This recipe has been a long time coming. Oh yes it sure has! I’ve been searching high and low for the perfect, NO MIXER, extra moist and rich chocolate cupcake and after nearly a year and a half, I can finally say that these are the one.
There are plenty of chocolate cupcake recipes out there but I was looking for something specific. I wanted an easy, extra moist, no mixer required recipe that was light yet chocolate-y and could be made using the simplest ingredients. I love that this recipe uses whipping cream in the batter so you know that the crumb will be extra soft.
The batter is thin and creamy which produces an ultra soft and moist crumb with a slightly domed top, which is perfect for piling up your frosting.
And ohh this frosting……..
While you can use any topping for these cupcakes, this frosting has no words! Smooth, fluffy, creamy and chocolate-y. So deliciously luscious, a perfect complement to the chocolate cupcake.
I actually made two batches of cupcakes with two different frostings, one is chocolate cream cheese and the other is a classic chocolate frosting. Both were very delicious so I’ve added the recipe for both below.
The recipe requires you to whisk the cocoa powder with boiling water before adding it to the batter. This technique is called blooming and what it does is bring out the chocolate flavour making the cupcakes extra rich.
I love that this recipe makes 12 perfectly rounded cupcakes. I made these (picture below) the previous night and you can see how smooth the tops are.
Moist, tender and rich, the perfect choice for a delicious chocolate cupcake.