Best Fudgy Chocolate Cupcakes Recipes
FUDGY CHOCOLATE BUTTERSCOTCH CUPCAKES
Make and share this Fudgy Chocolate Butterscotch Cupcakes recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Fill cupcake tin with cupcake liners. Preheat over to 350°F.
- Mix apple sauce, sugars, vanilla, beat in egg.
- In a separate bowl mix flour, cocoa, baking powder, baking soda, salt, cinnamon.
- Add flour mixture to wet mixture a little at a time, stir in butterscotch chips.
- Spoon batter into cupcake liners.
- Bake for about 20 minutes or until tops are firm to touch.
- Dust with powdered sugar if desired.
Nutrition Facts : Calories 110.2, Fat 3, SaturatedFat 2, Cholesterol 17.6, Sodium 192.7, Carbohydrate 20.5, Fiber 2, Sugar 11.3, Protein 2.2
FUDGY CHOCOLATE CUPCAKES (OR CAKE)
There was an o.k. recipe here on Zaar that I have worked on and changed to make these truly amazingly rich and chocolatey cupcakes. Don't be scared of the tiny bit of coffee it only deepens the flavor of the chocolate. These don't require any frosting but the kids love it with frosting and some colored sprinkles so that's what I typically do. I like to use my lazy version of Recipe #19353 (a little bit of this, a little bit of that) and they always look and taste wonderful. As an added bonus this has no shortening, butter, or margarine (all those bad trans-fats) but amazingly enough they still taste fattening.
Provided by scancan
Categories Dessert
Time 40m
Yield 25-30 cupcakes, 25 serving(s)
Number Of Ingredients 10
Steps:
- Add dry ingredients together in a large bowl.
- Add remaining ingredients.
- Mix well.
- Fill cupcake liners two thirds full (as they rise quite a bit).
- Bake in a preheated 350 oven for about 20-30 minutes (or about 60 minutes for a cake) or until toothpick comes out clean.
Nutrition Facts : Calories 298.1, Fat 14.3, SaturatedFat 2, Cholesterol 29.8, Sodium 91.9, Carbohydrate 39.5, Fiber 1.1, Sugar 24.1, Protein 3.5
FUDGY CHOCOLATE CUPCAKES
Delicious chocolate cupcakes based on a traditional New Zealand recipe! Anyone can make these, they're ready in 20 minutes from start to finish!
Provided by vicwhyte
Time 20m
Yield Makes Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/fan 180C/gas 6.
- Cream butter, vanilla and sugar with a wooden spoon until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Fold flour, baking powder and cocoa into creamed mixture. It's a good idea to sift the cocoa powder as it often has lumps.
- Stir in the milk and soured cream lightly to combine.
- Place paper cases in your muffin/cup cake tin and spoon mixture into each case. I use a dessert spoon and get 12 large cup cakes.
- Bake at 190 degrees C for 12-15 minutes, until cakes spring back when lightly touched. Transfer to a wire rack to cool.
- To ice: you can eat these cup cakes warm with no icing and they are delicious and chocolatey. To ice - I personally use a chocolate ganache but a cocoa buttercream icing would also be yummy. For ganache - gently melt the chocolate and cream with the golden syrup, stirring continuously until thick. Leave to cool slightly then spoon over the cupcakes. The ganache will harden slightly as it cools.
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