Who can say no to the gorgeous looking chocolate cupcakes??
Both my sons love chocolate cake so much if it is filled with tasty buttercream they just do dance 
My elder boy, Mahadev have been asking for chocolate cupcakes with buttercream frosting from last two weeks, so baked these devil`s food cupcakes and though I`m not interested whipped buttercream to pipe on these cute cupcakes
Though the recipe calls for butter, I have used olive oil and cupcakes came out so moist. Remember always that the best cocoa makes the best cupcakes always so, use good quality cocoa powder.
Also, the double chocolate buttercream which I whipped out made these cupcakes more delicious and beautiful
I suggest you all that to try these two recipes which will be a great combination so can enjoy more.
PREPARATION TIME-15 MINUTES
BAKING TIME-30-35 MINUTES
WHAT YOU NEED
all-purpose flour/Maida Flour -2 1/4 cups
Unsweetened cocoa-3/4 cup
White sugar-2 cups
Warm water-1 cup
Olive oil-1 cup
Fresh Eggs-3
Coffee Powder-1 tablespoon
Vanilla essence -1 teaspoon
3% fat milk-1/3 cup
Baking powder+ Baking soda-1teaspoon +1 teaspoon
salt-1 teaspoon
In a mixing bowl, take sugar, add oil, warm water mix well.
Then add vanilla essence, baking powder, baking soda, salt, coffee and mix everything.
now add eggs and beat for a minute at low speed.
Now add cocoa, flour and mix well to get a smooth batter.
Preheat oven to 180 degrees C. Tae cupcakes tin or like me, arrange cupcakes in a baking tin, with papers.
Fill batter till half of the cupcakes tins.Place this in an oven and bake for 20-25 minutes. Checkout with a toothpick, if it comes out clean turn off and let them cool on a wire rack at room temperature.
Double Chocolate Buttercream Frosting Recipe
Ingredients:
Unsalted Butter-200 grams
Unsalted Butter-200 grams
3 Cups of confectionary Sugar
1 teaspoon Vanilla essence
1/4 cup Milk
1/3 cup Of Unsweetened Cocoa
1/2 cup Chocolate chips
Method:
1.In a bowl, using hand beater machine beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy
2. Sift together half of the powdered sugar and cocoa powder to the butter and mix until combined.
3. Then add cooled, melted chocolate chips scraping down the sides of the bowl as needed
4. With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated
5. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes
6. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.
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| take sugar in a bowl |
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| add warm water |
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| add olive oil |
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| add coffee granules and vanilla |
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| add baking powder, soda, and salt |
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| mix everything |
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| add eggs now |
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| add cocoa powder |
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| add flour |
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| mix everything with spatula or beater |
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| arrange cupcakes with papers |
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| pour batter till 1/2 in each one |
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| bake for 35 minutes at 180 degrees C |
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| whip butter cream |
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| fill in a piping bag or piping bottle |
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| choose any of your favorites nozzles |
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| decorate cupcakes |
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