Chocolate Cupcakes Without Cocoa Powder

You’re excited to bake your most loved chocolate cupcakes. You heat the oven and begin to melt the butter. After you’ve made the batter, you’re ready for you to incorporate the cocoa powder into the batter. You realize there’s no cocoa powder in your home.

Alas! Your efforts go to be wasted. You stare at the batter and a vacant cupcake tray. Then you’ll have to give up on making Chocolate cupcakes…

Does this sound like something you’ve experienced? It’s okay! The positive side is that it doesn’t mean you need to abandon your cupcakes.

Chocolate Cupcakes Without Cocoa Powder

Today, we’ll learn how to bake chocolate-covered cupcakes using cocoa powder. Yes, you read it exactly!

The chocolate cupcakes are exactly as delicious and chocolaty, perhaps even better!

They’ll be soft, moist, and sweet, with just the right amount of sweetness. You will surely cry joy when you sink your teeth in the cupcakes. It will be difficult for anyone to tell that you’ve not included any cocoa powder.

The greatest aspect of these muffins is they’re very easy to make. After much tweaking, I’ve found the perfect recipe.

You won’t have to worry about things happening. Furthermore, this recipe is easy to prepare. It can be made within just 20 hours. You can leave the rest of the cooking in the oven while enjoying your beverage.

Self-made Double Boiler To Use For Melting Chocolate

There is no need for an electric beater to make this recipe because it’s composed of melting butter and eggs. Therefore, all you need is an oven with a double boiler.

If you don’t have a boiler within your house, don’t fret. You can easily build your double boiler.

All you require is a pan and a heatproof bowl to build the double boiler of your dreams. Here’s how you can build your double boiler to melt chocolate:

  • Pour in the water, and bring it to the point of boiling.
  • After the water has been boiled, turn the heat down to low.
  • Set the bowl over the boiling water. You can use a stainless-steel or glass dish slightly larger than your pot.
  • Put the chocolate and butter into the bowl. They’ll melt quickly because of the heat that comes from the water that is boiling. The bowl must not be in boiling water since it’s not a bath.

In addition, If you’re looking for a brand-measure cup made of stainless steel, take a look at this review conducted of one of our beloved cups!

Tips to Make Chocolate Cupcakes Without Cocoa Powder

TIP #1: Use semi-sweet or dark chocolate chips

You must ensure that you purchase dark or semi-sweet chocolate for this recipe.

Using a supermarket-bought chocolate milk bar or chocolate bars will not melt easily when you use the double boiler.

Tipp #3: All ingredients must be stored at the room temperature

A key point you must remember is that the ingredients must be kept at room temperature.

Ensure you return everything to room temperature once you have taken them out of the refrigerator. There’s no need to heat them. Simply leave their counters at temperatures at room temperature for about a couple of minutes, and they’ll be all set for baking magic.

Many amateur bakers are forced to use cold eggs or butter, which causes the recipe to fail. The cupcakes won’t become soft and soft when using cold ingredients. This is because cold ingredients are difficult to integrate.

In the end, you could be left with an unruly frosting or a dry cake that doesn’t taste as good.

TIP #3: Use powdered sugar or sugar caster (not sugar granulated)

Another thing you should remember is that you should not use regular sugar in this recipe. You’ll need powdered sugar or sugar caster instead. A lot of other recipes make use of regular sugar.

This recipe doesn’t employ an electric beater, so the sugar crystals you normally use will not get melted. They will sink into the bottom of your cupcake and could even ignite. The sugar you choose to use may be the difference between success and a fail!

Tips #4: Do not overfill the cupcake liner

A crucial piece of advice that nobody will give to you is you must fill your cupcake liners with only half full.

When you add more, the cake will not rise to the level of an airy cupcake. The batter could spill over the wrappers. Additionally, if the cupcake canister is filled to the brim, the cupcakes may not be cooked to their fullest.

How to Make Chocolate Cupcakes Without Cocoa Powder

  • Make sure you have all the ingredients ready, and then heat the oven to 350°F.
  • Melt the butter and chocolate completely with the double boiler method.
  •  Incorporate powdered sugar, baking soda, baking powder, milk, and egg, and mix to mix everything together.
  • Place the paper mold into a tin for muffins and put the chocolate mix into the mold.
  • Put it in the oven to cook for 18 minutes.
  • Take it out of the oven and allow it to cool completely.

How to Make Icing for Chocolate Cupcakes Without Cocoa Powder

Add the chocolate chips, cream as well as a pinch of salt to a small saucepan and set it over a low flame. Whisk until melted. Transfer the mixture to an empty bowl, then wrap in plastic wrap and put in the refrigerator to chill for six or eight hours.

Make use of a hand mixer to mix cream until it forms peaks and it appears nice soft, fluffy, and smooth.

Chocolate Cupcakes with Cocoa Powder

yield: 12 Preparation time: 20 minutes Cook time: 18 Minutes Additional time: 8 HOURS Total time: 8 38 Minutes

The delicious chocolate cupcakes come with frosting made of chocolate. Yum!

Ingredients

To make cupcakes:

  • 1/2 cup butter
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup of powdered sugar
  • 2 1/2 cups of all-purpose flour
  • 1/4 cup milk
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg

The frosting:

  • 15 ounces of heavy cream
  • 1 half cup of semi-sweet chocolate chips

Instructions

To make cupcakes:

  1. Preheat the oven to 350°F.
  2. Melt the butter and chocolate to a complete state by using the Double boiler technique. Take them off the stove.
  3. Mix powdered sugar with flour, baking soda, baking powder, milk, and egg. Mix everything.
  4. Put the paper mold in the muffin tin.
  5. Pour the chocolate mix into the mold.
  6. Place the dish in the oven and cook for about 18 minutes.
  7. Remove the baking sheet from the oven and allow it to cool completely.

To make the frosting:

  1. Add the chocolate chips, cream, and a pinch of salt into a small pan and set it over a low flame. Whisk until melted.
  2. Transfer the food to an empty bowl, cover it with plastic wrap, and put it in the refrigerator for 6-8 hours.
  3. Make use of a hand mixer to whip cream until peaks form. Once it has formed, it appears nice fluffy, and fluffy.
  4. Make sure to use the cupcakes immediately.
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