Moist Chocolate Cupcakes Recipe with Chocolate Buttercream Frosting | Egg & Eggless

Moist Chocolate Cupcakes with Chocolate Buttercream - Festive season is around and I’m sure you’ll might having parties or family gatherings, cupcakes is something easy and quick to make. These moist chocolate cupcakes is so delicious with chocolate buttercream. These buttercreams are no very sweet as there is no sugar added but only the chocolates and yet they are so creamy, smooth and delicious. Hope you’ll make some for this festive season. Enjoy!
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Ingredients:
This recipe can make 9-10 cupcakes in 6cm cupcakes liners
• Moist Chocolate Cupcakes
120g [½ cup] milk
15ml [1 tbsp] white vinegar
120g [1 cup] cake flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
40g [⅓ cup] cocoa powder
140g [¾ cup] fine sugar
60g [¼ cup] oil
1 large egg ***
1 tsp vanilla extract
80ml [⅓ cup] hot water
2 tsp instant coffee
***eggless: replace with 60g [¼ cup] yogurt
• Chocolate Buttercream
Semi-sweet Chocolate Buttercream
150g [¾ cup] semi-sweet chocolate
150g [½ cup + 2 tbsp] whipping cream, hot
150g [½ cup + 2½ tbsp] unsalted butter, softened
White Chocolate Buttercream
150g [¾ cup] White chocolate
75g [¼ cup + 1 tbsp] whipping cream, hot
150g [½ cup + 2½ tbsp] unsalted butter, softened
Red food colourings (optional)
• Piping tip: 1M
Instructions:
• Moist Chocolate Cupcakes
1. Preheat oven at 170°C/340°F.
2. In a glass, add milk and vinegar. Give them a quick mix and let it rest for 5 minutes before use.
3. In a large bowl, sift the cake flour, baking powder, baking soda, salt and cocoa powder.
4. Add in sugar, oil, milk mixture, egg*** and vanilla extract. Mix until well combined, do not over mix.
5. In a glass, dissolve instant coffee in the hot water. Add the coffee mixture into the batter. Mix until combined.
6. Line about 9 cupcake liners on the cupcake pan. Scoop the batter evenly into the liners.
7. Bake in preheated oven at 170°C/340°F for 18-20 minutes or until the skewer comes out clean.
8. Let the cupcakes cool on the cooling rack.
*** eggless: replace the egg with 60g [¼ cup] yogurt
• Chocolate Buttercream
Semi-Sweet Chocolate Buttercream
1. In a bowl, add the chocolate coins and hot whipping cream. Place the bowl over a double boiler. Let it sit for 5 minutes.
2. Mix the chocolate and cream until well combined.
3. Refrigerate for 30-40 minutes or until it is thickened.
4. In a large bowl, add the butter. Start mixing when the butter is softened. Mix until creamy and smooth.
5. Add in the chocolate mixture. Mix until well combined.
6. Cover and chill for about 5 minutes to firm up a bit.
7. Chocolate buttercream is ready for use.
White Chocolate Buttercream
1. In a bowl, add the chocolate coins and hot whipping cream. Place the bowl over a double boiler. Let it sit for 5 minutes.
2. Mix the chocolate and cream until well combined.
3. Refrigerate for 30-40 minutes or until it is thickened.
4. In a large bowl, add the butter. Start mixing when the butter is softened. Mix until creamy and smooth.
5. Add in the chocolate mixture. Mix until well combined.
6. Add in some red food colourings. This is optional.
7. Cover and chill for about 5 minutes to firm up a bit.
8. Chocolate buttercream is ready for use.
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