CHOCOLATE CUPCAKES
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Provided by Ladan M Miller
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g
THE MOST AMAZING CHOCOLATE CUPCAKES
The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!
Provided by Rachel Farnsworth
Categories Dessert
Time 32m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
- Fill each cupcake 2/3 full.
- Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
- Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
- Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
Nutrition Facts : Calories 279 kcal, Carbohydrate 37 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 257 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
BEST CHOCOLATE CUPCAKE RECIPE
This chocolate cupcake recipe is absolute perfection! What you get is a light and moist cupcake that's loaded with chocolate flavor. These cupcakes are perfect for dessert and/or birthdays!
Provided by Whitney Wright
Categories Dessert
Time 23m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add the eggs, granulated sugar, brown sugar, oil, and vanilla. Mix on medium speed for 1 minute or until thoroughly combined.
- With the mixer on low, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients. (Dry, buttermilk, dry, buttermilk, dry). Don't overmix.
- Line a regular sized muffin tin with cupcake liners. Fill the liners half full. If you fill them over halfway, they will spill over! Don't do it. Only fill half full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
- Frost with chocolate buttercream frosting.
Nutrition Facts : Calories 162 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 105 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CHOCOLATE CUPCAKES
Whip up a batch of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Top with buttercream, or perhaps a cream cheese frosting
Provided by Member recipe by lovelessons
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
- Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.
Nutrition Facts : Calories 122 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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