Black Currant Flavored Chocolate Cupcakes
These super moist chocolate cupcakes are pack with full of chocolate flavor and additionally it is flavored with black currant flavor. These eggless chocolate cupcakes with whipped chocolate ganache frosting are made from simple everyday ingredients and is so easy to whip them up. This is the best chocolate cupcake recipe and they are unbelievable moist, chocolatey perfection!
Eggless chocolate cupcakes are super soft, moist and utterly delicious, it just melts in your mouth! I bet this easy cupcake recipe will be your new favorite. These chocolate cupcakes taste completely over-the-top with whipped chocolate ganache frosting you don’t want to stop eating!
Looking for a rich and decadent chocolate dessert? Your search ends here! This irresistible chocolate cupcakes is just for you. With a rich and fluffy whipped chocolate ganache topping, the indulgence is so worth it!
This chocolate cupcake recipe is one of the best eggless cupcakes recipe in my baking repertoire. I don’t have any reason to find a better version. This is the chocolate cupcake base I use all the time. This is a solid base recipe to turn any cupcake into a delectable and gorgeous cupcake. We have kept this recipe as simple as possible so that even a novice can be successful with it.
This chocolate cupcake will satisfy any chocolate craving. Chocolate cupcake with silky smooth whipped chocolate ganache is a rich and decadent cupcake that is perfect for serious chocolate lovers. It’s every chocolate lover’s dream to indulge in such a decadent dessert.
LET’S TALK INGREDIENTS
● Flour – The recipe uses all purpose flour (maida). For more healthier version you may use whole wheat flour (atta) or 50-50 ratio of both.
● Cocoa Powder – The recipe uses Hershey’s cocoa powder. Try to use better quality cocoa powder for getting a good taste, colour and texture.
● Sugar – Regular refined sugar is used here. You may used brown sugar. If you don’t want to use sugar you many use jaggery or cane sugar.
● Leavening Agents – Since this is an eggless recipe both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cupcake.
● Salt – A dash of salt is used to help balance out the sweetness.
● Vinegar – It’s an egg-free recipe so vinegar is used to react with baking soda, the reaction of vinegar with baking soda releases carbon dioxide and this aerates the batter which helps in leavening the cake.
● Fat – This recipe uses both oil and butter. Used sunflower oil and melted butter. You can use any neutral flavor oil. Oil makes the cake soft, light and moist.
● Milk – Whole milk is used here. Recommend to use whole milk for extra richness and taste.
● Flavor – I have used Ossoro brand black currant flavor. This flavor is amazing and does the work with just few drops of it. You can use 1 teaspoon vanilla essence in place of it.
● Chocolate – Dark chocolate is used here. Chocolate is used for making the frosting i.e. ganache
● Whipping Cream – The recipe uses whipping cream since the topping is whipped chocolate ganache. You can use fresh cream but whipping cream aka heavy cream gives a nice smooth and fluffy texture to the frosting.
HOW TO MAKE THE CHOCOLATE CUPCAKE
These classic chocolate cupcakes are so simple and ridiculously easy to make. It’s ready in less than an hour, and the perfect dessert for any occasion.
I made a simple video of best chocolate cupcakes for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Here’s a step by step pictorial instructions to make chocolate cupcakes
Line cupcake moulds with liners. You can also use muffins/cupcakes tray. If you don’t have liners, simply grease with oil or butter.
Preheat oven at 180° C for 10 minutes with both filaments on.
In a mixing bowl sieve together the flour, cocoa powder, baking powder, baking soda and salt. Mix well to combine and keep aside.
In a mixing bowl add in the milk, sugar, oil, butter melted and essence. Mix well until combined and allow sugar to dissolve.
Add in the dry ingredients onto the wet ingredients. Gently fold to make a smooth and lumps free batter.
Add in the vinegar and give a gentle quick mix.
Pour the batter into the prepared cupcake moulds till half way. Tap the tray on the surface for 3-4 times to release any air bubbles.
Bake the cupcake at preheated oven @180° C (350° F) with both rods on for 20-25 minutes. A toothpick or skewer inserted should come out clean.
Remove from oven and transfer to a cooling rack. Allow the cupcakes to cool down completely.
Frost the cupcakes only once the cupcakes are completely cool.
