Chocolate Cupcakes need no introduction. We all love to eat anything with chocolate, and these cupcakes are no exception. The eggless chocolate cupcakes are soft, spongy, and highly delicious.
This chocolate cupcake recipe is easy to fix. You can include them on the menu for your next party or treat yourself to these chocolatey delights.
Variations of Chocolate Cupcake
You can get a new version of these cupcakes by adding a few ingredients and slight changes in the method. So let’s have a look at those.
Chocolate Hazelnut Cupcakes
All the ingredients will remain the same. We have to add thoroughly grounded roasted hazelnuts. Mix it with the dry ingredients. The measure will be a bit more than a half-cup. However, the consistency of the batter will be different. The texture of the cupcakes may not be as desired. So a better option is to chop these roasted hazelnuts and add them later to the batter. Do not overmix before baking them.
Chocolate Nutella Cupcake
The deliciousness of these cupcakes will increase tenfolds by adding Nutella to them. And you need not do any extra labour or change anything in the recipe. You need to remove the centre of the cupcakes (careful not to remove the bottom) and squeeze the Nutella in the space using a piping bag. That’s it!
Chocolate Mint Cupcake
This combination is common and enjoyed in western countries. To get this combination, you need to add peppermint extract while mixing the curd before adding dry ingredients. If you are making buttercream, add the extract to it. And you will get the mint chocolate cupcakes.
Taste & Texture of Cupcake
The texture of the cupcakes is highly moist. However, the cupcakes are lighter as well. These cupcakes are smooth, soft, and spongy. Also, the crumbs are lighter as well. And as for the taste, you get the delightful chocolatey flavour, an irresistible combination of sweet & savoury, and a slight bitterness from the coffee. Hence, in short, these cupcakes are a complete package for your taste palates.
TR’s Extra Shots
- Measurement – When baking cupcakes or even cakes) it is essential to know correctly to measure the ingredients. It is the key to the recipe. It will decide how your finished product will be. So please do not adjust the measurements as your will but follow the instructions.
- Overmixing – If you overmix the batter of the cupcakes, then it will affect the texture of the cupcakes. Instead of being spongy and soft, they will come out dense and a bit harder. As a result, it may not rise as well.
- Salt – This is usually not added. But doing so will provide a delicious combination of sweet and savoury flavours.
- Milk – Milk will give a smooth batter, making your cupcakes spongy. Don’t skip the milk. It’s essential.
- Oil – We are using regular cooking oil here. Unsalted butter can be a substitute, but we’ll not recommend it. Oil will provide a lighter and spongier texture to the cupcakes than butter will.
- Sugar Powder – Whole sugar will not melt quickly. Hence use powdered sugar. If it is not readily available, then crush the whole sugar to use here.
- Curd – This is the substitute ingredient for eggs. For every 1/4 cup of curd, use one whole egg. Other than this, curd also adds to the moisture in the cupcakes and acts as a leavening agent.
- All-Purpose Flour – The all-purpose flour is the base of our cupcake. Other flours are available but don’t replace them with additional flour. It works perfectly well.
- Filling – You can enhance the delight of these cupcakes by adding chocolate chips to them. Just remember to add them in the very last stage to avoid overmixing the batter.
- Storage – Wrap the cupcakes with plastic wraps individually and freeze them. It can help them store for a longer time. Unfresoted cupcakes can be stored at room temperature in an air-tight container for two days.
- Extract – Many flavours are available, and vanilla is the most common. Lemon and orange will provide tanginess to the cupcakes that will go well with the sweetness. Or you can use any other that suits it.
- Ganache – You can fill your cupcakes with a rich chocolate ganache. Just microwave dark chocolate & cream until it is warm and whisk until smooth. You can top the cupcakes with this as it is or fill the cupcakes with this after refrigerating the ganache to get it firm (not hardened).
Frequently Asked Questions
Can I use butter instead of oil?
Yes, you can swap oil with unsalted butter. Even salted butter will do. A step further, you can also use melted butter. If the butter is solid, wait until it becomes soft; otherwise, you won’t mix. The best to use is soft butter, i.e. butter at room temperature. It will be best for setting the batter.
Can I use brown sugar?
We will not recommend using brown sugar. Though the sweetness of both white and brown sugar are the same brown sugar contains molasses. Hence, the taste can be more robust and may not go well with the added coffee.
Is it confectioner sugar that you have used?
No, it is plain white sugar in powder form. Confectioner sugar contains a small amount of cornstarch. But you don’t need confectioner sugar here. Finely crushed white sugar in your grinder will be fine.
Can I use vinegar in the recipe?
The vinegar is used in many baking recipes to replace eggs to make the dish moister and as a leaving agent. We are already using curd here for that. If you still want to use vinegar, you need to replace it with curd. One teaspoon (7 grams) of baking soda and one tablespoon (15 grams) of vinegar can replace one egg in most recipes.
What cocoa powder to use here?
There are numerous brands of cocoa powder available on the market. They can be okay to use, but the best cocoa powder to use here will be unsweetened cocoa.
Why are my cupcakes not spongy?
It can happen when the batter is overmixed. The air pockets can get destroyed because of overmixing. Therefore, the cupcakes don’t rise while baking. Hence, be careful not to overmix.
Can I make these cupcakes vegan?
Yes, these cupcakes can be made vegan. For that, we have two options. Either we eliminate dairy products and use vinegar to replace eggs. If not, then you can also use soy milk for the same.
Do I have to use coffee powder?
Coffee powder here is to help enhance the flavour of cocoa powder in cupcakes. Therefore, it is not too much in quantity. But if you don’t want to use it, it can be omitted as it is optional. Or you can even substitute it with another type of coffee like espresso or decaf.
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