Dear everyone! I can't believe that this video has had so many hits! Thank you all so much for watching. What is even more shocking is that it is only now, over 2 years after I uploaded it, that I have been made aware of a problem with the measurements! I get so many comments and it's pretty difficult to keep up with them all but someone recently questioned the amount of oil in the recipe and sure enough, for some reason I have said you should put in 425ml rather than 225ml! Please accept my apologies and go forth now and make these cupcakes as hey are meant to be!!! xxx
In the video, you say to use 350 grams of flour, however in the recipe you shared in the description it says 350 ml. I'm guessing that grams is correct?
DIY Buttermilk: Stir 1 tbsp vinegar (or other acid such as lemon juice) into 1 cup of milk, stir and wait 5 mins. Then you have buttermilk for this recipe. Last valentines day I wanted to make these cupcakes but no shops in my town sold it, sadly I didn't know this then but now i do and now you do too! ^.^ Hope this helps you guys~!
Kimiko Aki I wish I had read this comment before. I've just finished baking and couldn't find buttermilk, so just used milk. It came out alright, but I'll have to bake it again using this as buttermilk. Thanks for the tip.
Ahh jeysus lads.. Buttermilk at home is basically boiled whole organic milk leave in cold place under cover for 2-3days... Done. Its milk that turned sour. Sorry for the ugly truth. Don't use the milk in a carton. The more natural the milk the better. If the milk was processed milion times u will end up with bitter milk and diorrhea :) sorry again.
Tried this recipe and it came out perfect. I've tried 4 of her recipes and they've all been fool proof. She'll be the future go-to TH-cam cake recipe of choice!
dry: 35og flour 375g caster sugar 60g cocoa powder half tsp salt 1 tsp baking powder 150g dark chocolate chips Wet: Cup of coffee? 425ml vegetable oil cup of butter milk 3 large eggs welcome aha makes 24 cupcakes xx
I made this last night, but turned into into a two tiered cake. Filled two nine inch cake pans perfectly. Oh. My. Gosh!!! This paired with your chocolate buttercream recipe is phenomenal. I poured dark chocolate ganache on the top. This cake was to die for! Thanks for always sharing your recipes with us!
since so many people were asking for the written recipe I just typed it up. (makes 24 cupcakes) 350g all purpose flour 370g sugar 60 g unsweetened cocoa powder 1 tsp baking soda (not powder) ½ tsp salt 150g chocolate chips 1 cup coffee 425ml vegetable oil 1 cup buttermilk 3 large eggs mix together dry and wet ingredients independently, then mix dry ingredients into wet ingredients. divide evenly into 24 cupcake liners, bake at 160°C for 24 minutes
Made these for my son to take to school yesterday, have had SO many people tell me they were the best cupcakes they’ve ever had!! My new go to! Thanks :)
Hi Jemma, I was researching recipes as I was baking for my grandson's 1st birthday. I came across your TH-cam site and couldn't believe how easy your recipes are to follow and what incredibly useful information you give. Any ways, I baked your chocolate cupcakes and boy was I impressed with how beautiful, and evenly risen they were when they came out of the oven. They were beautifully moist, tasted absolutely yummy and were a great hit. Thanks for an awesome foolproof recipe. I'm one very excited Granny.
I tried these today and they came out very soft and moist. My mum and I couldn't stop eating. I had taken half the ingredients cuz I wanted a 12 size batter instead of 24 and replaced oil with 125 gms of butter. Turned out very spongy and yummy. Thanks Jemma for a wonderful recipe.
Absolutely delicious and I love how fluffy they were! Usually when I try to make cupcakes they end up staying exactly the height they were before going into oven. but those actually looked like cupcakes when I took them out. Didn't have any chocolate chips so I didn't put those in, but the cupcakes were still delicious! Can't wait to try your other recipes!
Gemma, I just found you a few weeks ago and thank you for the wonderful videos. I made this recipe with the 300ml of flour and it is the same as 300g. I changed my scale from ml to g and it was the same. Being a US girl I don't know metric so I'm thankful for the scales. Love the buttercream recipes too. These are delicious and I'll keep watching.
Hello everyone I tried this recipe and it tasted really good 😄 I changed the sugar amt to 200g because I was afraid that it would be too sweet. I also used chopped choco bars instead of chocolate chips! RMB TO USE 225 ml of vegetable oil instead of the ome she mentioned in the video!
John MJ Yes I did add the coffee. You can’t taste it in the final product. They were served to our families which include a few toddlers. They’re already busy bodies ;)
Just minor in the recipe it says 350ml of plain four - it should say 350g (Jenna says so in the video). I just made it, and the cupcake are as fantastic as all say! The 24 minute baking time is spot-on - my oven is fairly true. Unless I happen to have buttermilk in the house (which I will have if I am doing a lot of baking over the weekend), the milk and vinegar works perfectly for all my recipes. Trick is to put the vinegar in and let it sit for a few minutes, then lightly stir and let it sit again. I also find it works better if put the milk-vinegar mix in a warmer location like under a counter light. Lastly, I did half the recipe and got 13 generous cupcakes. I used two eggs and then did scant on the buttermilk, coffee, and oil to keep all from getting too moist. My concern on it tasting to coffee-ish was for naught. The coffee flavor mellows to a deep chocolate flavor (ooops -- just gave myself away as an American).
I just did a third of this recipe. Changed the buttermilk for some plain yogurt and added more cocoa as I didn't have any choc chips, and my cupcakes turned out amazing 👏👌 I've already eaten 3 of them OMG sooo good.
Thank you Jemma for this amazing recipe 😊 I've made it and the muffins came out ravishing ! so moist and super chocolaty 😍 I just can't stop eating them 😋 by the way the amount of vegetable oil is 225ml like written in the description box
Made these yesterday with an orange buttercream and Halloween themed sugar decorations. They were the best chocolate cupcakes I have ever had!! Will be using this recipe and your other recipes over and over...no more cookbooks needed, your videos will be the only source of baking inspiration for me from now on! Thank you so much cupcake Jemma
This seriously is an awesome recipe. I switched out my butter milk for 1/2 cup heavy cream and a 1/2 cup whole milk. ( didn’t have buttermilk on hand nor vinegar to make a substitute) and I melted my chocolate since I didn’t have a food processor to grind them to a powder! So delicious! Seriously thee best chocolate cake I have ever made!! Thanks a million!
