PERFECTLY MOIST CHOCOLATE CUPCAKES
These Chocolate Cupcakes are perfectly moist, fluffy and full of rich chocolate flavour! Topped with a silky and dreamy Chocolate Buttercream Frosting - these cupcakes are the perfect treat for chocoholics.
Provided by Dedra
Time 21m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (177C), and line 2 standard cupcake pans with paper liners.
- In a large mixing bowl, sift flour, sugar, Cocoa Powder, Baking powder, Baking soda and salt. Whisk to combine.
- In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
- Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 14-16 minutes or until a toothpick inserted into the centre comes out clean.
- Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely before frosting.
- While cupcakes are cooling, make one recipe of my Dreamy Chocolate Buttercream Frosting.
- Transfer frosting to a piping bag fitted with a large star tip and pipe a swirl on each cupcake. Decorate with chocolate sprinkles, if desired. Enjoy!
THE BEST CHOCOLATE CUPCAKES
The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
- Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
- Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
- Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
CHOCOLATE CUPCAKES
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Provided by Ladan M Miller
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g
CHOCOHOLIC'S CUPCAKES
Cupcakes have never been this chocolatey before! Or this deliciously decadent! No humble chocolate chips in these! Buried in the middle of each cupcake is a Lindt chocolate ball. YUM! One of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'.
Provided by bluemoon downunder
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper baking cases.
- Combine cocoa powder, flours and brown sugar in a bowl; make a well in the centre, add the eggs and butter and gently stir until all the ingredients are well-combined; stir in the white chocolate.
- Using half the mixture, one third fill each paper baking case, place one Lindt chocolate ball in the centre of each cake and then spoon the remaining mixture to completely cover each of the Lindt balls.
- Bake for 20 to 25 minutes or until the tops of the cakes are firm to touch. Cool for 15 minutes in the pan.
- Dust with icing sugar and serve warm or at room temperature.
- Note: You can use Lindt chocolate balls of any flavour or even a mixture of flavours. That way there will be an element of surprise when each Chocoholic's Cupcake is eaten!
Nutrition Facts : Calories 146.6, Fat 6.8, SaturatedFat 3.9, Cholesterol 46.6, Sodium 50, Carbohydrate 20.5, Fiber 0.7, Sugar 14.8, Protein 2.2
MARY BERRY'S CHOCOLATE CUPCAKES
These delightfully tender Mary Berry chocolate cupcakes are a real treat to bake up for any occasion, or just because you're craving some chocolate! Your chocoholics in the family will love the tasty cupcakes, especially when topped with rich chocolate buttercream frosting!
Provided by Angela
Categories cake Copycat Recipes Cupcakes Dessert Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (204°C) and line your muffin tins with cupcake liners, enough for 12 cupcakes.
- Sift your cocoa powder into a large mixing bowl.
- Using your microwave or sauce pan heat water to boiling.
- Pour the boiling water carefully into the mixing bowl with the cocoa powder.
- Using a spatula or whisk combine the water and cocoa powder into a chunky, slightly dry paste. Add the softened butter, use a hand mixer or beat by hand until mixed well. Next, add the eggs and mix again.
- Add the sugar, flour, and baking powder and thoroughly combine to make the batter.
- Divide your batter evenly into 12 cupcake liners to 2/3 to 3/4 full. Bake at 400°F (204°C) for 12 to 15 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool in the muffin tin for a few minutes before transferring to a wire cooling rack to cool completely.
- When cupcakes are fully cooled make your buttercream and pipe on to apply, then garnish with chocolate sprinkles, funfetti, or coarse sugar. Serve and enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 22 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 77 mg, Sodium 21 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHOCOLATE CARROT CUPCAKES
This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!
Provided by LaurenLee3
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
- Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
- Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 25 g, Cholesterol 23.5 mg, Fat 2.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 170.6 mg, Sugar 15.2 g
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