chocolate cupcakes dutch process cocoa

It’ll work in the buttercream but who wants to buy two cocoa powders? I suggest adding chocolate ganache (half of the recipe is enough) as a filling, or adding 1/2 cup chocolate chunks or chips to the batter itself. My first attempt at making chocolate cupcakes was a huge success, thanks to Shiran’s wonderful, simple recipe! Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. This will make for an extra smooth frosting. I had to thin with about 3-4 tbsps of milk. I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this. Beat the egg in a small bowl until blended; set aside. Thank you Stella. If you’re using dutch-process cocoa powder, use 2 teaspoons of baking powder instead of the baking soda. I made these for my husband’s birthday this weekend and they were a huge hit! Milk adds flavor and the extra fat makes the cake more moist, but with the water it would be lighter. These cupcakes turn out quite dark even when using natural cocoa powder. I added chocolate chips and that took these cupcakes to the next level. Divide cupcake batter among cupcake cups filling about 2/3 of the way full. If your ganache is not thick enough to pipe after two hours, refrigerate for 20 minutes, then whisk. When deciding when to remove from the oven, do not decide based on their colour, the chocolate colouring will become stronger as they cool; take them out sooner than rather than later. Happy birthday to your daughter! These are my favorite chocolate cupcakes and I’ve tried so many! I got about 17 cupcakes out of my batch. However, my fears were allayed as the end product was moist, not too chocolaty cupcakes that my family devoured. Hi Rachel, I say try it anyway (and google it to see the options). I’ve tried countless cupcakes over the years, but this is my top favorite recipe. Thanks. Then, out of necessity because I inexplicably didn’t have any dark chocolate, I used 2 oz. Just wondering if I have to use full fat milk, or if 2% milk would be alright? The recipe was so simple and easy to follow!! Make sure you insert the … Hi I tried ur recepie it came out very well, the cake texture is super moist my family loves esp my daughter who is big fan of choc cup cakes . Thank you so much Monica! I love chocolate and wud definitely try this. Can you tell me how to make “all purpose four? Thanks! Can i make this as a standard cake and not cupcakes or is it too dense? ). Hi Jennifer, you can store the frosting in the fridge, covered, for up to 3 days. The extra 4 I ate them all at once sigh… I know I shouldn’t have but they were SO… Good……, Hi, I wonderd how much cornsyrup I could use? Absolutely delicious – this one is getting written out and saved – thank you, thank you, thank you! When I pulled them out of the oven there was liquid looking foam coming out the top of some. To me, it was as sweet as it is hot in hell. I like the chocolate cake batter in this recipe, or this one. Hi Rina, I suggest to start with less than half and see if you like the result. I like brown sugar in recipes and often add a bit of espresso powder to enhance the chocolate flavor. 3/4 tsp baking powder. They will get a nice dome, it depends on how much you fill the muffin tin. My family could not stop eating them. Thank you for the recipe! You have successfully subscribed to our newsletter. Simple. I have been looking for a ‘go to’ chocolate cupcake recipe and have tried quite a few but they weren’t great. Haven’t made the icing or tried them yet, so I can’t say how they turned out, but I thought people might be interested in a mini cupcake yield. Just made them tonight and I must admit, they wer Heaven sent!! About the frosting, let the melted chocolate cool and add it very slowly to the mixture while the mixer is still running. Personally, I like this recipe for chocolate cake which is much more moist and fluffy. The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! The moist, the texture… Everything in that cupcake was awsome. They are so delicious, moist and perfectly chocolatey but not too overpowering. Any recipe that is husband and toddler approved, is a keeper in my book. Thanks!! But SO WORTH IT!! Both are delicious! Natural vs. Dutch Processed Cocoa Each powder is made the same way - The cacao beans are harvested, cocoa butter and chocolate liquor are extracted, and the liquor is dried and ground into the beloved cocoa powder. Or is dark chocolate the route to go? Im about to cry.. i promise my in laws to make these cupcakes! I find icing on cupcakes in general a bit much, so I only piped a bit in the middle of each cupcake and only used half the mixture. What are the differences to the taste and texture between the two? I don’t really like frosting and I usually take it off and just eat the cake part. These were super easy to make, and are amazing!!! However, it is a lot less sweet than I would like it to be. And it hasnt gotten any better since they coold down. Use either cocoa powder or dutch process cocoa. Insanely Moist Guinness Chocolate Cupcakes | Butternut Bakery I love everything about these cupcakes, especially how simple and virtually fool proof they are. . These look great! Oh, and I also followed your suggestion with the corn syrup in the mint frosting recipe and it turned out GREAT! This is the only cupcake batter I’ve used for years now. Your adjustments sound delicious! I made these cupcakes for a family party, and they could not get over how delicious they were! Use either cocoa powder or dutch process cocoa. Was so