Chocolate Cupcake Recipe

Cake for one or something to feed a whole company? Check out this Chocolate Cupcake Recipe that buys the approval of everybody!

Jump to Recipe Card

Ingredients

Chocolate muffins

• 3 medium / 150g Eggs
• ½ teaspoon / 3g Salt
• ½ cup / 100g Butter (melted)
• 2 tablespoons / 30g Honey or sweetener of choice to taste
• 1½ teaspoon / 7.5ml Vanilla
• 1 teaspoon / 5g Baking powder
• 1 teaspoon / 6g Baking soda
• ½ cup / 50g Cocoa powder
• 2½ cups / 300g Flour
• 1 cup / 240ml Buttermilk or Whole milk
• ½ cup / 80g Chocolate chips

German chocolate buttercream

• 2 cups / 500ml Milk
• 2 medium / 50g Egg yolks
• 5 tablespoons / 40g Cocoa powder
• 6 tablespoons / 45g Corn starch
• 1 cup / 200g Butter
• 2 tablespoon / 30g Honey or sweetener of choice to taste

How to make Chocolate cupcake

Chocolate muffin

1. Whisk eggs until light yellow. Keep on whisking and incorporate salt, melted butter, honey or sweetener of choice, vanilla, baking powder and baking soda. Adding baking soda and baking powder now, ensures optimal distribution.
2. Whisk in cocoa powder then flour. Depending on the flour moisture content, we’ll end up with a pretty tough dough but our kitchen robot should have no problem coping with it. If working by hand, swap the order and add buttermilk at the first step and leave baking powder and baking soda to the end. For more detailed instructions check out: Chocolate Muffin Recipe
3. Whisk the buttermilk quickly in but throughout, 30-60 seconds should do it. Adding baking powder and baking soda together will result a reaction between the acid in buttermilk and the base in the baking powder which ruins the fluffiness of our cake.
4. If chocolate chips are used, fold them in quickly. Leave some chocolate chips to sprinkle on top.
5. Quickly pour the batter into the muffin forms and even faster decorate them with chocolate chips if desired.
6. Place the chocolate muffins into the middle rack of 350°F / 180°C preheated oven until the inner temperature of the cake reaches 208°F / 98°C. Which should happen in 30 – 40 minutes.

German chocolate buttercream

1. Warm the milk up in a pot on medium heat until it starts to bubble gently.
2. In a medium bowl, whisk the egg yolks, cocoa powder, honey or sweetener of choice, vanilla and corn starch for about a minute until lump free.
3. Gradually whisk in about ½ cup of the hot milk.
4. Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely dissolved.
5. Keep warm and continuously stir until the custard thickens. Let the custard cool to room temperature.
6. Cream the butter.
7. Whisk the creamed butter and custard together.

Assembly

1. Fill the buttercream into a pastry bag and with our favorite icing tip decorate the muffins.
2. As a finishing touch sprinkle on some chocolate flakes or even a couple of berries if consumed within a day.

Enjoy!

Print

Star this recipe!

Chocolate Cupcake Recipe

Cake for one or something to feed a whole company? Check out this Chocolate Cupcake Recipe that buys the approval of everybody!

Course Dessert

Cuisine American, Sugar free recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Ingredients

Chocolate muffins

• 3 medium Eggs
• ½ teaspoon Salt
• ½ cup Butter melted
• 2 tablespoons Honey or sweetener of choice to taste
• 1½ teaspoons Vanilla
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• ½ cup Cocoa powder
• 2½ cups Flour
• 1 cup Buttermilk or Whole milk
• ½ cup Chocolate chips

German chocolate buttercream

• 2 cups Milk
• 2 medium Egg yolks
• 5 tablespoons Cocoa powder
• 6 tablespoons Corn starch
• 1 cup Butter
• 2 tablespoons Honey or sweetener of choice to taste

Instructions

Chocolate muffin

• Whisk eggs until light yellow. Keep on whisking and incorporate salt, melted butter, honey or sweetener of choice, vanilla, baking powder and baking soda. Adding baking soda and baking powder now, ensures optimal distribution.
  
• Whisk in cocoa powder then flour. Depending on the flour moisture content, we’ll end up with a pretty tough dough but our kitchen robot should have no problem coping with it. If working by hand, swap the order and add buttermilk at the first step and leave baking powder and baking soda to the end. For more detailed instructions check out: Chocolate Muffin Recipe
  
• Whisk the buttermilk quickly in but throughout, 30-60 seconds should do it. Adding baking powder and baking soda together will result a reaction between the acid in buttermilk and the base in the baking powder which ruins the fluffiness of our cake.
  
• If chocolate chips are used, fold them in quickly. Leave some chocolate chips to sprinkle on top.
  
• Quickly pour the batter into the muffin forms and even faster decorate them with chocolate chips if desired.
  
• Place the chocolate muffins into the middle rack of 350°F / 180°C preheated oven until the inner temperature of the cake reaches 208°F / 98°C. Which should happen in 30 – 40 minutes.
  

German chocolate buttercream

• Warm the milk up in a pot on medium heat until it starts to bubble gently.
  
• In a medium bowl, whisk the egg yolks, cocoa powder, honey or sweetener of choice, vanilla and corn starch for about a minute until lump free.
  
• Gradually whisk in about ½ cup of the hot milk.
  
• Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely dissolved.
  
• Keep warm and continuously stir until the custard thickens. Let the custard cool to room temperature.
  
• Cream the butter.
  
• Whisk the creamed butter and custard together.
  

Assembly

• Fill the buttercream into a pastry bag and with our favorite icing tip decorate the muffins.
  
• As a finishing touch sprinkle on some chocolate flakes or even a couple of berries if consumed within a day.
  

Notes

Enjoy!

Pin now, Enjoy later!