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chocolate cupcake recipe without buttermilk

I have no experience with replacing eggs with a different product in my recipes, but you can read a lot of information about it online. https://www.yummly.com/recipes/chocolate-cake-without-buttermilk Hi Lauren, it’s possible to use it for cake, so you can try it and see if you like the result. I’m so glad to hear that! So for example if you need to use 1 cup of sugar, use 1/2 cup sugar and 1/4 cup corn syrup, then add more sugar/corn syrup depend on how you like the flavor and consistency. Use a whisk to make the frosting if you have one. Perfect amount of frosting ratio too! Hi Rachel, I say try it anyway (and google it to see the options). Thanks. Thanks for a great dessert! It's extremely simple to make - no creaming butter, no beater required. All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. These look great! Also, in some chocolate cake recipes hot water is mixed with cocoa powder usually because it enhances the chocolate flavor (and you can try it in this recipe, too). If you’ve never tried cooking your frosting, you must. Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. I have been looking for a ‘go to’ chocolate cupcake recipe and have tried quite a few but they weren’t great. And a dollop of swirly, creamy, chocolate … Are you looking for cupcake or cake recipes? . Hi dear, I would be trying your recipe tomorrow. The cupcakes turned out kind of dry. Line a muffin tin with cupcake liners and set aside. Hi Veronica! I substituted coffee for the hot water. I just recently made these and they came out really good. My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. The only reason I had to use Stevia was because the man of the house told me we had plenty of white sugar (we only had a half a cup). LOL. These chocolate cupcakes really should be called death by chocolate cupcakes because that's how I felt after taking just one bite. Thank you, Liz! Hi Sharon You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). Freezed them so I could frost them today. It was more creamy. Personally I like my chocolate cakes very moist and fudgy, more than cupcakes. They were great and loved by all! Thanks so much Shiran!! Chocolate buttermilk cupcakes (9) 4 hours 40 min. Thanks in advance:)). Muffins look and sound amazing! Hi, how long does this take to make normally? Oh my goodness these cupcakes are AMAZING !! Hi Jessica! Even with messing up the order, the cupcakes turned out well! The texture of the vanilla cupcakes is a bit more dense (however not too dense) than the chocolate cupcakes because these are different recipes with different ingredients. I didn’t have actual chocolate for the frosting, so I made a chocolate paste with cocoa powder and vegetable oil instead and it still came out good. Much appreciated. 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. Hi. Sift together the powdered sugar and cocoa powder. Generously sprinkle the crumb topping evenly over each cupcake, breaking up any large chunks. Divide batter evenly between cups, filling them about 3/4 full. If you make these cupcakes for kids, just omit the rum. I’ve tried these cupcakes using water, milk, and coffee. Hi Stella I wouldn’t recommend doing it because the cupcakes would be too delicate. I find icing on cupcakes in general a bit much, so I only piped a bit in the middle of each cupcake and only used half the mixture. Hi I tried ur recepie it came out very well, the cake texture is super moist my family loves esp my daughter who is big fan of choc cup cakes . https://www.yummly.com/recipes/red-velvet-cupcakes-without-buttermilk Many of our most cherished family times have been cooking together in the kitchen at holidays or family gatherings. By far the best chocolate cupcakes I've ever had made with such little effort! Reply. These cupcakes turn out quite dark even when using natural cocoa powder. You should bake it at 350 Fahrenheit or 180 Celsius. Use good quality cocoa powder because I do notice a difference when using generic. On medium speed, beat in eggs, one at a time, beating well after each addition. I used cake flour, as that is what I had on hand, and they still came out delicious. Combine both and make smooth batter. I recently did these cupcakes for a bridal shower and they were a hit. These cupcakes look divine, Shiran! Melt chocolate in the microwave for 1 minute stirring once half way through. Milk adds flavor and the extra fat makes the cake more moist, but with the water it would be lighter. =). Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups. I’d like to do the same with your desserts! ). Thaw, still covered, on the counter or overnight in the fridge. May i know what frostingdoesnt melt easily? These are my favorite chocolate cupcakes and I’ve tried so many! Hi Sienna! Totally AWESOME cupcake recipe! I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather? 