Finally got around to trying this recipe, and omg it's amazing!!! I was skeptical about the coffee (I hate the stuff) but you definitely can't taste it! Thanks for sharing Jemma!!
Guys just not if you want to try this out! She said 425ml of oil when she actually meant 225ml! ❤️❤️ Dont want anybody’s cupcakes being ruined due to this! She said it in the description box as well! 😆🤞
I have made these several times without reading the recipe correction and put in 425ml oil. They still come out brilliantly so even if you get it wrong it works. Can’t say it helps the waistline too much though. 🤣🤣😋
I made this today, and here's what I thought. 1. The batter is thin and runny, but it baked just fine. 2. I substituted regular buttermilk with vegan buttermilk, which turned out fine. No obscure plant taste. 3. I would dilute the coffee as it made the cupcakes a bit bitter. I'm going to try adding chocolate liquor next time. 4. The cupcakes were good but a bit eggy in texture, but still tasty. 5. I'm going to cut down on the oil as it was greasy after cooking. Overall, I think it's an easy recipe that you can make it dairy free and it tastes great. Thanks Jemma! BTW, US bakers, the temp for your oven is 320F for 24 min. In case you're wondering.
This recipe really is perfect. I wasn't sure rather to use dutch or natural cocoa but I did a little research and went with the dutch. Man oh man! Good even without frosting.
Hi Jemma I made this recipe It came out delicious! I recommend using dutch processed cocoa powder. These cupcakes were moist, fluffy and airy. I would also recommend adding just a tad bit extra cocoa for a richer flavor. I used homemade buttermilk and it worked perfectly. I also just used 1 tbsp instant coffee and dissolved it with a tbsp of hot water. Then i just topped it off with cold water and used the amount required. I also used ur chocolate buttercream recipe. That too was scrumptious! I wud say that it was too sweet. I recommend decreasing the sugar with 100gm and adding in extra melted dark chocolate for a better flavor. Hope this helps! Thanks Jemma!
Olive oil kinda has a little taste to it, try canola oil. But if you're going to use olive oil anyway, at least make only 1/2 recipe, that way you won't have spent as many ingredients in case it doesn't work
here are the ingredients and their amounts :) DRY: 350g plain flour 370g caster sugar 60g unsweetened cocoa powder 1 tsp bicarbonate of soda 1/2 tsp salt 150g dark chocolate chips WET: 1 cup coffee 425ml vegetable oil 1 cup buttermilk 3 large eggs
Thanks, Chloe! I decided to (try to) write the method! :) Method: If you’re a very fast baker then preheat your oven to 160°C (or 320°F). In a bowl sift all of your dry ingredients and whisk them together thoroughly. Set aside. In another, larger bowl add your cooled coffee (or as I am using, cooled unsweetened hot chocolate) , oil, buttermilk and room temp. eggs and whisk all of this until completely smooth. Add your dry ings. to your wet and mix until completely combined. Now fill your prepared cupcake liners 3/4 of the way full with batter and bake in your preheated oven for 20 minutes. Makes 24 cupcakes.
Ola Jemma, I made these cupcakes several times both with and without choco chips.... Each time they turned out in perfection.... Except for the recent correction on the oil quantity.... Besides this I have tried your red velvet cake, carrot cake and cinemon rolls..... All your recipes are mind blowing.... Earned me lot of praises.... Thanks to you sisi... If at all I visit your country, I will surely visit you
I just made these cupcakes and they were delicious! The only thing I'd change is take down the oil from 225 to 200 ml. Also, I didn't have buttermilk so just added lemon juice to normal milk and let it sit for a while. This will now be my go-to recipe!
I only noticed that Jemma messed up with the oil measurement after I put the cupcakes in the oven. The cupcakes turned out to be softer but still damn delicious!
Hi I tried this recipe with your chocolate buttercream recipe. It worked perfectly. very tasty. Thank you so much Jemma. Keep up the good work. Good luck
I always forget to buy buttermilk and there IS a solution! Measure the same amount of regular whole milk then add lemon juice! Usually I just add the juice of half or a whole lemon. Stir it around and then let it sit for half an hour or so. It curdles the milk and works a treat!
+Anna kanihova I made them too with one egg but I find the cupcakes that are made with oil not tasty at all and oily. I'll stick with my recipe that has butter.
wow, I been doing it like 3 times now with 425 ml of vegetable oil. 😂😂😂I don't seem to have a problem. the cupcake is soo moist even after taken out from the fridge. still very yummy!!! I also tried it with 2 orange zest and for the buttercream, I used 3tbsp of orange juice instead of milk and add orange gel color on it. So I have orange chocolate cupcake. thanks cupcake Jemma! I been baking lots of your yummy recipes 😍❤❤❤
favorite cupcake ever!!!!! Maybe with some vanilla icing. Well done, Wilson! You are my idol. I'm off to the pet store to buy a fish and name it Cupcake Jemma.
I made these cupcakes finally!!! They’re cooling still so I haven’t tried them yet. I had to thrift store hunt for a scale cause I didn’t have one and you go by weight... after finally getting one and rewatching the video I realized I didn’t have buttermilk!! So another couple weeks went by and then I finally got the buttermilk... and realized caster sugar was different from granulated... so waited and waited and finally googled what the difference was and “how to make your own” needless to say I’ve had quite the adventure just trying to be able to make these cupcakes 😂
I've tried this and omg! This is soooo exquisite it's super moist I did it yesterday and today is still so delicious. It was super fun to make I did it with my son. And to the person below who commented on how to make buttermilk thank you. I will make these cupcakes for a birthday this weekend I am so excited.
OMG!! these came out PERFECT!!! thank you soo freaking much! i have been trying these cupcakes since forever and ......well, let's just say they were not edible. but, now they are!!!!!!! :) :* love from india!
