Cinfully Delicious Chocolate Cupcakes Recipes

SUPER EASY, SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
• Whisk the dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
• Mix the wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
• Pour the wet ingredients into the dry ingredients: Stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
• Ladle the batter into the cupcake liners: Fill liners about two-thirds of the way full.
• Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 5 minutes: Remove from the pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting when completely cool. For the frosting:
• Melt the butter: Melt the butter in a small saucepan and remove from heat.
• Stir in the remaining ingredients a little at a time: Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
• Frost individual cooled cupcakes: Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

BEST EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.
• Place 12 cupcake liners in a cupcake tin.
• Sift Dry ingredients into a bowl. Whisk briefly.
• Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
• Add cocoa powder and mix.
• Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
• Add flour mixture and whisk until lump free.
• Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
• Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
• Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
• Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!

CHOCOLATE CUPCAKES

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.