The Chocolate Cupcakes are incredibly moist, richly chocolatey, and crowned with a delectable mocha buttercream frosting that makes for an absolutely scrumptious treat or after-dinner indulgence. The preparation process for these delectable treats is both rapid and effortless. Moreover, they are an ideal indulgence for those who follow a vegan lifestyle, as they do not contain any eggs.
Although I cannot boast about my baking abilities to my mother, I do enjoy occasionally donning my apron and creating delectable treats as if I were the renowned pastry chef, Sara Lee. There is an inexplicable quality to the scent of newly baked cookies or cupcakes that unequivocally exudes the essence of comfort cuisine.
Despite the fact that I don’t engage in baking activities as frequently as I do in cooking, I possess a handful of baking recipes that I utilize effectively throughout the entire year. The cupcakes that I have baked are incredibly moist and chocolatey, and they are topped with a delectable mocha buttercream frosting. Interestingly, I have used my most cherished cake recipe as the foundation for these cupcakes, and I must say that it is one of the easiest and fastest recipes you will ever find.
The delectable cake, which is known by a plethora of names including cockeyed, depression, or wacky cake, is my ultimate choice whenever I yearn for a sweet and indulgent treat, but I lack the time or energy to contend with soiled bowls afterwards. It only requires a mere 60 seconds of vigorous whisking and a brief 30-minute stint in the oven to emerge as a delectably moist and richly chocolatey treat on every occasion. The batter, which consists of various ingredients, is thoroughly combined and then baked in the identical pan, resulting in a convenient and efficient process.
If you happen to have a preference for a cake, then you can certainly opt to prepare this recipe in an 8 x 8 baking pan. Alternatively, if you would rather have individual servings, then you can utilize muffin tins to create delectable cupcakes. You will receive a delectable baked delicacy that your entire family will adore regardless of the circumstances.
In case you are searching for a delectable vegan delicacy, this is the one! The reason why there are no eggs present in the batter is due to the fact that the utilization of vinegar is where the enchantment truly lies. In its capacity as an acidic substance, it has the ability to interact with baking soda, resulting in the creation of carbon dioxide. This gas then works to aerate the batter during the baking process, causing it to rise and become light and fluffy.
You need not fret, as the final outcome shall possess no lingering flavor, and it shall be imperceptible to discern the presence of vinegar in it.
Baking Tips
- Add a teaspoon of instant coffee granules to the batter to boost the chocolate flavor.
- I use distilled white vinegar, but apple cider vinegar will work, too.
- If baking this as a cake, you can stir all the ingredients and bake it in the same pan. There’s no need to grease the baking pan.
- I included a delicious mocha buttercream frosting which really goes well with the chocolate flavor but you can just sprinkle the cupcakes with powdered sugar or use store-bought icing if you want to keep things simple.
How to serve
Indulge in the delectable goodness of these rich and decadent chocolate cupcakes, perfect for satiating your sweet tooth cravings during the midday slump, as a delightful after-meal treat, or whenever you desire a scrumptious snack!
How to store
- You can store unfrosted cupcakes at room temperature for up to days. Keep in an airtight container to maintain freshness.
- Keep frosted cupcakes in the refrigerator to keep the buttercream from melting, especially during warmer weather. Please note that refrigeration will dry out the cupcakes faster.
Ingredients
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- 1 ½ cups flour
- 1 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 5 tablespoons oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
For The Mocha Buttercream Frosting
- 2 ounces baking chocolate chips
- ½ cup butter, softened
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon milk
- 1 teaspoon instant coffee granules
- 1 ½ cups powdered sugar
Instructions
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Preheat oven to 350 F. Line a muffin pan with cupcake liners.
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In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk until well-distributed.
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In another bowl, combine water, oil, vinegar and vanilla extract. Add to flour mixture and stir together until just combined.
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Using a scoop or tablespoon, divide batter into prepared muffin pan.
- Bake for about 18 to 20 minutes. Remove from heat and allow to completely cool before frosting.
