Chocolate Cupcakes. Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. In a small bowl, cream butter and sugar until light and fluffy.

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There are various dishes, from cake recipes to heavy food recipes. Below will certainly discuss the Chocolate Cupcakes recipe, please read it until it's ended up:.

Let them cool completely before frosting them with chocolate buttercream frosting. We know how much everyone loves The Most Amazing Chocolate Cake. Thousands of rave reviews have poured in from all over the world. You can have Chocolate Cupcakes using 11 ingredients and 5 actions. Below is exactly how you prepare.

Ingredients of Chocolate Cupcakes

Directions. 4 of tbps unsalted butter.
Step by step. 1/4 cup of vegetable oil.
Guidelines. 1/2 cup of water.
Guidelines. 1 1/2 cup of all-purpose flour.
Directions. 1 cup of granulated sugar.
Detaile. 1/4 cup of plus 2 tablespoons unsweetened cocoa powder (not Dutch process).
Guidelines. 3/4 tsp of baking soda.
Step by step. 1/8 tsp of salt.
Detaile. 1 of large egg.
Step by step. 1/4 cup of buttermilk.
Detaile. 1 tsp of pure vanilla extract.

It truly is the perfect chocolate cake. We have now scaled back the recipe so that it is perfect for cupcakes, making an even two dozen. These chocolate cupcakes are the first cupcakes I have ever made. They were rich and super delicious.

Step by step To Make Chocolate Cupcakes

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners..
In a medium saucepan, melt the butter with the vegetable oil and water over low heat..
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full..
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean..
Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.).

I just wish I could afford one of those stand mixers. Using my hand-held electric mixer can be tiring sometimes. Anyway, thank you so much for the recipes. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite.

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