Chocolate Cupcakes · Cocoa with Fudge Frosting
Chocolate Cupcakes with Fudge Frosting
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Before you start
Gather your ingredients
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
Swaps for unsweetened cocoa powder
Instead of cocoa powder
- Natural and Dutch-process cocoa: The same amount. Swap freely when the recipe uses baking powder.
- Unsweetened chocolate: 1 oz melted unsweetened chocolate for each 3 tbsp cocoa; cut the butter or oil by 1 tbsp. Fudgier and richer.
- Carob powder: The same amount. Caffeine-free and naturally sweet, but it tastes like carob, not chocolate.
Swaps for granulated sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
Swaps for baking soda
Instead of baking soda
- Baking powder: 3 tsp baking powder for each 1 tsp baking soda. It rises, but bakes come out paler and puffier, cookies spread less, and the extra powder can taste a little bitter.
Swaps for baking powder
Instead of baking powder
- Baking soda + cream of tartar: ¼ tsp baking soda + ½ tsp cream of tartar for each 1 tsp baking powder. Rises the same if you don't let the batter sit.
- Baking soda + buttermilk or yogurt: ¼ tsp baking soda for each 1 tsp baking powder, and swap ½ cup of the recipe's milk for buttermilk or thinned yogurt. Good rise with a light tang.
- Self-rising flour: Use it for the flour and leave out the baking powder and salt. Each cup has about 1½ tsp baking powder and ¼ tsp salt built in, so it only fits recipes close to that ratio.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for egg
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for buttermilk
Instead of buttermilk
- Milk + lemon juice or vinegar: 1 tbsp lemon juice or white vinegar in a measuring cup, topped up with milk to 1 cup, for each cup. Thinner and a bit less tangy, so bakes are a touch less tender.
- Plain yogurt + milk: ¾ cup plain yogurt + ¼ cup milk for each cup (with Greek yogurt: ½ cup + ½ cup). The closest match for tang and thickness.
- Plain kefir: The same amount. Similar tang, a little thinner.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for vanilla extract
Instead of vanilla extract
- Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
- Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
- Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for powdered sugar
Instead of powdered sugar
- Homemade powdered sugar: 1 cup granulated sugar + 1 tbsp cornstarch, blended. Slightly grainier in uncooked frosting; fine in glazes and for dusting.
Swaps for unsweetened cocoa powder
Instead of cocoa powder
- Natural and Dutch-process cocoa: The same amount. Swap freely when the recipe uses baking powder.
- Unsweetened chocolate: 1 oz melted unsweetened chocolate for each 3 tbsp cocoa; cut the butter or oil by 1 tbsp. Fudgier and richer.
- Carob powder: The same amount. Caffeine-free and naturally sweet, but it tastes like carob, not chocolate.
Swaps for salt
Instead of salt
- Kosher salt: About twice as much Diamond Crystal, or about 1¼ times as much Morton. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for vanilla extract
Instead of vanilla extract
- Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
- Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
- Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.
Swaps for milk
Instead of milk
- Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
- Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
- Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.
Cooking for an allergy? Check every label.
Step 1 of 10
Heat the oven to 350°F (175°C). a 12-cup muffin tin with paper liners.
Line (how to line a pan)
Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid350°F
Step 2 of 10
Sift (how to sift)
Sift Pass dry ingredients through a fine sieve to break up lumps and mix them evenly. 1. Set a fine-mesh strainer over a bowl or a sheet of parchment.2. Spoon in the dry ingredients.3. Tap the side of the strainer or stir gently so they fall through.4. Press any lumps through with the back of a spoon. Done when: There are no lumps of powdered sugar, cocoa or baking soda left. How to sift flour and powdered sugar: mistakes to avoidwhisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 3 of 10
Add the egg, buttermilk, oil and vanilla and until smooth.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 4 of 10
Slowly in the hot coffee. The batter will be thin; that is what makes these moist.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 5 of 10
Pour or scoop the batter into the liners, filling them about two-thirds full.
Step 6 of 10
Bake until the tops spring back and in the center comes out clean.
a toothpick (how to toothpick test)
Toothpick test A quick way to tell if a cake, quick bread or brownie is baked through. 1. Near the end of the baking time, open the oven and pull out the rack.2. Poke a toothpick or thin skewer into the center (the last place to set).3. Pull it straight out and look at it.4. If wet batter clings, bake a few minutes more and test again. Done when: Clean, or with a few moist crumbs for brownies and fudgy cakes. Wet, shiny batter means not yet. How to test a cake with a toothpick: mistakes to avoid350°F
Step 7 of 10
Cool in the tin 5 minutes, then move the cupcakes to a rack and cool completely.
Step 8 of 10
For the frosting, the butter until creamy. in the powdered sugar and cocoa and beat on low until combined.
beat (how to beat)
Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoidSift (how to sift)
Sift Pass dry ingredients through a fine sieve to break up lumps and mix them evenly. 1. Set a fine-mesh strainer over a bowl or a sheet of parchment.2. Spoon in the dry ingredients.3. Tap the side of the strainer or stir gently so they fall through.4. Press any lumps through with the back of a spoon. Done when: There are no lumps of powdered sugar, cocoa or baking soda left. How to sift flour and powdered sugar: mistakes to avoidStep 9 of 10
Add the salt, vanilla and 3 tablespoons of milk and on medium until fluffy, adding another spoonful of milk if it is too stiff to pipe.
beat (how to beat)
Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoidStep 10 of 10
Spoon the frosting into a piping bag with a large star tip and pipe a swirl on each cupcake, or spread it on with an offset spatula.
All done
Enjoy!
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