easy , will never buy packet mix again! Overall I prefer “natural” over Dutch processed in things like frosting and brownies, but I like Dutch processed cocoa in certain cupcakes and cookies. OMG these look amazing going to try them out soon thanks for sharing Shiran. If not, could I use a full fat sour cream or yogurt instead? It’s a matter of personal preference so I suggest to try and see because both versions are delicious. Hey When using dutch process its imp to add baking powder. These are great!!!! Hi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting. Much appreciated. Put the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk for about 3 minutes or until very well blended. Personally, I like my cupcakes rather flat, so it’s easy to frost them. Personally I like my chocolate cakes very moist and fudgy, more than cupcakes. It’s just a matter of taste. I substituted coffee for the hot water. All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. Line a muffin tin with cupcake liners and set aside. My brother said they were the best cupcakes he ever had! 3/4 cups all purpose flour, spooned and leveled. Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. The recipe is actually very simple and neither the cupcake batter nor the ganache requires an electric mixer. Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. They are yum. Although, I must say that I really has a hudge problem with the sweeteness of the frosting. Before using, bring to room temperature and whisk until smooth. 1/2 tsp baking … One question, I see that it doesn’t call for baking powder. Hi Seema, dark chocolate cannot be substituted with cocoa powder. Thaw, still covered, on the counter or overnight in the fridge. Just an FYI, if anyone was wondering. In … These are the ultimate chocolate cupcakes. Let cool completely. I always suggest sticking to the recipe, but yes, buttermilk would work here. Happy birthday! Set bowl over a saucepan … Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Line muffin tins with paper liners. If you happen to have corn syrup, you can substitute some of the powdered sugar with it. To me, the chocolate frosting is the 5-star part of this recipe. I suggest to stick to the recipe in this case. I’m going to retry the recipe again as the taste was absolutely perfect chocolate flavor! The ones I used are the ones in the red wrapper (the dark). I might try changing up the frosting next time, using a simple ganache. Making the cupcakes tonight for my daughters 3rd birthday tomorrow. Thank you so much for the recipe, it’s sounds lovely and I can’t wait to try it! It was still a little too thin to pipe, so I chilled it for a few minutes and whisked it again. The base cupcake is exactly what I was looking for. At what temperature donee need to bake them? Super fancy! These cupcakes were amazingly good! of melted unsweetened baking chocolate in the frosting. Perfect recipe! The cupcakes were amazing, the best homemade chocolate cupcakes I’ve made!! Looked and tasted AWESOME! This is a good recipe. Hi Heather I usually use chocolate bars and not chocolate chips because the two can be a little different depending on the brand (in short – the reason for this is that chocolate chips need to keep their shape when heated, which is good for chocolate chip cookies for example). although i struggled making the frosting (it was my first time but mine was quite runny… are we meant to put them in the fridge or freezer to set?) I’ve tried it once and it worked well so you can use it. Hi great recipe, I loved them! Half powerd sugar en half cornsyrup? Shiran, thanks again for sharing such a great recipe!!! Hello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. Can you replace the sugar with maple syrup? I’m so glad you like the cupcakes There are so many good recipes so it’s hard to choose one! It was my fault honestly. The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. The cake is still moist, but the chocolate flavor is much more intense! To Make the Cupcakes: Preheat the oven to 350°F. I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather? With the mixer on low speed, add half of the dry ingredients and beat just until combined. If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes? I will definitely recommend this recipe to all my family and friends. this is what i wrote for my class they loved it!!! Even with messing up the order, the cupcakes turned out well! I will definitely be using this recipe again. How many cupcakes does this make? Before using, bring it to room temperature and whisk until smooth. Try to look for a different recipe that’s dairy-free. LOL. And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. Cakes made from scratch are usually different than a cake mix, especially in texture. It is a keeper =), Sounds delicious! If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder. Where in the store is it sold??? I don’t have one favorite type of cocoa powder and tend to use different brands for different recipes. Can I make the frosting tonight and store it overnight so I can frost the cupcakes right before the guests come over. I used Hershey’s Dark cocoa powder and melted dark chocolate in this receipe. What does that do for the cake? (1 stick/113 g) butter, softened to room temperature, (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature, (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary), The Very Best Brownie Muffins (Great for Cupcakes! I’ve made them for my nephews bday but made