The most delicious chocolate cupcakes: 4 recipes and baking secrets

The development of making chocolate cupcakes is so ordinary, and the taste is so delicate and refined that this dessert deserves special attention. Translated from British, cup cake is “cake in a cup,” which is an incredibly better way to describe the original delicacy.

How are cupcakes different from muffins and cupcakes?

The dessert was first mentioned in the 19th century and has South American roots. It differs from muffins and cupcakes in its decor in the form of cream, glaze and cream. In addition, muffins, unlike cupcakes, can even be salted, and cupcakes have the most porous dough. Cupcakes are made from butter sponge cake, and at the same time they show maximum creativity when serving. You can make them at home: just choose the recipe you like and prepare the necessary ingredients.

Recipe 1 – traditional

If you are obsessed with chocolate, you will sooner or later learn the recipe for these cupcakes by heart. And now a few secrets.

The kitchen utensils you will need are 2 bowls (one for dry ingredients, the other for watery ingredients), 1 whisk and 1 spatula. The base of these chocolate cupcakes and what is responsible for their super moist texture is butter. Also make sure you use natural, unsweetened cocoa powder. And don't be alarmed that we will use baking soda along with baking powder.

Fill muffin tins only halfway. Not two-thirds, not three-quarters, but half. Otherwise, you will get a squashed top and a damp dough inside.

95 g wheat flour;
42 g cocoa powder;
¾ teaspoon baking powder;
1/2 teaspoon baking soda;
1/4 teaspoon salt;
2 huge chicken eggs previously pulled out of the refrigerator;
100 g snow-white sugar;
100 g coffee sugar;
80 ml vegetable (for example, sunflower) oil;
2 teaspoons vanilla extract;
120 ml buttermilk or curdled milk at room temperature.

Preheat oven to 177°C.
Combine flour, cocoa powder, baking powder, baking soda and salt in a large bowl until you obtain a uniformly colored powder. Leave it alone.
In a medium bowl, beat the eggs, granulated sugar, brown sugar, butter and vanilla until the mixture is 100% smooth.
Pour half of the watery ingredients into the dry ingredients.
Then add half the buttermilk (or curdled milk). Shake gently for a few seconds. Repeat until everything is combined.
Pour or spoon the dough into the molds. Fill the molds only halfway.
Bake the cupcakes for 18 to 21 minutes or until a toothpick inserted into the center comes out clean.

Recipe 2 – ceremonial

At first glance, it seems that only the most experienced pastry chef can make such a work of art, and even in miniature, but in fact, even a novice cook can handle similar work.

To create the test you will need:

2 cups of flour;
¾ stick of butter;
2 testicles;
40 g cocoa powder;
18 g baking powder;
half a glass of milk;
a glass of sweet sand.

When all the ingredients are at hand, you can start making traditional chocolate cupcakes.

Pour milk into a saucepan, add sugar, butter and cocoa, mix everything. It is better that the butter is at room temperature at first, just like the milk.
Bring the mixture to a boil, stirring with a wooden spatula, then remove from the stove and cool.
Add eggs, mix.
Sift the flour through a sieve, add to the prepared chocolate mass along with baking powder. The purchased dough does not have to be thick.
Grease the molds and fill two-thirds full with base.
Bake in the oven for half an hour at 180 degrees.

In the meantime, you can start creating a gentle cream. The following products will be useful for this:

80 g each of sweet sand and cocoa;
15 g butter;
80 g sour cream with a fat content of 20–25%.

The process of making these chocolate cupcakes is very simple: you just need to pour all the ingredients into a saucepan, mix, bring the mixture to a boil, and then remove from the heat. When the cream has cooled, you can decorate delicious cupcakes with chocolate on top. If you wish, you can add nuts or powder. The recipe is quite simple, and the preparation time does not take more than 50 minutes.

