How to Make The Most Amazing Chocolate Cupcakes | The Stay At Home Chef

Today on The Stay At Home Chef I’m showing you how to make The Most Amazing Chocolate Cupcakes. My recipe for The Most Amazing Chocolate Cake is wildly popular! It has hundreds, maybe even thousands of rave
reviews on it. You guys absolutely love it! One of the most frequently asked questions
that I get is: Can I use that recipe to make cupcakes? The answer is: yes! And that’s exactly what I’m going to show
you how to do today. We’re going to start here in a large mixing
bowl. You’ll need 1 1/2 cups of all purpose flour 1 1/2 cups of sugar 3/4 cup of high quality cocoa powder 1 1/2 teaspoons baking soda 3/4 teaspoon of salt and 3/4 teaspoon of baking powder Then, I’m just going to give this a quick
mix together. Then we can start adding in our wet ingredients. You’ll need 3/4 of a cup of buttermilk. If you don’t have buttermilk, you should check
out my buttermilk substitutes. There’s lots of options. You can find that in the video description. Pour that on in along with the same amount, 3/4 of a cup of
warm water. You’ll also need 1/4 cup of vegetable oil which will keep this cake nice and moist 2 eggs and 1 teaspoon of vanilla extract Mix this in. And that’s it for the cake batter. It’s just as easy as a boxed cake mix and let me tell you it tastes a whole lot
better. Next we’re going to put this into a cupcake
pan so you’ll need to line it with little cupcake
liners. You want to fill each cupcake liner about 2/3rds of the way full. That was a little more like 3/4 of the way
full so I’ll take a little bit out so that it is
only 2/3rds. This recipe makes 24 cupcakes so you’ll either
need 2 pans or just bake them one pan of 12 at
a time. You’ll need to bake these in a 325 degree
oven for 22 minutes. While the cupcakes are baking, make your frosting. On my most amazing chocolate cake recipe I use a chocolate cream cheese buttercream that is just amazing! But a lot of you have asked for just a plain chocolate buttercream so that’s what I’m going to show you how to make today. It starts with 1 1/2 cups of softened salted
butter You want this to be softened to room temperature. Plop that into a large mixing bowl and beat it until it is creamy and fluffy. That should take just about 1 minute. Then we’re going to add in 3/4 of a cup of high quality cocoa powder. You guys always ask me what I mean by high quality cocoa powder. Usually you can tell by the price. So use the highest quality that you can find
and afford. I’m telling you it really makes a difference. You’ll also need 1 teaspoon of vanilla extract And mix this in. Once the cocoa powder is all mixed in it’s time to start slowly adding in some powdered
sugar. You’ll need about 3 to 4 cups depending on how sweet you like it. I add it in about 1/2 cup maybe 2/3 of a cup
at a time and then mix in between. If your frosting gets too thick you can always
thin it out with a tablespoon or two of milk. You should end up with a nice thick, creamy chocolate frosting. I’m going to transfer all of this frosting
to some piping bags and set it aside until we are ready to frost our cupcakes. Once your cupcakes are finished baking pull them out of the oven, remove them, and
place them onto a wire rack to cool completely. Do not try and frost your cupcakes while they
are still warm or your frosting will melt all
over the place. There’s lots of ways to frost a cupcake but I’m just going to take an open star tip and give it a little swirl. Thanks for watching! I hope you enjoy these cupcakes as much as you enjoy my most amazing chocolate cake. You can find the full written recipe in the video description along with the metric measurements. Be sure to subscribe and check out the rest
of my videos where you can find hundreds of restaurant quality recipes you can easily make at home. See you later!

100 thoughts on “How to Make The Most Amazing Chocolate Cupcakes | The Stay At Home Chef

  1. The recipe I follow only requires 1 egg, it's also very soft and moist, why does this recipe need 2? Anyway, if you guys want moist cake, don't overbake. If you're using a toothpick to test doneness, it should have small crumbs, not clean.

  2. Did anyone make these with the substitute buttermilk options? I’m thinking of trying the first one (milk + lemon) but is it really the same?

  3. This is the perfect recipe. For people saying its too runny. Just make it and see how moist and delicious they come out.

  4. Recipe saved! Chocolate lovers dream! Made the cupcakes with chocolate cream cheese frosting (from your cake recipe) and yeahhhhh ?

