Thanks Lindsay. Thanks for the recipe❤️ Lots of love from Russia❤️. *You can also use regular unsweetened cocoa powder. They help correct a number of factors outside the recipe that contribute to this problem. My sister is vegan so I substituted almond milk and vegan egg replacer and they turned out great. ?Kindly advise which one I should use. The amounts listed in grams and cups are correct. Hi Amy, Can I use half a cup of sugar and half a cup brown sugar instead of 1 full cup of sugar? There’s also this recipe you could try. That was delicious! Please advise. (e.g. I’m so glad you enjoy the recipe! The frosting was very light and delicious. Or will it not go together on this cupcake? You’d have to make other adjustments to this recipe for it to work as a vanilla cupcake and you basically end up with the moist vanilla ones. The cupcakes were amazing and I don’t even want to try any other recipe for a cake! Great recipe! 1 large egg. It’s a very thin batter, so they would all sink to the bottom. I just baked these for my daughter’s 5th bday and they came out sooo good! The cupcakes lasted for almost a week, ( I made a lot of them ), stayed fresh and moist. What’s the measurement? It seems nuts to only fill the cupcake liners halfway but it totally works with these cupcakes. Add eggs, one at a time, beating well after each addition. Thanks! For one, I hate digging around the back of my spice cupboard to find them. Or will it be too moist to hold up for a 2 tiered  cake? The flavor is good. These were fabulous!!! I have tried this recipe a couple of times and I end up with the same problem…… cupcakes do not rise and are hard with a dough like taste. Love these cupcakes!!! Maybe not the fanciest, most high-end ingredients but it worked very well for me! Or 2 8×3inches round cake pan? I find that it lightens up the cake a bit. I would typically store them in an air tight container at room temperature, but you could also refrigerate them. Yum. These vanilla cupcakes are the ones I created as a vanilla version of these chocolate cupcakes. They are so sooooo good! Definitely a keeper. I baked these again today with your recipe, (I continued to use the Hershey’s Special Dark cocoa powder) and they turned out fantastic! Of course! Will cutting the cupcake recipes in half change the flavor/consistency of the cupcake? They wrap around your cake pans and help insulate the cakes so they bake more evenly to correct this very problem! Would I just double the recipe? Just keep the following in mind if that’s the route you decide to go: Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! Try using regular cocoa not Dutch processed. I really hate chocolate but these are good!!! Regular milk is fine. I am making a dozen of these cupcakes and a dozen of your vanilla cupcakes along with your buttercream frosting recipe. Everyone swoons over them EVERY TIME! Learn how your comment data is processed. Best recipe ever. Thank you! The first batch is so squishy and the top is full of holes. Thank you again! Thank you so much for this recipe! I have found that when I fill them a little too much they don’t dome as nicely. Be sure to only fill the cupcake liners halfway full! Pipe the frosting onto the cupcakes. They definitely delivered on flavour and were so moist. I only have unsweetened cocoa. But I do have to agree with NOT to use a hand held mixer for the frosting! I made this for a friend’s son’s birthday airh cream cheese icing and it was a hit! Hi there, I heard coffee can boost the flavor in chocolate cake/cupcake batters. I’m no expert baker so excuse me if what I asked sounds stupid. I personally like to have some fun with a hazelnut coffee to add a little bit of a nutty taste when I make this into a bundt. Even my daughter who has never liked chocolate cake thought they were amazing. Hi thanks for the recipe. If you’d still like to use the dark cocoa, consider half of the new dark cocoa and half of the regular. Could I add a teaspoon of orange essence instead of vanilla. Made these for my daughter’s birthday. Beat the butter for 1-2 minutes until it is slightly softened. thank you!!! Hands down these are  the best cupcakes I’ve ever made. I don’t use a convection oven, so I can’t say for sure. Tried many ones this one in the one. No, the amount if correct. Any idea why it might have happened? Thanks for the best recipe. You can make a cake – I actually have that Chocolate Cake recipe here. Further to my previous query I tried the recipe without egg, just added a little extra buttermilk and 2-3 chocolate chips per cup cake and it turned out just amazing. I was really disappointed to find that I didn’t have enough cupcake liners went I checked my cupboard – but the batter was mixed and I was determined! This is the kind of chocolate cake everyone should have in their recipe … I have them baking in the oven now because you mentioned using it above… but then at the very bottom in your notes you said you didn’t recommend it anymore..so it’s too late for me over here . Love it!!! I am using a dutch process cocoa instead of hersheys special dark cocoa due to availability. Come to think of it, I have never HAD chocolate cream cheese icing! I had to keep them in for over 40 minutes and they still didnt get made all the way through. These cupcakes were truly moist and had a wonderful chocolatey taste. Thank you. Is it possible to use a bread tin instead? I always get 14 cupcakes from this recipe, but you could fill each liner just a tiny bit less and stretch it to 15 probably. Have you ever replaced the buttermilk and heavy cream with almond milk? Approximately how long should you mix all the ingredients together? Hi! Thanks! I sell cakes (more a hobby than a business) and this is my go to recipe. That can’t be right!??? Absolutely loved the recipe! Please help me. I added espresso  instead of just hot water. Thank you so much! This site uses cookies to help provide the best user experience. This happened to me too! Unlike some cupcakes that end up dry on the outside and crack, these don’t do that and are moist throughout for DAYS. ???? Hi Lindsay, Can i use dutch-processed cocoa? Thank you! I think it’s gong to be the Pina Colada one! What is the substitute for egg? But you could try adding 1 teaspoon of lemon juice or vinegar to a 1/2 cup measuring cup then filling it the rest of the way with whole milk and letting it sit for 5 minutes before adding it to the batter where you would otherwise use buttermilk. They were a huge hit! Regards Vivian. Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully. If you put this frosting in the refrigerator (either on the cupcakes already or in a bowl) what happens? Would I just use the same measurement of melted chips as cocoa powder? I’ve baked many, many cupcakes over the last 40 years, and these are some of the best! (hahaha) I’m glad I found this recipe. My guess is that you need to sift your powdered sugar. Plus, the top edges will get crisp and stick to the pan and the cupcake centers are probably going to sink. The other one is butter based and has a tighter crumb. It is moist, light and airy, and chocolatey. Yes, you can use dutch processed cocoa powder in these. Just be sure to serve them at room temperature. I loved the chocolate flavor receipe to just make one batch of the chocolate! And its amazing!!!!!!!!!!!!!!... Freeze well tried just reducing the oil i used coffee instead of water, just. 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