These look great! Also, the second time I baked in a 9×13, same temp for about 23 minutes. Next time, i’ll try to frost them with a white chocolate ganache. 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). (1 stick/113 g) butter, softened to room temperature, (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature, (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary), The Very Best Brownie Muffins (Great for Cupcakes! Bake at 350°F for 18 minutes or until cupcakes appear set (time will vary depending on the size of the cupcakes). How many cupcakes does this make? How should I change the measurement so i can get about 25-30 pcs of cupcakes? They will get a nice dome, it depends on how much you fill the muffin tin. Hi Veronica! Is there any way to substitute the dark chocolate. How are they so dark? definitely keeping this recipe!! I tried this recipe last night and they are amazing — like velvet! Can I make the frosting tonight and store it overnight so I can frost the cupcakes right before the guests come over. They are yum. Leave at room temperature and whisk occasionally. I live in Alaska and these are perfect when my family goes hunting!! You will lose a lot of that rich chocolate flavor if you use cocoa powder only. Thanks for sharing your recipe! 1/2 tsp baking … The cake might be less fluffy and light, but you’ll get good result. Thanks! I’m talking deep, intense, chocolaty, fudge-consistency frosting. 3/4 cups all purpose flour, spooned and leveled. Hi Rachel, since this recipe includes butter both in the cupcakes and the frosting, there’s no substitution that would yield similar results. I have a recipe for Nutella cupcakes and Nutella frosting here. Can I use less cocoa powder and more sugar? Looked and tasted AWESOME! Oh! Hi Rina, I suggest to start with less than half and see if you like the result. Thank you for the recipe! I generally prefer more traditional chocolate frosting than ganache, but this one reminded me of a rich buttercream. Milk adds flavor and the extra fat makes the cake more moist, but with the water it would be lighter. Coat a 12-cup muffin pan with cooking spray. Thank you for this recipe. Are you looking for cupcake or cake recipes? WOW!!!!! I recently did these cupcakes for a bridal shower and they were a hit. Place the chopped dark chocolate and cocoa powder in a heat-safe bowl or measuring cup. I slowly mixed all of the extra ingredients and made a small cake with the extra batter. Making the cupcakes tonight for my daughters 3rd birthday tomorrow. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on … I didn't have any problems with the ganache, but if you are new to making ganache you may want to make a half batch just to get the hang of it without wasting 7 oz of good chocolate. Let cool completely. I love chocolate and wud definitely try this. They were so moist, and not too sweet. I suggest adding chocolate ganache (half of the recipe is enough) as a filling, or adding 1/2 cup chocolate chunks or chips to the batter itself. Otherwise, use measure by volume/cups. Also, does the milk have to be whole milk? The cupcakes look amazing. They still tasted great. Just made them tonight and I must admit, they wer Heaven sent!! However, it was too thick to pipe or perhaps it needed to be gently warmed? Divide cupcake batter among cupcake cups filling about 2/3 of the way full. These dark chocolate cupcakes are made with Valrhona cocoa powder and frosted with a spreadable ganache. Personally I like my chocolate cakes very moist and fudgy, more than cupcakes. Time 50 minutes. Whenever you see all-purpose flour, just use plain white flour (and not self-rising flour that contains baking powder). Line a muffin tin with cupcake liners and set aside. Made these today and they are absolutely Amazing!!!! Just curious, why does the water have to be hot? 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. 24 cupcakes in the trash. I’d like to do the same with your desserts! If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. Thank you for your comment Erin, and I wish your husband a happy birthday! 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 used the corn syrup with powdered sugar suggestion and couldn’t be happier! I kind of want to stuff my face with 10 of these cupcakes They look absolutely delicious and that frosting looks so amazingly creamy! Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. I’ve never made cakes or cupcakes from scratch until today. I just recently made these and they came out really good. And it hasnt gotten any better since they coold down. The yield is for standard size cupcake holders. It’s fantastic. Hey When using dutch process its imp to add baking powder. Both are delicious! Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. Although, I must say that I really has a hudge problem with the sweeteness of the frosting. My family could not stop eating them. You have successfully subscribed to our newsletter. Required fields are marked *. As simple as it is, you still have to be patient because it takes a few hours to thicken and requires occasional stirring. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. I recommend the batter of this cake, or this one. I will definitely recommend this recipe to all my family and friends. I was a bit dubious trying these but wow – they are fantastic and definitely will be my new ‘go to’ chocolate cupcake recipe. Can you replace the sugar with maple syrup? . Happy birthday! Ganache will be fairly thin at this point and will need to cool for about 2 hours. As I hv only the latter with me. Did you purchase the Dove Dark Cocoa Powder at a Walgreen’s Drug Store? ;p, Thank you so much, Joan! Yes, it needs to be whole milk. Can i make use of this recipe to make a cake? I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! Sorry for the confusion! I made these cupcakes for a family party, and they could not get over how delicious they were! Hi from Australia, I’ve been wanting to make chocolate cupcakes for a while now but haven’t seemed to find the right recipe for me that is until I came upon your recipe and I am certainly glad I did. As for these chocolate cupcakes, I hope that you revisit this recipe and sweeten it a bit… , Hey! I had to thin with about 3-4 tbsps of milk. But SO WORTH IT!! And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. It makes me so happy to read this! This frosting is incredible! Hi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting. It’s not possible to freeze cupcakes once they’re frosted, however you can prepare the cupcakes and frosting a few days before. Hi Jessica! These cupcakes were amazingly good! 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. Hi Mimi, the hot water yields super chocolate-y and moist cupcakes! Making these right now and I can’t wait to bake them off. Both natural unsweetened and Dutch-processed cocoa powder are ok, and either milk, semisweet, or bittersweet chocolate can be used. 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. Delicious. שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד. The intense flavor comes from a combination of dark chocolate and cocoa powder. In a 2 cup measure (such as a Pyrex) whisk together the coffee and cocoa powder, then pour the cocoa mixture into the milk mixture. I’ve never measured them, but I just use a standard size/regular cupcake pan. Thanks. The moist, the texture… Everything in that cupcake was awsome. Would you recommend doubling this recipe if needing more cupcakes, or just making 2 separate batches? Add egg white to the stand mixer bowl and beat with a wire whisk attachment on medium low … of melted unsweetened baking chocolate in the frosting. Perfect amount of frosting ratio too! And the ganache is fantastic! Using dark chocolate (bittersweet or semisweet) yield the best result. Beat the egg in a small bowl until blended; set aside. Make sure the chocolate and the butter mixture are not too warm or too cold when combining them. The cupcakes looked great and the texture was melt-in-your-mouth light, but the flavor was flat to me. Hi from Ireland! ). Just made these. This was taken after about 2 hours. It was more creamy. The cake is still moist, but the chocolate flavor is much more intense! 3/4 tsp baking powder. Re did them yesterday, and they were awesome! . In a mixing bowl, combine the milk and oil. Could this recipe being used to bake a whole cake instead of cupcake? 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. If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder. What does that do for the cake? . Because this was my first time, I was nervous at the runny consistency once I finished mixing all of the ingredients. Hi Stella I wouldn’t recommend doing it because the cupcakes would be too delicate. For the cake batter, is one type of cocoa powder preferred over the other? Hi Shiran, Is it possible to substitute the baking soda with baking powder instead? 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?) If you use the larger bakery style ones (available on Amazon), you'll get around 20 cupcakes. Thank u shiran! 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