Moist Chocolate Cupcake Filipino Recipe

May 30, 2023 Post a Comment

Moist Chocolate Cupcake Recipe Beyond Frosting from beyondfrosting.com

Description

Are you looking for the perfect cupcake recipe? Well, look no further because this Moist Chocolate Cupcake Filipino Recipe is sure to be a hit! This recipe uses dark chocolate for a rich and decadent flavor. The cupcakes are incredibly moist and fluffy, thanks to the combination of cocoa powder and butter. The cupcakes are finished off with a creamy chocolate frosting that takes this dessert to the next level. Not only is this recipe delicious, but it’s also easy to make! So if you’re looking for a delicious dessert to share with friends and family, this is the perfect recipe for you.

Ingredients

For the cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup cocoa powder
½ cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 ounces dark chocolate, melted

For the frosting:

½ cup (1 stick) butter, softened
2 tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk

Instructions

Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk and melted chocolate. Stir until just combined.
Fill the prepared liners about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
To make the frosting, beat the butter until light and fluffy. Beat in the cocoa powder, then slowly beat in the powdered sugar, 1 cup at a time. Add the vanilla and cream or milk and beat until smooth.
Spread the frosting on the cooled cupcakes and enjoy!

Notes

The cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week.
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
The cupcakes can also be frozen for up to 3 months. Allow them to thaw at room temperature before frosting.