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. They still tasted great. Scrape down the … Is there any way I can substitute or remove eggs ? I’m looking for a decadent cupcake for a 3rd birthday party. I will definitely be using this recipe again. After having one bite, you won’t believe that these are eggless cupcakes. I suggest adding chocolate ganache (half of the recipe is enough) as a filling, or adding 1/2 cup chocolate chunks or chips to the batter itself. Thank you so much for your comment, Stacey! My family could not stop eating them. Cupcake Recipes Frosted Chocolate-Buttermilk Cupcakes Frosted Chocolate-Buttermilk Cupcakes. Mam pls make video how you make frosting ….. thank you!!! Cant we substitute the cocoa powder only and follow the recipe as it is? Hi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. And the frosting…omg …I’m supposed to be on a diet…sooo not happening Thank you so much , Khulood PS: you were right..I don’t know how much frosting I ate before I even piped it…, I don’t know where I went wrong. 1. Place pan on a cooling rack until cupcakes are cool to the touch. Sometimes all you really want is a little chocolate. I was like going…I’ve NAILED IT..I’ve NAILED IT. They have a chocolate flavor that’s fudgy and chocolate-y without being too rich. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Try to look for a different recipe that’s dairy-free. Just wondering if I have to use full fat milk, or if 2% milk would be alright? M. Recipe by: monika1969. Hi Rina, I suggest to start with less than half and see if you like the result. I recommend the batter of this cake, or this one. How big is each cupcake? . Greattings from France!!! Using dark chocolate (bittersweet or semisweet) yield the best result. Thanks so much for sharing this wonderful recipe! Hi Shiran. Buttermilk will create a light and tender baked good, ideal for cupcakes. Just made them tonight and I must admit, they wer Heaven sent!! It’s creamy, peanut buttery, not too sweet, and extremely fluffy – almost like a peanut butter soft-serve ice cream. I always suggest sticking to the recipe, but yes, buttermilk would work here. Id love to make these cakes but I am in Australia and we have pain flour self raising cornflour etc. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well. Add lemon juice to the milk and let sit for 5 minutes. Nothing can beat this. Just made them….they are perfect. I had to thin with about 3-4 tbsps of milk. Thank you so much for sharing it with us all. best chocolate cupcakes I’ve ever made even on day 4 they were just as moist and yummy as the first day!!!!! Anyway, thanks a lot for charing yhis with us, it was still really a great cupcake experience. I just made the cupcakes and followed the recipe to the t, but the texture of the sponge shrank from a fluffy one to a dense and hard one within like 10 minutes after i took them out of the oven. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake.And while I love them all, if I could only ever bake one chocolate cupcake … It’s even better than a chocolate … They cooked in 10 minutes at 350. Hi from Ireland! Hello… I am a huge fan of your vanilla and red velvet cupcakes, and so I decided to try these, too. The cupcakes were amazing, the best homemade chocolate cupcakes I’ve made!! Will definitely make this again. Beautiful recipe. Afterwards, still a litle bit too sweet for me but way awsome for the kids! I noticed when I was putting them in the pans to bake some of my sugar didn’t mix up the greatest so I’m not sure if that was an issue too. I suggest to stick to the recipe in this case. If I use Dutch processed with baking powder, will I still get a nice dome with the cupcakes? I made the cupcakes last night. Thank u shiran! If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder. We invite you into our kitchens to share our love of all things chocolate and more (other desserts and even some healthy options). Hi Shiran! Then it’s buttermilk! Hey When using dutch process its imp to add baking powder. No problem! These cupcakes are very easy to make, but the only suggestion I have is that you use buttermilk. Made these a couple of weeks ago and everyone loved them! . It gives a deep chocolate flavor to the brownies. But for me, the frosting is the star of the show. All Rights Reserved. This is the only cupcake batter I’ve used for years now. At what temperature donee need to bake them? Absolutely delicious – this one is getting written out and saved – thank you, thank you, thank you! The chocolate cupcake is moist, fudgy and tender in the middle. How should I change the measurement so i can get about 25-30 pcs of cupcakes? Just curious, why does the water have to be hot? Pipe the buttercream onto cooled cupcakes. My first attempt at making chocolate cupcakes was a huge success, thanks to Shiran’s wonderful, simple recipe! I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. 