Best Ever Chocolate Cupcakes Recipes

BEST CHOCOLATE CUPCAKE RECIPE

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.

BEST EVER CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 160C (320F)
• Prepare two muffin trays with cupcake cases
• In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt and mix well until fully combined.
• Add to this the eggs, vanilla, oil and milk and blend well.
• Finally add the boiling water and carefully stir until completely blended together.
• Pour into your prepared cupcake cases and bake for 20-25 minutes. You will need to test at 20 minutes. Bake for 2-3 minutes each time until they bounce back to the touch.
• Allow to cool for 5 minutes in the tray before transferring to a wire rack to completely cool before icing.
• In a food mixer bowl add the butter and cream for 4-5 minutes until pale and creamy.
• Add half the icing sugar, cocoa and half the milk and mix gently, add the other half of the icing sugar, cocoa and milk and blend gently until fully combined.
• Add the vanilla essence and mix until fully combined, taste and add more cocoa or vanilla as you need.
• Prepare your piping bag with the appropriate sized tip and half fill the piping bag. (1M tip for roses). Tip is to fold down the top 3rd of the piping bag over your hand to add the buttercream. Then fold back and twist top of the bag.
• Pipe a swirl from the middle of the cupcake to the outside if creating roses
• Set aside and repeat.
• Taste test one or two for quality control purposes before serving.

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.

BEST EVER CHOCOLATE CUPCAKES!

Steps:

• Preheat oven to 350 and prepare cupcake pan with liners. In a small bowl ad 2 tbs hot water with instant coffee let sit. Mean while in large bowl mix all wet ingredients and sugar together until well combined. Add in coffee mixture to the wet ingredients.
• Sift in dry ingredients including pudding mix to the wet ingredients and mix until well combined. pour into prepared cup cake pan fill 2/3 full. Makes 2 dozen cupcakes.
• Cook in preheated oven for 30 minutes or until tooth pick comes out clean. Let them cool before frosting them. I like to refrigerate mine or let them sit on the counter covered until the next day so the flavor can develop even more.