Chocolate Thyme Cupcakes Recipes

THE BEST CHOCOLATE CUPCAKES

The Best Chocolate Cupcakes image

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

Ingredients

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

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 THYME CUPCAKES

Chocolate Thyme Cupcakes image

Try our new Chocolate Thyme Cupcakes for dessert. When you combine homemade mini chocolate cakes with chopped fresh thyme, you get one delicious dessert.

Provided by My Food and Family

Categories Home

Time 35m

Yield 9 cupcakes

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup sugar
1/4 tsp. salt
3 Tbsp. cocoa powder
1 tsp. baking powder
1 tsp. vanilla extract
1 egg, beaten
1 cup sour cream
1 Tbsp. chopped fresh thyme
Confectioners' sugar (optional)

Steps:

Preheat oven to 350 degrees.
Add all ingredients to a large bowl. Mix just until dry ingredients are moistened.
Prepare cupcake tins with paper liners or nonstick cooking spray. Spoon batter into prepared cups.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
Cool before removing from pan.
Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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