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.
CARROT CUPCAKES
These carrot cupcakes will surely become a favorite in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
- In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.
DOMINO CUPCAKES
These are the best cupcakes I have made. All the children love them except possibly someone who cannot eat cheese as there is cream cheese in them. I am posting this recipe as I have lost the paper I have it on several times and figure it will be safer here and all of you can try it too.
Provided by Ruthie Y
Categories Dessert
Time 28m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 14
Steps:
- Beat together cream cheese, sugar and egg yolk.
- Stir in chips and set aside.
- Sift flour, cocoa, sugar, baking soda and salt in large bowl.
- Combine water, oil and vinagar.
- Add to dry ingredient; mix well.
- Fill 18 paper lined medium sized muffin cups half full wtih chocolate batter, (I use the muffin scoup from Pampered chef for this).
- Top each with about 1 tbsp cream cheese mixture (small mini muffin scoup from pampered chef works good for this).
- Bake in 350 degrees oven for 20-25 minutes or until done.
Nutrition Facts : Calories 268.7, Fat 14.8, SaturatedFat 4.6, Cholesterol 18.1, Sodium 192.2, Carbohydrate 32.8, Fiber 1.3, Sugar 19, Protein 3
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