Birthday Chocolate Cupcakes

Chocolate cupcakes on a gray plate

Overview

Chocolate cupcakes on a grey plate

Birthday chocolate cupcakes

By Amy // Posted Jun 9, 2020 // Category Cupcakes

I love cupcakes because they’re really easy to share. So, they’re perfect for celebrations.

These cupcakes have quite a nice mudcake like texture, but are still soft at the same time. And it wasn’t too sweet! It went perfectly with the chocolate buttercream frosting. Here’s the frosting recipe (click on link).

Cupcakes are much easier to decorate, so I prefer making them over cakes. Use a large star nozzle when frosting, they’re easy to frost and they look beautiful.  

Check out my favourite cupcake recipes.
Newsletter

Subscribe now

Subscribe to get new recipes and baking tips sent straight to your inbox.

tips

When making the cupcakes..

1. When filling the cupcake liner, fill the batter 2/3 of the way full. If you fill it too much, it’ll look like a muffin instead.  

2. Don’t over mix the batter. Always fold and stop  mixing as soon as the small flour pockets are gone. This will make sure your cupcakes don’t have a rubbery and chewy texture.

3. After baking, transfer the cupcakes onto a cooling rack within a few minutes.  This will stop the cupcakes from over cooking. Be careful while transferring, it can still be pretty hot at this stage.

HOW TO MAKE GOOD ICING

1. Don’t rush when making your icing. Make sure the icing is sifted and beat your icing following the time given in the recipe. Oh, don’t forget the butter needs to be at room temperature.

2. Sometimes your icing can turn out grainy. If this is the case, the icing might be too cold. Use a hairdryer or wrap a warm towel around your mixing bowl. Then beat again.

3. Is your icing too watery? Then it means your icing could be too warm. Put your icing in the fridge for about 10 minutes, then beat again.

4. Is it too sweet? Add one or two pinches of salt to taste. The saltiness cuts through the sweetness perfectly. 

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Chocolate cupcakes on a gray plate

Yields16 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr

 1 cup plain flour
 1 cup white sugar
 ½ cup cocoa powder
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ tsp fine espresso powder
 ½ cup milk at room temperature
 ¼ cup vegetable oil
 1 egg at room temperature
 ½ tsp vanilla extract
 ½ cup boiling water

1

Preheat your oven to 160 degrees Celsius or 325 Fahrenheit. Put cupcake paper into the muffin tin.

2

Sift the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder into a large bowl or into the stand mixer. Lightly whisk to combine the dry ingredients.

3

Add the wet ingredients, milk, oil, egg and vanilla extract and mix together on a medium speed until well combined. Carefully add the boiling water to the cake batter and mix on a very low speed. Once the boiling water has just combined with the rest of the batter, beat on high for a minute to incorporate air.

4

Put the cake batter into the cupcake paper until it is halfway full. Bake in the oven for 20 minutes or until a toothpick put in the middle comes out clean.

5

Let the cupcakes cool completely before icing. Makes around 14-16 cupcakes.

Ingredients

 1 cup plain flour
 1 cup white sugar
 ½ cup cocoa powder
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ tsp fine espresso powder
 ½ cup milk at room temperature
 ¼ cup vegetable oil
 1 egg at room temperature
 ½ tsp vanilla extract
 ½ cup boiling water

Directions

1

Preheat your oven to 160 degrees Celsius or 325 Fahrenheit. Put cupcake paper into the muffin tin.

2

Sift the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder into a large bowl or into the stand mixer. Lightly whisk to combine the dry ingredients.

3

Add the wet ingredients, milk, oil, egg and vanilla extract and mix together on a medium speed until well combined. Carefully add the boiling water to the cake batter and mix on a very low speed. Once the boiling water has just combined with the rest of the batter, beat on high for a minute to incorporate air.

4

Put the cake batter into the cupcake paper until it is halfway full. Bake in the oven for 20 minutes or until a toothpick put in the middle comes out clean.

5

Let the cupcakes cool completely before icing. Makes around 14-16 cupcakes.

Birthday Chocolate Cupcakes
Nutrition Facts

Servings 16


Amount Per Serving
Calories 120
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.1g6%
Cholesterol 11mg4%
Sodium 121mg6%
Potassium 116mg4%
Total Carbohydrate 20.5g7%
Dietary Fiber 1g4%
Sugars 12g

Calcium 28%
Iron 1%
Vitamin D 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Leave a Reply

Your email address will not be published. Required fields are marked *

Share via
Send this to a friend