Time and servings
Time and servings
Ingredients
for chocolate cupcake batter:
- 1 cup (255 ml) buttermilk / chaas
- 1 cup (240 gm) sugar
- ½ cup (120 ml) oil
- 1 tsp vanilla extract
- 1¼ cup (185 gm) maida / plain flour
- ¼ cup (30 gm) cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- 12 cupcake liners
for chocolate buttercream frosting:
- 140 gm butter
- 2 cup (300 gm) powdered sugar
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup (30 gm) cocoa powder
Instructions
chocolate cupcake recipe:
- firstly, in a large bowl take 1 cup buttermilk, 1 cup sugar, ½ cup oil and 1 tsp vanilla extract.
- mix well with the help of whisk for 5 minute.
- further sieve 1¼ cup maida, ¼ cup cocoa powder, 1 tsp baking powder and ¼ tsp baking soda.
- mix well using cut and fold method.
- scoop the cake batter and pour into cupcake liners two-third to ¾ full.
- preheat and bake the cake at 180 degree celsius or 356 degree fahrenheit for 30 minutes.
- finally, decorate the chocolate cupcake with chocolate buttercream frosting and serve.
Step-by-step
1
firstly, in a large bowl take 1 cup buttermilk, 1 cup sugar, ½ cup oil and 1 tsp vanilla extract.
2
mix well with the help of whisk for 5 minutes or until sugar dissolves.
3
further sieve 1¼ cup maida, ¼ cup cocoa powder, 1 tsp baking powder and ¼ tsp baking soda.
4
mix well using cut and fold method.
5
do not over mix as the cake turns rubbery and chewy.
6
mix until there are no lumps and batter turns smooth. also make sure the batter is of smooth dropping consistency.
7
scoop the cake batter and pour into cupcake liners two-third to ¾ full.
8
preheat and bake the cake at 180 degree celsius or 356 degree fahrenheit for 30 minutes. to bake in microwave or cooker check out the notes section below.
9
to check the cake has baked completely, always insert a toothpick at the centre and see if it comes out clean. else bake for 5 more minutes.
10
cool down the cake completely before frosting. also, transfer the cake to a cooling rack to cool faster.
Chocolate buttercream frosting
-
firstly in a large bowl take 140 gm butter and beat for 3-5 minutes.
-
scrape off the sides of bowl and check for smooth creamy butter texture.
-
now add 1 cup powdered sugar and mix well.
-
further add 2 tbsp milk, 1 tsp vanilla extract.
-
beat for 3 minutes or till it combines well.
-
additionally add 1 cup powdered sugar, ¼ cup cocoa powder and 2 tbsp milk.
-
mix and beat for 5 minutes or till smooth creamy frosting is attained. add more milk if required.
-
now fill the frosting into star nozzle piping bag.
-
finally, decorate the chocolate cupcake with chocolate buttercream frosting and serve.
Video
Notes
- firstly, frost the cupcakes just before serving or if serving within 24 hours.
- also, if you do not prefer using curd in cake recipe then replace it with 1 cup warm milk and 1 tsp vinegar.
- furthermore, to bake in microwave convection mode preheat and bake at 180 degrees for 30 minutes. and to bake in cooker check out how to bake in cooker.
- additionally, adjust the amount of sweetness to your choice.
- finally, chocolate cupcake recipe stays good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/easy-chocolate-cup-cake-recipe-cupcakes/