Nigella's Chocolate Cupcake Recipe
If you’re looking for a classic chocolate cupcake recipe with a decadent twist, look no further than Nigella Lawson’s famous chocolate cupcakes. This recipe has been a favorite for years, and for good reason. It’s easy to make, delicious, and sure to please your friends and family. Plus, it uses simple ingredients that you probably already have in your kitchen. With this recipe, you’ll be able to make moist and fluffy cupcakes that are perfect for any special occasion.
Description
These beautiful chocolate cupcakes are made with a rich and creamy chocolate cake batter that is filled with semi-sweet chocolate chips. Once they’re baked, a generous dollop of chocolate frosting is spread on top to make them extra decadent. The cupcakes have a light and fluffy texture, and the chocolate chips add a bit of texture and sweetness to each bite. Plus, they look absolutely stunning when served!
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
For the frosting:
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3-4 cups confectioners’ sugar
- 1/4 cup cocoa powder
- 2 tablespoons heavy cream or milk
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating until combined. Beat in the vanilla extract.
4. With the mixer on low speed, add the flour mixture and the buttermilk alternately, beginning and ending with the flour mixture. Beat just until combined. Gently fold in the chocolate chips.
5. Divide the batter among the prepared muffin cups, filling each about three-quarters full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
6. To make the frosting, beat the cream cheese and butter with an electric mixer until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners’ sugar and cocoa powder. Add the heavy cream or milk, if needed, to reach desired consistency.
7. Spread the frosting on the cooled cupcakes. Enjoy!
Equipment
You will need a 12-cup muffin tin, cupcake liners, medium and large bowls, a whisk, an electric mixer, a rubber spatula, and a toothpick.
Notes
- You can use a stand mixer or a hand mixer for this recipe.
- If you don’t have buttermilk, you can use 1 cup of milk with 1 teaspoon of white vinegar.
- You can use any type of frosting you like.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
One cupcake (without frosting) has about 273 calories and 11.2 grams of fat. It contains 5.6 grams of protein and 41.8 grams of carbohydrates. It also contains 1.3 grams of dietary fiber, 16.3 grams of sugar, and 0.4 milligrams of iron.
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