THE MOST AMAZING CHOCOLATE CUPCAKES
The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!
Provided by Rachel Farnsworth
Categories Dessert
Time 32m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
- Fill each cupcake 2/3 full.
- Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
- Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
- Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
Nutrition Facts : Calories 279 kcal, Carbohydrate 37 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 257 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
EASY CHOCOLATE CUPCAKES
This recipe for Chocolate Cupcakes is a top secret bakery recipe - used over 100,000 times! Simple, easy, moist and delicious - the ultimate foolproof bake.
Provided by Sarah Barnes
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C.
- Mix the dry ingredients in one bowl.
- Beat the wet ingredients in another bowl.
- Combine, by adding about two thirds of the wet ingredients and beating until smooth. Then add the rest of the wet ingredients and beat until smooth again.
- Scoop into muffin cases in a muffin tin and bake for between 17 and 19 minutes or until domed and springy on top.
Nutrition Facts : Calories 328 kcal, Carbohydrate 48 g, Protein 3 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 13 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
THE BEST CHOCOLATE CUPCAKES EVER!
A chocolaty moist cupcake to brighten up your day. It's super easy and fun to make.
Provided by Samtro91
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
- Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
- Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 41.7 g, Cholesterol 16.5 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 113.7 mg, Sugar 25.5 g
BEST EVER MOIST CHOCOLATE CUPCAKES
These really are the best, super moist chocolate cupcakes ever. Made from scratch with cocoa powder, they are deeply chocolatey, perfectly fluffy, and with a domed top. These homemade chocolate cupcakes are way better than any boxed cake mix, with the same moist crumb and texture that you know and love.
Provided by Amy Nash
Categories Dessert
Time 28m
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line a cupcake pan with paper liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
- Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
- Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
- Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin.
- Fill cupcake liners only 1/2 full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake.
- Cool completely before frosting.
Nutrition Facts : Calories 173 kcal, Carbohydrate 23 g, Protein 2 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 137 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BEST CHOCOLATE CUPCAKE RECIPE
This chocolate cupcake recipe is absolute perfection! What you get is a light and moist cupcake that's loaded with chocolate flavor. These cupcakes are perfect for dessert and/or birthdays!
Provided by Whitney Wright
Categories Dessert
Time 23m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add the eggs, granulated sugar, brown sugar, oil, and vanilla. Mix on medium speed for 1 minute or until thoroughly combined.
- With the mixer on low, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients. (Dry, buttermilk, dry, buttermilk, dry). Don't overmix.
- Line a regular sized muffin tin with cupcake liners. Fill the liners half full. If you fill them over halfway, they will spill over! Don't do it. Only fill half full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
- Frost with chocolate buttercream frosting.
Nutrition Facts : Calories 162 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 105 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
MOIST HOMEMADE CHOCOLATE CUPCAKES
These Moist Chocolate Cupcakes are made completely from scratch! The cupcake is made with oil and is so moist, it melts in your mouth with a fudgy frosting!
Provided by Life, Love and Sugar
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
- . Add the dry ingredients to a large bowl and whisk together. Set aside.
- . Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
- . Add the wet ingredients to the dry ingredients and mix until well combined.
- . Add the water to the batter and mix until well combined. Batter will be thin.
- . Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- . Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- . To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
- . Add the melted chocolate and mix until well combined.
- 0. Add the cocoa powder and mix until well combined.
- 1. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
- 2. Add remaining powdered sugar and salt and mix until smooth.
- 3. Add remaining heavy cream as needed to get the right consistency of frosting. 1
- . Pipe the frosting onto the cupcakes. I used Ateco tip 844. *You can also use regular unsweetened cocoa powder
Nutrition Facts : ServingSize 1 Cupcake, Calories 520 calories, Sugar 55.8 g, Sodium 168.3 mg, Fat 29.7 g, SaturatedFat 19.7 g, TransFat 0 g, Carbohydrate 65.6 g, Fiber 2.9 g, Protein 3.8 g, Cholesterol 54.8 mg
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
RED VELVET CUPCAKES
Literally the best Red Velvet Cupcake recipe in the entire world! Moist and flavorful, you can actually taste the chocolate & vanilla notes in the classic buttermilk batter.
Provided by Erica
Categories Dessert
Time 52m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line 2 standard 12-cup muffin tins with paper liners and set aside.
- In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
- In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
- Add the sifted dry ingredients and buttermilk in alternating batches, beginning and ending with the flour. Mix until smooth and just combined. The batter will be a bit thin.
