Best EASY Chocolate Cupcakes (no stand mixer)

The simple batter for these cupcakes is made with melted butter, so no beater is required to cream butter. The cupcakes are moist (and they stay moist), have a tender crumb, are deeply chocolatey and the recipe is more forgiving than most cupcake recipes. The only reason these would not be considered "perfect" by experts is insignificant to me - the surface is not blemish free and smooth, and the dome is ever so slightly higher (see photo in post). But when you pile the frosting on, no one knows! VIDEO below.

Ingredients

DRY:

  • 3/4 cup / 115g plain / all purpose white flour
  • 3/4 cup / 165g caster sugar, (super fine sugar, or sub with normal white sugar)
  • 1/2 tsp baking soda / bi carbonate soda (Note 1)
  • Pinch of salt

WET:

  • 120 g / 8 tbsp unsalted butter, cut into 1" / 2cm pieces (1 US stick / 1/2 cup)
  • 60 g / 2 oz dark chocolate, preferably 70%+ cocoa, broken into pieces (Note 2)
  • 1/2 cup / 35 g cocoa powder, preferably Dutch processed (Note 3)
  • 1/2 cup / 125 ml milk
  • 1/4 cup / 65 ml vegetable oil (or other neutral flavour oil)
  • 2 eggs (medium, around 60-65g / 2 oz each)
  • 1 tsp vanilla extract
  • 1 1/2 tsp white vinegar

CHOCOLATE FUDGE FROSTING:

  • 120 g / 8 tbsp unsalted butter, cut into 1" / 2cm pieces (1 US stick / 1/2 cup)
  • 2 1/2 cups / 300g soft icing sugar / powdered sugar
  • 1/2 cup / 35g cocoa powder, preferably Dutch processed
  • 3 - 4 tbsp milk (any)
  • Sprinkles and other decorations, if desired
Best EASY Chocolate Cupcakes (no stand mixer) #cupcakerecipes


Instructions

  1. Preheat oven to 180C/350F(standard) or 160C/320F (fan / convection). Put oven rack in the middle of the oven.
  2. Place 12 cupcake liners in a cupcake tin.
  3. Sift Dry ingredients into a bowl. Whisk briefly.
  4. Full instructions visit @recipetineats

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