Alex French Guy Cooking Alexxxxx I looove you... come on guys and take a look at his channel, Alex is so talented and has a sense of humor with a very lovely french accent
I've made it! Actually.... I just used a regular cake tin, poured the whole mixture in, baked, made an amazing CupCakeJemma's Creamcheese buttercream and I have filled and covered the cake. OMG, OMG. O.M.G!!
I made this as a cake last night with the updated quantities in the description box - it was delicious! I topped it with a thin layer of cream cheese frosting and some berries. The cake is very rich and chocolaty, almost brownie-like.
Would this work as a cake recipe too? Would I need to adjust anything? Or would it not be dense enough as a cake/layer cake? Has anyone tried? Thanks! :)
I tried the recipe because it was so easy......and it was the best chocolate cupcakes...!! I didn't have the buttermilk, so I replaced it with 1 cup of milk and 1 3/4tsp cream of tartar... Thanks a lot Jemma❤️👍👍
OML 😭😭 finally after so long i found the perfect cupcake recipe, they turned out sooo moist amd perfect. Thank you so much Jemma for this simple yet perfect recipe 🙏
I've made these sooooooo many times now with different fillings and everyone loves them, so easy to make and no need for the big mixer, always a bonus :-)
Have to say, this is a wonderful recipe, so easy and delivers a cupcake that is light, full of chocolatey softness and with little effort. I adapted the recipe to make fewer cupcakes and also reduced the sugar but the cupcakes are still really good. My girls love them!
I tried doing them with this recipe and they came out too oily, but with the salted caramel chocolate mudslide recipe they were amazing. I also have the book and the amount of oil is also different. I think the amount of oil in this recipe was changed, not on purpose, I know that. But I just don't want anyone to make the same mistake I did and maybe you didn't notice that the amount of oil is too much. This is just a suggestion to help you because I love your channel. (:
Hi jemma, i tried this recipe and it turns out sooooooooo delicious! Thank you so much for sharing this wonderful recipe! Btw, can i use this recipe for regular chocolate cake?
I replaced buttermilk with yogurt(2% fat) . Halved the chocolate chips and replaced with raisins. 1/3 of the total amount( 1 egg, 120 gr flour, etc) and ended with 12 delicious cupcakes. Thanks!
I've tried the vanilla and the carrot cupcakes. Both turned out great!-thanks for the videos! The chocolate cupcake turned out tasting too oily and almost under-done. Jemma, could you lay this oil controversy to rest? Is the 425ml oil correct or did you misspeak ( according to other comments, it should be 210ml as in your book). I use only organic ingredients so it's not cost-effective to be experimenting too much with the oil quantity. Thanks!
+CupcakeJemma Thank you! I will re-try this recipe again! By the way, your chocolate chip cookie recipe turned out amazing. I appreciate it so much that I found a recipe that I love and will make forever. Cheers!
+Common It No! Butter is a totally different thing to buttermilk. If you want a substitute you could try yoghurt, sour cream or even milk which has had a bit of lemon juice added it and has curdled a bit. But not butter.
+Common It Also can I not use Coffee? I'm planning on selling them on a bake sale and a lot of little kids are going to be there, and I don't think little kids drink coffee
Most of her recipe is excellent and turn out perfectly. Even I'm from Malaysia and some ingredients difficult to find here but by following cupcake jeema it's makes my baking easy for my family to taste on occasionally. Thank you so much...
I wish I'd read the comments before making these cupcakes as it appears the amount of oil is wrong. My cupcakes were too oily and now I've got 24 cupcakes that don't taste very nice (not a cheap recipe either!). i'd prefer to be able to make 12 cupcakes but difficult to halve this recipe as it uses 3 eggs! Shame as I'd like to give it another go using 210 ml oil instead. Gemma if there's an error in the recipe could you add a narrative /note on the video for future viewers?
@@teeheemoxx - umm i took three eggs in a bowl, lightly beat them up. weighed it with a scale and then halved the weight of it. I know slightly longer process but i was keen on making it and didnt want a big batch. Hope it helps
I tried a lot of chocolate cupcake recipes but I can't find the one I like the taste. so stress tsk tsk :( I always watch your videos but since I don't have weighing scale I never try it but now I will try your recipe because I searched for the conversion of grams to cup :) hahahaa 350g plain flour (2 1/4 cups) 370g caster sugar (1 2/3 cup) 60g cocoa powder ( 1/2 cup) 150g chocolate chips (2/3 cup) Is this correct? Thanks for your video. God bless :)
No it's not correct. 1 cup of flour loosely packed weight somewhere around 120 grams. 1 cup of flour tightly packed will be around 150 grams.... 2 1/4 cup x 120 gr = 270 grams. 2 1/4 cup x 150 gr = 337,5 grams. Both measured cups haven't enough flour...!!!!!! Measuring in cups will give you a inconsistent result. You will have similar massive errors with cacao. Just buy a metric scale, they are inexpensive and will improve your consistency.
I made these this weekend and they came out great. I did use 425ml that was stated in the video, instead of looking at ingredient list 🤣 they still came out GREAT with all the oil
In what way? I don't have vinegar and never use it, so I don't want to buy it just to use a tbs. In most muffins you have just regular milk. Is it better use whipping cream? Or a part whipping cream? I'm always so confused by your milk products, haha... We have so different ones in Sweden.
Samir the Cat Samir the Cat do you happen to have any sour cream? It just makes the cakes more tender and it helps the baked item rise. It also adds some tang to the bread, cake, or cookie. If you have plain yogurt or sour cream, you can also get 3 quarters of milk and 2 of plain yogurt or sour cream, or until it makes the full cup of milk. Another substitute is to add a table spoon of lemon juice into the cup of milk and let it sit for about 5 minutes. DO NOT USE WHIPPING CREAM OR PART WHIPPING CREAM! I think she’s from the UK, so I have no clue what they have there, since I’m from America. If you have more questions, don’t hesitate to ask.
