Chocolate cupcakes by Love Cocoa

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Chocolate Cupcakes by Love Cocoa 
Most and super chocolatey milk chocolate cupcakes topped with a perfect smooth milk chocolate frosting that tastes incredible! 
Course: Dessert
 Prep Time: 15 mins
 Cook Time: 20 mins
 Total Time: Approx 35 mins
INGREDIENTS
  • 1 1/3 cups (185g) all-purpose flour
  • 1/2 cup (50g) natural unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (115g) butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120ml) hot water

MILK CHOCOLATE FROSTING:

  • 1 and 1/3 sticks (150g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) powdered sugar, sifted (plus more as necessary)
  • 1/2 teaspoon pure vanilla extract
  • 100g milk chocolate, melted and slightly cooled
  • Pinch of salt

DIRECTIONS:

  1. Preheat oven to 350F/180C.
  2. Line a muffin tin with cupcake liners and set aside.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Set aside.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes.
  6. Scrape down the sides and bottom of the bowl as necessary.
  7. Beat in eggs, one at a time, beating well after each addition.
  8. Beat in vanilla extract.
  9. With the mixer on low speed, add half of the flour mixture and beat just until combined.
  10. Beat in milk until combined, followed by the other half of the flour mixture.
  11. Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the cake will be.
  12. Divide batter evenly between cups, filling them about 3/4 full.
  13. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  14. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

FOR THE FROSTING:

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes.
  2. Add powdered sugar in 2 additions, beating well after each addition, until mixture is completely smooth and sugar has dissolved into the butter.
  3. Add vanilla extract and melted chocolate and beat until combined.
  4. Beat in additional powdered sugar as necessary until frosting is spreadable.
  5. Add a pinch of salt if you’d like to cut the sweetness.
  6. Keep beating until shiny, fluffy, and smooth.
  7. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days.
  8. Before using, bring to room temperature and whisk until smooth.

Cupcakes are best the same day they’re made but can be kept in an airtight container at room temperature for up to 3 days.

Unfrosted cupcakes can be kept in the freezer for up to 2 months.

Thaw them on the counter or overnight in the fridge.

ENJOY :) 

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★Reviews

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468 reviews
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(420)
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Not enough

The only problem was there was not enough chocolates in the box

A Delicious Selection

The chocolate is delicious - beautifully smooth, and the flavoured bars have a lovely balance to them - with the added bonus of ethical, sustainable production.

Quality chocolate

I saw a recommendation on Facebook about this chocolate, I ordered some and I wasn't disappointed, great chocolate, especially the sea salt and the honeycomb. Would thoroughly recommend

Where's the Avocado?

Was super excited to try out this dark chocolate bar & although the chocolate itself tastes delicious; I struggled to find the avocado within this bar.. Was a huge disappointment for the amount of money I spent on it!

Need more chocolates

Good flavour, nice packaging, just need more of them