Recipe 3 – with chocolate pieces

Housewives who want to amaze their guests and household members with a unique delicacy are recommended to try making cupcakes with pieces of chocolate. Manufacturing time is similar to the previous recipe. With the indicated proportions of goods, the output should be 18 mini-cakes.

It is recommended to use heat-stable chocolate drops as the chocolate inside for cupcakes. Another option is to simply chop up a dark chocolate bar.

List of suitable ingredients:

half a stick of butter;
a glass of flour;
1.5 cups sweet sand;
3 chicken eggs;
half a glass of milk;
a teaspoon of baking powder;
a pinch of salt;
half a cup of chocolate chips.

Remove the butter from the refrigerator and let it warm to room temperature.
Mix it with sweet sand and beat with a mixer.
Pour well sifted flour into a separate container, add salt and baking powder. Mix all ingredients.
Add the eggs to the sweet butter mixture and beat with a mixer. It is better to introduce the testicles evenly, one at a time.
Pour milk into the same container, mix, add flour and baking powder, add chocolate chips.
Grease baking pans and fill two-thirds with dough.
Bake for half an hour in the oven at 180 degrees.
Decorate with cream on top.

Such cupcakes with chocolate inside will not leave any gourmand indifferent and will become the true pride of any housewife. The dessert is perfect for a formal tea party.

Recipe 4 – with creamy interior

Mini-cakes with a creamy interior turn out to be very juicy and tender. And although production takes a little longer than in previous recipes, the result will amaze all guests and household members.

At the preparatory step, you need to purchase the necessary products. For chocolate dough you will need:

180 g wheat flour;
80 g sweet powder;
50 g unsweetened cocoa powder;
a pinch of baking powder for dough;
package of vanilla sugar;
2 testicles;
2 tablespoons each of honey and cognac;
150 g butter;
¾ glass of milk;
a teaspoon of baking soda, slaked with vinegar.

To create the base, you need to mix all the dry ingredients in a large container and mix with a spatula.
Then add other products and beat with a mixer until smooth. Now the dough is ready. All that remains is to pour it into molds and put it in the oven for 25 minutes, remembering to set the temperature to 180 degrees.

Blog of Maria Snow White

Chocolate cupcakes

Hi all. Now I will share with you a recipe for chocolate cupcakes. They are prepared according to the principle of a sponge cake in boiling water, with the addition of hot coffee. This produces an indescribable smell and a rich dark brown color.

Cupcakes are very easy to make, I didn’t even have to get my own mixer, everything can be mixed perfectly with a whisk. The ingredients are very affordable, they are usually found in the kitchen of any housewife. It takes about 15 minutes to prepare and 20 minutes to bake. It's definitely worth trying!

How to create chocolate cupcakes at home, recipe with photos step by step.

Ingredients for 10-12 pieces:

210 gr. flour
250 gr. Sahara
3 testicles
90 gr. cocoa powder
180 ml. kefir
100 ml. coffee
75 ml. vegetable oil
1.5 tsp. soda
1 tsp baking powder
a pinch of salt
vanilla sugar

Sift flour, cocoa, baking powder into a large bowl.

Add sugar, vanilla sugar and a pinch of salt, mix everything with a whisk.

Add soda to the drink, mix and leave for 5 minutes so that the soda is extinguished.

In another bowl, mix eggs, butter, hot coffee and our drink, mix well with a whisk.

Add our mixture to the dry ingredients and mix thoroughly. Let the dough rest for 10 minutes.

At this time, prepare the baking dishes. I have silicone molds and I inserted paper capsules into them.

Turn on the oven at 180 degrees, let it heat up.

Fill our molds with dough. Attention, the dough rises very well, so fill them half full or a little more.

We put our cupcakes in a preheated oven for 18-22 minutes, as always, we check the readiness with a wooden skewer.

After they are baked, first let them rest in the pan for about 15 minutes, then transfer them to a wire rack to cool.