- Divide the batter evenly among liners, filling each ⅔ full. Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for about 15-2 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely before frosting.
Nutrition Facts : Calories 292 kcal, Carbohydrate 37 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 192 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 g
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 EVER CHOCOLATE CUPCAKES
Steps:
- Preheat oven to 160C (320F)
- Prepare two muffin trays with cupcake cases
- In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt and mix well until fully combined.
- Add to this the eggs, vanilla, oil and milk and blend well.
- Finally add the boiling water and carefully stir until completely blended together.
- Pour into your prepared cupcake cases and bake for 20-25 minutes. You will need to test at 20 minutes. Bake for 2-3 minutes each time until they bounce back to the touch.
- Allow to cool for 5 minutes in the tray before transferring to a wire rack to completely cool before icing.
- In a food mixer bowl add the butter and cream for 4-5 minutes until pale and creamy.
- Add half the icing sugar, cocoa and half the milk and mix gently, add the other half of the icing sugar, cocoa and milk and blend gently until fully combined.
- Add the vanilla essence and mix until fully combined, taste and add more cocoa or vanilla as you need.
- Prepare your piping bag with the appropriate sized tip and half fill the piping bag. (1M tip for roses). Tip is to fold down the top 3rd of the piping bag over your hand to add the buttercream. Then fold back and twist top of the bag.
- Pipe a swirl from the middle of the cupcake to the outside if creating roses
- Set aside and repeat.
- Taste test one or two for quality control purposes before serving.
BEST EVER MOIST VANILLA CUPCAKES
Forget the box mix, these easy, from-scratch Moist Vanilla Cupcakes really are the best ever. The recipe turns out amazing every time, and the sweet white cupcakes are perfect for everything from birthdays to baby showers, and weekends to weddings!
Provided by Amy Nash
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
- Beat the butter and sugar on high speed in a stand mixer or using a handheld mixer for 3 minutes until creamy and light. Scrape sides and bottom of the bowl.
- Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
- Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
- With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
- Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Cool completely before frosting.
Nutrition Facts : Calories 198 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 171 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
BEST EVER CHOCOLATE CUPCAKES!
I developed this recipe because most of the recipes out there are kind of bland. My husband is a chocolate lover and he loves this recipe so easy to make. You can do a cake as well with this one but it is perfect for cupcakes.
Provided by Karina Alcala @mamade4
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 and prepare cupcake pan with liners. In a small bowl ad 2 tbs hot water with instant coffee let sit. Mean while in large bowl mix all wet ingredients and sugar together until well combined. Add in coffee mixture to the wet ingredients.
- Sift in dry ingredients including pudding mix to the wet ingredients and mix until well combined. pour into prepared cup cake pan fill 2/3 full. Makes 2 dozen cupcakes.
- Cook in preheated oven for 30 minutes or until tooth pick comes out clean. Let them cool before frosting them. I like to refrigerate mine or let them sit on the counter covered until the next day so the flavor can develop even more.
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.
More about "best ever chocolate cupcakes food"
CHOCOLATE CUPCAKES RECIPE - ADD A PINCH
From addapinch.com
4.9/5 (367)Total Time 30 minsCategory DessertCalories 162 per serving
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
CHOCOLATE CUPCAKE RECIPE FROM SCRATCH - THE BUSY BAKER
From thebusybaker.ca
4.8/5 (10)Total Time 42 minsCategory DessertCalories 350 per serving
- While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
THE BEST CHOCOLATE CUPCAKES - CUPCAKE PROJECT
From cupcakeproject.com
Ratings 395Calories 218 per servingCategory Dessert
- Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
- In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
THE BEST CHOCOLATE CUPCAKES EVER! - I HEART NAPTIME
From iheartnaptime.net
5/5 (47)Calories 231 per servingCategory Dessert
- In a large bowl, combine the cake mix and chocolate pudding. Add the chocolate chips in now (this will prevent them from sinking) and stir until combined.
- Pour cupcake mixture into the liners (about 3/4 the way full). Bake for 20-25 minutes or until a toothpick comes clean. Do not overcook.
CHOCOLATE CUPCAKES RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Cupcakes
- In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
- Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)
I TRIED FOUR POPULAR CHOCOLATE CUPCAKE RECIPES AND …
From thekitchn.com
- Ina Garten’s Chocolate Ganache Cupcakes. Overall rating: 5/10. Get the recipe: Ina Garten’s Chocolate Ganache Cupcakes. Read more: This 1 Ingredient Totally Ruins Ina’s Chocolate Cupcakes (I’ll Never Make Them Again)
- Maida Heatter’s Chocolate Cupcakes. Overall rating: 7/10. Get the recipe: Maida Heatter’s Chocolate Cupcakes (you can also find them here) Read more: You’ll Want to Spread This Chocolate Ganache on Every Dessert You Make.
