No but can we talk about how the utensil tapping against the bowl kept matching the background music perfectly?? Don’t know how intentional that was but it was soooo satisfying 🤩💞
@@hana67432 thank you I hope you did too! Unfortunately I did not have a great one last year because I had a knee injury to where I could barely walk but I still took myself out to eat. but it was hard. Hopefully a better one this year.
Don’t do that! Butter and oil are not interchangeable. It has a different texture and structure, and won’t turn out. Butter based cakes tend to be more dense and dry than oil based ones.
Hi! Let me just start by saying that those are my favourite chocolate cupcakes! Every time I make them for an occasion everyone loves them! So thank you😊 I have a question, I want to make 10’’ chocolate cake layers. How do I adjust the quantities from your favourite fudgey chocolate cake recipe? Thanks in advance 😊
@@Siriuslyyy King Arthur also sells both a really awesome black cocoa powder, and a cocoa powder which is a mixture of black cocoa and dutch process cocoa. I've been using it for probably 20yrs at this point. Super recommend!
Hey Still Busy Baking, I was wondering what would happen if you left out the cocoa and coffee powder and added extra vanilla. Do you think it would taist nice or do you think that because there is no creaming in this cake and it has to rely on extra baking soda that you would taist the baking soda. Just a thought.
The cake would not work at all without the cocoa powder. The cocoa is acidic and is an essential part of the chemical reaction that causes the cake to rise and become fluffy
Of course you can use just normal cocoa. Just use the measurement of the normal cocoa and black coco combined. The flavor will not be as rich but it will still taste fantastic.
@@StillBusyBaking Yeah, i realized. I have made your chocolate cake before and I realized your choc cupcakes and cake use the same recipe that's why I put the comment there. Edit: The cake was verry good.
@@kathleenmayeroska1136 just replaced the black cocoa powder with regular cocoa, dutch proces, or what ever you have. So you will add normal cocoa powder plus the extra cocoa powder you are replacing the black cocoa powder with.
No but can we talk about how the utensil tapping against the bowl kept matching the background music perfectly?? Don’t know how intentional that was but it was soooo satisfying 🤩💞
Yess samee
Steph, this recipe looks like a winner! Thank you for all your amazing cakes and goodies... your videos are addictive!🧁
Thank YOU for watching!!
Never heard of black cocoa powder but I have to have it now! The color and texture of your cupcakes is amazingly scrumptious looking. 😍
Ooh! I must try these! Excited to watch! Love your videos
Looks delicious! Thank you for sharing this Steph. 😀🙌✨
Looks delicious!! Great job
Thank you so much I've always wanted the recipe
Looks so good
Amazing Chocolate Cupcakes Steph, They look delicious! 😛
Put this recipe into a cake tin and bake at 325°F (160°C) to make a delicious chocolate cake!
Looks so yummy and rich 🤑😃❤️I’ll make it for my kids
Can we substitute egg with anything
Looks delicious!! Could you teach us how to make the blue top that looks like a meringue? 😁
That’s my buttercream! My recipe and guide are available on my site
😋 😋 😋 ❤️ 😍 💖
It’s lit 🔥
Amazing! It’s my 24th Birthday on: Wednesday 31st August 2022. It’s in 5 Days, I am so excited Steph. 😉
Happy birthday that’s my birthday too !!!!!
@@Healingmyvoiceonespeakatatime Aww same! Happy Belated Birthday to you as well, I hope you had a wonderful day. 😃
@@hana67432 thank you I hope you did too! Unfortunately I did not have a great one last year because I had a knee injury to where I could barely walk but I still took myself out to eat. but it was hard. Hopefully a better one this year.
Where can I get the black cocoa? I have looked at all the stores
I get it from bulk barn!
Hi, Steph, sorry if this sounds like a silly question, but any substitute for buttermilk and get the same texture?
Not silly at all! You can use the same volume of milk, and add 1 tablespoon lemon juice. Stir that and set it aside for 10 mins!
You can also use 1 tablespoon of white vinegar or 1/4 teaspoon of citric acid instead of lemon juice. The lemon juice will taist the best though.
Thank you for your recipe. I want to try it but want to use 1 cup of unsalted butter instead of oil. Would it make any difference in the cupcakes?
Don’t do that! Butter and oil are not interchangeable. It has a different texture and structure, and won’t turn out. Butter based cakes tend to be more dense and dry than oil based ones.
@@StillBusyBaking Ok thank you so much for your response.
