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Classic Chocolate Cupcakes


  • Author: Wholesome Patisserie
  • Prep Time: 30min
  • Cook Time: 25min
  • Total Time: 55 minutes
  • Yield: 12 regular cupcakes 1x

Description

These are your ultimate chocolate cupcakes paired with a velvety smooth chocolate buttercream frosting. The cake is an easy one bowl method that requires zero electric beaters. Just your spatula! The frosting is created in one bowl with your beater, making it so luscious and smooth. 


Ingredients

Scale
  • Cake
  • 1 cup (150g) plain all purpose flour 
  • 1/2 cup (50g) dutch process cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp instant coffee powder  
  • 1/2 cup (100g) caster sugar, raw or white 
  • 1/4 cup (50g) packed light brown sugar 
  • 1 large egg, at room temperature (approx. 60g in shell)
  • 1/2 cup (120ml) milk of choice, I use almond milk
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) boiling water  
  • Chocolate Buttercream Frosting
  • 140g unsalted butter, soft at room temperature 
  • 100g dark chocolate block, I use Cadbury baking dark chocolate block 
  • 1/2 cup (50g) Dutch process cocoa powder 
  • 3 Tbsp milk of choice, I use almond milk
  • 1 1/2 cups (225g) icing/powdered sugar

Instructions

  1. Cake
  2. Preheat oven to 180ºC (356ºF). Line a regular size muffin baking pan with cupcake patty liners. This recipe makes 12 regular size cupcakes. 
  3. In a large mixing bowl, sift together flour, cocoa, baking powder and baking soda. Whisk through coffee and both sugars until well combined. 
  4. Add egg, milk, oil and vanilla. Using a spatula, gently fold until just combined. 
  5. Pour in boiling water and gently fold until well combined. Take your time with this step as it takes a few moments for the water to blend well with the batter. It will eventually turn into a thin smooth batter. 
  6. Spoon batter into cupcake liners, filling each 3/4 way full. The batter is thin so using an ice-cream scoop or a large spoon is helpful, being careful not to drip it. It will thicken up slightly if left for 5 minutes. 
  7. Bake for 18-20 minutes or until a tooth pick inserted into the middle comes out clean and some have slightly cracked on top. 
  8. Remove from oven and allow cupcakes to cool in pan for 5 minutes.
  9. Transfer to a wire rack to cool completely. 
  10. Chocolate Buttercream Frosting
  11. In the bowl of a stand mixer with the paddle attached, or a large mixing bowl using an electric hand beater, add softened butter. Beat for a few seconds until it breaks down and becomes creamy. 
  12. Prepare a double boiler with a heat proof mixing bowl over simmering water. Break chocolate into squares and place in the bowl.  Gently melt over a low-medium heat, stirring occasionally. Once completely melted and smooth, remove bowl from heat and set aside to cool slightly. You don’t want it scolding hot to the touch, needs to be warm to the touch or close to room temp.
  13. Pour in cooled chocolate and beat until well combined, scraping down the sides as needed.
  14. Add cocoa powder and beat until well combined, scraping down the sides as needed. 
  15. Add milk and icing sugar, beat until well combined and smooth, leaving no pockets of sugar of cocoa. Scraping down the sides as needed.  
  16. Prepare a piping bag fitted with a medium sized closed star nozzle. Fill bag with the buttercream and pipe onto cupcakes. 
  17. Serve and enjoy!
  18. Store in an airtight container, refrigerated or in a dark pantry, for 3-4 days.