These were the cupcakes I prepared for Nathan’s preschool Christmas gathering. As usual, I always chose the easiest, simplest, quickest cupcakes recipes to prepare :). This recipe is super easy yet tasty. They were gone pretty quickly after serving. In order to give them a Christmassy feel, I added a snowflake pattern on top of the ganache using let over swiss meringue buttercream.
If I have to compare them with the previous Chocolate Cupcakes that I posted, they taste pretty similar. In fact, I can’t remember the difference, maybe because I don’t have them at the same time. Well, I don’t know, but this recipe only requires 1 egg.
Ingredients for the cupcake
Recipe adapted from Julie Hasson’s Best Cupcake Recipe: Best Chocolate Cupcakes
- 160 gr plain flour
- 1/2 cup unsweetened Ducth-process cocoa powder (I used Cadbury cocoa)
- 3/4 tsp baking soda
- 1/4 tsp salt (I didn’t use this)
- 201 gr sugar (I used 150 gr)
- 1/3 cup vegetable oil (I used Canola oil)
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1/2 cup semisweet chocolate chips (I didn’t use this)
- Chocolate Ganache
Instructions for the cupcake
- Preheat oven to 175 C. Line cupcake pan with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda into a bowl; set aside.
- In a large bowl whisk together sugar, oil, egg and vanilla until smooth.
- Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth.
- Stir in chocolate chips.
- Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched.
- Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- Top cooled cupcakes with frosting.
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!