Best 3 Moist Chocolate Cupcakes Super Easy Budget Recipes
Indulge in the ultimate chocolatey delight with our moist chocolate cupcakes, a treat that will tantalize your taste buds and leave you craving more. These cupcakes are not only incredibly moist and fluffy, but also super easy to make and budget-friendly, making them perfect for any occasion.
In this article, we present three irresistible variations of our moist chocolate cupcakes: the classic chocolate cupcake, the decadent chocolate ganache cupcake, and the delightful chocolate buttercream cupcake. Each recipe is meticulously crafted to deliver a unique chocolate experience that will satisfy your sweet tooth.
The classic chocolate cupcake is a timeless favorite, featuring a rich chocolate batter that bakes up into a moist and tender crumb. Topped with a simple yet elegant chocolate ganache, this cupcake is a true chocolate lover's dream.
For those who prefer a more indulgent experience, the chocolate ganache cupcake takes the classic cupcake to the next level. A luscious chocolate ganache is swirled into the batter, creating a marbled effect that is both visually appealing and incredibly flavorful. Finished with a generous dollop of whipped cream, this cupcake is pure chocolate heaven.
Finally, the chocolate buttercream cupcake is a delightful combination of classic and modern. A fluffy chocolate buttercream frosting is piled high on top of a moist chocolate cupcake, creating a cupcake that is both light and airy, yet rich and decadent. Decorated with chocolate shavings or sprinkles, this cupcake is sure to be a hit at any party or gathering.
So, whether you're a chocolate purist or prefer a more intricate flavor profile, our moist chocolate cupcakes have something for everyone. Grab your apron and preheat your oven, because it's time to embark on a chocolatey journey that will leave you wanting more.
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
SUPER EASY, SUPER MOIST CHOCOLATE CUPCAKES
Steps:
- Preheat the oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
- Whisk the dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
- Mix the wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
- Pour the wet ingredients into the dry ingredients: Stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
- Ladle the batter into the cupcake liners: Fill liners about two-thirds of the way full.
- Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes: Remove from the pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting when completely cool. For the frosting:
- Melt the butter: Melt the butter in a small saucepan and remove from heat.
- Stir in the remaining ingredients a little at a time: Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
- Frost individual cooled cupcakes: Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 157 mg, Sugar 31 g, Fat 11 g, ServingSize Makes 12 cupcakes, UnsaturatedFat 0 g
MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET
I actually found this recipe in a book entitled "The I Don't Know How to Cook Cookbook" and it is very tasty. The cupcakes turn out moist and delicious! They are very easy to make, and contain no eggs or milk. Pair with your favorite icing. However, Buttermilk or milk may be substituted for water and melted butter may be substituted for the oil.
Provided by LaTigress
Categories Dessert
Time 25m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
- Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
Tips:
- Use room temperature ingredients for better emulsification and a smoother batter.
- Cream the butter and sugar together until light and fluffy for a more airy cupcake.
- Do not overmix the batter, as this can result in a tough cupcake.
- Fill the cupcake liners only ⅔ full to prevent overflowing.
- Bake the cupcakes in a preheated oven to ensure even cooking.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Conclusion:
These moist chocolate cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor and tender crumb, they are sure to be a hit with everyone who tries them. Best of all, they are made with simple and affordable ingredients, making them a budget-friendly option for bakers of all skill levels. So next time you are in the mood for a sweet treat, give these moist chocolate cupcakes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
