Chocolate Cupcake Recipe Using Hot Chocolate Powder
Description
Chocolate cupcake is a classic that never goes out of style. It’s the perfect dessert for any occasion, whether it’s a birthday party, a family gathering, or just a casual dessert. This recipe takes the classic cupcake to a whole new level by adding hot chocolate powder to the mix. The hot chocolate powder adds a rich, chocolatey flavor that everyone will love. The cupcakes are moist and fluffy, with a creamy chocolate frosting that’s sure to please. Enjoy these delicious cupcakes any time of the year!
Ingredients
For the cupcakes: 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 cup butter (room temperature), 1 ¼ cup granulated sugar, 3 large eggs (room temperature), 1 teaspoon vanilla extract, 1 cup hot chocolate powder, 1 cup buttermilk (room temperature). For the frosting: ¾ cup butter (room temperature), 3 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons hot chocolate powder, 2 tablespoons heavy cream (room temperature).
Instructions
1. Preheat the oven to 350°F (175°C) and prepare two 12-cup muffin tins with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the dry ingredients to the butter mixture in three batches, alternating with the buttermilk, then beat in the hot chocolate powder.
5. Divide the batter evenly among the prepared muffin tins, filling each cup about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Let the cupcakes cool completely before frosting.
7. To make the frosting, beat the butter in a large bowl until light and fluffy. Gradually add the powdered sugar, beating until smooth. Beat in the vanilla extract and hot chocolate powder. Add the cream and beat until light and creamy.
8. Spread or pipe the frosting onto the cooled cupcakes.
9. Enjoy!
Equipment
You will need a medium bowl, large bowl, whisk, two 12-cup muffin tins, cupcake liners, and a toothpick.
Notes
Make sure all ingredients are at room temperature before beginning. This will help ensure your cupcakes turn out light and fluffy. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Nutrition
One cupcake contains approximately 250 calories and 12 grams of fat. The nutrition information will vary depending on the ingredients and brands used.
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