Moist Chocolate Cupcake Recipe With Chocolate Frosting Chelsweets from chelsweets.com
Description
Who doesn't love a rich and decadent chocolate cupcake? This recipe takes a boxed cake mix and turns it into a moist and delicious treat that will satisfy any chocolate lover's cravings. With just a few extra ingredients and some simple steps, you can elevate a basic box mix into a gourmet dessert that will impress your family and friends.
Prep Time
Preparation time for this recipe is approximately 15 minutes.
Cook Time
Cooking time for this recipe is approximately 20-25 minutes.
Ingredients
- 1 box chocolate cake mix - 1 cup milk - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1/2 cup sour cream - 1/2 cup semi-sweet chocolate chips
Equipment
- Large mixing bowl - Electric mixer - Cupcake pan - Cupcake liners - Measuring cups and spoons
Method
1. Preheat your oven to 350 degrees Fahrenheit. 2. Line a cupcake pan with liners. 3. In a large mixing bowl, combine the cake mix, milk, vegetable oil, eggs, vanilla extract, and salt. Mix on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes. 4. Add the sour cream and mix until well combined. 5. Fold in the chocolate chips. 6. Fill each liner 2/3 full with the batter. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can substitute the semi-sweet chocolate chips with milk chocolate, dark chocolate, or white chocolate chips. - For a more intense chocolate flavor, you can add 1/4 cup of unsweetened cocoa powder to the dry cake mix. - You can add a teaspoon of instant espresso powder to enhance the chocolate flavor even more.
Yes, you can use a different type of cake mix, such as vanilla or yellow, and add cocoa powder to make it a chocolate cupcake.
Can I use a different type of oil?
Yes, you can use any type of oil, such as canola or coconut oil, as long as it is a neutral-tasting oil.
Can I use water instead of milk?
Yes, you can use water instead of milk, but the cupcakes will be less moist and flavorful.
Recipe Tips
- Make sure all ingredients are at room temperature before mixing. - Do not overmix the batter, as this can result in tough and dry cupcakes. - Use an ice cream scoop to evenly distribute the batter into the liners. - Let the cupcakes cool completely before frosting them.
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