Super Moist Chocolate Chip Studded Chocolate Cupcakes with a Rich taste made all in one bowl with just a whisk, easy recipe for any beginner.
This Recipe makes exactly 12 Standard Cupcakes and i experimented a lot with the batter in how to develop a batter that is just enough for 12. Usually it either will be more than 12 cupcakes or less and i was not satisfied with the taste too. Using only oil as most chocolate based recipes use, it did give a moist texture but lacked in a richer taste. But when i added some melted butter, i could immediately feel the difference in the taste. It enhanced the chocolate flavor rising it up to an incredible flavor profile that kept your palate asking for more with each bite.
Adding Chocolate Chips gave that extra boost and also made the kids happy ๐ I did put in the chocolate chips directly in the top before baking but found that it gets sunk as the batter is quite thin. But if we place them after 10-12 Mins of Baking Halfway the Chips stay put on top and looks quite a stunner.
If you need a Vanilla Cupcake Recipe that exactly makes 12 Standard Cupcakes, Do Check out my Vanilla Cupcake Recipe | Soft Sponge Cupcakes
Also Check out my other recipesย Vanilla Cake Recipe, Chocolate Cake Recipe, Buttercream Rosette Cupcakes, Red Velvet Cupcakes, Vanilla Sponge Cake,ย Eggless Vanilla Sponge Cake,ย Victoria Sponge Cake,ย Marble Butter Cake,ย Chocolate Chip Banana Cakeย ,ย Chocolate Ombrรฉ Butter Cake, Eggless Chocolate Chip Cupcakes
Moist Chocolate Cupcakes
Ingredients
- 1 Cup | 125g All Purpose Flour
- 1/2 Cup | 50g Cocoa powder (Dutched/Dark)
- 1/2 Teaspoon Baking powder
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 1 Cup | 200g granulated sugar
- 1 Large Egg, room temperature (mine was 64g with Shell)
- 1/4 Cup | 48g Vegetable Oil
- 1/4 Cup | 56g Unsalted Butter, melted
- 1 Teaspoon Vanilla Essence
- 1/2 Cup | 120g Milk, room temperature
- 1 plus 1/2 Teaspoon White vinegar
- 1/4 Cup Hot Boiling water mixed with 1 Tsp Instant Coffee
- Chocolate Chips, semi sweet for topping
Instructions
- Measure all the ingredients in grams using a weighing scale rathar than by cups as we often tend to put either more or less than required resulting in an imperfect cake texture. A Weighing Scale does not cost much and it also saves your time as you get same results everytime. I have noticed that Cocoa powder needs to be weighed using a kitchen scale for precise measurements as when i weighed 50 gms, my 1/2 Cup was overflowing and was like a Heap. Probably Cocoa has to be stuffed inside the Cup pressed inside and not fluffy.
- Sift together the All Purpose Flour, Cocoa, Baking powder, Soda and Salt together. Add Sugar. Mix everything well.
- In the same bow, add one Large Egg. Using Large Egg will yield a softer texture with a better rise. Mine weighed 64gm with the Shell. Yours doesnt need to be same weight but try choose the one with the maximum weight.
- Add Oil, Melted and Cooled Butter, Vanilla Essence and Milk. Mix Well with a Whisk.
- Add Plain White Vinegar and the batter will start getting fluffy as it reacts with the Soda. Do not wait for much time after adding this, keep the cupcake pans ready to bake.
- Add Hot Boiling water mixed with 1 Teaspoon of Instant Coffee. Adding Hot Water helps to bloom the cocoa as Cocoa often tends to suck all the moisture from the batter and adding Hot Liquid helps to moisten it leading to a Softer Texture. Instant Coffee helps to intensify the chocolate flavor but do not worry it wont bring out any coffee flavor to the cupcakes.
- Pour the Batter to a Pyrex Glass or any Mug for easy pouring as the batter is quite thin. Pour about 3/4 of the liners to get a nice dome on top. Do not pour more as then the batter will overflow leading to mushroom tops.
- Bake @180C for 23-25Mins in a Preheated Oven. Insert a toothpick at the centre to check for doneness. I placed few Chocolate Chips halfway during baking after 10-12 Mins to avoid sinking. This Step is optional but i highly recommend it.
- Allow the Cupcakes to cool down for 10-15 Mins in the Baking Tray before demoulding them. Its best to let them cool completely before unwrapping as often the wrapper gets stuck to the cupcakes if still hot.
