Chocolate moist cupcake -feature

Chocolate moist cupcake | How to make moist Choco cupcake recipe

Chocolate moist cupcake | How to make moist Choco cupcake recipe

Chocolate moist cupcake, a super moist chocolaty cupcake made with real chocolate, butter and eggs. Learn how to bake with video.

Who don’t love chocolates 😉 … Of course, everyone who still feel themselves as a kid has a tooth for the taste of chocolate. My son has all chocolate teeth 🙂 and whatever comes with the chocolate tag he will just gobble it. But instead of giving plain chocolate, I include a bit of chocolate in his everyday snack recipes like cookies, cakes, smoothies and muffins.

The chocolate cupcake is a yummy quick snack for kids, which you can bake in just ten minutes. All you need is dark chocolate bars, butter and eggs.

For similar pastry check:

Choco chip cookies

Chocolate cupcakes

Vanilla sponge cake

Eggless Butter cookies

Oats wheat cookies

Banana muffin

Actually, I searched for many Choco lava cake recipes, tried many and amidst of one such trial this moist cake born surprisingly. Kids loved the original chocolatey taste of it. And here I am giving you the recipe. Do check my choco lava cake post.

You can find a lot many moist Choco cake recipes and this is one such recipe which suits me. Always I welcome people to modify the recipes I post to suit their likes and availability. Please do write me back with the modifications you did. And I would love to implement it myself 🙂

As far as this recipe is concerned, we need dark chocolate bars which are baking friendly. But if you can’t find bake friendly chocs, you can just go ahead with pure hard dark chocolate.

Moreover, only butter suits well for this moist cupcake. So don’t replace it with oil.

You may like to see these popular recipes:

Garlic chicken roast

Egg gravy

Paneer butter masala

Cauliflower apple soup

Let us see the video here:

Chocolate moist cupcake | How to make moist Choco cupcake recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Chocolate moist cupcake, a super moist chocolaty cupcake made with real chocolate, butter and eggs. Learn how to bake with video.
Course: Dessert, Snack
Cuisine: Global
Keyword: Choco moist cake, Chocolate cupcake, Chocolate moist cupcake, How to make moist Choco cupcake recipe, Moist choco cupcake, Moist chocolate cup cake, Moist cupcake, Soft chocolaty cupcake
Servings: 10
Calories: 300 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 200 g dark chocolate bar
  • 100 g butter (unsalted)
  • 2 whole eggs
  • 1 egg yolk
  • ½ cup sugar (100g)
  • 1 tbsp coco powder (Optional for dusting)
  • 1/3 cup flour (80g)
  • ½ tsp baking powder
  • 1 pinch salt
Instructions
Recipe for making the chocolate moist cupcake:
  1. First, break the dark chocolate bar into pieces if you can.
  2. Take the chocolate bars and butter in a microwave wave bowl, microwave for one minute to melt. The chocolate should melt completely without bits.
  3. Keep the molten chocolate and butter aside.
  4. In another bowl take two whole eggs and one egg yolk.
  5. Add sugar and beat them all to combine until the sugar mix well.
  6. In the meantime, preheat the oven to 180°C. Also, grease and dust the aluminum ramekins with coco powder or line the cupcake mold or baking tray.
  7. Mix the egg-sugar liquid mixture with chocolate butter mixture.
  8. Sieve and add flour, baking powder and salt.
  9. Whisk with a hand mixer to combine the liquids. The batter would be thin.
  10. Fill 3/4th of the dusted cups with the batter.
  11. Bake for 10 minutes in the preheated oven.
  12. Let the baked cupcakes cool down completely.
  13. Loosen the edges of the cups and serve warm or room temperature.
Recipe Notes

Tips: 1) As I mentioned earlier in this post, don't replace butter with oil. Oil won't give the desired results. 2) Also, serve this cupcake warm or in room temperature. Because chilled cupcakes may turn hard as molten baked chocolate would freeze again. 3) Moreover, if you want to store in the refrigerator, thaw them completely or warm in the oven for a few seconds before serving.

Recipe for making the chocolate moist cupcake:

  • First, break the dark chocolate bar into pieces as small as you can.
  • Take the chocolate bars and butter in a microwave wave bowl, microwave for one minute to melt. The chocolate should melt completely without bits.

Chocolate moist cupcake -dark chocs Chocolate moist cupcake -butter

Chocolate moist cupcake -melt Chocolate moist cupcake -molten

  • Keep the molten chocolate and butter aside.
  • In another bowl take two whole eggs and one egg yolk.

Chocolate moist cupcake -eggs Chocolate moist cupcake -yolk

  • Add sugar and beat them all to combine until the sugar mix well.

Chocolate moist cupcake -sugar Chocolate moist cupcake -beat

  • In the meantime, preheat the oven to 180°C. Also, grease and dust the aluminum ramekins with coco powder or line the cupcake mold or baking tray.

Chocolate moist cupcake -grease Chocolate moist cupcake -dusted

  • Mix the egg-sugar liquid mixture with chocolate butter mixture.

Chocolate moist cupcake -combine Chocolate moist cupcake -mix well

  • Sieve and add flour, baking powder and salt.

Chocolate moist cupcake -flour Chocolate moist cupcake -baking powder Chocolate moist cupcake -salt Chocolate moist cupcake -mix

  • Whisk with a hand mixer to combine the liquids. The batter would be thin.
  • Fill 3/4th of the dusted cups with the batter.

Chocolate moist cupcake -batter Chocolate moist cupcake -fill 3/4th

  • Bake for 10 minutes in the preheated oven.

Chocolate moist cupcake -bake 180deg-10mins

  • Let the baked cupcakes cool down completely.

Chocolate moist cupcake -baked

  • Loosen the edges of the cups and serve warm or room temperature.

Chocolate moist cupcake -loosen

Tips:

1) As I mentioned earlier in this post, don’t replace butter with oil. Oil won’t give the desired results.

2) Also, serve these cupcakes warm or in room temperature. Because chilled cupcakes may turn hard as molten baked chocolate would freeze again.

3) Moreover, if you want to store in the refrigerator, thaw them completely or warm in the oven for a few seconds before serving.

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