RICH and MOIST Chocolate Cupcakes | OOH Kitchen
This is my rich and moist chocolate cupcakes recipe that I usually make. It’s so tasty and will stay moist for days! This time I frost it with super easy white and fluffy buttercream frosting. You guys should definitely try this recipe!
Let me know in the comments how you like it and enjoy baking!!!
Ingredients for 12 cupcakes:
2 eggs
160g sugar
150 g sour cream/plain yoghurt
150 g melted butter
120 g all-purpose flour
60 g cocoa powder
1 tsp baking soda
½ tsp salt
Bake at 170 °C/ 350 °F for 15-20 minutes
Buttercream Frosting:
100 g butter
100 g coconut butter
150 g icing sugar
1 Tsp milk
A pinch of salt
ส่วนผสมสำหรับคัพเค้ก 12 ถ้วย
อบอุณหภูมิ 170 องศาเซลเซียส นาน 15-20 นาทีหรือจนสุก
ไข่ไก่ ขนาดกลาง 2 ฟอง
น้ำตาลทราย 160 กรัม
sour cream หรือ yoghurt รสธรรมชาติ 150 กรัม
เนยสดที่ละลาย และค่อยข้างเย็นแล้ว 150 กรัม
แป้งสาลีอเนกประสงค์ 120 กรัม
ผงโกโก้ 60 กรัม
เบคกิ้งโซดา 1 ช้อนชา
เกลือป่น ½ ช้อนชา
Buttercream Frosting:
เนยสดอุณหภูมิห้อง 100 กรัม
ไขมันมะพร้าวละลายและเย็นแล้ว 100 กรัม
น้ำตาลไอซิ่ง 150 กรัม
นมจีด 1 ช้อนโต๊ะ
เกลือ ¼ ข้อนชา
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Perfect Chocolate Cupcakes | Grandbaby Cakes
#grandbabycakes #sweetrecipes #cakedesserts
Perfect Chocolate Cupcakes Recipe – Moist, decadent, delicious, and rich, this chocolate cupcakes recipe is the best you will ever taste!
????Find the FULL RECIPE at
There's even more southern classic goodness waiting for you:
????Strawberry Cupcakes |
????Lemon Cupcakes |
????Vanilla Cupcakes |
#strawberrycupcakes #vanillacupcakes #lemoncupcakes
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Learn how to make the fastest, softest and yummiest Eggless chocolate cupcakes in microwave!
Learn how to make the fastest, softest and yummiest eggless chocolate cupcakes ever in your microwave! This video will demonstrate how to make the special microwave eggless cake batter using basic cake ingredients. Once the batter is prepared I will sure you the trick of baking the cupcakes in small glass bowls lined with paper cup liners, also the secret of how much batter to fill in each bowl and the baking time which has been tried, tested and perfected. I love to pipe out the batter using a piping bag, it's so easy anyone can do it. These cupcakes are ready like magic! Once cooled down these delicious eggless cupcakes will be piped with a very easy but yummy chocolate cream frosting. If you don't like cream just dust with some cocoa powder or drinking chocolate or even truffle.
Please note that the cupcakes can be made more chocolatey by just adding an extra spoonful of cocoa powder and sweetness can be reduced or increased to taste by altering the sugar quantities.
Ingredients
Flour - 1 Cup (130gms)
Cocoa Powder 2 tbsp (8-10 gms)
Powdered Sugar 2 tbsp (12-16 gms)
Condensed Milk 200ml
Baking Soda 1/2 tsp
Baking Powder 1 tsp
Butter 100 gms
Water 200ml
Vanilla Essence 1 tsp
Chocochips 1/4 Cup
For the cream frosting
Whipped Cream 200ml
Vanilla Essence 1/2 tsp
Drinking Chocolate 1 tsp
How to Make and Decorate Cupcakes | Bake It Up a Notch with Erin McDowell
In this episode of Bake It Up a Notch, our resident baking BFF Erin McDowell explores the world of cupcakes. Learn different batter techniques, various baking times and temperatures, avoid pitfalls, and of course, the fun parts, filling, frosting, and decorating! Come join Erin on this sweet escapade. READ MORE ►►
GET THE RECIPES:
Basic Chocolate Cupcakes:
Basic Vanilla Cupcakes (including the rainbow cupcake variation):
Banana Cupcakes with Caramel Filling + Frosting:
Strawberry Rhubarb (or just Strawberry) Meringue Cupcakes:
White Cake Cupcakes with Mascarpone Whipped Cream and Fresh Fruit:
Peppermint Hi-Hat Cupcakes:
Strawberry Lemonade Cupcakes:
Cookies and Cream Cupcakes:
Also mentioned/featured in this video:
Piping 101:
Everything You Need to Know to Make Gorgeous Cupcakes:
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
GIR Silicone Spatulas:
For our Frostings, Icings, & Glazes episode:
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VIDEO CHAPTERS
00:00:00 Intro
00:01:15 Tools You Can Use
00:06:00 Cupcake Basics
00:11:39 The Blending Method
00:13:21 The Creaming Method
00:16:09 The Reverse-Creaming Method
00:18:08 The Foaming Method
00:20:38 Portioning and Pre-Baking Finishes
00:25:19 Baking Times and Temperatures
00:26:45 Filling Our Cupcakes
00:29:27 Frosting, Any Which Way
00:33:09 Glazing
00:34:10 Getting Creative With Finishes
00:36:12 Mistakes Happen!
00:41:29 Fun With Cupcake Boxes
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
PINEAPPLE UPSIDE DOWN CUPCAKES - The Scran Line
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Learn how to bake Eggless Chocolate Cupcakes
Ingredients
1 cup flour ( 120gms )
1 tspn. Baking powder
1/2 tspn baking soda
2 tbspns of powdered sugar
2 and 1/2 tablespoons of cocoa powder
I use JB 800 cocoa powder from Malayasia.
200 gms condensed milk
100 gms salted soft butter
1/2 cup of milk plus 2 tbspns
1 tspn vanilla essence
2 tspns of vinegar or lemon juice.
1/4 cup of grated chocolate. (any)
Method
Just sift the dry ingredients in a large bowl and add all the ingredients except for the grated chocolate . Mix just for a few minutes. Add the grated chocolate n combine gently.
In a cup cake tray put the cup cake liners and fill them 3/4 th the way up.
Bake in a preheated oven at 160 degrees .