This might be a really stupid question, Can i make this in to a layered cake rather than cupcakes?? Really need a nice chocolate sponge recipe for my cakes x
Izzati Kasmuri Hello, do you have an instagram? i can tag you in the cake i did if you do to show you. But i doubled the recipe and got 4 10" pans, weighed at 700G each :)
Dear everyone! I can't believe that this video has had so many hits! Thank you all so much for watching. What is even more shocking is that it is only now, over 2 years after I uploaded it, that I have been made aware of a problem with the measurements! I get so many comments and it's pretty difficult to keep up with them all but someone recently questioned the amount of oil in the recipe and sure enough, for some reason I have said you should put in 425ml rather than 225ml! Please accept my apologies and go forth now and make these cupcakes as hey are meant to be!!! xxx
+CupcakeJemma is this adjusted for high altitude baking?
thanks!
really nice video! 😍😍
In the video, you say to use 350 grams of flour, however in the recipe you shared in the description it says 350 ml. I'm guessing that grams is correct?
hi, if i want use yoghurt instead of buttermilk. do i use the same amount? is the taste same?
you wrote 350 ml plain flour instead of 350 g :)
DIY Buttermilk: Stir 1 tbsp vinegar (or other acid such as lemon juice) into 1 cup of milk, stir and wait 5 mins. Then you have buttermilk for this recipe. Last valentines day I wanted to make these cupcakes but no shops in my town sold it, sadly I didn't know this then but now i do and now you do too! ^.^ Hope this helps you guys~!
Perhaps it dosent really matter, just the presence of some acid does the trick. Thanks for the heads up that it works just as well with less ^^
Kimiko Aki I wish I had read this comment before. I've just finished baking and couldn't find buttermilk, so just used milk. It came out alright, but I'll have to bake it again using this as buttermilk. Thanks for the tip.
Balsamic vinegar compliments dark chocolate wonderfully
Does it come out as normal?
Ahh jeysus lads.. Buttermilk at home is basically boiled whole organic milk leave in cold place under cover for 2-3days... Done. Its milk that turned sour. Sorry for the ugly truth. Don't use the milk in a carton. The more natural the milk the better. If the milk was processed milion times u will end up with bitter milk and diorrhea :) sorry again.
Tried this recipe and it came out perfect. I've tried 4 of her recipes and they've all been fool proof. She'll be the future go-to TH-cam cake recipe of choice!
Hi what does fool-proof mean?
noway
Her recipes are great I made her cupcakes several dozen of times over a couple of years.
They are good.
dry:
35og flour
375g caster sugar
60g cocoa powder
half tsp salt
1 tsp baking powder
150g dark chocolate chips
Wet:
Cup of coffee?
425ml vegetable oil
cup of butter milk
3 large eggs
welcome aha makes 24 cupcakes xx
bale for 24 mins at 340c
thank you!! :D
1 cup of coffee (1 cup of hot water + 1 Tbsp of instant coffee, COOLED DOWN)
I wish I'd seen that sooner :P
Baking soda
Thanks for the recipe. I have a question. How many hours do I need to run after eating the whole bunch?
Me: I love sugar with double butter in my muffins
Also me: why do I have diabetes...
@@bro93285 baaand
Eat 1 cup cake and run for approx 120mins 😊
How much would it be to make 12 cupcakes? And to try it but 24 would go to waste 😭
You don't have to its optional
One of my favorite parts of the video is at 0:14 when she says "in a big bowl." The intonation and change in volume made the phrase jump out at me. :)
th-cam.com/video/rWBp8hdb-hw/w-d-xo.html
Yes in a big bowl
I made this last night, but turned into into a two tiered cake. Filled two nine inch cake pans perfectly. Oh. My. Gosh!!! This paired with your chocolate buttercream recipe is phenomenal. I poured dark chocolate ganache on the top. This cake was to die for! Thanks for always sharing your recipes with us!
since so many people were asking for the written recipe I just typed it up.
(makes 24 cupcakes)
350g all purpose flour
370g sugar
60 g unsweetened cocoa powder
1 tsp baking soda (not powder)
½ tsp salt
150g chocolate chips
1 cup coffee
425ml vegetable oil
1 cup buttermilk
3 large eggs
mix together dry and wet ingredients independently, then mix dry ingredients into wet ingredients. divide evenly into 24 cupcake liners, bake at 160°C for 24 minutes
Enya Foerster 225 ml of vegetable oil
Enya Foerster b
Enya Foerster k
Enya Foerster k
very nice
Made these for my son to take to school yesterday, have had SO many people tell me they were the best cupcakes they’ve ever had!! My new go to! Thanks :)
Hi Jemma, I was researching recipes as I was baking for my grandson's 1st birthday. I came across your TH-cam site and couldn't believe how easy your recipes are to follow and what incredibly useful information you give. Any ways, I baked your chocolate cupcakes and boy was I impressed with how beautiful, and evenly risen they were when they came out of the oven. They were beautifully moist, tasted absolutely yummy and were a great hit. Thanks for an awesome foolproof recipe. I'm one very excited Granny.
Love this recipe. Reduced the sugar by 1/4 and used banana instead of eggs because I didn't have any on hand. Turned out delicious.
Yum :D
I tried these today and they came out very soft and moist. My mum and I couldn't stop eating.
I had taken half the ingredients cuz I wanted a 12 size batter instead of 24 and replaced oil with 125 gms of butter. Turned out very spongy and yummy.
Thanks Jemma for a wonderful recipe.
How many eggs did you use for half the batter? 🙏
@@devilishangel70I remember putting 1 egg
Absolutely delicious and I love how fluffy they were! Usually when I try to make cupcakes they end up staying exactly the height they were before going into oven. but those actually looked like cupcakes when I took them out. Didn't have any chocolate chips so I didn't put those in, but the cupcakes were still delicious! Can't wait to try your other recipes!
Gemma, I just found you a few weeks ago and thank you for the wonderful videos. I made this recipe with the 300ml of flour and it is the same as 300g. I changed my scale from ml to g and it was the same. Being a US girl I don't know metric so I'm thankful for the scales. Love the buttercream recipes too. These are delicious and I'll keep watching.
Hello everyone I tried this recipe and it tasted really good 😄 I changed the sugar amt to 200g because I was afraid that it would be too sweet. I also used chopped choco bars instead of chocolate chips! RMB TO USE 225 ml of vegetable oil instead of the ome she mentioned in the video!
