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.
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:
- First, break the dark chocolate bar into pieces if 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.
- Keep the molten chocolate and butter aside.
- In another bowl take two whole eggs and one egg yolk.
- Add sugar and beat them all to combine until the sugar mix well.
- 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.
- Mix the egg-sugar liquid mixture with chocolate butter mixture.
- Sieve and add flour, baking powder and salt.
- Whisk with a hand mixer to combine the liquids. The batter would be thin.
- Fill 3/4th of the dusted cups with the batter.
- Bake for 10 minutes in the preheated oven.
- Let the baked cupcakes cool down completely.
- Loosen the edges of the cups and serve warm or room temperature.
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.
Nutrition
Calories: 300kcal
Tried this recipe?Let us know how it was!