CHOCOLATE CUPCAKES
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Provided by Ladan M Miller
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g
CHOCOLATE CUPCAKES (HIGH ALTITUDE) RECIPE - (3.9/5)
Provided by pammy_k
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line a cupcake pan with liners. In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes. Whisk the eggs and coffee together in a bowl, and add to the mixer in 3 additions, scraping down the bowl and beating only until blended after each addition. Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then pop them out onto a wire rack to cool completely.
GERMAN CHOCOLATE CAKE (HIGH ALTITUDE RECIPE)
Posted per request. This recipe is for high altitude -- making it at sea level will require some adjustments by skipping the extra T of flour, lowering cooking temp. and the cooking time and increasing the sugar by a T or so. Recipe source: The New High Altitude Cookbook
Provided by ellie_
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
- In a double boiler melt the chocolate with the water over simmering water. Let cool.
- In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
- In a measuring cup dissolve the baking soda in the buttermilk.
- In a bowl sift flour and salt together.
- Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
- With a rubber scraper or whisk fold in beaten egg whites.
- Pour batter into prepared pans.
- Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
- Fill and frost with frosting (use your favorite or the following recipe).
- To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.
Nutrition Facts : Calories 880.5, Fat 57.1, SaturatedFat 33.3, Cholesterol 227, Sodium 714.3, Carbohydrate 87.4, Fiber 3.2, Sugar 59.3, Protein 10
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