Best Ever Moist Chocolate Cupcakes Food

EASY CHOCOLATE CUPCAKES

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.

BEST CHOCOLATE CUPCAKE RECIPE

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.

MOIST CHOCOLATE CUPCAKE RECIPE

Steps:

• Preheat your oven to 350ºF and prepare your muffin tin with paper liners

MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET

Steps:

• Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
• Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.

BUTTERMILK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.

THE BEST CHOCOLATE CUPCAKES EVER!

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.

THE MOST AMAZING CHOCOLATE CUPCAKES

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.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BEST EVER MOIST CHOCOLATE CUPCAKES

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.

THE BEST EVER CHOCOLATE FUDGE CUPCAKES

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)

BEST EVER MOIST VANILLA CUPCAKES

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.

MOIST CHOCOLATE CUPCAKES WITH GANACHE FILLING

Steps:

• 1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
• p id="instruction-step-2″ class="p2″>2. Combine flour, baking soda and salt in a medium sized bowl. Set aside.
• p id="instruction-step-3″ class="p2″>3. Add butter and sugar to a large mixing bowl and cream together on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see a noticeable change in color and texture.
• p id="instruction-step-4″ class="p2″>4. Add the eggs one at a time, beating until combined.
• p id="instruction-step-5″ class="p2″>5. Combine the cocoa powder, vanilla and water and stir until combined. Add the mixture to the cake batter and mix until well combined.
• p id="instruction-step-6″ class="p2″>6. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix until combined. Add the milk and mix until combined, scraping down the sides as needed. Add the remaining flour mixture and mix until well combined. 7. Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 8. Remove cupcakes from the oven and allow to cool. 9. To make the ganache filling, add the chocolate chips and vanilla extract to a medium sized bowl. 10. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. 11. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside to cool until at least room temperature. You could also refrigerate it until cold. 12. When you're ready to build the cupcakes, make the frosting. Add the butter to a large mixer bowl and beat until smooth and creamy. 13. Add about half of the powdered sugar and mix until smooth and well combined. 14. Add the cocoa powder and mix until well combined and smooth. 15. Add the vanilla extract and 2-3 tablespoons of water or cream and mix until smooth and well combined. 16. Add the remaining powdered sugar and mix until smooth and well combined. 17. Add more water or cream until desired consistency is reached, then add salt. 18. To put the cupcakes together, use a cupcake corer or knife to remove the centers of the cupcakes. 19. Fill the centers of the cupcakes with the ganache filling (about a 1/2 tablespoon of ganache per cupcake), then pipe the frosting onto the cupcakes with the chocolate buttercream. I used Ateco tip 844. I also dusted the tops of the cupcakes with a little cocoa powder, if you'd like to do that. 20. Serve cupcakes at room temperature, but store in the fridge. Cupcakes are best eaten within 2-3 days.

MOIST HOMEMADE CHOCOLATE CUPCAKES

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

SUPER MOIST CHOCOLATE CUPCAKES

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.

THE BEST CHOCOLATE CUPCAKES

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.