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
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
GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
CHOCOLATE CUPCAKES WITH SPINACH AND BLUEBERRIES
Chocolate Cupcakes stuffed with spinach, blueberries, and whole grains. Is it too good to be true? This recipe is adapted from Missy Chase Lapin's The Sneaky Chef cookbook. I've made these twice now, and they are a big hit in my family! The first time, I made them as cupcakes and covered with a cream-cheese cauliflower icing (see separate recipe). The 2nd time, I made them in mini-bundt pans and dusted with powdered sugar. The kids thought they were giant cake donuts. These taste almost like a box-made chocolate cupcake... honest!
Provided by gourmetmomma
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Make sneaky chef purple puree (this recipe calls for 3/4 cup) by cooking the spinach and blueberries until soft. I microwave them for 4 minutes, but you could also put them in a pan and gently cook (covered). Take the cooked spinach and blueberries and puree them in the food processor or blender. I find that the liquid that cooked off from the spinach is the right amount to make the puree work. Process until smooth. You don't want the texture to give away the presence of the veggies! 1 cup of each makes approximately 3/4 cup of "purple puree" and I find that whatever the yield has worked in this recipe.
- Preheat oven to 350°F and prep your pan(s) with cooking spray or liners.
- Melt the butter and chocolate chips together. I use 30 seconds in the microwave, but you could do this over the stove.
- Stir together the wet ingredients (melted butter and chocolate, pureed spinach and blueberries, egg, vanilla, and sugar).
- Whisk together the dry ingredients (white flour, whole wheat flour, wheat germ, cocoa powder, baking powder, and salt). If you follow sneaky chef, the original recipe called for 1 cup of her flour blend.
- Mix the dry ingredients into the wet ingredients until combined.
- Pour into cupcakes or mini-bundt pans. I got 16 of the little silicon mold cupcakes or 6 of the wilson mini-bundt pan size.
- Bake at 350°F for 23 to 25 minutes for the cupcakes. I baked at 340°F for 25 minutes. You'll know they are done when the top springs back to the touch, or when a toothpick comes out clean.
- Cool completely before tasting. If you taste these while warm, you can kind of smell the spinach even though you can't taste it. The large amount of vanilla helps cover any spinach smell that might linger.
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