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Cocoa Cupcakes
[Cupcakes au cacao]

Cocoa Cupcakes are rich, chocolate-flavored treats made with cocoa powder and topped with creamy frosting for a delightful dessert experience.

Cocoa Cupcakes [Cupcakes au cacao]

By Denis Elas The Chef
Print Recipe

Video

Cocoa Cupcakes [Cupcakes au cacao]
Cocoa Cupcakes are rich, chocolate-flavored treats made with cocoa powder and topped with creamy frosting for a delightful dessert experience.
4.80 from 43 votes
Course: Dessert
Cuisine: American
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Equipments

Mixing bowl
Sifter
Whisk
Hand mixer
Muffin pan (12 cups)
Muffin liners
Grater (optional for the chocolate)
Cooking Scale
Digital scale
Measuring Tools
Measuring tools

Ingredients

The Dry

The Wet

The Frosting

The Topping

12 muffins

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Mixing

  1. Preheat the oven at 375°F (190°C). In a mixing bowl, combine the 200 g sugar, sifted 155 g all-purpose flour, sifted 50 g cocoa powder, 1 tsp. baking powder and 1/4 tsp. salt. Set aside.
    Cocoa Cupcakes [Cupcakes au cacao]
  2. In another large mixing bowl, combine the 2 eggs, 180 ml warm water, 120 ml vegetable oil, 2 tsp. white vinegar and 1 tsp. vanilla extract with a whisk.
    Cocoa Cupcakes [Cupcakes au cacao]
  3. Add the dry ingredients and stir until the batter is smooth.
    Cocoa Cupcakes [Cupcakes au cacao]

The Baking

  1. Line a muffin pan and spoon batter into lined muffin pan
    Cocoa Cupcakes [Cupcakes au cacao]
  2. Bake with the rack in the middle position at 375°F (190°C) for 20 minutes or until the top springs back when lightly touched.
    Cocoa Cupcakes [Cupcakes au cacao]

The Frosting

  1. In a mixing bowl, beat together sifted 120 g powdered sugar, 40 g unsalted butter, 20 ml hot water and sifted 10 g cocoa powder with an electric mixer until the frosting is smooth.
    Cocoa Cupcakes [Cupcakes au cacao]

The Serving

  1. Wait for the muffins to cool down. With a spreading knife or spoon, frost the cooled cupcakes. Grate on top some chocolate if desired.
    Cocoa Cupcakes [Cupcakes au cacao]
  2. Enjoy your Cocoa Cupcakes [Cupcakes au cacao]. They pair beautifully with tea or coffee, making for a delightful healthy breakfast or a satisfying dessert.
    Cocoa Cupcakes [Cupcakes au cacao]

Nutrition

Serving: 1 muffin | Calories: 282 kcal (14%) | Carbohydrates: 50 g (17%) | Protein: 3 g (6%) | Fat: 9 g (14%) | Sodium: 103 mg (4%) | Fiber: 2 g (8%) | Sugar: 37 g (41%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

ricardocuisine.com

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40 Responses

  4. 5 stars
    Простой и быстрый рецепт. Кексы получились очень нежными и влажными, с насыщенным шоколадным вкусом. Идеально подходят для тех, кто любит шоколад. Обязательно попробуйте!”

    Reply

  5. 5 stars
    Это лучший рецепт шоколадных кексов, который я пробовала!

    Reply

    1. 4 stars
      Together, the water and oil create a tender texture that’s less dense than a traditional cupcake made with butter and milk. This is especially useful in a chocolate cupcake, as cocoa powder can sometimes make baked goods a bit dry.

    1. 4 stars
      Together, the water and oil create a tender texture that’s less dense than a traditional cupcake made with butter and milk. This is especially useful in a chocolate cupcake, as cocoa powder can sometimes make baked goods a bit dry.

  16. 5 stars
    I’m a terrible baker, but I made these for my kids’ school bake sale and they disappeared in minutes. I didn’t even have a hand mixer, so I did it all by hand, and it still came out great.

    Reply

    1. 5 stars
      I am not sure if mine was Dutch-processed, but for starters, anything can go! But if you have cook friends, then I would suggest getting the higher grade stuff! Thanks Jo!

  20. 5 stars
    I’m a vegan, so I had to make a few tweaks (like using oat milk and a flax egg), but the core of the recipe still worked beautifully. The texture was amazing—light, airy, and not at all gummy. This is the first time a non-vegan recipe has adapted this well for me. The warm water and oil combo is brilliant.

    Reply

  28. 5 stars
    I made this dessert for my daughter’s birthday party. She wanted to invite all of her class, so I had to feed 30 kids and their parents. Everyone loved these cupcakes, expect Sara’s mom who decided not to tell me beforehand that she’s a vegan. I don’t care for her anyway, she thinks her kids are so much better than everyone else. Anyway, it was a hit with the kids and the adults. Thanks chef!

    Reply

  30. 5 stars
    i love this recipe

    love love love this recipe

    so smooth and chocolatey and so easy to make

    im making it again right now

    its in the oven and i can smell it

    the chocolate frosting is my favorite part

    i always make extra and put it in the fridge for later

    i have two containers still waiting for me for a rainy day

    thank you for the recipe

    Reply
4.80 from 43 votes (3 ratings without comment)

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