DARK CHOCOLATE FILLED ANGEL FOOD CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h55m
Yield 1 dozen cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
- Sift the cake flour, cinnamon, salt and 1/3 cup powdered sugar into a bowl.
- Place the remaining 1/3 cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and cream of tartar and beat on low speed until frothy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, 5 to 6 minutes more. Pour in the vanilla and mix for 30 seconds more.
- Spoon the sifted ingredients into the egg mixture and whisk to combine.
- Spoon the batter into the lined cupcake pan, creating a heaping mound of batter in each cup. Bake the cupcakes until lightly golden, about 20 minutes. Allow to cool 10 minutes before removing from the pan, then let cool completely.
- For the dark chocolate filling: Place the heavy whipping cream in a medium mixing bowl and whip until soft peaks are formed, 2 to 3 minutes. Melt the chocolate in a microwave or over a double boiler, then allow the chocolate to cool for 2 minutes. Scrape the chocolate into the whipped cream and whisk to form a thick ganache. Remove 1/2 cup chocolate ganache and place in a small mixing bowl. Add the cayenne pepper to this mixture and whisk it in. Place the regular and the spicy ganache into separate piping bags fitted with medium round tips.
- Use a small knife to make an X on the surface of each cooled cupcake. Pipe the regular ganache into 9 of the cupcakes, pushing the tip of the pastry bag gently into the center of each. Pipe the spicy ganache into 3 of the cupcakes in the same manner.
- For the 15-minute meringue frosting: Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment, and beat until foamy. Add the vanilla extract and cream of tartar and whip the mixture at medium speed until glossy, about 2 minutes. Reduce the speed to low and slowly pour in 1/2 cup boiling water. Increase the speed to medium-high and whip until stiff peaks form, 12 to 15 minutes.
- Generously top each cupcake with the meringue frosting. Use an offset spatula to create peaks in the mounds of meringue. Top each cupcake with a red cinnamon jelly bean and serve immediately.
CHIPOTLE DARK CHOCOLATE CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
- In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
- Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
- For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
- To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.
DEEP DARK CHOCOLATE CUPCAKES
This is my personal favorite! It's excellent for birthdays, anniversarys or anything else where you want to decorate the cake youself.
Provided by ferret_kitty_fox
Categories Dessert
Time 40m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in a large mixing bowl.
- Add the remaining ingredients except the boiling wter. Beat at medium speed for 2 minutes.
- Mix in boiling water, the batter will be thin, don't worry
- Pour into greased cupcake pans and bake at 350 for 35-40 minutes or until cake tester inserted in the center comes out clean.
Nutrition Facts : Calories 242.2, Fat 8.5, SaturatedFat 1.4, Cholesterol 25.4, Sodium 314.7, Carbohydrate 38.6, Fiber 1.1, Sugar 25.1, Protein 3.5
VEGAN DARK CHOCOLATE CUPCAKES WITH FROSTING
This recipe is fantastic and the cupcakes turn out very moist because of the applesauce. My entire family raved about them! You don't have to be a vegan to enjoy these, these are also ideal for those with egg or dairy allergies. Make sure you're using trans fat free margarine like Nucoa or Earth Balance (both vegan). This recipe can easily be cut in half as well. (Update: I changed the frosting recipe due to inconsistent results. The new one is much better, in my opinion. Recipe from Vegan Cupcakes Take Over The World).
Provided by danakscully64
Categories Dessert
Time 30m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
- In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
- Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
- Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.
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