Best Hottie Chocolate Cupcakes Recipes

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

THE BEST CHOCOLATE CUPCAKES

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.

HOT CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
• Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.

CHOCOLATE CUPCAKES

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.

HOTTIE CHOCOLATE CUPCAKES BY SANDRA LEE

Steps:

• Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
• In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.
• Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.
• Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.
• Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.