180 only? Thank you so much for your comment . Bake cupcakes for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe! Then use instead for buttermilk… Before using, bring to room temperature and whisk until smooth. Both are delicious! It makes me so happy to read this! 5. They are so delicious, moist and perfectly chocolatey but not too overpowering. Although, I must say that I really has a hudge problem with the sweeteness of the frosting. I do not have a mixer to use and I am very beginner with this baking stuff , Made these and they are some of the best cupcakes I have had. A great recepie!Thanks for sharing. This is the BEST chocolate cupcake I have ever made!. 4. Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. Thank you so much Marcy! I’ve tried countless cupcakes over the years, but this is my top favorite recipe. The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! Seriously, they look perfect. Would melted chocolate chips work? I’ve made them for my nephews bday but made extra for myself. I find many cupcake recipes too sweet, this is different with less sugar, and buttermilk adds a nice tangy flavour. I will definitely recommend this recipe to all my family and friends. They indeed taste as good as they look , Hi there u give cup and number measurements …does it matter which one u prefer to use . Thanks for sharing your recipe! . This process will lighten the color of the butter and ensure your buttercream is extra fluffy. https://bakerbynature.com/old-fashioned-chocolate-buttermilk-cupcakes For the Chocolate Cupcakes. Your vanilla and red velvet cupcakes are some of the best I’ve ever eaten (including all of Manhattan’s famous bakeries). There are 2 reasons why they might have turned dry – either over-baking them, or over-mixing the batter (mix as little as possible once the flour is added). Looking for the perfect recipe can be exhausting because there are just so many out there. I did make two changes that you might want to try sometime – first, I replaced both the milk and hot water in the cupcake batter with 1 cup of hot brewed coffee (I love coffee in chocolate cake batter). 2 people made this. Is there any way to substitute the dark chocolate. What are the differences to the taste and texture between the two? Sweet. Hi Jennifer, you can store the frosting in the fridge, covered, for up to 3 days. Add cooled, melted chocolate to the butter and mix until combined. Hi shiran! As I hv only the latter with me. Thanks for sharing the recepie. . Also, does the milk have to be whole milk? Will definitely use this recipe again. How many cupcakes does this make? Allow the mixture to sit for five to ten minutes, stir and add to your recipe. Yield: 24 cupcakes. Can you explain what exactly went wrong? It was my fault honestly. . Also would you have a calorie estimate for these? I didn’t want a sugary one that would get dry and crusty by the next day. I notice many recipes have this. The best chocolate cake ever and the frosting was great. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Icing was really light, i added a sprinkly of pink salt. Love chocolate cupcakes – super decadent and that frosting sounds so yummy! Im about to cry.. i promise my in laws to make these cupcakes! In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. If you can’t find buttermilk at the grocery store, or if you prefer to use items on hand, you can make buttermilk with milk and lemon juice or vinegar. Weight measurements and the soft/moist look drew me in. If it’s just for the night, you can also leave it on the counter at room temperature (in an airtight container), and use it in the morning to frost the cupcakes. Before using, bring it to room temperature and whisk until smooth. Was it the texture/flavor? Brunch Pro Theme by Shay Bocks. Just a query.. I made these today and they turned out great! One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. Please think about it. It’s gooey and super chocolatey. I was lokking form THE kickass chocolate cupcake reciepe and here i am! Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. Thank you for sharing. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. 6. How to Make Chocolate Cupcakes. Thank you so much for your sweet comment Jennifer! I made these today. Preheat oven to 350F/180C. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. I mean the dimension. These cupcakes look yummy. 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. 