Name: Super-Moist Chocolate Cupcakes recipe
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 24
Cuisine: american
Ingredients: 1 3/4 cups plain flour; 1 3/4 cups caster sugar; 1/4 cup dark brown sugar; 1 1/2 tsp baking powder; 3/4 cup cocoa powder; 85 g instant pudding mix; 1 tbs vanilla extract; 1 cup buttermilk; 125 g unsalted butter melted; 1/4 cup vegetable oil; 2 eggs; 2 tsp coffee powder; 1 cup boiling water; 600 g dark chocolate; 225 g cream

by Backseat Cook Last updated on 07/23/2019

Dense, rich, moist and chocolatey. What more could you want!? - Backseat Cook

Ingredients

1 3/4 cups plain flour
1 3/4 cups caster sugar
1/4 cup dark brown sugar
1 1/2 tsp baking powder
3/4 cup cocoa powder
85 g instant pudding mix
1 tbs vanilla extract
1 cup buttermilk
125 g unsalted butter melted
1/4 cup vegetable oil
2 eggs
2 tsp coffee powder
1 cup boiling water

Icing

600 g dark chocolate
225 g cream

Method

Step 1

Preheat oven to 180C (160C fan-forced).
Step 2

Line 2 x 12 hole muffin trays with paper cases.
Step 3

Combine all dry ingredients apart from coffee in a large bowl of an electric mixer.
Step 4

Make a well in the centre of dry mix.
Step 5

Add eggs, buttermilk, vanilla, butter and vegetable oil into well, beat on high speed until smooth and well combined. The mixture will be very thick at this stage.
Step 6

Mix coffee powder with boiling water and add to mix, folding in with a spatula until well combined.
Step 7

Divide equally into paper cases.
Step 8

Bake on centre rack for 17-20 minutes or until a skewer inserted into centre comes out clean with just some moist crumbs clinging to it.
Step 9

Remove from oven, allow to cool slightly then remove from trays and place on wire cooling rack(s) until completely cool.
Step 10

Pipe with pre-prepared ganache icing.
Step 11

Icing: Break chocolate into squares and place with cream in a heat-proof bowl over a pot of simmering water.
Step 12

Stir occasionally until chocolate has melted and is completely combined with cream. The mixture will be thick, smooth and glossy.
Step 13

Remove from heat and allow to cool completely to room temperature. Refrigerate if desired.
Step 14

Beat well with electric beaters until thick and creamy but still holding its shape.
Step 15

Spread or pipe onto each cooled cupcake.

Recipe Notes

from Australia’s Best Recipes team

Editor's Note: We decorated these cupcakes with this easy
Buttercream Icing.

To make Sundae Cupcakes we piped the cupcake with buttercream icing, drizzled with store-bought chocolate sauce, and topped with sprinkles and a glace cherry.

To make Snickers Cupcakes we piped the cupcake with buttercream icing, drizzled with store-bought caramel sauce, and topped with chopped Snickers.