In principle, cupcakes can already be served. But it will be tastier to fill them with boiled condensed milk and create a cap of cream.

I have a special device for creating careful holes for the entrails. You can simply use a knife. Only, in order for our cupcakes not to crack during this procedure, they must cool completely. For the inside, you can take whatever you like. Boiled condensed milk, toffee (a 50/50 mixture of boiled milk with butter), homemade caramel, cherry or orange jam/curd/jelly go well with these chocolate cupcakes. Here, fantasy is limitless.

On top, I decorated the cupcakes with butter cheese cream (in extreme times, I prefer cream cheese cream, but in my town, heavy cream is very difficult to get, so this time I had to turn specifically to this recipe).

This is what I got.

Wonderful smell, delicate pulp melting in your mouth and coffee-chocolate aftertaste. The cupcakes are not cloyingly sweet and, combined with the inside and cream, they are simply bliss for lovers of chocolate baked goods.

117 Explanations

Good day! And if you want chocolate, but not coffee, can you just add boiling water instead of coffee? I made a chocolate sponge cake with sour cream according to your recipe - it was delicious. Got it right the first time! Thank you for such a detailed description. Your blog is a godsend for me.

Yes, of course, just boiling water will work too

Good day. This is what I got from this recipe. Although the recipe is written for 12 pcs, I ended up with 20 pcs.

and here are my handsome guys already crowned

Maria, another question is overdue) Why vegetable oil? Wouldn't it taste better with cream?

You see, this is a good question. You can create it with butter, but the cupcakes will become denser and heavier. Well, after refrigeration they become very compact, you need to wait 20-30 minutes for the cap to warm up. And with vegetable oil it comes out the most shaggy and can be eaten right out of the refrigerator

Maria, hello. I tried making cupcakes using this recipe. Everything turned out great, the taste was excellent. The only thing is that my hats came out shiny. You can see it in the photo. It seemed to me from your photos that it doesn’t have to be this way?

Chocolate cupcakes - 8 favorite recipes

Ceremonial feasts are rarely complete without desserts of a unique luxurious shape, topped with caps of various creams. Chocolate cupcakes prepared at home have a huge number of advantages: the most delicate structure, wonderful taste, smell, the ability to retain their initial characteristics for 2 days after baking, they take a minimum of time to make. Our article contains eight recipes for making various chocolate cupcakes with photos that can arouse the admiration of your friends, family and loved ones.

Traditional chocolate cupcake recipe

Posted by RECIPES LIFE HACKS REVIEWS (@krem.tort) November 10, 2019 at 6:02 PST

Almost all masters bake such desserts according to their own recipes. The most common composition is considered basic or traditional. It includes the following components:

Publication from LIFE HACKS RECIPES REVIEWS (@krem.tort) August 18, 2019 at 10:31 PDT

sugar, flour - 150 g of each product;
eggs – 2 pcs.;
butter – 70 g (it must be removed from the cold in advance and softened at +20°C);
dark chocolate bar - at least 100 g;
soda, baking powder - half a teaspoon of each ingredient;
milk – 200 ml;
vanillin extract – one teaspoon;
salt - on the tip of a knife.

Combine the bulk substances (not counting sugar and vanillin) in one container, mix, sift through a fine sieve.
Melt the chocolate in a bathhouse.
Beat butter and sugar using a mixer. You should get a lot of light colors.
Add egg yolks and dissolved chocolate to this and mix well until smooth.
Pour the flour mixture and milk into the mixture evenly in separate portions, stirring constantly.
In a separate bowl, beat the whites until foamy.
Carefully add them to the chocolate mixture and stir well. The finished dough should be a watery mixture.

Mega chocolate cupcakes

When purchasing ingredients for a very chocolate recipe, we advise you to give preference to the highest quality products. This is especially true for butter and chocolate containing at least 74% natural cocoa beans. To make baked goods have a more chocolatey taste, we recommend using alcoholized cocoa powder produced using a special technology.

