Most moist amazing chocolate cupcakes recipe

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 These dreamy and scrumptious cupcakes are indulging with every bite. And on top of that, they are made quickly with no fuss.
These mini cake desserts are filled with a beautiful hazelnut spread and piped with a little mountain of joy made of cream and edible decorations that make each cupcake into a real celebration.

If you're looking for the best homemade chocolate cupcakes recipe, then look no more. These cupcakes will make your mouth water and bring your taste buds a joy.
You can make this to your family or with your family as a fun end of summer activity.

You can pipe a white mountain made of cream and instant pudding or dark chocolate mountain using whipping cream and real bittersweet chocolate.
Inside the cupcakes, a surprise awaits you - hazelnut filling that combines just right with the cake. So of course, as I said, you can fill this with Nutella, but you can also fill it with other spread that you love such as caramel, dulce de leche, one of the creams we made and more, as far as your imagination takes you.

 

I made this cupcake as a collaboration with Quality Sprinkles company that offers a variety of products that most of them also suit people who consume: Kosher, Halal, Vegan as well as many other benefits.

 

 

 

This time I chose to use three of their products to decorate the cupcakes; 3D flower-shaped edible wafer paper that goes well on every whipped cream. Edible glitter butterflies that add a touch of elegance to every dessert. And, I also used gold and silver fairy dust powders that I decided to decorate with them the white chocolates I made.

These products are all made of natural ingredients, gluten-free, no added sugar, no GMO, do not contain animal components and are vegan. As I said before, I especially love these products since they don't contain any artificial colors.

 

 

If you want to make these small cakes non-dairy, you can use non-dairy hazelnut spread and use vegan cream. Any way you choose, it is delicious!

The cupcakes are wonderful and sweet just enough to make any kid or grown-up belly's happy. You can decorate freely, and even let your kids decorate as they prefer so that they will enjoy a sweet activity at the end of summer break.
I used melted white chocolate to create mermaid tails and seashells that came out really lovely.

 

 Ingredients for 5 individual cupcakes:
100 gram (3.5 oz.) bittersweet chocolate, broken to pieces
1/4 cup canola oil
1/4 cup sugar
2 Tbsp. white flour
2 L eggs

White cream:
1 cup whipping cream
1/4 cup instant vanilla pudding

Chocolate cream:
1 cup whipping cream
100 gram (3.5 oz.) bittersweet chocolate, broken to pieces

Filling:
Hazelnut spread or any other spread you love

Decorations:
white chocolate and silicone molds in shapes
Edible silver and gold glitter powders of Quality Sprinkles
Edible golden glitter butterflies of Quality sprinkles
3D white flower-shaped wafer paper

Preparation:
Preheat oven to 180C/356F, turbo.
Melt the chocolate with the oil in a microwave-safe bowl. Melt it in 20-25 second intervals each time and mix after each activation. Keep so until the mixture is unified.
Add in the sugar, flour, and eggs and mix well. Transfer to large paper liners and fill 2/3 of each case.
Bake in the middle rack of the oven for 25 minutes or until a toothpick inserted in the middle of the cake comes out with a bit wet crumbs.

While the cakes are in the oven, make the creams and the chocolate decorations:
Whip the white cream ingredients until a steady cream is formed and set in the fridge. Prepare the chocolate cream by first melting the chocolate in the microwave. Again melt in an intermission, to avoid burning the chocolate.
Once the chocolate has melted, let it cool completely and meanwhile whip the cream to stable foam. Once the cream is ready, and the chocolate is cooled, pour in the chocolate and whip until unified. Let sit in the fridge when done.

Prepare the White chocolate decor:
Melt the white chocolate in the microwave at 15-second intervals, and mix after each activation. Once the chocolate is liquidy, transfer to the silicone molds and freeze.

Once the cakes are out of the oven, let them cool completely and then start filling, piping and decorating:
Take the inside of each cupcake, not reaching the bottom, using a teaspoon. Keep the top of the cake you took out for later and fill each hole with the spread.
Take the top of the cake, level it, and close the cupcake. Pipe on top a small mountain of goodness using a piping bag with a nozzle filled with the creams we made earlier and decorate.
*I had leftovers from the creams, so if you want you can use as a dessert cup.

A few tips you should follow:
* Don't mess with the cupcakes while they are hot, otherwise, you won't be able to pipe a stable cream.

*Melting chocolate in the microwave is much more sensitive than melting in a bain-marie (bain-marie is a method where you put a pot with water on the stove and place on it a bowl with chocolates that doesn't touch the water). That's why it's essential to melt in intervals of a few seconds each time and mix after each run. I had the "privilege" burning chocolates in the past, so save yourself the trouble. Bittersweet chocolate is the least sensitive, so in my micro, I melt it in 25-30 second intervals. Milk and White chocolates are more sensitive, so I recommend sticking to 10-15 second interval at a time.

* To make a smooth chocolate cream, it is vital to incorporate the chocolate to the cream only when the chocolate has completely chilled. Otherwise, you can still whip it, but then you'll get tiny chocolate lumps that occurred due to the touch of the warm chocolate with the cold cream.
If you don't need to pipe the mousse, then it is less a problem, but when you need to use a nozzle with a piping bag, it is a bit tricky.
Good Luck :-)