- The Stay at Home Chef’s Most Amazing Chocolate Cupcakes. Overall rating: 9/10. Get the recipe: The Stay at Home Chef’s Most Amazing Chocolate Cupcakes. Read more: These Chocolate Cupcakes Are Extra Moist and Fluffy, Thanks to One Smart Ingredient.
- Cupcake Project’s Best Chocolate Cupcakes. Overall rating: 10/10. Get the recipe: Cupcake Project’s Best Chocolate Cupcakes. Read more: This Blogger Spent a Year Developing Her Chocolate Cupcake Recipe — And It’s Perfect.
19 BEST CUPCAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Vanilla Cupcake. Plain vanilla tastes anything but if you use the right recipe. These vanilla cupcakes have a wonderfully light and tender crumb that makes the perfect base for just about any frosting or mix-in.
- Chocolate Cupcakes. One of the things that makes these chocolate cupcakes really special is the combination of regular granulated sugar and brown sugar, which adds just a hint of background richness.
- Lemon Cupcakes. Both lemon zest and extract give these l emon cupcakes a light, citrusy flavor that perfectly complements buttercream or cream cheese frosting, but we've included a recipe for a lemony frosting too.
- Red Velvet Cupcakes. True Southerners know red velvet cake goes perfectly with a crisp white boiled frosting. But the rest of us have come around to cream cheese frosting with these vivid, cheerful cupcakes.
- Gluten-Free Carrot Cake Cupcakes. Use the smallest holes on your box grater to shred carrots for these decadent carrot cupcakes with cream cheese frosting.
- Football Cupcakes. These football cupcakes are a lot of fun. Underneath the frosting, you'll find a delicious chocolate cupcake that's no different than any other.
- Champagne Cupcakes. For special occasions, Champagne cupcakes are the showstopping dessert you need. This fun recipe includes sparkling wine in both the batter and the frosting, creating a light, brilliantly flavored treat.
- Christmas Tree Cupcakes. Fun, festive, and delicious, Christmas tree cupcakes are perfect for the holidays. Underneath the bright green frosting and colorful sprinkles lies luscious chocolate and coffee-flavored cake made with sour cream and buttermilk.
- Unicorn Cupcakes. Transform a classic vanilla cupcake into an impressive mythical unicorn cupcake with just a couple of marshmallows, a dash of sprinkles, and a perfectly placed candle.
- Black Bottom Cupcakes. Black bottom cupcakes may not look like your traditional cupcake, but these bite-sized cheesecakes will still be a hit. They have a chocolate cakey base and a chocolate-chip studded cheesecake topping that serves as a self-made frosting.
THE BEST CHOCOLATE CUPCAKES EVER - THE TOUGH COOKIE
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Estimated Reading Time 6 mins
BEST-EVER BUTTERCREAM CUPCAKES RECIPE - CHATELAINE.COM
From chatelaine.com
3.7/5 (16)Estimated Reading Time 1 minCategory Recipes
THE BEST CHOCOLATE CUPCAKES EVER - COOKS WITH COCKTAILS
From cookswithcocktails.com
5/5 (1)Category DessertServings 24Total Time 1 hr 45 mins
- Preheat oven to 350 F. Get out two muffin or cupcake trays and place a liner in each of the 24 spots.
- In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture.
- Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream.
BEST EVER HOMEMADE CHOCOLATE CUPCAKES • LONGBOURN FARM
From longbournfarm.com
Ratings 1Category DessertCuisine AmericanTotal Time 25 mins
- Create a well in the dry ingredients and pour the wet ingredients in, mix until just combined. Do not over mix.
BEST CHOCOLATE CUPCAKE RECIPE - HOW TO MAKE EASY MOIST ...
From delish.com
5/5 (1)Category Birthday, Dessert
- Preheat oven to 350°. In a liquid measuring cup or a small bowl, stir together hot water and espresso powder; let cool.
- Meanwhile, in a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a handheld electric mixer), add eggs, milk, oil, and vanilla and whisk on medium speed until just combined.
