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A Fudgy Chocolatey Cupcake Recipe that will make your tastebuds soar!
This fudgy chocolate cupcake recipe with Swiss Meringue Buttercream is mouthwatering delicious. The cake has a deep chocolate flavor but is light and airy. The Swiss Meringue Buttercream will remind you of icecream it's so creamy good.
Each cupcake is then decorated with our Meisha Bird & Blossom cupcake wrappers (aka cupcake wraps, cupcake sleeves, cupcake holders). The design is a delightful pattern inspired by natures own sweet little Millinery birds. The sweet design displays a cute pair of birds perched upon cherry blossom branches. So precious!
Cupcake Recipe
This cupcake was created by The Baking Cup for the Bella Cupcake Couture Blog Party.For the full recipe details with instructions visit HERE
fudgey chocolate cupcakes ingredients:
1 cup all purpose flour
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/4 cups granulated sugar
1 extra large egg, room temperature {sitting on the kitchen counter for 30-50 minutes approximately}
1/2 cup whole milk, room temperature {sitting on the kitchen counter for 30-50 minutes approximately}
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup boiling water
3 tablespoons strong brewed decaf coffee
yields 12 to 13 cupcakes
swiss meringue buttercream frosting ingredients:
1 and 1/4 cups granulated sugar
4 large egg whites
2 sticks unsalted butter, cold to the touch {sitting on the kitchen counter for 30-50 minutes approximately}
1 teaspoon vanilla extract
1/2 tsp sea salt
yields 12 to 13 cupcakes
directions:
- preheat oven to 325 degrees. line one standard size cupcake pan with grease-proof good quality cupcake liners.
- in a medium bowl sift flour, cocoa powder, salt, baking powder, baking soda and sugar together.
- in the bowl of a stand mixer beat egg, milk, oil and vanilla for 1 minute on medium-low speed {speed #4 in a kitchenaid} until combined.
- in a small bowl or large measuring cup combine boiling water and coffee. add in a steady form to eggs, milk and oil mixture at slow speed until well combined, about 30 seconds.
- set speed to the slowest setting and add flour mixture to liquids, 1/2 cup a at time until combined. do not over mix.
- with a standard size ice cream scoop, divide chocolate batter evenly among the cupcakes, filling them about 3/4 full.
- bake for 18-20 minutes, or until the tops spring back to the touch, rotating the pans half way through baking. start checking at the 18th minute mark with a toothpick.
- cool cupcakes in the pan on a wire rack for 5 minutes and take out of pans. let cool completely on the cooling rack before frosting, about 30 minutes.
- make the frosting: add water to a large pot and set on a stove burner over medium heat. you want the water to steam not to boil.
- in the bowl of a stand mixer, add sugar and egg whites. place bowl on top of pot with simmering water. whisk egg whites and sugar for 3 minutes, or until the sugar has dissolved and the mixture is shiny and smooth. be careful when you touch the mixture to check if the sugar has dissolved since it’s hot.
- transfer bowl to stand mixer and beat with the whisk attachment for 10-12 minutes, or until glossy, fluffy and soft peaks form. while egg whites are whisking, cut butter in 1/2 tablespoon pieces.
- once egg whites are ready, add butter, two pieces at a time beating on medium to medium-high speed. add salt and vanilla. mix until well combined. if the frosting is runny, pop it in the freezer for 10 minutes. take out of the freezer and beat at medium high speed for about one minute or until fluffy and smooth.
- frost cupcakes with desired tip.
- store in an airtight container at room temperature for up to 3 days.
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