SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
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.
BOX-OF-CHOCOLATES CUPCAKES
Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? The different fillings prove that you never know what you're going to get! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, coffee, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fill prepared cups two-thirds full., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., Meanwhile, in top of a double boiler or a metal bowl over simmering water, melt chocolate with sugar and 3 tablespoons coffee, stirring until sugar is dissolved (mixture will be thick). Whisk in egg yolks; cook and stir 4-5 minutes or until mixture reaches 160°., Divide mixture among three small bowls. Stir orange juice concentrate into one bowl. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup whipped topping into each. Chill 10 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a very small pastry tip. Transfer one filling to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe filling into eight cupcakes. Repeat with remaining fillings and cupcakes., For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Stir mixtures with a whisk until smooth., Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool bittersweet ganache 10 minutes or until slightly thickened, stirring occasionally. Tint white ganache as desired; refrigerate, covered, until thickened., Dip tops of cupcakes in bittersweet ganache. Pipe designs using white or tinted ganache. Refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 285 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 182mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
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
MINI CUPCAKE CHOCOLATE BOX
You don't need a guide for this box of chocolates -- every treat is a cupcake!
Provided by Food Network Kitchen
Time 20m
Yield 12 cupcakes
Number Of Ingredients 0
Steps:
- Bake mini chocolate cupcakes in foil liners, then microwave store-bought frosting (milk and dark chocolate flavors) until runny and spoon the frosting on top of the cupcakes. (Place whole almonds on a few before you frost so they'll look like classic boxed chocolates.) Drizzle melted white or dark chocolate on top. Fill a heart-shaped box with the cupcakes.
BUTTERMILK CHOCOLATE CUPCAKES
Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. -Ellen Moore, Springfield, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.
Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
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