HOW TO MAKE WHIPPED CHOCOLATE GANACHE FROSTING
You only need two ingredients, yes just two – whipping cream and chocolate.
Melt the chocolate using double boiler method or in a microwave oven.
Want to know more details about ganache? Read my chocolate ganache blog post.
Here’s how to make the whipped chocolate ganache
Take a sauce pan with some water. Place it over medium heat and allow to come to a simmer.
Now add the chopped chocolate in a heat proof bowl or pot and place it on top of the sauce pan with hot water. Make sure the bowl doesn’t touch the water.
Stir your chocolate in intervals until fully melted.
Add in the cream in the bowl and mix them well. Once they are well combined, set it off the heat and let it cool completely.
To make whipped chocolate ganache, let the ganache set in room temperature atleast 3 hours or 30 minutes to 1 hour if setting in refrigerator.
Take a beater or stand mixture and whip it like a cream. Beat at a low speed for about a minute.
Continue to beat and gradually the speed to high and beat for 1-2 minutes.
It will thicken, become fluffy, lighten in colour and increase in volume like the picture below. Voila your whipped chocolate ganache is ready.
Just use as you want it – pipe or frost onto cakes and cupcakes!
I have used N1 star nozzle for piping.
HOW TO PREPARE THE PIPPING BAG
– Place the decorating tip (noozle) in the piping bag.
– Use scissors to cut the piping bag (icing bag) ½ inch from the end.
– Open the icing bag and fold down the sides.
– Fill the bag half full.
– Jiggle it down to get rid of air bubbles
– Gather the mouth of the piping bag and twist it.
HOW TO PIPE THE CUPCAKES
Take the cupcake and hold the piping bag straight up. Start at the center of the cupcake, squeeze to form a star and move over to the sides a little bit. Swirl around the cupcake in a circular motion till the edge of the cupcake. Voila you get a beautiful rosette.
TIPS, TRICKS AND SUBSTITUTION
Here’s some tips and tricks to prepare a perfect moist and fluffy chocolate cupcake all from scratch. I am sure you will love this one as much as we do.
■ Do not over mix the batter. Mix only until everything is well combined. If you over-mix, you will end up knocking out all the air, resulting in a dense cake.
■ To make this cake vegan you can use non-dairy milk or just water with 1 tablespoon vinegar or lemon juice.
■ Using whipping cream aka heavy cream is recommended for making whipped chocolate ganache.
■ For the flour, you may substitute all purpose flour with whole wheat flour or 50-50 % of both.
■ You may opt out the oil and use 100 grams butter or use completely oil of ¼ cup.
■ You may substitute the sugar with brown sugar or any other healthier sweeteners like cane sugar, jaggery etc.
■ Use good quality cocoa powder. I’ve used Hershey’s brand cocoa powder. They’re easily available at grocery stores or online.
■ All ingredients should be at room temperature.
■ Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
■ Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
■ To make this cupcake with egg, you can use 2 small eggs or one large egg and opt out the baking soda. Additionally you will need to reduce the milk a little bit.
■ For the flavor, I have used Ossoro’s black currant flavor. You can use 1 teaspoon vanilla essence or extract.
■ You can pour the batter into cake tin and prepare delicious tea cake or use as sponge base for frosting projects.
RECIPE CARD
Chocolate Cupcakes With Whipped Chocolate Ganache Frosting (Eggless)
Equipment
- OTG
- Mixing bowl
- Spatula
- Wired hand whisk
- electric hand beater
- 240 ml measuring cup set
- silicone muffn moulds
Ingredients
- 1 cup all purpose flour (128 grams)
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 200 ml milk
- ½ cup sugar (100 grams)
- 3 tablespoon oil
- 2 tablespoon butter melted
- 2 teaspoon vinegar or lemon juice
- few drops ossoro black currant flavor (or 1 teaspoon vanilla essence)
For Chocolate Ganache:
- 1 cup dark chocolate chopped
- ½ cup whipping cream (heavy cream) non dairy
Instructions
How to make the cupcakes:
- Line cupcake moulds with liners. You can also use muffins/cupcakes tray. If you don't have liners, simply grease with oil or butter.
- Preheat oven at 180° C for 10 minutes with both filaments on.
