Best Ultra Moist Starbucks Chocolate Cake Or Cupcakes Recipes
ULTRA MOIST STARBUCKS CHOCOLATE CAKE (OR CUPCAKES)
You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudgey flavor of this dessert, but does not leave you with a coffee taste. (I'm not a big fan of coffee, but I could eat this cake all day!) This is a simple, one-bowl recipe for cooks of all skill levels.
Provided by New Mom Kate
Categories Dessert
Time 45m
Yield 2 round cake pans or 24 cupcakes, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
- Stir in sugar, cocoa powder, salt, baking soda and baking powder.
- Alternate stirring in flour and milk.
- Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
- Pour batter into two greased 9-inch round cake pans.
- Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
- Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
- After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
- TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
- Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!
WET CHOCOLATE CAKE / CUPCAKES
This is the most moist chocolate cake I have ever had. This is another recipe that was handed down through the generations from my husband side of the family. The ingredients are strange, but put them together and WOW! I have never met a human on earth who doesn't love this cake.
Provided by Sarah in New York
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix together dry ingredients.
- Mix in all wet ingredients and blend on medium speed until smooth. (Batter will be very runny).
- Pour into ungreased 13x9 pan or 2 9x9 pans or cupcake tins.
- Bake for approximately 35 to 40 minutes for 13x9 pan.
- 20 to 25 minutes for 9x9 pans.
- 25 to 30 minutes for cupcakes.
- Note: You will know the cake is done when you can insert a toothpick and it comes out clean. Sometimes with the 13x9 pan, I take it out when it's still a little squishy in the middle. It will finish baking while it cools.
- This cake is VERY moist, so don't over bake it!
- Frosting options from zaar:.
- Recipe #33520.
- Recipe #103762 (I use the coffee frosting from this recipe - it's always a big hit).
- You can just make the peanut butter frosting recipe with no peanut butter and it will just be a plain butter cream frosting if you wish.
Nutrition Facts : Calories 361.7, Fat 12.5, SaturatedFat 1.7, Sodium 419.4, Carbohydrate 59.3, Fiber 1, Sugar 35.2, Protein 3.4
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