Hi! Let me just start by saying that those are my favourite chocolate cupcakes! Every time I make them for an occasion everyone loves them! So thank you😊
I have a question, I want to make 10’’ chocolate cake layers. How do I adjust the quantities from your favourite fudgey chocolate cake recipe? Thanks in advance 😊
Amazing!! That makes me so happy to hear!!
From 6” to 10” you’d need to quadruple the recipe :)
@@StillBusyBaking Thank you so much for such an immediate response! I really appreciate it 🥰😊
Hey Steph,what's a black cocoa powder? I'm in Calgary, where can I get it from here?
Thank you
I get mine from bulk barn :)
@@Siriuslyyy King Arthur also sells both a really awesome black cocoa powder, and a cocoa powder which is a mixture of black cocoa and dutch process cocoa. I've been using it for probably 20yrs at this point. Super recommend!
Hey Still Busy Baking,
I was wondering what would happen if you left out the cocoa and coffee powder and added extra vanilla. Do you think it would taist nice or do you think that because there is no creaming in this cake and it has to rely on extra baking soda that you would taist the baking soda.
Just a thought.
The cake would not work at all without the cocoa powder. The cocoa is acidic and is an essential part of the chemical reaction that causes the cake to rise and become fluffy
@@StillBusyBaking Oh right that makes sense. Thanks for thr reply.
Edit: Do you know/have a good vanilla cake/cupcake recipe that uses oil?
Hi , it's absolutely delicious 😋 can you please tell me how many cupcakes we can make with this recipe?
Servings are listed on the recipe :)
@@StillBusyBaking sorry on to your web? I didn't found it ...
Thank you 😊 it is there I did miss it earlier
Can I use regular milk instead of buttermilk
No! Buttermilk is key
can i use dutch process cocoa powder? thanks
You can! I highly recommend using the mix but it will work without black cocoa
thank you so much. i cant find a black cocoa here in california that is not dutch process.
I don't have black cocoa powder.. do I just double the regular cocoa powder?
replace the black cocoa with regular
Can you suggest a good dark cocoa powder?
I get mine from bulk barn!
Thanks! Can you share what exactly you use though? Its tough to find one…
@@minniellorente8533 it’s called “Cocoa Powder, Black 10-12%”
@@StillBusyBaking thank you!
What do you do if you only have dark cocoa powder? Like the measurements or would it still be the exact same measurements?
Of course you can use just normal cocoa. Just use the measurement of the normal cocoa and black coco combined. The flavor will not be as rich but it will still taste fantastic.
@@BenFr0st No I only have dark cocoa no regular cocoa.
@@paigewhitfield3624 dont worry that will still work. All cocoa's are interchangeable, just
the flavour might just be a bit different
@@BenFr0st Ok thanks
@@paigewhitfield3624Just use the measurement of the normal cocoa and black coco combined but use your dark cocoa
How many ml are there in a cup?
250
For coffee cupcakes can I skip the cocoa completely and add expresso powder twice the amount?
No, the cocoa is an essential part of the chemical reaction! You can add extra espresso powder (double it) but you have to keep the cocoa the same
@@StillBusyBaking thank you 💕
@@StillBusyBaking I made them and they were super moist and fluffy! Everyone loved them, Thank you❤️
@@mahaniaz5734 YAY! Makes me happy to hear 🥰
Subtitute for eggs please
No baking powder? How does it rise? Can I turn this into a whole cake and will I need to use baking powder if I do?
The alkaline baking soda and the acidic buttermilk react to create carbon dioxide which causes the cupcakes to rise. No baking powder needed!
Sure you can turn this into a whole cake! I put this recipe into a cake tin and bake at 325°F (160°C) and it was a delicious chocolate cake!
@@BenFr0st the cake version of this recipe is also on my blog :)
@@StillBusyBaking Yeah, i realized. I have made your chocolate cake before and I realized your choc cupcakes and cake use the same recipe that's why I put the comment there.
Edit: The cake was verry good.
@@BenFr0st : for how many minutes?
is black cocoa powder dutch process?
No
i found black onyx cocoa powder at amazon is this a dutch process? thank you
@@kathleenmayeroska1136 black cocoa powder and Dutch processed cocoa powder are not the same
what can u recommend for a substitute for black cocoa powder? thank u
@@kathleenmayeroska1136 just replaced the black cocoa powder with regular cocoa, dutch proces, or what ever you have.
So you will add normal cocoa powder plus the extra cocoa powder you are replacing the black cocoa powder with.
30 seconds into the video and when she brought 2 different kind of cocoa powder i was like nah.. aint for me. Dont have that
You don’t need that :) if you’d looked at the recipe you’d see where I say you can just use regular cocoa powder.