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.
BEST EASY CHOCOLATE CUPCAKES
Recipe video above. These cupcakes are deeply chocolatey, they're moist - and stay moist for 3 days - and have a terrific tender crumb. It's extremely simple to make - no creaming butter, no beater required. By far the best chocolate cupcakes I've ever had made with such little effort!
Provided by Nagi
Categories Baking Cupcakes Dessert
Time 30m
Number Of Ingredients 17
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!
Nutrition Facts : ServingSize 97.5 g, Calories 408 kcal
MARY MOORE CHOCOLATE CUPCAKES
This comes from the old Mary Moore cookbook which is no longer published. Almost like a devil's food cake with thick moist fudge icing.
Provided by Jaeumll P.
Categories Dessert
Time 43m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- In beater bowl, cream together butter, sugar and cocoa. Add egg and blend.
- Stir in sour milk and hot water to which 1 teaspoons baking soda has been added.
- In another bowl, mix together the baking powder, salt and flour. Add all at once to the creamed mixture. Add vanilla. Stir to incorporate all the flour mixture, then beat with mixer at high speed for 3 minutes, scraping down sides of bowl with spatula.
- Spoon into paper-lined muffin tins filling 2/3 full. Bake at 350° for 18-20 minutes. Frost with Fudge Icing.
- FUDGE ICING.
- 1/2 cup butter, 1 egg, 1/4 cup cocoa, 2 cups icing sugar, milk (see below).
- In bowl, cream together butter and cocoa. Add egg and blen well. Mix in icing sugar, then using beater on high, combine throughly. If too stiff, add 1 tsp milk at a time until desired consistency is reached. Fudge icing should be thick and moist rather than light and fluffy.
Nutrition Facts : Calories 178.3, Fat 6, SaturatedFat 3.5, Cholesterol 23.4, Sodium 182, Carbohydrate 29.4, Fiber 0.7, Sugar 18.2, Protein 2.3
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.
EASY CHOCOLATE CUPCAKES
Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.)
- Transfer frosting to pastry bag fitted with a 1/2-inch star tip (such as Ateco #846). Pipe onto cupcakes and top with sprinkles.
CHOCOLATE CUPCAKES
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Provided by Ladan M Miller
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g
More about "mary moore chocolate cupcakes recipes"
CHOCOLATE CHIP COOKIE CUPCAKES RECIPE | MARY MAKES IT EASY
From youtube.com
Author CTV Life ChannelViews 2.6K
CHOCOLATE CHIP COOKIE CUPCAKES RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 7Difficulty Easy
EASY CHOCOLATE CUPCAKE RECIPE (VIDEO)
From natashaskitchen.com
BEST CHOCOLATE CUPCAKE RECIPE (SUPER MOIST) – SUGAR …
From sugargeekshow.com
MARY BERRY CHOCOLATE CUPCAKES RECIPE | BAKING MAD - YOUTUBE
From youtube.com
BEST BASIC CHOCOLATE CUPCAKES RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
SIMPLY PERFECT CHOCOLATE CUPCAKES - BAKING A MOMENT
From bakingamoment.com
BEST CHOCOLATE CUPCAKE RECIPE - SALT & BAKER
From saltandbaker.com
THE MOST AMAZING CHOCOLATE CUPCAKE RECIPE - THE …
From thestayathomechef.com
MARY BERRY CHOCOLATE CUPCAKES - BAKE IT WITH LOVE
From bakeitwithlove.com
MARY BERRY CHOCOLATE CUPCAKE RECIPE | HOW TO MAKE …
From bakingmad.com
SUPER EASY, SUPER MOIST CHOCOLATE CUPCAKES - SIMPLY …
From simplyrecipes.com
MARY MOORE: A CANADIAN FOOD WRITING LEGEND - THEWHIG
From thewhig.com
MARY BERRY’S FAIRY CAKES: CHOCOLATE CUPCAKE RECIPE
From brendid.com
INDULGE IN THIS RICH MARY BERRY CHOCOLATE CUPCAKE RECIPE
From simplehomecookedrecipes.com
CHOCOLATE CUPCAKE RECIPE FROM SCRATCH - THE BUSY BAKER
From thebusybaker.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love