Moist Chocolate Cupcakes Recipe with Chocolate Buttercream Frosting | Egg & Eggless

Moist Chocolate Cupcakes with Chocolate Buttercream – Festive season is around and I’m sure you’ll might having parties or family gatherings, cupcakes is something easy and quick to make. These moist chocolate cupcakes is so delicious with chocolate buttercream. These buttercreams are no very sweet as there is no sugar added but only the chocolates and yet they are so creamy, smooth and delicious. Hope you’ll make some for this festive season. Enjoy! FOR FULL RECIPE, visit my blog at : EGG VERSION: https://gracioustreatz.wixsite.com/ba... EGGLESS VERSION: https://gracioustreatz.wixsite.com/ba... Ingredients: This recipe can make 9-10 cupcakes in 6cm cupcakes liners • Moist Chocolate Cupcakes 120g [½ cup] milk 15ml [1 tbsp] white vinegar 120g [1 cup] cake flour ¾ tsp baking powder ½ tsp baking soda ½ tsp salt 40g [⅓ cup] cocoa powder 140g [¾ cup] fine sugar 60g [¼ cup] oil 1 large egg *** 1 tsp vanilla extract 80ml [⅓ cup] hot water 2 tsp instant coffee ***eggless: replace with 60g [¼ cup] yogurt • Chocolate Buttercream Semi-sweet Chocolate Buttercream 150g [¾ cup] semi-sweet chocolate 150g [½ cup + 2 tbsp] whipping cream, hot 150g [½ cup + 2½ tbsp] unsalted butter, softened White Chocolate Buttercream 150g [¾ cup] White chocolate 75g [¼ cup + 1 tbsp] whipping cream, hot 150g [½ cup + 2½ tbsp] unsalted butter, softened Red food colourings (optional) • Piping tip: 1M Instructions: • Moist Chocolate Cupcakes 1. Preheat oven at 170°C/340°F. 2. In a glass, add milk and vinegar. Give them a quick mix and let it rest for 5 minutes before use. 3. In a large bowl, sift the cake flour, baking powder, baking soda, salt and cocoa powder. 4. Add in sugar, oil, milk mixture, egg*** and vanilla extract. Mix until well combined, do not over mix. 5. In a glass, dissolve instant coffee in the hot water. Add the coffee mixture into the batter. Mix until combined. 6. Line about 9 cupcake liners on the cupcake pan. Scoop the batter evenly into the liners. 7. Bake in preheated oven at 170°C/340°F for 18-20 minutes or until the skewer comes out clean. 8. Let the cupcakes cool on the cooling rack. *** eggless: replace the egg with 60g [¼ cup] yogurt • Chocolate Buttercream Semi-Sweet Chocolate Buttercream 1. In a bowl, add the chocolate coins and hot whipping cream. Place the bowl over a double boiler. Let it sit for 5 minutes. 2. Mix the chocolate and cream until well combined. 3. Refrigerate for 30-40 minutes or until it is thickened. 4. In a large bowl, add the butter. Start mixing when the butter is softened. Mix until creamy and smooth. 5. Add in the chocolate mixture. Mix until well combined. 6. Cover and chill for about 5 minutes to firm up a bit. 7. Chocolate buttercream is ready for use. White Chocolate Buttercream 1. In a bowl, add the chocolate coins and hot whipping cream. Place the bowl over a double boiler. Let it sit for 5 minutes. 2. Mix the chocolate and cream until well combined. 3. Refrigerate for 30-40 minutes or until it is thickened. 4. In a large bowl, add the butter. Start mixing when the butter is softened. Mix until creamy and smooth. 5. Add in the chocolate mixture. Mix until well combined. 6. Add in some red food colourings. This is optional. 7. Cover and chill for about 5 minutes to firm up a bit. 8. Chocolate buttercream is ready for use. Follow me at: Instagram: @gracioustreatz Email: gracioustreatz@gmail.com Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.