Chocolate Cupcake Recipe with Oil
Chocolate Cupcake Recipe with Oil
The chocolate cupcake is the silkiest smooth and softest cake that you won’t be able to stop eating. Chocolate cupcake recipe with oil requires only one bowl, easy ingredients, and remarkable results; try these perfect chocolate cupcakes out, and I assure you’ll never look at another cupcake recipe again. It is too easy to bake that even a beginner can also bake them. According to my cooking experience, a combination of cocoa powder and melted chocolate brings the best chocolate flavor in your cake. Using only one form of chocolate means your cupcake will be left short of chocolate perfection.
This is the best recipe for my chocolate obsessed friends. In lieu of butter, we’ll use oil here as oil can bring incredible moist texture in a chocolate cupcake. Nothing can compare the unsurpassable moist texture of these cake. So, let us discuss the Recipe of Chocolate Cupcake with oil.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Category: Dessert
- Cuisine: American
Ingredients
Cupcakes
- 2 cups granulated sugar
- 1 ¾ cup + 2 tbsp. all-purpose flour
- 3/4 cups natural unsweetened cocoa powder
- 2 ounces chocolate
- ¼ cup unsalted butter
- 1 cup hot water
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2/3 cup canola oil (olive oil or vegetable oil would also be fine)
- 1 cup milk
- 2 eggs lightly beaten
- 1 tsp. vanilla extract
Whipped chocolate ganache frosting:
- 1 cup milk chocolate, chopped
- 1/4 cup + 1 tbsp. fresh cream
Instructions
- Preheat oven to 350F and prepare a muffin tray with cupcake liners you can also use lightly grease and flour instead of liner.
- Combine together, all-purpose flour, baking powder, baking soda, cocoa powder, and salt in a large bowl. Make sure your ingredients are mixed well after sifting.
- Stir in canola oil, vanilla extract, and eggs, stirring until combined.
- In a small bowl, prepare the mixture of butter and sugar.
- Melt the chocolate in the microwave. Once the chocolate is cool enough to touch, add the butter-sugar mixture in it. Put it in the mixture of the large bowl and mix well.
- Add hot water and stir so that the mixture is evenly combined.
- Fill prepared muffin tray cavities just over 2/3 of the way full. Put it in the oven at 350F for 18-22 minutes.
- When your toothpick comes out with few moist crumbs, immediately remove the cupcake from the tray and allow them to cool completely at room temperature before frosting.
Notes
Preparation of whipped chocolate ganache frosting
- Put the chopped chocolate, and fresh cream in a medium-sized bowl and microwave it for 15 seconds until all the chocolate is melted.
- Once a smooth ganache is formed, cling wrap the bowl with the wrap touching the surface of the ganache to avoid the formation of crust.
- Refrigerate it for 1-2 hours, then whisk the mixture for 3-4 minutes at medium speed so that it’s soft and fluffy. The color of the ganache will change, and it will become perfect for piping.
Nutrition
- Serving Size: 24 cupcakes
- Calories: 315 Kcal
