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Easy Chocolate Cupcakes Recipe
recipe by Preppy Kitchen (@PreppyKitchen)
Ingredients:
- All-purpose flour, 1 1/2 cups (180 grams)
- Granulated sugar, 1 1/4 cups (250 grams)
- Baking soda, 3/4 teaspoon
- Buttermilk, 1/2 cup (substitute: milk plus 1 tablespoon vinegar)
- Cocoa powder, 1/4 cup (25 grams)
- Salt, 1/4 teaspoon (a bit more for extra saltiness)
- Vegetable oil or olive oil, 1/2 cup
- Large egg, 1 (room temperature)
- Vanilla extract, 2 teaspoons (plus 1 1/2 teaspoons for frosting)
- Espresso powder, 1-2 teaspoons (optional)
- Spices (e.g., cinnamon, cayenne, cardamom, allspice) - optional to taste
- Unsalted butter, 3 sticks (1 1/2 cups or 339 grams) - for frosting
- Powdered sugar, 6-8 cups - for frosting
- Heavy cream, 1/3 to 1/2 cup - for frosting
- Sea salt, 3/4 teaspoon - for frosting
Steps:
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin tin with cupcake papers.
2
Sift the flour, then measure 1 1/2 cups (180 grams) into a large bowl. Add 1 1/4 cups (250 grams) of granulated sugar, 3/4 teaspoon of baking soda, and 1/4 cup (25 grams) of sifted cocoa powder. Include 1/4 teaspoon of salt, or a little more if you prefer extra saltiness. Whisk until evenly combined and there are no streaks.
3
In a separate medium bowl, add one large room-temperature egg, 1/2 cup of buttermilk, 1/2 cup of oil, and 2 teaspoons of vanilla extract. Optionally, add espresso powder or your favorite spices for extra flavor. Whisk until smooth.
4
Pour the wet ingredients into the dry ingredients and mix just until the flour disappears. Avoid over-mixing to ensure the cupcakes remain fluffy and not gummy. Fill each cupcake paper about three-quarters full with the batter.
5
Bake the cupcakes at 350 degrees Fahrenheit (175 degrees Celsius) for 20-25 minutes or until the centers spring back when touched. While the cupcakes are baking, prepare the frosting.
6
To make the frosting, whip 3 sticks of unsalted, room-temperature butter in a stand mixer with a whisk attachment until it's fluffy and light in color. Sift half a cup of cocoa powder and add to the butter along with 3/4 teaspoon of sea salt. Mix until combined.
7
Gradually add 6 to 8 cups of powdered sugar, a cup at a time, alternating with about 1/3 to 1/2 cup of heavy cream between each cup. After every addition, scrape down the bowl. Beat on medium-low until the frosting is fluffy and smooth. Taste and adjust sweetness as needed.
8
Once the cupcakes are cooled, transfer the frosting into a piping bag with your chosen tip and frost the cupcakes. Enjoy your fluffy, fudgy chocolate cupcakes with or without added espresso powder, spices, vanilla, strawberry, or other variations of buttercream.