Chocolate Chocolate Cupcakes Food

CHOCOLATE CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
• In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
• In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
• Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
• Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
• Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.

CHOCOLATE CUPCAKES

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.

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.

CHOCOLATE CUPCAKES

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Line a 12-cup muffin pan with cupcake liners. Lightly spray the liners with cooking spray.
• Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside.
• Whisk the eggs and sugar together in a medium bowl until pale and foamy.
• Add the yogurt, oil, and vanilla to the egg-sugar mixture, whisking until combined.
• Slowly pour in the boiling water while whisking until combined.
• Pour the wet ingredients into the dry ingredients in the reserved bowl. With a rubber spatula, stir until well combined and no trace of dry ingredients remain.
• Use a 1/2-cup measuring cup to scoop and portion out the batter into the prepared liners.
• Bake the cupcakes until a toothpick inserted in the middle of one comes out with a few moist crumbs, 20 to 25 minutes.
• Let the cupcakes cool in the pan for 5 minutes. Remove and transfer to a wire rack to completely cool. Top with your favorite frosting, glaze, or ganache, if desired.

CHOCOLATE CUPCAKES

Steps:

• Mix all together, mixture will be stiff.
• Bake in lined muffin tins at 350 degrees for 20 minutes, or until top springs back.
• These freeze very well.

CHOCOLATE CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
• Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

CHOCOLATE CUPCAKES

Steps:

• In a small bowl add the boiling water to the cocoa slowly while stirring to prevent lumps until smooth. Let cool to room temperature.
• In a bowl, sift the flour, baking powder, and salt together. Set aside.
• Cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Add the cocoa mixture and stir until smooth.
• Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 12-cup standard muffin tin with cupcake liners.
• Into 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. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
• Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 23 minutes.
• Cool in pan 5 minutes; transfer to a wire rack to cool completely. Spread with frosting desired.