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.
THE BEST EVER CHOCOLATE FUDGE CUPCAKES
The Best Ever Chocolate Fudge Cupcakes are better than any cupcake you have tasted. Moist chocolate cake iced with the most decadent, smooth and creamy chocolate fudge icing. You are in for a treat!
Provided by Kristen Massad
Categories Cakes Chocolate Cupcakes Dessert
Time 2h36m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F and line a regular size cupcake pan with 12 cupcake liners
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
- In a large bowl or bowl of an electric mixer, whisk together buttermilk, oil, egg, and vanilla extract
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated
- Add the boiling water to the batter and slowly whisk until fully combined
- Using a ice cream scoop, divide the chocolate cupcake batter into the lined cupcake pan until each are about are ¾ full
- Bake at 350 degrees for 14-16 minutes or until the cupcakes springs back at the touch
- Allow the cupcakes to cool for 10-20 minutes before removing from the pan and icing with Chocolate Fudge Frosting
- Using a star tip and a pastry bag, pipe the Chocolate Fudge Frosting on the Chocolate Cupcakes
- Garnish with chocolate sprinkles or a decoration of your choice!
- Enjoy
- In the bowl of an electric mixer, combine the chocolate chips and vanilla extract; set aside
- In a medium saucepan, combine the unsalted butter, granulated sugar and half and half and bring to a simmer until the sugar is dissolved; remove the pan from the heat
- Using the whisk attachment, place the bowl with chocolate chip on the mixer and turn the mixer on low speed and slowly pour the butter mixture over the chocolate, whisk on low speed
- Once the chocolate has melted completely, add the powdered sugar one cup at a time and continue whisking on low until the powdered sugar is fully incorporated and there are no lumps
- Turn the mixer on medium to high speed and whisk for approximately 5-8 minutes or until the frosting becomes thick ( you do not want to over whisk the frosting, it will still be slightly liquid when you pour it into a bowl)
- Pour the frosting into a bowl with a lid and allow it to cool and thicken up for approximately 2 hours ( if you are in a rush, you can place the frosting in the refrigerator to cool faster)
Nutrition Facts : ServingSize 1 cupcake, Calories 528 kcal, Sugar 45 g, Sodium 183 mg, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 61 g, Fiber 4 g, Protein 5 g, Cholesterol 65 mg, UnsaturatedFat 10 g
FUDGY CHOCOLATE CUPCAKES
One of my favorite grains to eat is quinoa. It contains all the amino acids required to make a complete protein. Plus, it's high in fiber. In baking, though, the flour can be tricky to work with due to its distinctive flavor. Not in this recipe. The quinoa is no match for the rich chocolate flavor and aroma in this superprotein cupcake that's moist and fudgy. P.S.: They're gluten-free and low-fat, too.
Yield serves 12 (makes 12 cupcakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line a cupcake pan with 12 paper liners.
- Place the butter and water in a saucepan. Bring to a boil and remove from heat. Whisk in the cocoa powder and agave nectar. Let cool to room temperature.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla extract, and yogurt to the flour and mix well. In a separate bowl, using an electric mixer at medium speed, beat the egg whites until stiff, but not dry, approximately 2 minutes. Gently fold into the batter.
- Spoon the batter into the prepared cupcake pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Frost the cupcakes with the frosting of your choice.
FUDGY CHOCOLATE CUPCAKES (OR CAKE)
There was an o.k. recipe here on Zaar that I have worked on and changed to make these truly amazingly rich and chocolatey cupcakes. Don't be scared of the tiny bit of coffee it only deepens the flavor of the chocolate. These don't require any frosting but the kids love it with frosting and some colored sprinkles so that's what I typically do. I like to use my lazy version of Recipe #19353 (a little bit of this, a little bit of that) and they always look and taste wonderful. As an added bonus this has no shortening, butter, or margarine (all those bad trans-fats) but amazingly enough they still taste fattening.
Provided by scancan
Categories Dessert
Time 40m
Yield 25-30 cupcakes, 25 serving(s)
Number Of Ingredients 10
Steps:
- Add dry ingredients together in a large bowl.
- Add remaining ingredients.
- Mix well.
- Fill cupcake liners two thirds full (as they rise quite a bit).
- Bake in a preheated 350 oven for about 20-30 minutes (or about 60 minutes for a cake) or until toothpick comes out clean.
Nutrition Facts : Calories 298.1, Fat 14.3, SaturatedFat 2, Cholesterol 29.8, Sodium 91.9, Carbohydrate 39.5, Fiber 1.1, Sugar 24.1, Protein 3.5
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