Chocolate cupcakes are usually small cakes baked in aluminum cup or a small paper; they are baking faster since their relatively small size is more efficient for heat conditions. When defining a chocolate cupcake, it is important to note that baking is appropriate at 375degrees centigrade for a period of 20 minutes. The ingredients include sugar, flour, baking soda, chocolate, applesauce, cold water, vanilla, table salt, and vinegar (Gwozdziewycz, 2008).
Preparing larger cakes may require decorations and frosting that are common when speaking about chocolate cupcakes. The decorations make the chocolate cupcakes attractive to sight; hence, very photogenic. Some consumers have developed a tendency of taking pictures of the chocolate cupcakes before consuming them because they are very pretty.
Cupcake batter is usually beaten to incorporate a little air and, when opened, they have crumbs but are very fine in texture and uniform, and sometimes are very glossy. Chocolate cupcakes are very sweet because they have frosting, and sometimes they are consumed as a desert. Chocolate cupcakes are very tasty since they have tiny pieces of chocolate chips sprinkled that make them chocolaty-delicious. In addition, chocolate cupcakes are very fine, airier, and have a less chewy texture of a stand cake or a standard birthday cake.
Chocolate cupcake is assembled through creaming method with a typical weight ration of 1:1:1:1 of flour, sugar, egg, and salt respectively. However, there may be variations in the recipe but the chore characteristics are distinctive (Gwozdziewycz, 2008).
To conclude, there are various types of chocolate cupcakes, for instance, the vanilla cupcake with chocolate frosting. These are mostly moist and crumbly; hence, making them difficult to eat since they fall apart. However, the frosting makes them very tasty since chocolate is a potent flavor.