And about sweetness, how was it with 200 grams? Id like to make the recipe but i think 370 grms of sugar is too much, too :P
@@nohemizuniga3296 it still tastes good! ☺️
Made these today for my nephew’s birthday party. Everyone loved them! Topped them with whipped ganache. Thanks so much!
Did u add coffee? In plaaning to make them for my toddler & am thinking of not adding the coffee
John MJ Yes I did add the coffee. You can’t taste it in the final product. They were served to our families which include a few toddlers. They’re already busy bodies ;)
How much time did u preheat madam? ..btw both John's have questions for u ...lol😅😅
th-cam.com/video/rWBp8hdb-hw/w-d-xo.html
Just minor in the recipe it says 350ml of plain four - it should say 350g (Jenna says so in the video). I just made it, and the cupcake are as fantastic as all say! The 24 minute baking time is spot-on - my oven is fairly true. Unless I happen to have buttermilk in the house (which I will have if I am doing a lot of baking over the weekend), the milk and vinegar works perfectly for all my recipes. Trick is to put the vinegar in and let it sit for a few minutes, then lightly stir and let it sit again. I also find it works better if put the milk-vinegar mix in a warmer location like under a counter light. Lastly, I did half the recipe and got 13 generous cupcakes. I used two eggs and then did scant on the buttermilk, coffee, and oil to keep all from getting too moist. My concern on it tasting to coffee-ish was for naught. The coffee flavor mellows to a deep chocolate flavor (ooops -- just gave myself away as an American).
lemon juice is much better than vinegar in buttermilk! 🙂
thank you! your comment was really helpful.
I just did a third of this recipe. Changed the buttermilk for some plain yogurt and added more cocoa as I didn't have any choc chips, and my cupcakes turned out amazing 👏👌 I've already eaten 3 of them OMG sooo good.
Thank you Jemma for this amazing recipe 😊 I've made it and the muffins came out ravishing ! so moist and super chocolaty 😍 I just can't stop eating them 😋
by the way the amount of vegetable oil is 225ml like written in the description box
Olfa Silini Can we skip chocolate chip ? If yes how much Coco I have to increase or make any other changes
th-cam.com/video/rWBp8hdb-hw/w-d-xo.html
Made these yesterday with an orange buttercream and Halloween themed sugar decorations. They were the best chocolate cupcakes I have ever had!! Will be using this recipe and your other recipes over and over...no more cookbooks needed, your videos will be the only source of baking inspiration for me from now on! Thank you so much cupcake Jemma
This seriously is an awesome recipe. I switched out my butter milk for 1/2 cup heavy cream and a 1/2 cup whole milk. ( didn’t have buttermilk on hand nor vinegar to make a substitute) and I melted my chocolate since I didn’t have a food processor to grind them to a powder! So delicious! Seriously thee best chocolate cake I have ever made!! Thanks a million!
My absolute favorite recipe. I keep coming back to this video at least twice a year. My friends love them!
Thank you for sharing Jemma! ❤️
I can't stop watching this video!I have watched it about 25 times and still loooooving it.
Thanks Jemma!
th-cam.com/video/rWBp8hdb-hw/w-d-xo.html
The best recipe ever! Made about 100 cupcakes for 2 different occasions- everyone loved them. Thank you!
Finally got around to trying this recipe, and omg it's amazing!!! I was skeptical about the coffee (I hate the stuff) but you definitely can't taste it! Thanks for sharing Jemma!!
Guys just not if you want to try this out! She said 425ml of oil when she actually meant 225ml! ❤️❤️ Dont want anybody’s cupcakes being ruined due to this! She said it in the description box as well! 😆🤞
For some reason, it really stood out... I haven't baked in almost a year or two but I thought that much oil would be too much oil haha
Oh really!! I was putting 425ml in and found them very oily. I have reduced it between 375ml - 390ml and to be honest they are perfect! 😍😍😋😋
I have made these several times without reading the recipe correction and put in 425ml oil. They still come out brilliantly so even if you get it wrong it works. Can’t say it helps the waistline too much though. 🤣🤣😋
I was checking the same . Thanks.😊
I made this today, and here's what I thought. 1. The batter is thin and runny, but it baked just fine. 2. I substituted regular buttermilk with vegan buttermilk, which turned out fine. No obscure plant taste. 3. I would dilute the coffee as it made the cupcakes a bit bitter. I'm going to try adding chocolate liquor next time. 4. The cupcakes were good but a bit eggy in texture, but still tasty. 5. I'm going to cut down on the oil as it was greasy after cooking. Overall, I think it's an easy recipe that you can make it dairy free and it tastes great. Thanks Jemma! BTW, US bakers, the temp for your oven is 320F for 24 min. In case you're wondering.
This recipe really is perfect. I wasn't sure rather to use dutch or natural cocoa but I did a little research and went with the dutch. Man oh man! Good even without frosting.
OMG THIS RECIPE IS FOOLPROOF. I just made these and they are the BEST cupcakes I've ever made. Thank you Jemma.
habstein Can we skip chocolate chip ? If yes how much Coco I have to increase or make any other changes
Hi Jemma
I made this recipe
It came out delicious!
I recommend using dutch processed cocoa powder. These cupcakes were moist, fluffy and airy. I would also recommend adding just a tad bit extra cocoa for a richer flavor.
I used homemade buttermilk and it worked perfectly. I also just used 1 tbsp instant coffee and dissolved it with a tbsp of hot water. Then i just topped it off with cold water and used the amount required.
I also used ur chocolate buttercream recipe. That too was scrumptious! I wud say that it was too sweet. I recommend decreasing the sugar with 100gm and adding in extra melted dark chocolate for a better flavor.
Hope this helps!
Thanks Jemma!
IMPERIAL MEASUREMENTS
24 cupcakes
Dry
2 4/5 cups plain flour
1 7/10 cups caster sugar
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
5.2 oz dark chocolate chips
Wet
1 cup coffee
1 9/10 cups vegetable oil
1 cup buttermilk
3 large eggs
Olive oil kinda has a little taste to it, try canola oil. But if you're going to use olive oil anyway, at least make only 1/2 recipe, that way you won't have spent as many ingredients in case it doesn't work
***** no u cant because olive oil does not have you know taste
Is that baking soda or baking powder
Is this the same measurement gemma used in her video?