  5. I made these yesterday, and I can fairly say that this is the BEST cupcake recipe ever! It was so moist , choclatey , fluffy, it was just right. I also added a tablespoon of coffee which also helped the burst of flavors ..You're the best ?❤❤❤❤

  6. Hi,
    First I made your recipe and it was awesome!!
    Secondly, question- can I make the mixture and not bake it immediately, save it and bake it few days later.
    Is it possible? And if it is, where should I keep it until I bake it? (Fridge, room temperature..?)

  7. Dear Rachel ..
    I just made these cupcakes and the house smells amazing !
    Everyone loved it ..
    What I liked is the balanced sweet chocolate taste ….
    They are moist and light .. perfect with coffee 🙂

    I highly recommend trying this recipe 🙂

    Love all the way from Saudi Arabia ❤️??

  8. Hi, I would like to know what I'm doing wrong because I dont get them to grow up.
    Thanks for the recipe
    Greetings from Colombia.

  9. Thanks sooo much….the cupcakes came out awesome……. my batter was way thinner though… it normal that the tops of the cuppies are very wet??

  10. I Love your recipes and this one worked like a charm! I Just added 3tbs of mayo and tasted even richer! Thank you! Looking forward to more great recipes from you!!

  11. If I am going to use buttermilk powder, how will I use it because buttermilk powder is the one that is available in the store.. Thankyou

  12. I got like a stick of butter, I was like this should be enough, then she pulls out 3 sticks of butter ???

    Hello everyone ,
    I am from sri lanka ??
    I just made these cup cake ..they were soft n delicious ??thank u for sharing these amazing recipe ..super..thank u again Chef❤️❤️

  14. How much of vinegar do I have to put in how much of milk to make buttermilk substitute in this recipe? ?

  15. We loved your gingerbread now I randomly found this vid because a girl needs chocolate if you know what I mean! Definitely making more of your recipes ?❤️? these were delicious!

  16. I’m just going to help out because her vids are amazing ?. Buttermilk add milk with either 1tbls or 3 tsp white vinegar or key lime(healthy) or lemon juice let sit 15 mins
    Eggs substitutes 3 tbls of aquafaba (chick pea water after cooking)/1/4 cup bananas/ 1/4 cup apple sauce =1 egg (peel chop apple blend with a bit of water) Flour ancient grains have real gluten spelt etc no powdered sugar or substitute? Coconut sugar in blender or agave powder. No piping bag? Just use plastic zip lock cut the tip tiny slanted angle

  17. Just made these:
    The texture turned out great, they're really soft and fluffy.
    It does definitely matter what kind of cocoa powder you use, in my case they were not quite chocolatey enough, but that's something I can work on. I added chocolate chips which made it even better.
    The frosting is nice, and I put some fresh raspberrys on top, this was great because it balanced out the chocolate very well.
    This is the best recipe I've tried so far 🙂

  18. Just made them for my geometry class, they turned out absolutely amazing, I cut the frosting recipe in half and had literally just enough. They look amazing and I let my brother try one and he said they were good so thank you so much for this video ??

  19. Hi can I make these cupcakes without using the cocoa powder and just make the vanilla cupcakes with the same recipe

  20. I have never made such perfect cupcakes n t buttercream was also grt…every1 loved it….thanks 4 sharing t recipe

  21. I made these for 3 classes so far and there amazing…I got so many complements. Just made them again today for my physics class and I’m gonna do a vanilla buttercream and die one half pink and the other blue so the cupcakes are multicolored. Thanks Again ??

  22. Hi. I always use your chocolate cake recipe to make chocolate cake. But I don't like butter. Is there anyway I can make frosting with margarine?

  23. I've never made cupcakes before and your recipe was amazing. It was easy to follow and everybody who tried absolutely loved it. It was so soft and moist and the perfect amount of sweet?

  24. Have tried this recipie twice now. Amazing results. I love how this recipie helps the chocolate shine and not get overpowered by the sweetness.

  25. If I make mini cupcakes what is the right temperature of the oven and for how long do they need to bake? Thanks

  26. Amazing love love all of your recipes, but recently we found out my daughter is allergic to wheat. Could this recipe be made gluten free?

  27. I need a recipe for a person lactose intolerant how can I sustituid the buttermilk? Please can you be so kind to answer?

  28. The first time I tried these cupcakes they were delicious! I love making homemade cupcakes and cakes! Me and my younger sister made them and my mom and dad got to try them first. They were so surprised when I told them that it was homemade and not from a box! Thank you for the recipe! ^w^

  29. Just made them , sooooo impressed !!!!!!! I made it without buttermilk but using fresh milk and a tbsp of white vinegar (because I didn’t have any buttermilk on hand)
    Thank you so much !

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