Chocoholics Cupcakes Food

CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Whisk 2 cups flour and 1 teaspoon each baking soda and salt in a medium bowl.
• Heat 1 1/2 cups milk in a small saucepan until hot but not boiling; whisk into 1 cup unsweetened cocoa powder in a large bowl until smooth. Let cool slightly. Whisk in 2 cups sugar, 1 1/2 cups vegetable oil, 2 eggs and 2 teaspoons vanilla until smooth. Whisk in the flour mixture until just combined.
• Divide the batter among the muffin cups and bake until the tops spring back, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove the cupcakes to a rack to cool completely.

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.

CHOCOHOLIC'S CUPCAKES

Steps:

• Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper baking cases.
• Combine cocoa powder, flours and brown sugar in a bowl; make a well in the centre, add the eggs and butter and gently stir until all the ingredients are well-combined; stir in the white chocolate.
• Using half the mixture, one third fill each paper baking case, place one Lindt chocolate ball in the centre of each cake and then spoon the remaining mixture to completely cover each of the Lindt balls.
• Bake for 20 to 25 minutes or until the tops of the cakes are firm to touch. Cool for 15 minutes in the pan.
• Dust with icing sugar and serve warm or at room temperature.
• Note: You can use Lindt chocolate balls of any flavour or even a mixture of flavours. That way there will be an element of surprise when each Chocoholic's Cupcake is eaten!

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Line muffin pan with cupcake liners.
• In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and salt.
• With your mixer on low speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk.
• Mix on medium for 2 minutes until combined.
• Fill liners 2/3 full and bake for 20 minutes until set.
• Remove from pan immediately and cool on wire rack.

CHOCOLATE CARROT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
• Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
• Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.