My Ngô no just backing soda
"mmmmmm" they came out so well and first time
so moist & yummy thanks to you Jemma
you make baking fun and so easy to follow
Can I ask if its instant coffee, do I use just one teaspoon of coffee to a standard mug size of water?
th-cam.com/video/rWBp8hdb-hw/w-d-xo.html
No baking powder
I use my coffee pod coffee different flavours each time
You're welcome :)
This is a foolproof recipe - the cupcakes turn out light, moist but super chocolatey! Fabulous!
I watched this video 5x before I made it. Got so many compliments, great recipe!!!
here are the ingredients and their amounts :)
DRY:
350g plain flour
370g caster sugar
60g unsweetened cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
150g dark chocolate chips
WET:
1 cup coffee
425ml vegetable oil
1 cup buttermilk
3 large eggs
Thank you so much! It helps since Jemma hasn't listed the recipe in the description box :)
No problem ! Glad to help :) Suba Awan
Wow thanks so much
Thanks, Chloe! I decided to (try to) write the method! :)
Method:
If you’re a very fast baker then preheat your oven to 160°C (or 320°F).
In a bowl sift all of your dry ingredients and whisk them together thoroughly. Set aside. In another, larger bowl add your cooled coffee (or as I am using, cooled unsweetened hot chocolate) , oil, buttermilk and room temp. eggs and whisk all of this until completely smooth. Add your dry ings. to your wet and mix until completely combined. Now fill your prepared cupcake liners 3/4 of the way full with batter and bake in your preheated oven for 20 minutes.
Makes 24 cupcakes.
225ml vegetable oil. not 445ml.
Ola Jemma, I made these cupcakes several times both with and without choco chips.... Each time they turned out in perfection.... Except for the recent correction on the oil quantity.... Besides this I have tried your red velvet cake, carrot cake and cinemon rolls..... All your recipes are mind blowing.... Earned me lot of praises.... Thanks to you sisi... If at all I visit your country, I will surely visit you
Amazing recipe!! Its always a HIT whenever i make it! Thank you! Thank you! Jemma
I made this and they turn out so good!!! Thank you so much for sharing this recipe! Can't wait for the family to try them! 😆😆😆
I just made these cupcakes and they were delicious! The only thing I'd change is take down the oil from 225 to 200 ml. Also, I didn't have buttermilk so just added lemon juice to normal milk and let it sit for a while. This will now be my go-to recipe!
Just made 2 batches of these cupcakes and maaaan, are they delicious! Thanks Jemma! You just got yourself a new subscriber ;)
Aida Abidah Anuar you used 425 ml of oil or 225?
+Rija Afridi 225, 425 is way too much
I only noticed that Jemma messed up with the oil measurement after I put the cupcakes in the oven. The cupcakes turned out to be softer but still damn delicious!
No she says "I preheated my oven TO a 160° Celsius" ! :) :)
Aida A. Anuar you use same measurmnt like jemma ??? N how much oil u put in this recipe
These were absolutely amazing. Thank you for the recipe Jemma.
The only place I come to when I'm baking. She's brilliant and every recipe I've tried has come out perfect
Hi I tried this recipe with your chocolate buttercream recipe. It worked perfectly. very tasty. Thank you so much Jemma. Keep up the good work. Good luck
Hi Jemma!!, I'm from Mexico, and I'm having some trouble getting buttermilk, is there anything else I can use instead of buttermilk??
I always forget to buy buttermilk and there IS a solution! Measure the same amount of regular whole milk then add lemon juice! Usually I just add the juice of half or a whole lemon. Stir it around and then let it sit for half an hour or so. It curdles the milk and works a treat!
CupcakeJemma Yei!!!! You answer to my question!!! thank you!!! :D
CupcakeJemma How many eggs should I put in the recipe if I'm trying to bake 12 cupcakes? 1 or 2? Thanks!
Veronica Rossi I've just made them from one egg and I got exactly12 cupcakes ;)
+Anna kanihova I made them too with one egg but I find the cupcakes that are made with oil not tasty at all and oily. I'll stick with my recipe that has butter.
wow, I been doing it like 3 times now with 425 ml of vegetable oil. 😂😂😂I don't seem to have a problem. the cupcake is soo moist even after taken out from the fridge. still very yummy!!!
I also tried it with 2 orange zest and for the buttercream, I used 3tbsp of orange juice instead of milk and add orange gel color on it. So I have orange chocolate cupcake. thanks cupcake Jemma! I been baking lots of your yummy recipes 😍❤❤❤
favorite cupcake ever!!!!! Maybe with some vanilla icing. Well done, Wilson! You are my idol. I'm off to the pet store to buy a fish and name it Cupcake Jemma.
DJ BBQ y7yu
Or whipped ganache!
I made these with vanilla buttercream! Perfection!!
😂😂😂😂
I made these cupcakes finally!!! They’re cooling still so I haven’t tried them yet. I had to thrift store hunt for a scale cause I didn’t have one and you go by weight... after finally getting one and rewatching the video I realized I didn’t have buttermilk!! So another couple weeks went by and then I finally got the buttermilk... and realized caster sugar was different from granulated... so waited and waited and finally googled what the difference was and “how to make your own” needless to say I’ve had quite the adventure just trying to be able to make these cupcakes 😂
Hope they wss worth it 😍
After following you for years and years, I finally made these and omg. They are pefection. Truly. Thank you.
omg!!
l tried this recipe and it turned out soooo good:D
thanks!!
if i wanted 12 cupcakes
do i just divide all the ingredients by 2?
Yes, but use 2 eggs.
I've tried this and omg! This is soooo exquisite it's super moist I did it yesterday and today is still so delicious. It was super fun to make I did it with my son. And to the person below who commented on how to make buttermilk thank you. I will make these cupcakes for a birthday this weekend I am so excited.
I always wondered why my cupcakes every year came out so oily!! They were delicious anyways but I’m reading just now the description
th-cam.com/video/rWBp8hdb-hw/w-d-xo.html
I feel you
So sad you learned the hard way :( good thing is ypu know now xD
OMG!! these came out PERFECT!!! thank you soo freaking much! i have been trying these cupcakes since forever and ......well, let's just say they were not edible. but, now they are!!!!!!! :) :* love from india!