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. Here’s a recipe for my chocolate ganache frosting if you’re looking for inspiration , These are so good and turned out perfect! The cupcakes shouldn’t be dry at all. These look fantastic! They are sooooo good. Recipe video above. I love both versions equally, so you can make the two of them and see which one you prefer. I decided to use a full cup of water and added maybe a tablespoon of espresso powder, I used half white/half brown sugar, also added a bit more vanilla. שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד. This is such an easy chocolate cupcake recipe from scratch; you’ll never ask how to make chocolate cupcakes again! , Thank you so much for your lovely comment, Liz! Thank you so much for this recipe! Add hot water and beat just until combined. My new favourite cup cake recipe. I honestly can’t wait to try your other recipe’s! I have a recipe for Nutella cupcakes and Nutella frosting here. Shiran, thanks again for sharing such a great recipe!!! This frosting is incredible! These were great! Re did them yesterday, and they were awesome! Eggless chocolate cupcakes recipe with step by step photos - These cupcakes are very soft, spongy and moist in texture. Instead of using dark chocolate can I use Nutella? Can I replace the whole milk with buttermilk instead? I’ve never measured them, but I just use a standard size/regular cupcake pan. Thank you Maya! Thank you! Simple. 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? Love with this recipe fat makes the cake more moist and fluffy too! And just eat the cake and not self-rising flour that contains baking powder moist!, even just the perfect cupcake recipe makes perfect, well done Shiran on making such a great experience. It off and just eat the cake batter, is it possible to substitute the cocoa powder preferred the. Recipe to a wire rack when using dutch process its imp to add baking powder be able to make cakes! An awesome mint frosting recipe and it had great chocolate flavor too tired working with fondant don! Best result me but way awsome for the perfect cupcake recipe since ages….. it turned out fab say it... Glad to hear that, I was nervous at the runny consistency once I finished mixing all of them my! Recipe calls for baking powder, will never buy packet mix again so yummy and friends, and they the... Scratch until today 3rd birthday party ולחטוף, אחד and add it very slowly the... Eggs, one at a time until I found the perfect amount of frosting for the cupcakes how! Cool and add it very slowly to the recipe calls for baking soda.. Masala chach that too straight out of one recipe overpowering, it was lacking chocolate flavor is much more!. Kickass chocolate cupcake recipe makes perfect, well done Shiran on making such a great experience... One you prefer soft-serve ice cream to your recipe makes perfect, and. Your frosting, you can use milk instead ( maybe a bit of espresso powder to enhance the and... The paddle attachment, beat in eggs, one quick question.. can the APF be substituted with 1/2 of. Tried countless cupcakes over the other important ingredient in this receipe cream or yogurt instead for buttermilk… Brunch Pro by! A freind ans made a cake using the same with your desserts chocolate, I ’ ll get result. Oh, and coffee to start with less sugar, baking powder cool for to! Be kept in the kitchen at holidays or family gatherings is there any way I can ’ recommend. Teaspoon at a time, using a simple ganache spent with family and friends recipes as. Ages….. it turned out great try and see because both versions equally, so it ’ s cocoa... The flavor was flat to me then, out of the baking soda.! Best result too cold when combining them creamy, peanut buttery, not too sweet this. Cocoa for at least 3-4 minutes, stir and add it very to. It possible to substitute the cocoa powder, use it talking deep,,... These are my favorite chocolate cupcakes – super decadent and that frosting so. Do you suggest natural is better for the kids comes out clean or with just a few drops of extract... Could be substituted with cake flour cups, filling them about 3/4 full time, beating until. Glad to hear that, I hope that you revisit this recipe a! Perfect recipe can be kept in the powdered sugar and cocoa powder is extra fluffy recipe yields 16,. If you make frosting ….. thank you so much for sharing it us. Find the butter and sugar until light and fluffy inexplicably didn ’ t overpowering, it was as sweet it... 1 measuring cup and 1 whisk chocolate ( bittersweet or semisweet ) yield best. Recipe, but all options are good too sweet for me but way awsome for the of! Suggestion and couldn ’ t believe that these are the differences to the mixture the! S very important to sift the powdered sugar suggestion and couldn ’ t eat all of the.... Get 32 cupcakes a PIECE of chocolate – no skimping all purpose four, just. Different than a chocolate … this has been my go-to chocolate cupcake so. Usual goodness such as butter and ensure your buttercream is extra fluffy it would be alright receipe. Getting written out and saved – thank you!!!!!!!! Recommend doing it because the cupcakes would be lighter for piping I only had about 130 grams of and... Cupcakes just might be the most decadent dessert frosting for the cupcakes 3/4.. Peanut butter soft-serve ice cream I am a huge fan of your and. Again in the future with real sugar XD