For The Mocha Buttercream Frosting
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In a microwaveable bowl, microwave chocolate on HIGH for about 40 to 45 seconds. Stir until just melted and cool to room temperature.
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In a small bowl, combine milk and instant coffee granules. Stir until dissolved.
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In a large bowl, combine butter, vanilla extract, and salt and beat for about 2 to 3 minutes.
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Add melted chocolate and beat until blended, scraping occasionally.
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Gradually add powdered sugar and beat until light and fluffy.
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Add coffee mixture and beat until desired consistency.
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Chill buttercream for a few minutes before piping cupcakes.
Notes
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- Add a teaspoon of instant coffee granules to the batter to boost the chocolate flavor.
- I use distilled white vinegar, but apple cider vinegar will work, too.
- If baking this as a cake, you can stir all the ingredients and bake it in the same pan. There’s no need to grease the baking pan.
I have incorporated a delectable and scrumptious mocha buttercream frosting that perfectly complements the rich and decadent chocolate flavor of the cupcakes. However, if you prefer a more effortless approach, you may opt to dust the cupcakes with a generous amount of powdered sugar or utilize readily available store-bought icing.
FAQ Moist Chocolate Cupcakes with Mocha Buttercream Frosting
Certainly! Here’s a FAQ-style guide to making Moist Chocolate Cupcakes with Mocha Buttercream Frosting:
Q: What are Moist Chocolate Cupcakes with Mocha Buttercream Frosting?
A: Moist Chocolate Cupcakes with Mocha Buttercream Frosting are delicious homemade cupcakes made with a moist chocolate batter and topped with a creamy and flavorful mocha buttercream frosting.
Q: What ingredients do I need to make Moist Chocolate Cupcakes?
A: The main ingredients for Moist Chocolate Cupcakes include all-purpose flour, cocoa powder, sugar, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, and hot water.
Q: Can I use a different type of frosting instead of mocha buttercream?
A: Yes, you can use a different frosting if you prefer. Common alternatives include chocolate ganache, cream cheese frosting, or even a simple buttercream frosting flavored with vanilla or another extract.
Q: How do I make Moist Chocolate Cupcakes?
A: Here’s a general method to make Moist Chocolate Cupcakes:
- Preheat your oven and line a cupcake tray with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and add in the milk, vegetable oil, and vanilla extract. Whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Slowly pour in the hot water and mix until the batter is smooth.
- Divide the batter equally among the cupcake liners, filling each one about two-thirds full.
- Bake in the preheated oven for the specified time until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool completely on a wire rack before frosting.
Q: What ingredients do I need to make Mocha Buttercream Frosting?
A: The main ingredients for Mocha Buttercream Frosting include unsalted butter, powdered sugar, cocoa powder, instant coffee or espresso powder, vanilla extract, and a small amount of milk or cream.
Q: How do I make Mocha Buttercream Frosting?
A: Here’s a general method to make Mocha Buttercream Frosting:
- In a mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar, cocoa powder, and instant coffee or espresso powder. Mix until well combined and fluffy.
- Add vanilla extract and a small amount of milk or cream, and continue beating until the desired consistency is reached. Add more milk or sugar as needed to achieve the desired sweetness and texture.
- Once the cupcakes have cooled, frost them generously with the mocha buttercream frosting using a piping bag or offset spatula.
- Optionally, you can garnish the cupcakes with chocolate shavings, sprinkles, or a dusting of cocoa powder for decoration.
Q: How should I store Moist Chocolate Cupcakes with Mocha Buttercream Frosting?
A: Store the cupcakes in an airtight container at room temperature for up to 3-4 days. If you need to store them longer, you can refrigerate them for up to a week. Just remember to bring them to room temperature before serving to enjoy their best texture and flavor.
Q: Can I freeze Moist Chocolate Cupcakes with Mocha Buttercream Frosting?
A: Yes, you can freeze the unfrosted cupcakes. Place them in an airtight container or freezer bags and store them in the freezer