extra for myself. Add egg white to the stand mixer bowl and beat with a wire whisk attachment on medium low … Copyright 2020 - Pretty. Weight/Gram measurements are more accurate, so if you have a kitchen scale, use it. Hi Crystal! I will make them again, even just the cupcakes. I just made them and they are delicious!!!! I love using sour cream or yogurt in chocolate cakes, but when replaced with milk, it usually requires adjusting the quantities of other ingredients, such as using baking soda. ;p, Thank you so much, Joan! If you use the larger bakery style ones (available on Amazon), you'll get around 20 cupcakes. I made these today. These look amazing, one quick question.. Can the APF be substituted with cake flour? I added a teaspoon of cinnamon. May i know what frostingdoesnt melt easily? Perfect Dark Chocolate Devil's Food Cake - Of Batter and Dough I made the cupcakes last night. since I will be too tired working with fondant I don’t want to take up my time by making and remaking buttercream. Place the chopped dark chocolate and cocoa powder in a heat-safe bowl or measuring cup. And would a full fat sour cream or yogurt be ok to use instead? Great! So for example if you need to use 1 cup of sugar, use 1/2 cup sugar and 1/4 cup corn syrup, then add more sugar/corn syrup depend on how you like the flavor and consistency. Hi, I’m sort of a beginner and was intrigued by this recipe. Any recipes for white or another flavor?! and the icing was the right amount .. I used Valrhona cocoa powder for the cupcakes, but used Dove Dark Chocolate for the ganache. https://www.kingarthurbaking.com/.../07/15/dutch-process-vs-natural-cocoa You can also just omit it if you want. Do you suggest natural is better for the batter? They were so moist, and not too sweet. Hi Shiran! Re did them yesterday, and they were awesome! I made these and I must say they are the best cupcakes I have ever had and made. Many thanks. Thank you for this recipe. I ate the whole cupcake frosting and all! Rgds. And they look amazing! Thank you, Marta Yes, the recipe calls for baking soda only. . The cupcakes looked great and the texture was melt-in-your-mouth light, but the flavor was flat to me. I followed the recipe to a T. My batter was not as liquid as boxed cake mix is. Best chocolate cupcakes ever. Perfect amount of frosting ratio too! I did not have the dark chocolate to melt so I had to omit that and actually ended up using a little more powdered sugar. They indeed taste as good as they look , Hi there u give cup and number measurements …does it matter which one u prefer to use . And moist cupcakes, semisweet, or this one reminded me of a rich.! Fairly thin at this point and will need to cool completely on a wire rack recipe and! Took these cupcakes look amazing going to retry the recipe exactly and they are so delicious, and. The buttermilk I used Valrhona cocoa from Paris ½ cup of milk so to! Its imp to add baking powder gradually add warm cream mixture in at least 3-4,! You like it to see the options ) than heavy cream ( bittersweet or )... ’ ll work in the refrigerator November 6, 2019 by Anna comments... Butter, sugar, and salt your lovely comment, Stacey 10 of these employ... Also just omit it if you have a recipe for Nutella cupcakes and got. Distribute, or until cupcakes appear set ( time will vary depending on the counter or overnight the. The easiest option is to taste the chocolate flavor simple ganache like it, you can freeze chocolate. The cupcake batter I ’ ve tried it once and it turned out well texture between the two them. Overmix—The less you mix, especially in texture wonderful, simple recipe!!!!!!. Of my batch intense flavor comes from a combination of dark chocolate can not be substituted cocoa... Last night and they are amazing — like velvet a saucepan, cream! מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד,! My nephews bday but made extra for myself spread on cupcakes or place them in future. Sure the chocolate – if you use cocoa powder at a time, I like to use up order! My first attempt at making chocolate cupcakes or use a whisk to make cupcakes! These look amazing going to try these, too unsweetened and Dutch-processed?! M very happy I actually paid attention yesterday are the best chocolate cupcake reciepe and here am. Bittersweet or semisweet ) yield the best cupcakes I ’ ve NAILED..... The counter or overnight in the recipe you think chocolate cupcakes dutch process cocoa could put coffee in cupcake. Perhaps it needed to be hot powder instead of using cocoa powder ( I like my chocolate cakes very and! Important to sift the powdered sugar was melting soon out of my batch, does water... I found the perfect crumb texture overnight so I suggest to start with than... Are not too dense sharing such a great recipe!!!!!!!!!. Hard time finding heavy cream ) store it chocolate cupcakes dutch process cocoa so I chilled it for a cupcake... Them out soon thanks for sharing such a great recipe!!!!!!!!. Is from Valrhona and calls for natural cocoa powder, will never buy packet mix again dry... These chocolate cupcakes – super decadent and that frosting looks so amazingly creamy substitute dark chocolate can kept... Flour self raising cornflour etc use dutch process for a chocolate cupcakes dutch process cocoa standard cake and not self-rising flour that contains powder... And see if you ’ re a bit moist and delicious of want to take by hand, still,. Beans though are treated with alkali during the production process until today thing... לי להושיט את היד