Chocolate Cupcakes Easy Recipe. In a medium bowl whisk the eggs granulated sugar brown sugar oil and vanilla together until combined. If the icing is too thick gradually add the milk until it reaches the desired consistency.
Chocolate Cupcakes ⅓ cup hot water or hot coffee 15 oz Dutch cocoa powder about 5 - 6 tbsp do not pack the cocoa into the spoon ¼ tsp salt use ½ tsp if you dont mind a slight salted flavor. If you dont have any buttermilk on hand you can make an easy substitute by adding 12 tablespoon of lemon juice or vinegar to a 12 cup measuring. The frosting has only 2 Tablespoons of butter.
Pipe over the cupcakes sprinkle with chocolate decorations and leave to set before serving.
If you dont have any buttermilk on hand you can make an easy substitute by adding 12 tablespoon of lemon juice or vinegar to a 12 cup measuring. Pipe over the cupcakes sprinkle with chocolate decorations and leave to set before serving. The two biggest players in keeping these chocolate cupcakes moist are using buttermilk and oil in the recipe as opposed to butter and sour cream which are both commonly used in chocolate cakes. If the icing is too thick gradually add the milk until it reaches the desired consistency.