DSC_0017 (2)_399x600Chocolate cupcakes are the most loved dessert now a days. Plus frosting it with nutella is like an added bonus for the chocolate cupcakes. So like I promised the other day that I shall be posting all the popular flavours of cupcakes, so today I’ve brought the recipe of classic chocolate cupcakes for my readers. This is again an eggless version and the I have frosted the cupcakes with nutella this time. The cupcakes I made were super moist and so light so it is a must try recipe.

The best part about this recipe is that I always get a smooth and shiny top. By now I’ve made this recipe numerous times and I never got cracked tops. When I started baking, I used to always get cracked tops of cupcakes and it pissed me off completely. Now that I have this recipe, I’ve never got cracked cupcakes since then. I do not know, how it’ll work out for others but for me, this is the best recipe. So, I highly recommend you to try it.

DSC_0002 (2)_460x600I have always believed that adding a little condensed milk to any recipe gives it a perfect finish. Though very little condensed milk goes in the recipe, still I consider it the hero here. Another hero is yoghurt/curd, the recipe is incomplete without addition of curd or yoghurt. I used and always use homemade curd for the cupcakes. Curd and condensed milk act as perfect binders for any cake and also taste so good, that is the reason I prefer eggless cakes, though I’m a full fledged non-vegetarian.

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Prep time
Cook time
Total time
A luscious, melt in mouth CLASSIC CHOCOLATE CUPCAKES
Recipe type: Dessert/Bakes
Cuisine: World
Serves: 24 medium sized cupcakes
  • All purpose flour/maida - 2¼ cups
  • Cocoa powder - ¼ cup
  • Baking powder - 1 tsp
  • Baking soda - 1 tsp
  • Salt - a pinch
  • Canola Oil/vegetable oil - ⅔ cup (If using butter, add ¾ cup)
  • Powdered sugar - 1½ cups
  • Yoghurt/curd - 1 cup
  • Condensed milk - ¼ cup
  • Vanilla extract - 1½ tsp
  • For nutella frosting: Icing sugar - 2¼ cups
  • Softened butter - 1 cup/200 gms approx.
  • Cocoa powder - 6 to 7 tbsp
  • Nutella - ½ cup
  • Vanilla extract - 1 tbsp
  • Hot milk - ¼ cup
  1. Cream the vegetable oil(or butter) and powdered sugar until light and fluffy using a hand blender or wire whisk. This should take around 4 mins with electric hand blender and 6-7 mins with hand.
  2. Add the vanilla essence to the mixture and mix well.
  3. At this stage add the curd/yoghurt, condensed milk and blend well until it completely incorporates into the oil (or butter) sugar mixture. Keep the mixture aside.
  4. In a separate bowl, sift in the all purpose flour/maida, cocoa powder, baking soda, baking powder, salt and mix well.
  5. Now start adding the dry mixture into the wet mixture alternately with hot milk. Use a spatula now to fold in the flour mix. Prefer using hot milk rather than cold milk.
  6. Dont mix it vigorously, use the cut and fold technique to mix the flour mixture. Overmixing may result in a sunken cake so be gentle while folding.
  7. When you feel the mixture is getting dry, keep adding hot milk little by little.
  8. Finish by add the flour mix at the end, by now you will get a smooth batter.
  9. Preheat the oven at 180 degree celsius.
  10. Line cupcake moulds with cupcake liners, and using a large ice cream scoop, fill the liners.
  11. If you do not have an ice cream scoop, use a spoon to fill the cupcake liners ⅔rd or ¾th full so that there is space left for the cupcake to rise while baking.
  12. Once the oven has preheated, bake the cupcakes for 14 to 15 minutes at 180 degree celsius or until a toothpick pricked comes out clean. You'll get a perfectly browned and smooth cupcake top.
  13. When the cupcakes are done, cool them completely.
  14. While the cupcakes are cooling, prepare the nutella frosting. Beat butter until light and fluffy.
  15. Add icing sugar and cocoa powder little by little while continuing to beat it, do not add the icing sugar at once to avoid mess. Mix well.
  16. Add the vanilla extract and beat well till combined.
  17. Now add nutella and blend well till the frosting is done.
  18. Transfer the frosting into a piping bag, you can use any nozzle of your choice. I used a star nozzle.
  19. Pipe the cupcakes accordingly and serve.
  20. Store the unfrosted cupcakes in an airtight container and frost them while serving.

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