More (Very Good) Chocolate Cupcakes Recipes

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Hi, welcome to our recipe blog site. Right here you can get a guide on exactly how to make very yummy More (Very Good) Chocolate Cupcakes dishes. The manufacturing procedure is really easy, you just need to follow the techniques that we have composed on this page. The following are the phases of how to prepare More (Very Good) Chocolate Cupcakes. Please follow the instructions well.

Here is another recipe for very good chocolate cupcakes; the secret ingredient is sour cream, which keeps the cake moist and tender. They are just as good as Hannah’s chocolate cupcakes, which uses coffee to enhance the chocolate cocoa.

I used Valrhona cocoa for these cupcakes, but I’m unsure whether it translated into a very large difference; granted, my palette is likely not the most discriminating. Nevertheless, these were birthday cupcakes, which means every extra little detail counts.

Be warned–the batter is quite thick and cannot be poured. I used an ice cream scooper to evenly distribute the batter, although they sat in the paper liners a bit lumpy and uneven. No worries–after they are minimally flattened with a butter knife and 20 minutes in the oven, they were perfectly domed shape with a pleasing, slightly cracked surface.

Not to over do the chocolate (the original recipe pairs the cupcake with a chocolate buttercream frosting-like ganache), I made my trusty cinnamon-honey buttercream frosting, which very nicely complements the chocolate cupcake.


Chocolate fudge cupcakes

From Tish Boyle

  • 1 ¾ cups all-purpose flour
  • 1 cup cocoa powder
  • 1 ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups sour cream
  1. Position rack in center of oven and preheat oven to 350°F. Line two 12-cupcake pans with paper cupcake cups.
  2. In a medium bowl, mix together flour, cocoa powder, baking soda, and salt with a whisk. Set aside.
  3. In a bowl of an electric mixer, beat the butter on medium-high speed with a paddle attachment until creamy, about 30 seconds. Gradually add the sugar and beat at high speed until light, about 3 minutes. Reduce the speed to medium and add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract.
  4. Reduce the speed to low and add to dry ingredients in three additions, alternating them with the sour cream in two additions and mixing just until blended. 
  5. …………………………..

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