MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING
Provided by Bobby Flay
Time 45m
Yield 90 mini cupcakes
Number Of Ingredients 22
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
- Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
- In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
- Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
- Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
- Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.
CREAMY CHOCOLATE CUPCAKES
The Mexican vanilla and apple cider vinegar give an extra layer of flavoring to these cupcakes. They are actually really good without the filling, making cream cheese frosting as the topping.
Provided by Rachel Hagedorn
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper cupcake liners.
- Mix flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large mixing bowl. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix well. Pour batter into prepared muffin cups.
- Beat cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt together in a separate bowl with an electric hand mixer until the sugar is fully incorporated into the cream cheese. Fold chocolate chips into the cheese mixture. Drop by tablespoonfuls into center of each cupcake; sprinkle with walnuts.
- Bake in preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.6 g, Cholesterol 34.4 mg, Fat 18.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 197.3 mg, Sugar 20.2 g
PEANUT BUTTER CUPCAKES WITH CREAMY CHOCOLATE FROSTING
My son is a peanut butter connoisseur, so I wanted to come up with a cupcake recipe he would like. He gave them a thumbs up. If you like chocolate and peanut butter, you will agree.-Carolee Meek, Huntsville, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 22 cupcakes.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full. , Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes.
Nutrition Facts : Calories 302 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 216mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY CHOCOLATE CUPCAKES
The "surprise" inside these rich chocolate cupcakes from Mrs. Walter Jacobson of Ashland, Ohio is their smooth cream cheese filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In a bowl, whisk the eggs, water, oil, vinegar and vanilla. Add to dry ingredients; mix well. , Pour into 18 greased or paper-lined muffin cups. For filling, beat cream cheese and sugar in another large bowl. Add egg and salt; mix well. Fold in the chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cupcake (not the filling) comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in the refrigerator.
Nutrition Facts : Calories 278 calories, Fat 16g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 201mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
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