ONE-BOWL CHOCOLATE CUPCAKES
Make and share this One-Bowl Chocolate Cupcakes recipe from Food.com.
Provided by shmeks02
Categories Dessert
Time 50m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
BAKER'S ONE BOWL CHOCOLATE FROSTING
Spread this BAKER'S ONE BOWL Chocolate Frosting on cakes, cookies and more. No dessert is complete without our chocolate frosting!
Provided by My Food and Family
Categories Chocolate Recipes
Time 20m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min.
- Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g
ONE BOWL CHOCOLATE CUPCAKES
Make and share this One Bowl Chocolate Cupcakes recipe from Food.com.
Provided by momthecook 2
Categories Dessert
Time 35m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a large bowl.
- Mix at low speed until all ingredients are moistened.
- Scrape down bowl.
- Mix at high speed for 3 minutes.
- Fill baking cups 2/3 full.
- Bake at 350F for 20-25 minutes.
Nutrition Facts : Calories 262, Fat 9.9, SaturatedFat 2.4, Cholesterol 35.2, Sodium 214.2, Carbohydrate 40.4, Fiber 1.1, Sugar 25.1, Protein 3.5
SOUR CREAM CUPCAKES
Provided by Anne Burrell
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
- Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
- The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
- Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
BAKER'S CHOCOLATE ONE-BOWL BROWNIE RECIPE
Steps:
- 1 microwave chocolate and butter in large bowl at high for 2 minutes or until butter is melted, stir until chocolate is melted. Stir in sugar, mix in eggs and vanilla, stir in flour and nuts, spread in greased 13 by 9 inch pan. Bake at 350 degree oven for 35 minutes
SOUR CREAM CHOCOLATE CUPCAKES
My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. -Alicsa Mayer, Alta Vista, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 275 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 123mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
BAKER'S® ONE BOWL CHOCOLATE-SOUR CREAM CUPCAKES
Like the classic one-bowl brownies, these BAKER'S ONE BOWL Chocolate-Sour Cream Cupcakes are the soul of simplicity-and the height of scrumptiousness!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in sour cream and vanilla.
- Add eggs, 1 at a time, mixing well after each. Add 1/4 cup flour and baking soda; mix well. Gradually stir in remaining flour.
- Spoon into 24 paper-lined muffin cups.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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