Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 457
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 463
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 469
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 457
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 463
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 469
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 457
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 463
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home2/wildfmi7/public_html/wp-content/plugins/shareaholic/public.php on line 469
Homemade Chocolate Cupcakes
Rich, fluffy, fudge tasting homemade chocolate cupcakes that are super easy to make. With my secret ingredient you’ll never go back to box mix!
I love chocolate! Especially chocolate cupcakes! For the longest time my all-time favorite chocolate were Reese’s Peanut Butter shapes you can get during the holidays. The shaped Reese’s have more peanut butter and the peanut butter is more creamy than the peanut butter cups. If you like Reese’s you know what I mean! My husband, Joe on the other hand loves dark chocolate. He has this rule that if I get him chocolate I can only get him dark chocolate! Like my preference for coffee with cream has changed because of my husband, so has my preference for chocolate. I now have been enjoying dark chocolate more than my milk chocolate peanut butter bars. What’s horrible and funny at the same time is that I’m annoyed that I did not get any dark chocolate for Christmas this year and Joe did!
For some reason a lot of people never attempt to make homemade cake or brownies. There is something daunting about making desserts from scratch. Well this recipe will put your mind at ease.
My homemade chocolate cupcakes are rich, dense and light in texture at the same time. They taste like fudge that just lingers in your mouth. The coffee intensifies the sweet chocolate flavor. The mayonnaise… yes I said mayonnaise makes the cupcakes lusciously rich and moist more than the standard use of butter or oil.
How to Make Moist Cupcakes
Butter
The most important ingredient to make moist cupcakes is butter, REAL BUTTER, not margarine or shortening. The next ingredient to make cupcakes moist is eggs. Although butter and eggs are the standard in most cake recipes there are other ingredients you can use as well to make the cake moist.
Oil
If you want to make cupcakes really moist, you can substitute oil. Unlike butter, oil is 100% fat and does not have any water in it like butter does. The water in the butter evaporates as the cake bakes causing the cupcakes to dry out a little. therefore, cakes made with oil are more moist. I recommend using canola oil or vegetable oil. These oils have a neutral flavor.
Sour Cream or Yogurt
Sour cream and yogurt are also good substitutes to add moisture to your cupcakes. They are high in fat and contain lactic acid to make cupcakes moist and fresh. Replace the milk, cream or water with full-fat sour cream or yogurt.
Brown Sugar
I like to take dessert recipes that only contain white sugar and split the amount in half and do half brown and half white sugar. What is great about brown sugar is that it is made of granulated sugar and molasses. The molasses and the white sugar combined makes cupcakes moist and caramel-tasting. If you want to use brown sugar to bring richness to your cupcakes you can use the same amount of brown sugar as white sugar. As the name states , the brown in brown sugar makes cupcakes darker. I would recommend not using brown sugar in lighter looking desserts like vanilla cake.
Mayonnaise
Mayonnaise has become my favorite ingredient to make my chocolate cupcakes lusciously rich. Mayo is made up of oil, vinegar and egg yolks. This combination makes cake preserve moisture.
Chocolate cakes tend to be more on the dry side because of the use of cocoa powder. The mayo and the coffee change this.
Try out this simple recipe! Soooooo good!
Check out other recipes like my Blueberry Cake Donuts.
Homemade Chocolate Cupcakes with Buttercream Frosting
Ingredients
Chocolate Cupcakes
- 1½ cup All Purpose Flour
- ⅔ cup Unsweetened Dutch-Process Cocoa Powder I use ⅓ cup unsweet cocoa powder and ⅓ cup special dark 100% cacao
- 1¼ cup Sugar
- 1½ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 2 Eggs
- 1 cup Strong-Brewed Coffee Not too hot or eggs will cook
- 1 teaspoon Pure Vanilla Extract
- ¾ cup Mayonnaise
Vanilla American Buttercream Frosting
- 1 cup Unsalted Butter softened or at room temp 2 sticks
- 3½-4 cup Powder Sugar
- 1-2 Tablespoon Milk or Heavy Whipping Cream up to ¼ cup
- 2 teaspoon Vanilla Extract
- Pinch Salt Optional
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F
- In large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
- Whisk in mayo, vanilla and coffee. Whisk in eggs until smooth.
- Fill muffin cups ¾ full. Bake 15-17 minutes
Vanilla American Buttercream Frosting
- With a handheld mixer or standing mixer, cream the butter for 4-5 minutes on medium high until pale yellow. Use whisk or paddle attachment.
- Add powder sugar and vanilla to mixer. Mix on low until mixture looks crumbly.
- After mixture is crumbly turn mixer on medium high until light and fluffy. About 3-4 minutes.
- Add a ½ tablespoon of milk or cream until you get a frosting consistency. 1-2 tablespoons max.