List of ingredients for the dough:

flour – 280 g;
eggs – 2 pcs;
milk – 150 ml;
sugar – 400 g;
vegetable oil – 150 g;
cocoa powder – 100 g;
baking soda – 6 g;
baking powder – 10 g;
boiling water - 4 tablespoons.

For chocolate cream:

chocolate – 200 g;
cream – 200 g;
cream cheese – 250 g;
sweet powder – 50 g.

Mega chocolate cupcakes - recipe:

Sift dry products, excluding sugar, through a sieve and set aside.
Mix the eggs with sugar and salt, beat the mixture well into a foam using a mixer.
Add vegetable oil, milk, flour mixture and mix well at reduced speed.
Pour in boiling water, stir.

The finished dough should not be very thick. Place it in the molds, filling them only to half the size. bake for no longer than half an hour at +170°C.

How to prepare the cream:

Heat the cream, but do not boil.
Mix hot cream with chocolate pieces, wait until completely dissolved and mix well.
Cover the bowl with ganache with cling film and refrigerate for several hours.
After this time, combine the cheese with sweet powder and beat into a fluffy mass.
Place the frozen ganache here and continue beating a little more.

The finished chocolate cream differs in its delicate structure, unnatural taste, and very rich chocolate aroma. Now it should settle slightly and gain elasticity under the influence of room temperature. By this time, the most delicious chocolate cupcakes are ready for decoration. When combined with cream, the cupcakes become mega chocolatey.

Chocolate cupcakes with cherries

To make these desserts, you can use a sponge cake recipe in which the shortcakes are soaked in cognac. Cupcakes with fresh or canned cherries differ in the delicate structure of the sponge cake, the taste of chocolate, the refreshing taste of berries with the appropriate emphasis of cognac. It’s really hard to resist such treats.

List of required ingredients for cupcakes:

flour - 200 g;
cherry berries - 500 g;
butter - 100 g;
cherry juice - 200 ml;
milk - 120 ml;
cognac - 2 tbsp. spoons;
eggs - 2 pcs.;
sugar - 200 g;
cocoa powder - 5 tbsp. spoon;
vanilla sugar - one sachet;
baking powder - 1 teaspoon;
salt - on the tip of a knife.

To make cream:

butter - 100 g;
sah. powder -170 g;
cream cheese – 400g;
cherries for decoration - 20 pcs.

How to make cherry cupcakes with chocolate flavor:

Using a mixer, beat the butter (softened in advance) with sweet sand.
Add vanilla, eggs, a little salt to the fluffy mass and beat everything well.
Mix flour with baking powder and pass through a sieve. Pour into the dough, beat.
Add cocoa, milk, cherries and mix everything.
Divide the purchased dough into molds and place in a preheated oven for half an hour. Oven temperature d.b. +175°С.

At this time, you need to pour the prepared cognac into the juice and wait until the muffins are baked. After cooling, the surfaces of the finished cupcakes must be pierced with a toothpick and poured with the prepared juice from a spoon, getting into the holes formed.

How to prepare the cream:

Mix softened butter with powder and beat with a mixer.
Add cheese, continuing to beat until a stable cream is obtained.

Using a pastry bag, the cream is squeezed onto the surface of each cupcake in the form of a beautiful cap, with a fresh cherry with a tail on top.

Strawberry chocolate cupcakes

To make strawberry cupcakes we will need:

flour – 80 g;
butter – 80 g;
cocoa - two tbsp. spoons;
sugar – 100g;
eggs – 2 pcs.;
chocolate – 100g;
milk – 80 ml;
baking powder - two teaspoons;
vanillin - half a teaspoon.

How to make delicious chocolate cupcakes

The South American delicacy first appeared in cookbooks in the early 19th century. This is practically a cupcake, differing from traditional baking only with a mound of cream. Chocolate cupcakes are more popular; they are soft, tender, do not flatten or harden when stored in the refrigerator. The melting cream base blends seamlessly into the chocolate sponge into an evenly moist, buttery mixture.

