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.
HEAVENLY SURPRISE CUPCAKES
The recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. -Judie Heiderscheit, Holy Cross, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth., Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.
Nutrition Facts : Calories 415 calories, Fat 24g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.
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 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
CREAM CHEESE CHOCOLATE CUPCAKES
Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. -Shirley Dunbar, Mojave, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 274 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE SURPRISE CUPCAKES
Make and share this Chocolate Surprise Cupcakes recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix flour, 2 C sugar, cocoa, teaspoon of salt and baking soda together.
- Add oil, water, vinegar and vanilla.
- Fill cupcake papers 2/3 full with mixture.
- Mix together until fluffy the cream cheese, egg, 1/3 C sugar, 1/4 teaspoon of salt.
- Add chocolate chips to cream cheese mixture.
- Drop 1 heaping teaspoon on the top of each cupcake.
- Bake for 25 minutes.
- Frost when cool.
Nutrition Facts : Calories 527.4, Fat 23.9, SaturatedFat 7.9, Cholesterol 36.3, Sodium 522.6, Carbohydrate 74.7, Fiber 2.4, Sugar 47.4, Protein 6.1
SURPRISE CUPCAKES
Make and share this Surprise Cupcakes recipe from Food.com.
Provided by BrendaM
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Cream sugar and cream cheese together.
- Beat in egg.
- Stir in chocolate chips; set aside.
- Prepare cake mix according to directions on box.
- Place paper baking cups into a muffin tin.
- Fill paper bake cups 2/3 full.
- Drop one rounded teaspoon of cheese mixture into each cup.
- Bake according to directions on cake mix box.
Nutrition Facts : Calories 305.9, Fat 16.6, SaturatedFat 7.9, Cholesterol 24.2, Sodium 284.8, Carbohydrate 41.4, Fiber 2.2, Sugar 28.9, Protein 3.9
CHOCOLATE CUPCAKES
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
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- Preheat the oven to 350°F/180°C. Line a 12-hole muffin tin with paper cases. 2. Roughly chop the chocolate and set aside. 3. Sift together the flour, cocoa powder, baking powder, baking soda and salt, then set aside. 4. In a separate bowl, beat together the eggs, oil, sugar and brown sugar until light and fluffy. Beat in the vanilla extract. 5. Add dry ingredients alternating with buttermilk. Fold in the chopped chocolate. Divide the batter between the prepared tin, filling about three quarters full. 6. Bake for 20 to 25 minutes or until a cake tester inserted into the centre of the cake comes out clean. While still warm, press an unwrapped LINDOR Milk Chocolate Truffle into the centre of each cupcake. 7. Cool completely in the pan on a wire rack. 8. CHOCOLATE BUTTERCREAM FROSTING:
- Chop the Lindt EXCELLENCE 70% Chocolate Bar. Place in a heat-proof bowl set over a saucepan of barely simmering water for 5 minutes or until the chocolate is melted and can be stirred. Cool completely. 9. Beat the butter with an electric mixer until light and fluffy. 10. Beat in the cooled, melted chocolate and salt until smooth. 11. Beat in the icing sugar until blended, then beat in the cream until blended. 12. Chill in the refrigerator for 10 to 15 minutes or until thick enough to spread. 13. Transfer the frosting to a piping bag fitted with a large star tip. Pipe frosting on top of each cupcake. 14. TIP: Substitute with homemade buttermilk. For 1 cup (250 mL) buttermilk: add 1 tbsp (15 mL) lemon juice or white vinegar to a measuring cup. Fill with milk to measure 1 cup (250 mL). Let stand for 10 minutes.
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