BEST CHOCOLATE CUPCAKES RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 3Calories 219 per servingCategory Brunch, Cake, Dessert
- In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
- In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
THE BEST CHOCOLATE CUPCAKES RECIPE - HANDLE THE HEAT
From handletheheat.com
5/5 (372)Total Time 55 minsCategory Dessert
- In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
- In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
THE BEST CHOCOLATE EGGNOG CUPCAKES RECIPE - OTTAWA MOMMY CLUB
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Reviews 12Category DessertCuisine American, CanadianTotal Time 42 mins
MOIST CHOCOLATE CUPCAKES WITH BEST EVER BUTTERCREAM ICING
From dashofsanity.com
Reviews 22Category DessertServings 15Total Time 40 mins
- In a large bowl, I use my Kitchen Aid mixer, cream together butter and vanilla. Slowly blend in the sugar, one cup at a time beating well after each addition.
BEST EVER CHOCOLATE CUPCAKES RECIPE BY BETTERBUTTER ...
From betterbutter.in
4.6/5 (15)Total Time 35 minsServings 6
- In a small bowl mix the boiling hot water and the cocoa powder until smooth. Let cool to room temperature. In another bowl, measure out together the flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated.
- Then add the cooled cocoa mixture and stir until smooth. Fill each muffin cup about two-thirds full with batter and bake at 180 deg C for about 20 minutes. Let it cool completely before you frost.
- For the frosting- Make ganache by boiling the cream and adding to the chocolate. Add in the butter and then stir until glossy. Let this mixture chill for 3-4 hours.
BEST EVER CHOCOLATE FUDGE CUPCAKES - VEENA AZMANOV
From veenaazmanov.com
Ratings 19Category DessertCuisine FrenchTotal Time 30 mins
- Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
ULTIMATE CHOCOLATE CUPCAKES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.3/5 (18)Total Time 40 minsCategory DessertCalories 363 per serving
- In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute or until batter is smooth. Slowly pour in boiling water and mix until batter is smooth. Don't over mix.
- Fill liners about 1/2 full with batter. Bake cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack before frosting.
BEST EVER DOUBLE CHOCOLATE CUPCAKES - SISTERS KNEAD SWEETS
From sisterskneadsweets.com
Reviews 1Estimated Reading Time 4 minsServings 16Total Time 40 mins
- In a large bowl, use a handheld or stand mixer to beat the butter on medium speed for 2 minutes. Add the powdered sugar, cocoa powder, and milk and mix until fully incorporated. (See Notes)
BEST EVER CHOCOLATE CAKES - BBC GOOD FOOD
From bbcgoodfood.com
- Easy chocolate cake. This sponge cake sandwiched with a rich buttercream looks stunning, but is actually really simple to make. In fact, it’s so straightforward that kids can help measuring the ingredients, mixing the batter and decorating the end result.
- Gravity-defying sweetie cake. These trendy, jaw-dropping anti-gravity cakes are a marvel to behold. It may take a bit more effort (try our top tips and tricks to get the best results) but this cake is perfect for a weekend baking project.
- Easy vegan chocolate cake. Following a dairy-free, egg-free, wheat-free or nut-free diet needn't mean missing out on a slice of cake. The secret ingredient in our recipe is avocado, which adds a decadent richness to the cake batter, along with simple substitutes such as sunflower spread and soya milk for the frosting.
- Brooklyn blackout cake. Ready to try your hand at something different? This decadent, dark sponge cake is filled and coated with a rich chocolate custard and finished with crumbled cake crumbs.
- Squidgy chocolate & pomegranate torte. Dense and indulgent, this rich chocolate torte is the stuff dreams are made from. Finish with a scattering of jewel-like pomegranate seeds to give it a refreshing lift.
- Chocolate fudge cupcakes. Ideal for entertaining children of an afternoon, these cute cupcakes are incredibly easy to bake and decorate. Get creative with your toppings – it’s a great way to use up any chocolates, sweeties or sprinkles that hanging around in the cupboard.
- Triple chocolate & peanut butter layer cake. Peanut butter aficionados will be pining after this showstopping bake. It’s comprised of three fluffy sponges sandwiched with a peanut butter icing, decorated with a dark chocolate ganache drip and piled high with all sorts of goodies, from chocolate eggs to crunchy pretzels.
- Chocolate traybake. When it comes to ease of serving and nostalgia, you can’t beat a good old fashioned traybake. We’ve flavoured the sponge batter with plenty of cocoa powder and added a smooth chocolate icing to create an American-style sheet cake that’s perfect for an indoor celebration.
- Chocolate & raspberry birthday layer cake. Victoria sponge purists, look away now – we’ve upgraded the traditional bake with an indulgent cocoa twist.
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