First of all, I have to tell you that this website is an amazing source of good cupcake recipes and frostings. The girl turns everything into cupcakes, quite practical if you are inviting a crowd. No need to cut cakes..
I have just tried the old-fashioned chocolate cupcake recipe and I confirm it’s a keeper.
I have frosted mine with a chocolate-praline buttercream but you may as well follow the original recipe and cover with strawberry chocolate ganache. I have also reduced the sugar and added a tsp of honey .
I have to highlight the fact that using an awful chocolate brand is still going to give you a good soft cupcake but definitely not the tastful cupcake you want to have. I have used Dr. Oetker milk chocolate and I regretted it. But then again, it’s a matter of choice.
Makes 6 regular cupcakes
Prep: 10 min- baking: 25 min
Chocolate cupcake base
- 55 g of butter, room temperature
- 1/3 cup of sugar + 1 tsp of honey
- 1 large egg, room temperature
- ¼ cup + 2 tablespoons flour
- ¼ tsp baking powder
- A pinch of baking soda
- A pinch of salt
- ¼ cup good quality unsweetened cocoa powder (IMPORTANT)
- ¼ cup milk
- ½ teaspoon vanilla extract or beans.
- 50g of soft butter
- 1 heaped tbsp of icing sugar
- 100g of good quality milk chocolate (VERY IMPORTANT), melted and cooled
- Optional: homemade ground praline (50% almonds-50% hazelnuts)
|Left: cupcake with chocolate buttercream without praline. At the back, the buttercream has been mixed with praline. At the front, the buttercream has been topped with praline|
Chocolate cupcake base
Preheat the oven at 170 to 180 degrees C.
Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
Add egg and beat until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
Measure out the milk and vanilla and stir to combine. The batter will look runny but that’s ok.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Cream the butter with icing sugar for about 2 minutes. Add in the melted and cooled chocolate and whisk/beat until well combined.
Add the ground praline or praline paste and spread over the cupcakes (cool of course).
The chocolate cupcakes keep well in the fridge for a few days. I leave them out for 20 min before serving them.