- In a mixing bowl sieve together the flour, cocoa powder, baking powder, baking soda and salt. Mix well to combine and keep aside.
- In a mixing bowl add in the milk, sugar, oil, butter melted and essence. Mix well until combined and allow sugar to dissolve.
- Add in the dry ingredients onto the wet ingredients. Gently fold to make a smooth and lumps free batter.
- Add in the vinegar and give a gentle quick mix.
- Pour the batter into the prepared cupcake moulds till half way. Tap the tray on the surface for 3-4 times to release any air bubbles.
- Bake the cupcake at preheated oven @180° C (350° F) with both rods on for 20-25 minutes. A toothpick or skewer inserted should come out clean.
- Remove from oven and transfer to a cooling rack. Allow the cupcakes to cool down completely.
- Frost the cupcakes only once the cupcakes are completely cool.
How to make whipped chocolate ganache frosting:
- We are using double boiler merhod here to melt the chocolate.
- Take a sauce pan with some water. Place it over medium heat and allow to come to a simmer.
- Now add the chopped chocolate in a heat proof bowl or pot and place it on top of the sauce pan with hot water. Make sure the bowl doesn’t touch the water.
- Stir your chocolate in intervals until fully melted.
- Add in the cream in the bowl and mix them well. Once they are well combined, set it off the heat and let it cool completely.
- Let the ganache set in room temperature atleast 3 hours or 30 minutes if setting in refrigerator.
- Take a beater or stand mixture and whip it like a cream. Beat at a low speed for about 1 minute.
- With a spatula scrap the sides of the bowl and mix.
- Continue to beat and gradually the speed to high and beat for 1-2 minutes.
- It will thicken, become fluffy, lighten in colour and increase in volume like the picture below. Voila your whipped chocolate ganache is ready.
- I have used N1 star nozzle for piping
How to pipe the cupcakes:
- Place the decorating tip (noozle) in the piping bag. Use scissors to cut the piping bag (icing bag) ½ inch from the end.
- Fill the bag half full. Jiggle it down to get rid of air bubbles. Gather the mouth of the piping bag and twist it.
- Take the cupcake and hold the piping bag straight up.
- Start at the center of the cupcake, squeeze to form a star and move over to the sides a little bit
- Swirl around the cupcake in a circular motion till the edge of the cupcake. Voila you get a beautiful rosette
Video
Notes
- Do not over mix the batter. Mix only until everything is well combined. If you over-mix, you will end up knocking out all the air, resulting in a dense cake.
- To make this cake vegan you can use non-dairy milk or just water with 1 tablespoon vinegar or lemon juice.
- Using whipping cream aka heavy cream is recommended for making whipped chocolate ganache.
- For the flour, you may substitute all purpose flour with whole wheat flour or 50-50 % of both.
- You may opt out the oil and use 100 grams butter or use completely oil of ¼ cup.
- You may substitute the sugar with brown sugar or any other healthier sweeteners like cane sugar, jaggery etc.
- Use good quality cocoa powder. I've used Hershey's brand cocoa powder. They're easily available at grocery stores or online.
- All ingredients should be at room temperature.
- Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
- Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
- To make this cupcake with egg, you can use 2 small eggs or one large egg and opt out the baking soda. Additionally you will need to reduce the milk a little bit.
- For the flavor, I have used Ossoro's black currant flavor. You can use 1 teaspoon vanilla essence or extract.
- You can pour the batter into cake tin and prepare delicious tea cake or use as sponge base for frosting projects.
HOW TO STORE CHOCOLATE CUPCAKES?
These moist chocolate cupcakes can be stored over the counter for 2-3 days. Place them in a container with lid. These can also be refrigerated for longer days in the fridge.
YOU SHOULD ALSO CHECK OUT MY RECIPES FOR
Dutch Truffle Cake
Chocolate Cake With Chocolate Ganache
Whole Wheat Chocolate Cake
Chocolate Caramel Cupcakes With Strawberry Cream Frosting
Basic Chocolate Sponge Cake
5 Minutes Microwave Chocolate Cake
Eggless Lamingtons
Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
I hope you will try this super easy and moist chocolate cupcakes soon. Please do share your thoughts about the recipe with me here in the comments, I would love to hear from you!
Well, if you make this best chocolate cupcakes, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
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