How to create chocolate cupcakes - traditional recipe
Ingredients
Manufacturing method
With watery chocolate inside
With creamy interior
With chocolate and banana pieces
With chocolate and mascarpone

How to create chocolate cupcakes - traditional recipe

First you need to prepare kitchen utensils: 2 containers - for dry and wet mixtures, a pastry bag, a whisk and a flat spatula.

Products to create cupcakes should be of high quality and fresh, especially butter and cocoa. Butter is responsible for the softness and moisture of the biscuit. Cocoa powder must be natural, without any sweetener in the composition.

Baking molds should be filled to the middle with dough. You should not place it higher, otherwise the top of the cupcake will lose its shape, and the biscuit at the bottom will not be baked.

Ingredients

To create chocolate cupcakes according to a traditional recipe at home, take:

95 g of snow-white sifted flour;
40 g cocoa powder;
2 large chicken eggs;
100 g refined granulated sugar;
100 g cane sugar;
80 ml sunflower oil;
120 ml yogurt, warmed to room temperature;
2 teaspoons vanillin;
more than half a teaspoon of baking powder;
half a tea-baking soda;
a quarter of a teaspoon of salt.

For the creamy “hat” that decorates the cupcakes, prepare:

80 g sweet sand;
the same amount of cocoa powder;
15 g butter;
80 g 20% sour cream.

Manufacturing method

The oven is heated to 180 °C.

Combine flour, chocolate and baking powder, soda and salt in a large bowl, stir until a homogeneous dry consistency is formed. In another container, combine eggs, white and brown sugar, butter, vanillin, beat until the mass becomes uniformly thick. The watery mass is poured into the dry mixture. Add yogurt. Shake gently for several minutes until smooth.

The finished dough is placed into cupcake molds. Place in the oven and bake for 18–20 minutes. Check readiness with a toothpick and stick it into the biscuit. If there is no trace of batter on the removed toothpick, the cupcakes are ready.

Next they make a tender buttercream: combine the ingredients, put it on the stove, wait until it boils, turn off the heat. Leave until cool, then use a pastry bag to squeeze the cream onto the chocolate cupcakes.

You can use the following as decoration for a cupcake:

liqueur cherries;
chopped nuts;
confectionery topping;
the freshest fruits and berries;
candied fruits and marmalade;
coconut flakes;
pieces of chocolate;
round cookies.

Chocolate cupcakes are delicious without any frills, but for ceremonial serving they often use not only the outer decor, but also various insides. Chocolate sponge cake is perfectly mixed with cherry, strawberry, raspberry, caramel filling, boiled condensed milk, mascarpone, mint syrup and, of course, chocolate cream.

With watery chocolate inside

Cupcakes with watery chocolate inside are a French version of the dessert called fondant au chocolat, which means “melting chocolate” in French.

Chocolate cupcakes with watery chocolate cream arose by chance when at one fine moment a French chef pulled the cupcakes out of the oven earlier than necessary, which is why the middle of the dessert did not have time to bake and softly flowed out when cut. But the cook’s clients were satisfied, and the delicacy gained popularity in Europe.

To create French cupcakes with chocolate inside, take:

200 g of high-quality 70–80% bittersweet chocolate;
100 g butter;
50 g granulated sugar;
3 testicles;
60 g wheat flour;
a quarter teaspoon of salt.

If you don’t like bitter chocolate, you can use a product with 50–60% cocoa content. But you shouldn’t take a milk chocolate bar: the cupcakes will turn out sickly sweet and won’t rise well.

The butter and chocolate are crushed, placed in the microwave, or heated in a water bath until melted. It is important not to overcook the food, otherwise lumps may form. When heating in a microwave oven, it is better to take out the bowl every 10–15 seconds to thoroughly stir the composition. The resulting chocolate mass is left to cool slightly.

