt. in a separate bowl, beat eggs, buttermilk, melted butter and vanilla together until thoroughly combined. slowly pour in dry ingredients and mix until smooth. pour in hot coffee and mix until completely combined. Pre heat the oven to 180ºc 350°f. grease and line a 12 hole muffin tray with cupcake liners. sift all the dry ingredients into a large bowl. add the egg, milk, oil melted butter and vanilla extract and combine with the dry ingredients. beat until the mixture is smooth. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. mix on low speed for 30 seconds to combine. add the eggs, oil, and sour cream. mix on low speed until combined. increase the speed to medium and beat for 2 minutes.
Easy Chocolate Cupcake Recipe Video Natashaskitchen Pre heat the oven to 180ºc 350°f. grease and line a 12 hole muffin tray with cupcake liners. sift all the dry ingredients into a large bowl. add the egg, milk, oil melted butter and vanilla extract and combine with the dry ingredients. beat until the mixture is smooth. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. mix on low speed for 30 seconds to combine. add the eggs, oil, and sour cream. mix on low speed until combined. increase the speed to medium and beat for 2 minutes. Make the frosting: with a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. add the confectioners’ sugar, heavy cream milk, and vanilla extract. beat on low speed for 30 seconds, then increase to medium high speed and beat for 2 full minutes. taste. Line cupcake pans with liners (about 30). whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. combine water, oil, vinegar, instant coffee (if using), and vanilla in a large mixing cup. whisk to combine, then add to the dry ingredients and whisk just until the batter comes together.
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