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.
CHOCOLATE COFFEE CUPCAKES WITH MOCHA FROSTING
Provided by Emilie
Time 35m
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a small bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
- In another bowl, whisk together together sugar and eggs until creamy.
- Add oil and coffee to your egg mixture. Whisk until well-combined.
- Slowly add dry ingredients into your bowl of wet ingredients and mix until well-combined.
- Add boiling water into your mix and whisk some more.
- Pour the batter into each section of your lined muffin pan, about 2/3 of the way in each.
- Bake for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of a cupcake.
- Cool completely on wire rack before decorating.
- To make mocha frosting, beat together butter, powdered sugar, milk, coffee and cocoa powder using an electric mixer.. Start on slow speed and gradually increase to high.
- The buttercream is ready once all ingredients are thoroughly combined, smooth and form semi-stiff peaks.
- Scoop buttercream into a large piping bag with Wilton tip #1M attached. Frost each cupcake by piping in a circular motion, starting at the edge and ending in the middle.
- Top each cupcake with one to three coffee beans.
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 BEST CHOCOLATE CUPCAKES
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
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.
CHOCOLATE CUPCAKES WITH COFFEE BUTTERCREAM
Thanks to sour cream and buttermilk, these chocolate cupcakes are so moist! We love that this recipe only makes 12 cupcakes too. The coffee buttercream is the perfect complement to the chocolaty cupcake. It's not an overpowering coffee flavor. If the buttercream doesn't have enough coffee flavor for you, add a little bit of...
Provided by Denise Fisher
Categories Chocolate
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. Sift flour, cocoa powder, baking soda, and salt into a bowl.
- 2. In another large bowl, whisk together sugar, egg, oil, sour cream, and vanilla until well mixed.
- 3. Stir or whisk a third of the dry ingredients into sugar mixture until just mixed.
- 4. Next, stir or whisk in half of the buttermilk until just mixed.
- 5. Repeat this step ending with the dry ingredients.
- 6. Spoon batter into lined cupcake pans 2/3 full.
- 7. Bake for 17 minutes.
- 8. Let cool.
- 9. For the Coffee Buttercream: Using a stand mixer or hand mixer beat butter and 5-6 cups of sifted powdered sugar until creamy but stiff.
- 10. Add coffee.
- 11. Beat until spreading or piping consistency. It should be creamy but stiff enough to pipe or spread and hold shape. You may need to add a little more powdered sugar.
- 12. Pipe or spread buttercream onto cooled cupcakes and enjoy.
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