I made these with my 5 year girl today. They turned great as all of your recipes I did.
Vanilla muffins, sponge cakeand levain cookies our favorite.
Thanks jemma.
Made them again and again they are great. Did with olive oil, Lindt choc and almonds.
@@hanaajanhangeer9516 how much flour did you use ?? 350ml or 350G??
Hello Jemma what are the conversions in cups for the grams. I've looked online but get different conversions.
I know! I would love to see in cups !
Love the recipe ! And would love even more to have your accent... Wait it might be a bit weird ;) Great job
Alex French Guy Cooking Alexxxxx I looove you... come on guys and take a look at his channel, Alex is so talented and has a sense of humor with a very lovely french accent
Alex was here 7 years ago damn I'm late to this party obviously
I've made it! Actually.... I just used a regular cake tin, poured the whole mixture in, baked, made an amazing CupCakeJemma's Creamcheese buttercream and I have filled and covered the cake. OMG, OMG. O.M.G!!
It's lovely n you too.
I'm made it. it's become really good. thank you so much dear given us correct reciepe without hidden
Can you use this for the normal cake tins?....
Yeah I tried it worked
I made this as a cake last night with the updated quantities in the description box - it was delicious! I topped it with a thin layer of cream cheese frosting and some berries. The cake is very rich and chocolaty, almost brownie-like.
Hi Jemma, i LOVE the recipe! Those cupcakes became a hit to my friends and family :)
Would this work as a cake recipe too? Would I need to adjust anything? Or would it not be dense enough as a cake/layer cake? Has anyone tried? Thanks! :)
I tried it worked !!!!!!!!!!!!!!
rewa lodhiya how many layers and what size pan did you use?
@@jacquelineramcharan4934 I don't remember sorry! But I think this recipe will work in a 9 " not very sure
I made these cupcakes yesterday. They are really really yummy. Must try recipe. Thank you so much Jemma.
who's watching this in 2024......💀
🙋♀️
Me😅
Me ! 😊
Me
Me :)
omg!! i made this recipe today for my mom's birthday and we love this cupcakes!! best cupcakes ever !❤❤❤
I tried the recipe because it was so easy......and it was the best chocolate cupcakes...!! I didn't have the buttermilk, so I replaced it with 1 cup of milk and 1 3/4tsp cream of tartar...
Thanks a lot Jemma❤️👍👍
OML 😭😭 finally after so long i found the perfect cupcake recipe, they turned out sooo moist amd perfect. Thank you so much Jemma for this simple yet perfect recipe 🙏
I've made these sooooooo many times now with different fillings and everyone loves them, so easy to make and no need for the big mixer, always a bonus :-)
Nigel Walsh how many days can it stay?
@@ranas1300 stay?
@@ranas1300 around 3 or 4 in airtight container room temp.🙂
Have to say, this is a wonderful recipe, so easy and delivers a cupcake that is light, full of chocolatey softness and with little effort. I adapted the recipe to make fewer cupcakes and also reduced the sugar but the cupcakes are still really good. My girls love them!
I tried doing them with this recipe and they came out too oily, but with the salted caramel chocolate mudslide recipe they were amazing. I also have the book and the amount of oil is also different. I think the amount of oil in this recipe was changed, not on purpose, I know that. But I just don't want anyone to make the same mistake I did and maybe you didn't notice that the amount of oil is too much. This is just a suggestion to help you because I love your channel. (:
Tantoe leuk
***** 210ml (:
Hi jemma, i tried this recipe and it turns out sooooooooo delicious! Thank you so much for sharing this wonderful recipe! Btw, can i use this recipe for regular chocolate cake?
Hi, Did you try making a regular cake?
THE BEST CHOCOLATE CUPCAKE RECIPE EVER!!! i just lessen the sugar..it will be perfect !make sure dont overbake!
What can we replace the buttermilk with??
you can replace it with a cup of buttermilk and a tablespoon of vinegar :)
hey itsafrina you mean one cup of MILK and a tablespoon of vinegar
I tried it and it turned out pretty good except the outcome was more than 24:)
I replaced buttermilk with yogurt(2% fat) . Halved the chocolate chips and replaced with raisins.
1/3 of the total amount( 1 egg, 120 gr flour, etc) and ended with 12 delicious cupcakes. Thanks!
I've tried the vanilla and the carrot cupcakes. Both turned out great!-thanks for the videos! The chocolate cupcake turned out tasting too oily and almost under-done. Jemma, could you lay this oil controversy to rest? Is the 425ml oil correct or did you misspeak ( according to other comments, it should be 210ml as in your book). I use only organic ingredients so it's not cost-effective to be experimenting too much with the oil quantity. Thanks!
+N Abraham Thank you so much for pointing this out. You are absolutely right! I have now put the written recipe in the description box xx
+CupcakeJemma Thank you! I will re-try this recipe again! By the way, your chocolate chip cookie recipe turned out amazing. I appreciate it so much that I found a recipe that I love and will make forever. Cheers!
+CupcakeJemma why u did not add vanilla extract??
If the ingredients that ate in grams be measured in cups or tablespoons how many cups of tablespoons would it be?
N Abraham she accidentally said 425 ml but it was supposed to be 225ml
I tried baking this today, tasted so good. Love the recipe! thank you for sharing.
Best cupcake recipe I've ever made. Moist and fluffy and delish. Makes more like 25 or 26 cupcakes though.
Can I use Butter instead of buttermilk?
+Common It No! Butter is a totally different thing to buttermilk. If you want a substitute you could try yoghurt, sour cream or even milk which has had a bit of lemon juice added it and has curdled a bit. But not butter.
+CupcakeJemma Do I use the same amount if I use Yoghurt?
+Common It Also can I not use Coffee? I'm planning on selling them on a bake sale and a lot of little kids are going to be there, and I don't think little kids drink coffee
+FlamingHansol You won't actually taste the coffee, it will just enhance the chocolate flavor otherwise why not use caffein free coffee?
+FlamingHansol use the same quantity of water instead of coffee. the milk and lemon juice instead of buttermilk works for me.
