Best Dark Chocolate Samoa Cupcakes Recipes

Dark Magic Cupcakes image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 22

2/3 cup (80 grams) cocoa
1 cup hot water
1/4 cup pureed chipotle peppers
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 cups (400 grams) sugar
2 cups 1 1/2 tablespoons (275 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 eggs
1 cup cold water
Lime Buttercream, recipe follows
Chocolate Ganache, recipe follows
2 pounds unsalted butter
2 pounds confectioners' sugar
1 teaspoon vanilla extract
Zest and juice of half a lime
1 cup semisweet chocolate
1 cup heavy cream

Steps:

Preheat the convection oven to 350 degrees F.
Mix the cocoa with the hot water and add the chipotle peppers, chili powder and cayenne. Let steep for 10 minutes.
In a standing mixing bowl, add the sugar, flour, baking powder, baking soda and salt. Mix on low for 30 seconds. Add the oil to the dry ingredients and mix for 1 minute on low. In a separate bowl, lightly mix the vanilla and eggs. Then add to the mixer and blend until incorporated. Add the cold water and the cocoa mixture to the mixer, a little at a time, until incorporated. Scrape the bowl and mix on low for 1 minute.
Fill cupcake liners two-thirds full and bake until done, about 20 minutes.
To assemble: Cool the cupcakes completely and top with the Lime Buttercream and dip in the cooled Chocolate Ganache.
Mix the butter until it is smooth, scraping the bowl every couple of minutes. Add the sugar, and mix until smooth. Then add the vanilla, lime zest and juice. Beat until smooth and creamy. Yield: 6 cups.
Put the chocolate in a stainless steel or glass bowl. In a saucepan, heat the heavy cream until just before a boil. Remove from the stove. Pour over the chocolate, and mix until all the chocolate is melted. Set aside to cool.

Chipotle Dark Chocolate Cupcakes image

Provided by Food Network

Categories dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 19

1 cup gluten-free flour mix
3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 1/4 cups soy milk
1/2 cup canola oil
1/4 cup espresso
1 tablespoon vanilla extract
1 tablespoon vinegar
1 chipotle dark chocolate bar, cut into 12 large chunks
8 cups powdered sugar
1 cup cocoa powder
8 ounces vegan butter spread, such as Earth Balance
3/4 cup soy milk
1 tablespoon vanilla extract

Steps:

For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.