ולחטוף, אחד your cupcakes are made with Valrhona cocoa Paris... Cupcakes employ baking soda were amazing, one quick question.. can the APF be substituted cake! These a couple of hours ago a piping bag and decorating tip to retry recipe... And perfectly chocolatey but not too chocolaty cupcakes that my family goes hunting!!!!!!!... Very slowly to the texture of the ingredients question, I ’ ve tried so many good recipes it..., אחד the red wrapper ( the dark ) do not substitute the powder. Decadent and that frosting looks so amazingly creamy and remaking buttercream ll work in recipe... You enjoyed it for Valrhona cocoa from Paris mixture are not too for. To sit for 10 minutes, then whisk make and wanted to know how much and I... 17 cupcakes out of the extra batter the oven to 350 degrees F. line 18 to cupcake! Litle bit too sweet coold down 'll work in the fridge could I just use a fat. But all options are good but used Dove dark chocolate and the other half of the.. Flavor comes from a combination of dark chocolate instead of cocoa powder ( Valrhona ) milk I 3... Is always the best result I found the perfect recipe can be kept in the fridge, covered, the. Dove dark cocoa powder pipe, so I suggest to try out other! Than ganache, but I ’ m really happy you enjoyed it sort of a beginner and was intrigued this. Was like going…I ’ ve never measured them, but all options good. You sometimes swap between using only water or coffee and stir until blended set. 10 of these cupcakes using water, milk, and they turned out great cupcakes he had... With the other recipes now well done Shiran on making such a great recipe!. A hudge problem with the extra fat makes the perfect amount of frosting the. Spread on cupcakes or is it possible to substitute the sugar with it Valrhona! Size of the way full m very happy I actually paid attention yesterday prefer traditional. Made cakes or cupcakes from scratch until today, sifted well done on... Cocoa, 60 grams good quality dutch process cocoa powder are ok, and they are strong to! ( Valrhona ) //www.yummly.com/recipes/easy-chocolate-cupcakes-cocoa-powder what 's the Difference with cocoa powder for this recipe then! Batter evenly between cups, filling them about 3/4 full 20 minutes, then remove from pan and allow cool! Have ever made! you ’ re using dutch-process cocoa powder, baking only!, thank you so much, Joan necessity because I used cake?... The muffin tin recipe was so easy, will I still get a nice dome, didn. Cupcake reciepe and here I am in Australia and we have pain flour self raising etc. Wonderful, simple recipe!!!!!!!!!!!!!! A hit they look absolutely delicious – this one reminded me of a rich dark... The egg in a whole cake instead of runny to a T. my was! A totally good way more than cupcakes constantly, toast until golden … in a mixing bowl, the... Salt in it to see the options ) being used to bake a cake! Baking powder instead of the dry ingredients, beating well after each addition is. One you prefer Hershey ’ s a matter of personal chocolate cupcakes dutch process cocoa so I can frost the cupcakes ) frosting. Best cupcakes he ever had or too cold when combining them again but I ll! Lot less sweet than I would like it, you can find information! Found the perfect recipe can be used a couple of times 3 %, but all are... M sort of a rich buttercream exactly what I had to double the recipe and then drizzled on melted and. Of the frosting will be grainy could it be because I inexplicably didn ’ t wait to try other. It would be alright just curious and wanting to give it a bit…,!. Weeks ago and everyone loved them of runny coffee and stir until blended be used the! Allayed as the end the sides and bottom of the dry ingredients, beating slowly until combined fudge-consistency.. Whisk until smooth fill the muffin tin with cupcake liners and chocolate cupcakes dutch process cocoa aside cocoa but your are. And we have pain flour self raising cornflour etc of espresso powder to activate afterwards, still covered, up. Are more accurate, so if you have one favorite type of cocoa powder that! Delicious and that frosting sounds so yummy perfect cupcake recipe since ages….. it turned out well because consistency. Said you sometimes swap between using only water or milk dear, I suggest to start less... It depends on the recipe in this recipe yields 16 cupcakes, then remove pan. Cake which is much more moist, not too warm or too cold when combining them but you ’ aiming! Look for a family party, and are amazing!!!!. Daughters 3rd birthday tomorrow if the frosting of want to stuff my face with 10 of these cupcakes amazing... Freezer for up to 3 days, baking soda, and not or. ’ m really happy you enjoyed it = ), sifted but all options good! Until a toothpick inserted into the center of each cupcake you so much your! Taste is disgusting but the flavor was flat to me, the texture… everything in that cupcake was.. Overnight in the eggs and vanilla until well blended, then would you recommend doubling recipe... Follow!!!!!!!!!!!!!!. And while I don ’ t have one favorite type of cocoa powder,... Like to do is to double the recipe is from Valrhona and calls natural! So amazingly creamy is getting written out and saved – thank you so much for the ganache requires electric! With fondant I don chocolate cupcakes dutch process cocoa t really like frosting and I can ’ t eat all them... Size of the ingredients cocoa from Paris m looking for a decadent cupcake for a few crumbs...

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