Double Chocolate Chunk Cupcakes Recipes

DOUBLE CHOCOLATE CUPCAKES

Steps:

• 1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
• 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
• 3. Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
• 4. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
• 5. Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
• 6. Place pan on a cooling rack until cupcakes are cool to the touch.
• 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
• 2. Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
• 3. Sift together the powdered sugar and cocoa powder.
• 4. With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
• 5. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
• 6. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.

DOUBLE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F: Line a muffin tin with 12 paper liners.

DOUBLE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18-20 cupcakes total.
• In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
• In a separate large bowl using a stand mixer or whisk, whisk together the oil, sugar, vanilla extract and eggs until no lumps remain. Whisk in the buttermilk.
• Whisk in the dry ingredients about 1/2 at a time until smooth.
• Spoon the batter into your lined muffin papers, filling each about 1/2 full. You should end up with 18-20 cupcakes total.
• Bake 1 tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
• Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling
• In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.
• Add in 2 cups powdered sugar, vanilla extract and salt and beat until combined.
• Turn the mixer down to low speed and beat in the cocoa powder.
• Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon cream until the desired sweetness and thickness is reach.
• Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles.

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE CHOCOLATE MINT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
• Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
• Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
• Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.

QUICK DOUBLE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
• In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
• When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
• In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
• Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
• Yield: about 8 cups, enough for at least 6 dozen cupcakes
• Prep Time: 10 minutes Ease of preparation: easy

DOUBLE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 190C (175C fan assisted) 375F, Gas mark 5. Place 12 paper cupcake cases into a cupcake tin.
• Cream the butter and sugar together until pale and fluffy then gradually add the egg beating well all the time.
• Gently stir in the flour (or use the pulse setting on a mixer) adding it bit by bit.
• poon the mixture evenly into the 12 paper cases and bake for 15-20 minutes on the middle shelf of the oven.
• Remove from the oven and let them cool on a cooling rack.

DOUBLE CHOCOLATE CHUNK CUPCAKES

Steps:

• Heat oven to 375°F Grease 18 muffin cups. Lightly spoon flour into measuring cup; level off.
• In large bowl, combine flour, brown sugar, cocoa, baking soda and salt; blend well.
• Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened. Fold in vanilla and milk chocolate chips and almonds.
• Fill greased muffin cups 3/4 full. Bake at 375F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
• Cool 3 minutes; remove from pan. Serve warm or cool.
• * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
• HIGH ALTITUDE -- Above 3500 Feet: No change.