Best Ever Moist Delicious Chocolate Cupcakes
These chocolate cupcakes look super moist. Best Ever Moist Delicious Chocolate Cupcakes recipe is made from scratch with all the right ingredients. The frosting is to die for. It’s so creamy and rich. Looks just like ice cream. The extra ganache on top of the cupcake is well worth it.
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Can you substitute natural cocoa powder for Dutch-processed cocoa powder? You can but it may turn out a little different. I’m like my grandmother. I end up free-styling or substituting ingredients in a recipe because I think it tastes better. Not always the case. You aren’t supposed to do this….but I do taste raw batter. I figure if the batter tastes good the cupcakes are gonna taste good. Same for cakes and cookies.
So can you substitute natural cocoa powder for Dutch-processed cocoa powder? It depends on what you are baking. They are not the same. Cocoa powder is made from roasted cacao beans. Dutch-processed cocoa powder is washed with a potassium carbonate solution making them more acid. Usually if a recipe uses baking powder, it will contain Dutch-processed cocoa. Baking powder helps with the rising. If you use baking soda with Dutch-processed cocoa, it doesn’t fare so well unless salt is added. Cake may hardly rise and may have a bitter aftertaste.
Also, Dutch–processed cocoa powder has a deeper chocolate flavor than the natural cocoa. Natural cocoa has a lightly reddish hue. You see it used in red velvet cakes.
Best Ever Moist Delicious Chocolate Cupcakes Recipe
Servings: 24 cupcakes
Ganache Filling Ingredients:
- 4 ounces finely chopped, bittersweet chocolate
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 6 ounces finely chopped, bittersweet chocolate
- 2/3 cup Dutch-processed cocoa powder
- 1 1/2 cups of hot coffee
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup of vegetable oil
- 4 eggs
- 4 teaspoons white vinegar
- 2 teaspoon vanilla extract
Chocolate Frosting Ingredients:
- 2 1/2 cups unsalted butter (room temp)
- 2 cups powdered sugar
- 1 1/2 cups Dutch-processed cocoa powder
- Pinch of salt
- 1 1/2 cups light corn syrup
- 2 teaspoons vanilla extract
- 16 ounces chocolate (milk, semisweet or dark), melted and cooled to room temp
- For ganache filling, heat chopped chocolate, heavy cream & powdered sugar in a small bowl. (Microwave on high for 20-30 seconds till warm to touch). Whisk til smooth. Set in refrigerator & just barely chilled (30 minutes or less).
- Preheat oven to 350 degrees F. Line muffin tins with cupcake paper liners. Set aside.
- For cupcakes, place chopped chocolate & cocoa powder in a bowl. Pour hot coffee over mixture & whisk until smooth. Refrigerate until cooled (approx. 20 minutes).
- Stir together sugar, flour, cocoa, salt, and baking soda in a bowl. Set aside.
- Whisk oil, eggs, vinegar, & vanilla extract into cooled chocolate mixture. Add flour mixture & whisk until smooth.
- Fill liners evenly with batter. Place one rounded teaspoon of ganache on top of each cupcake.
- Bake cupcakes 17-19 minutes until firm to touch. Remove from oven and cool completely on wire rack before frosting.
- For frosting, mix butter, sugar, cocoa powder, & salt until smooth. Scrap sides of bowl as needed. Add syrup & vanilla extract and blend. Scrape sides. Drizzle in the cooled melted chocolate and blend until smooth & creamy. Frost cupcakes as desired.
Note: Ateco #823 decorating tip was used for piping frosting. If you want a high frosting swirl on the cupcakes, you may need to double the frosting recipe.
Adapted from Brown Eyed Baker.
Special Thank To Brown Eyed Baker For Recipe Posting & Image Screenshots.