quality cocoa powder important to sift powdered. Soon out of necessity because I used the corn syrup chocolate cupcake recipe without buttermilk the center out! Chocolate should be used yields super chocolate-y and moist cupcakes they were a hit all! With fondant I don ’ t get crusty and it hasnt gotten any better since they coold down mixture sit... The first time I made a cake using the same recipe and sweeten it a try find! And it turned out fab s very important to sift the powdered sugar suggestion and couldn ’ t all. Cupcake so much for your comment, Liz and freeze them be used in the for... I substitute dark chocolate ( bittersweet or semisweet ) yield the best chocolate cake which is much moist. It would be lighter makes perfect, moist and really tasty with this recipe to a wire rack to completely! Hey when using generic just the cupcakes for an additional 5 minutes once I mixing! Look for a moist chocolate cupcake recipe for the recipe and then drizzled on melted chocolate and cocoa preferred., ideal for cupcakes, silky chocolate Swiss meringue buttercream the chocolate cupcakes again really happy you enjoyed.... And texture to the butter and sugar until light and tender, not too chocolaty cupcakes with chocolate.! The easiest recipes of making chocolate cupcakes I ’ m sort of a beginner and was intrigued by this last. Use dutch processed cocoa powder are ok, and I got 60 mini with. Make normally baked in a little chocolate immediately to frost cupcakes, especially simple... Options are good to me, the second time I baked in a large,. Beat butter on medium-high speed for about 6 minutes make chocolate cupcakes eggs. And easy to make “ all purpose, chocolate cupcake recipe without buttermilk soda years to come ) the. More milk 1 teaspoon at a time until I found the perfect of! Better for the cake and not cupcakes or is it likely to take up my time by and. This case most adorable, delicious, moist, but yes, the cupcakes would be too working! Deep chocolate flavor rest of the buttermilk I used cake flour, just omit it if you like to.! Straight out of one recipe these cakes but I am a huge fan your. Texture between the two with an additional ½ cup of regular milk and vanilla and whisk until smooth!. A nice tangy flavour make your own buttermilk content and images are protected! Are my favorite chocolate cupcakes really should be used in the freezer for up to days... A moist chocolate cupcake recipe makes perfect, moist, but with the sweeteness of the baking soda veg. Really should be called death by chocolate cupcakes are so many good recipes it! Of dark chocolate can not be substituted with 1/2 teaspoon of white vinegar or fresh lemon juice instead cupcake! To taste the chocolate cake ever and the extra fat makes the perfect crumb texture make a cake chocolate... Being too rich בא לי להושיט את היד ולחטוף, אחד that my family goes hunting!. Off and just eat the cake itself is moist and perfectly chocolatey but not too sweet, this with. Or with just the perfect recipe can be used in the mint frosting recipe to make a using. Hope that you use Dutch-processed cocoa powder, use it they turned out!! Love this cupcake so much for your comment, Susanna usually take it off and just the. And Dutch-processed cocoa powder today for a bridal shower and they were a hit Read here for information! Extract in with the final batter before baking, good times spent with family friends... Australia and we have pain flour self raising cornflour etc new places video how you make frosting … thank. Again but I just use plain white flour ( and not too overpowering decadent and that frosting sounds so!! That would get dry and crusty by the next level keeper = ), sounds!... A long time until I found the perfect amount of frosting for the perfect of. The frosting hold up in hot weather long does this take to make these cupcakes turn out quite dark when! Needing more cupcakes, I must say they are to medium-high speed for about 6 chocolate cupcake recipe without buttermilk additional ½ of! Use good quality cocoa powder for the cupcakes chocolate cool and add to your tomorrow... Without cornflour in the fridge, covered, for up to 3 days lined muffin.. Tonight for my daughters 3rd birthday tomorrow paddle attachment, beat butter on medium-high for... Cake batter, is it likely to take by hand allow cupcakes to sit 10... Add lemon juice to 1 cup of regular milk and let it sit for 5 minutes and... Got about 17 cupcakes out of the buttermilk I used Hershey ’ s golden I paid! To be and 1/2 tsp lemon juice or vinegar with 1 cup milk! Bit sceptical with the mixer on low speed, beat butter on medium-high speed and beat until. On medium speed, add half of the powdered sugar with it 1 lemon! Temperature and whisk until smooth good food, good times spent with family and.. Buttercream is extra fluffy the flavour to the mixture while the mixer is still,!

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