Hi, this recipe sounds amazing but i just have one question. Is it necessary to use Buttermilk?
Yes for the soft moist texture.
Most of her recipe is excellent and turn out perfectly. Even I'm from Malaysia and some ingredients difficult to find here but by following cupcake jeema it's makes my baking easy for my family to taste on occasionally. Thank you so much...
I wish I'd read the comments before making these cupcakes as it appears the amount of oil is wrong. My cupcakes were too oily and now I've got 24 cupcakes that don't taste very nice (not a cheap recipe either!). i'd prefer to be able to make 12 cupcakes but difficult to halve this recipe as it uses 3 eggs! Shame as I'd like to give it another go using 210 ml oil instead. Gemma if there's an error in the recipe could you add a narrative /note on the video for future viewers?
Debbie Cubbon if you weigh three eggs and then beat them to blend,then you can take out half. That's how cupcakejemma does it.
Has any one else had problems with the chocolate chips sinking to the bottom of the cupcake liner? Or is this what the chips are supposed to do?
Cherie Brandao try tossing the chips in flour first
I halved this recipe and it worked like a charm! I think this one is a keeper!
I was just wondering if I could do the same...how many eggs did you use as I'm assuming you didn't use 1 and a half? Lol
@@teeheemoxx - umm i took three eggs in a bowl, lightly beat them up. weighed it with a scale and then halved the weight of it. I know slightly longer process but i was keen on making it and didnt want a big batch. Hope it helps
Plenty to share?
Not really.... (*Goes into room and watches netflix.... and eats 20)
Hahaha that sounds like me.......... 😴💭🍰
Pøny Give me the rest 4
Haha you know it :)
I don't know why but I keep listening to "in a big bowl" over and over again.>_
th-cam.com/video/rWBp8hdb-hw/w-d-xo.html
Thanks much dear Jemma, I tweaked your recipe to suit my daughter's requirements and it comes out real good
reply please.
can i use melted butter instead of oil?
quick! ty
Im not jemma but nope :( sorry you can't ..
Rainbow Rose of course you can. But butter will make your cupcake stiffer than oil version after u put in fridge
my batter came out really really watery and my cupcakes did not come out. the flavor was so good though
Its 225ml of oil not 425
Monique Villarruel same here I just made it and it is too runny and now I have to throw all these cupcakes it is really bad
Same but the flavour was horrid
hands down the best chocolate cupcake I've ever tasted. Thank you so very much Jemma.
Could you please add the measurements in cups in your description box for future videos? @cupcakejemma
I tried a lot of chocolate cupcake recipes but I can't find the one I like the taste. so stress tsk tsk :(
I always watch your videos but since I don't have weighing scale I never try it but now
I will try your recipe because I searched for the conversion of grams to cup :) hahahaa
350g plain flour (2 1/4 cups)
370g caster sugar (1 2/3 cup)
60g cocoa powder ( 1/2 cup)
150g chocolate chips (2/3 cup)
Is this correct? Thanks for your video. God bless :)
Did you tried in cups this recipe plz reply me as I’m gonna try in cups I don’t have scale thank you
No it's not correct. 1 cup of flour loosely packed weight somewhere around 120 grams. 1 cup of flour tightly packed will be around 150 grams....
2 1/4 cup x 120 gr = 270 grams.
2 1/4 cup x 150 gr = 337,5 grams.
Both measured cups haven't enough flour...!!!!!!
Measuring in cups will give you a inconsistent result.
You will have similar massive errors with cacao.
Just buy a metric scale, they are inexpensive and will improve your consistency.
I made these this weekend and they came out great. I did use 425ml that was stated in the video, instead of looking at ingredient list 🤣 they still came out GREAT with all the oil
I really loved this but can u please put the measurements and stuff in the description but in cups or tablespoon so that it will be easier
350 plain flour ml? o gr?
Should be grams. Ml is used for liquids.
In science 1g= 1ml so 350 ml = 350 g
Absolutely perfect. I made these today and also and alternative version that used sour cream instead of butter milk. Both amazing. I love this
I can not get buttermilk where I live (Sweden), what can I use instead of buttermilk?
Charlie Holmbom mix some vinegar with regular milk, I think it’s 2 table spoons of vinegar to a cup of milk. I’m not 100% sure so look it up
Can't you use just ordinary milk??
Samir the Cat yes, but it will change the texture and flavor
In what way? I don't have vinegar and never use it, so I don't want to buy it just to use a tbs. In most muffins you have just regular milk. Is it better use whipping cream? Or a part whipping cream? I'm always so confused by your milk products, haha... We have so different ones in Sweden.
Samir the Cat Samir the Cat do you happen to have any sour cream? It just makes the cakes more tender and it helps the baked item rise. It also adds some tang to the bread, cake, or cookie. If you have plain yogurt or sour cream, you can also get 3 quarters of milk and 2 of plain yogurt or sour cream, or until it makes the full cup of milk. Another substitute is to add a table spoon of lemon juice into the cup of milk and let it sit for about 5 minutes. DO NOT USE WHIPPING CREAM OR PART WHIPPING CREAM! I think she’s from the UK, so I have no clue what they have there, since I’m from America. If you have more questions, don’t hesitate to ask.
Can we just pour the entire batter and make a cake ?
i am doing it right now :)
did this work at all?! and what size tin worked with this amount of mixture?
Abd El-Rahman el-mongy did it work?
yes :D
Best recipe EVER! not too sweet not too bitter easy simple quick! Thankyou so much!! Please do try the recipe.....it WILL workout!!!
purna annamalai just tried it too and jt was AWESOME
This might be a really stupid question, Can i make this in to a layered cake rather than cupcakes?? Really need a nice chocolate sponge recipe for my cakes x
I'm pretty sure you can. I would test it out though before you make it for people. Just in case.
Kennedy Stephens You can, I made it for a party on Halloween!!! ThankYou though xo
Hello! How many layers did you get with this recipe? How thick and big were your layers?
Izzati Kasmuri Hello, do you have an instagram? i can tag you in the cake i did if you do to show you. But i doubled the recipe and got 4 10" pans, weighed at 700G each :)
Cakes&Contour it's @superduperweird! but wow that sounds really good!