Recipe
Super Moist Chocolate Cupcakes with Chocolate Buttercream
Time: 1 hour 15 minutes 
Difficulty: Moderate
Yield: 18 pieceUdstyr
- Muffins pan
- Cupcake liners
- Piping bag
- Star piping tip
Ingredients
- 4 dl flour
- 1 1/2 dl cocoa powder
- 3 tsp baking powder
- 1/2 tsp salt
- 1 1/2 dl dark brown sugar
- 1 1/2 dl sugar
- 170 g softened butter
- 3 1/2 dl milk
- 1 1/2 tsp vanilla
- 2 eggs
Chocolate buttercream:
- 1 batch of my chocolate buttercream
To decorate:
- Freeze-dried raspberries
Instructions
- Sift flour, cocoa powder, baking powder, and salt together in a large bowl to avoid lumps.4 dl flour, 1 1/2 dl cocoa powder, 3 tsp baking powder, 1/2 tsp salt
- Add brown sugar, granulated sugar, softened butter, milk, vanilla and eggs. Mix the batter on medium speed in the stand mixer for about three minutes.1 1/2 dl dark brown sugar, 1 1/2 dl sugar, 170 g softened butter, 3 1/2 dl milk, 1 1/2 tsp vanilla, 2 eggs
- Distribute the batter into muffin liners filling them three-quarters full for a low cupcake that can be frosted.
- Bake the chocolate cupcakes at 180 °C (356 °F) for 15-18 minutes. They're done when a skewer inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
- Meanwhile, mix the chocolate buttercream according to the recipe instructions. Put the chocolate buttercream in a piping bag with a star tip and frost half of the cupcakes. Decorate with freeze-dried raspberries before the buttercream sets. Repeat the process for the remaining cupcakes.1 batch of my chocolate buttercream, Freeze-dried raspberries
- Store the cupcakes in the fridge and take them out half an hour before serving.
Notes
Dairy-free version: Replace butter with a dairy-free alternative, such as vegan butter, and replace milk with plant-based milk such as soy, almond or oat milk.