I tried these cupcakes. And would a full fat sour cream or yogurt be ok to use instead? Add hot water and beat just until combined. It is a keeper =), Sounds delicious! 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? First mix dry ingredients then mix wet ingredients. It makes me so happy to read this! To make the cupcakes… X. Allow the mixture to sit for five to ten minutes, stir and add to your recipe. I’ve tried these cupcakes using water, milk, and coffee. Because this was my first time, I was nervous at the runny consistency once I finished mixing all of the ingredients. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. These were super easy to make, and are amazing!!! They turned out to be great. Best chocolate cupcakes ever. Line a muffin tin with cupcake liners and set aside. Thanks. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Hi Madison, it’s possible to make the frosting using only cocoa powder without dark chocolate, but in that case, you won’t only need to increase the amount of cocoa powder, but probably also the powdered sugar and heavy cream. Delicious. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups. The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. 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. Thanks so much for sharing this wonderful recipe! In the bowl of your stand mixer with the whisk attachment, whip together egg whites, powdered … The cupcakes look amazing. No problem! The frosting can be kept in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth. I’m trying out desserts for my daughter’s upcoming birthday party. Hi from Australia, I’ve been wanting to make chocolate cupcakes for a while now but haven’t seemed to find the right recipe for me that is until I came upon your recipe and I am certainly glad I did. 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. Hi, would I be able to make mini cupcakes with this recipe? You can find all the recipes in the recipe index, but if you want me to recommend something specifically, let me know All the cupcakes are amazing (vanilla, peanut butter, lemon) if that’s what you’re looking for. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. You said you sometimes swap between using only water or milk. Add lemon juice to the milk and let sit for 5 minutes. I find many cupcake recipes too sweet, this is different with less sugar, and buttermilk adds a nice tangy flavour. Thanks for the recipe. Preheat oven to 350°F. Is there any way to substitute the dark chocolate. I honestly can’t wait to try your other recipe’s! They’re so easy to make and require no skill at all! Thank you so much for your sweet comment Jennifer! Simple. They are so delicious, moist and perfectly chocolatey but not too overpowering. Set aside. Quick question; this recipe calls for natural cocoa but your cupcakes are so dark! Wow! Although I put the sugar with the other dry mix not reading carefully enough. Many thanks. I think we found a winner! I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. Let cool for 5 to 10 minutes, then transfer to a wire rack to cool completely. 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. I was going to try a few different chocolate cake recipes, but after the first batch of cupcakes came out of the oven and I tried them, I turned right around and made these for the second batch as well! Using dark chocolate (bittersweet or semisweet) yield the best result. Im about to cry.. i promise my in laws to make these cupcakes! My family just loves the cake .. Just add 1 tablespoon of freshly squeezed lemon juice to 1 cup of regular milk and let it sit for 5 minutes. Love chocolate cupcakes – super decadent and that frosting sounds so yummy! And it hasnt gotten any better since they coold down. I have totally fallen in love with this recipe and will forever be my chocolate muffin mix for years to come! They were so moist, and not too sweet. Just made them tonight and I must admit, they wer Heaven sent!! 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. 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