Un entremets chocolat caramel pour 8 personnes
(20 cm de diamètre et 6 cm de hauteur)

Préparation : 3 heures Cuisson : 15 min Difficulté : Difficile

  • Un cercle à entremets de 20 cm (6 cm de haut)
  • Un cercle de 18 cm pour l’insert
  • Un fouet électrique ou un robot pâtissier
  • Une maryse
  • Une thermo-sonde
  • Une balance de précision pour les petites pesées

Substitutions and Swaps – Moist Chocolate Cupcakes

Now that we’ve covered how to make these cupcakes, let’s talk about the ingredients!

This recipe uses quite a few ingredients and I know you might not have them all on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

  • Chocolate Chips – You can use milk, dark, or semi-sweet chocolate to make these chocolate cupcakes. Just be sure it’s a good quality chocolate so it will melt down smoothly.
  • Instant Espresso or Coffee – You can omit the instant espresso if needed, but it really enhances the chocolate flavor in these cupcakes.
  • All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
  • Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.
  • Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
  • LargeEggs – If you have an egg allergy, try using 2 flaxseed eggs or a vegan egg replacer like this one made by Bob’s Red Mill.
  • Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.