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
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.