Best Ever Chocolate Cupcakes Recipes

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THE MOST AMAZING CHOCOLATE CUPCAKES



The Most Amazing Chocolate Cupcakes image

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

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup cups warm water
1/4 cup vegetable oil
1 tsp vanilla extract
1½ cups butter (softened)
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3-4 cups powdered sugar

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



Best Chocolate Cupcake Recipe image

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

1/2 cup natural unsweetened cocoa powder
3/4 cup all purpose flour
1/4 teaspoon kosher salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs (at room temperature)
1/2 cup buttermilk
2 teaspoons vanilla extract
1/3 cup vegetable oil
2/3 cup brown sugar (packed)
1/2 cup granulated sugar

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

THE BEST CHOCOLATE CUPCAKES



The Best Chocolate Cupcakes image

The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 17

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

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.

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