Break the eggs, add sugar and beat until thick foam forms. The cooled chocolate-butter mixture is poured into the egg mixture and stirred. Combine flour and salt and add to the egg-chocolate mixture. Stir until the mixture is homogeneous, but not for long, otherwise the dough will become very compact and the muffins will rise slightly.

The muffin tins are oiled and filled with dough. Place in the oven, preheated to 200°C, for 8–10 minutes. French cupcakes with chocolate inside are served hot; they are very tasty when combined with creamy ice cream.

With creamy interior

The chocolate cake blends amazingly with the smooth creamy interior. To create a treat, take:

180 g snow-white flour;
80 g sweet powder;
50 g cocoa powder;
2 testicles;
150 g vegetable oil;
more than half a glass of milk;
2 tablespoons of natural honey and the same amount of cognac;
a pack of vanilla sweetener;
a pinch of baking powder;
a teaspoon of soda, slaked with vinegar.

To create cupcakes, combine the powder ingredients in a large bowl and stir. Then add other products and beat with a mixer until smooth. The finished dough is poured into molds and placed in the oven, preheated to 180 °C, for 20 minutes.

There are several recipes for the insides of chocolate cupcakes, the most commonly used options are:

Take mascarpone, add cream and granulated sugar according to taste preferences. Beat until smooth.
Combine cream and sweet sand. Beat.

In the upper part of the cupcake, use a knife to make small indentations with a diameter of about 1 cm. The creamy filling is poured inside the cupcake using a pastry syringe. The cream “hat” and decorations are made according to your taste preferences.

With chocolate and banana pieces

Banana and chocolate are one of the most pleasant taste combinations. To create chocolate banana cupcakes, prepare:

130 g wheat flour;
200 g granulated sugar;
30 g cocoa;
one testicle;
one ripe banana;
60 ml sunflower oil;
60 ml milk;
120 ml warm water;
10 g loosening powder;
a teaspoon of vanillin;
a pinch of salt.

The oven is heated to 180 °C. Combine powder ingredients. In another bowl, make a paste from banana pulp, beat in an egg, and stir with a whisk. Pour in water, milk, butter, add vanillin. The ingredients are combined and thoroughly mixed.

Pour the dough into the muffin tins and place in the oven for 20 minutes. The sweet “cap” is made from 200 ml of 30% cream, a tablespoon of sweet powder and half a teaspoon of vanillin. Decorate the cupcakes with banana pieces.

With chocolate and mascarpone

The combination of chocolate biscuit and mascarpone “cap” turns out to be very affectionate.

To create cupcake dough, take:

120 g wheat flour;
2 testicles;
60 g black chocolate bar;
70 g cocoa powder;
100 g butter;
120 g granulated sugar;
100 g of natural yogurt (if you can’t find it, you can use low-fat sour cream);
more than half a teaspoon of baking powder;
a third of a teaspoon of soda;
a pinch of salt.

For a gentle cream take:

100 g snow-white chocolate;
500 g mascarpone.

The dark chocolate is broken, the butter is crushed, the ingredients are combined, melted in a water bath, and left to cool slightly. Then beat in the eggs, add sugar, shake until smooth. Add yogurt, stir well.

Combine flour, cocoa, soda, baking powder. Pour the dry mixture into the watery mixture and stir. Fill greased muffin tins with the dough and place in the oven preheated to 180°C for 20–30 minutes.

To make cupcake cream, mascarpone is kneaded and combined with snow-white chocolate melted in a water bath. Stir. If you want the cream to be sweeter, you can add a pinch of sweet powder.

Cupcakes are not bad because they not only make tea drinking enjoyable, but can also be used as a sweet gift if they are beautifully decorated. Chocolate dessert with fluffy cream and various insides will definitely please chocolate lovers. It can be stored in the refrigerator without losing its properties for 2-3 days in a hermetically sealed container.