Chocolate Cupcakes For Life
As holidays are fast approaching I thought now is theme to share all the cupcake content! I made the best chocolatey holiday cupcakes this past weekend and I had to share this with you! Who doesn’t love a good cupcake, but for me the sponge has to be soft and moist (sorry for the word!). I am the type of person that doesn’t like too much frosting, so the sponge really has to be of a top quality for me to enjoy it. I know I am not the only one because the frosting, can sometimes be a bit too much.
These cupcakes has a lovely light sponge that is chocolate flavoured. A classic chocolate cupcake is a staple in the kitchen and one that I desperately needed. The best chocolatey holiday cupcakes have a cream cheese frosting as well. I am loving cream cheese at the moment because this makes the frosting less sweet. You can drizzle them with some caramel for decoration but you can leave this part out. I am going to show you how I make these amazing cupcakes and I hope you love them!
Lotsa happy baking,
Zorah xo
How to make the best chocolatey holiday cupcakes
I love using Dutch Processed cocoa powder, it really is the best for chocolate recipes and gives an incredible flavour. I prefer Dutch processed cocoa powder because it gives a darker and more rich colour in your baking and it has a smoother flavour and not as bitter, in my opinion.
Make sure that your eggs are at room temperature before starting this recipe, that is always a big deal in baking. This basically helps the rest of the wet ingredients blend and combine well with the eggs, it also assists the baking process.
Something that I have just come to make a habit, is to preheat my oven. It seems like such a basic thing to do, but if forgotten it can cause your baked goods to under bake.You will notice that the tops may look baked through, but when you cut the cupcake, there are still some uncooked parts-not cool!
How to store your cupcakes?
These cupcakes keep fresh for a while if yous store them correctly and safely. Once they’re cool and frosted, place them in an airtight container (the frosting may squish when you close the lid) and place in the fridge. Mine have lasted up to 7 days and after that, they re actually still good. It merely depends on whether you will be okay with keeping them for that long. Once you are ready to enjoy the best chocolatey holiday cupcakes, leave them at room temperature for 15 minutes. If you want to freeze the, do not add the frosting, just place the cupcake in an airtight container. They can last up up three months.
The Best Chocolatey Holiday Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy10-12
servings22
minutesIf you are looking for a lush and moist chocolate cupcake, I have you covered! These chocolate cupcakes are very light and not too sweet. I topped them with a cream cheese frosting to add to their decadence but it’s definitely not too sweet either. I hope you love them!
Ingredients
- Chocolate Cupcakes
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup Dutch processed cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1 large egg, room temp.
1/2 cup plain yoghurt
2 tbsp. lemon juice
1/3 cup plus 1 tbsp. vegetable oil
1/2 cup hot chocolate- brewed and cooled slightly.
- Cream Cheese Frosting
1 1/3 cups butter
3/4 cup plain cream cheese
1 1/2 cups sifted icing sugar
1 tsp. vanilla essence
Directions
- Chocolate Cupcakes
- Preheat your oven to 176C/350F and line a cupcake tin with liners.
- In a small bowl combine the yoghurt and lemon juice, stir well and set aside.
- In a medium sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and set aside.
- Make sure there are no lumps.
- In a separate bowl, whisk together the egg, vanilla ,oil and cooled hot chocolate and make sure everything is combined. Then whisk in the yogurt in a steady stream.
- Add the wet ingredients to the dry ingredients and make sure there are no lumps.
- Then pour the batter into the prepared cupcake liner, about 3/4 of the way full.
- Bake in the preheated oven fro 19-21 minutes, once a toothpick comes out clean, you know they are ready. Set aside and let them cool while you make the frosting.
- Cream Cheese Frosting
- In a stand mixer, combine the butter and cream cheese and mix using a paddle attachment. The mixture should be creamy and smooth.
- Then add in the vanilla essence and mix again.
- Lastly add in the sifted icing sugar, while scraping down the sides.
- Make sure to keep the mixer on a medium speed.
- If you find the frosting too fluid, simply place it in the fridge fro 30 minutes or add a few more tablespoons of icing sugar.
- The frosting should be light in colour and smooth.
- Add to your cupcakes and enjoy!
Related Recipes:
Triple Chocolate Cheese Cake Cupcakes – Recipe Here
The Best Chai Flavoured Cupcakes- Recipe Here
