CHOCOLATE CREAM CHEESE CUPCAKES
These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.
Provided by Nan in Ontario
Categories Dessert
Time 35m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine first four ingredients.
- Add chocolate chips and set aside.
- Mix remaining ingredients well.
- Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
- Drop a large spoonful of cheese mixture on top.
- Bake at 350 for 20 to 25 minutes.
EASY GLUTEN-FREE CHOCOLATE CUPCAKES
These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.
Provided by Chrystal
Time 52m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
- Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
- Stir in boiling water.
- Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
- For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
- Frost cupcakes.
- Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Nutrition Facts : Calories 291 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cupcake, Sodium 241 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PERFECT GLUTEN FREE CHOCOLATE CUPCAKES | WHIPPED GANACHE FROSTING
The perfect gluten free cupcakes are moist and tender, rich in chocolate flavor, and even naturally dairy free. They even bake with a perfectly flat top, just right for frosting with easy whipped chocolate ganache frosting!
Provided by Nicole Hunn
Number Of Ingredients 13
Steps:
- In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer.
- Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
- Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.
- Allow the ganache to cool at room temperature until firm enough to scoop with a spoon.
- Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well.
- Create a well in the center, and add the oil, eggs, and water (or milk), and whisk to combine well. The batter should be smooth and relatively thin.
- Fill the prepared wells of the cupcake tin about 2/3 of the way full and shake back and forth to distribute the batter evenly in each well.
- Place the tin in the center of the preheated oven, and bake for about 19 minutes, or until the cupcakes spring back when pressed lightly in the center.
- Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
- Right before you're ready to frost the cupcakes, transfer the cooled chocolate ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy.
- The ganache will also lighten in color. If it seems to be at all crumbly or not smooth, add more heavy whipping cream by the teaspoonful and beat to combine.
- Frost only those cupcakes you plan to serve immediately.
- Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.
GLUTEN-FREE CHOCOLATE CUPCAKES
In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 22
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.
GLUTEN FREE CHOCOLATE CUPCAKES
Moist delicious gluten free chocolate cupcakes recipe with a chocolate buttercream frosting.
Provided by Sandi Gaertner
Categories Gluten Free Dessert Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350º F.
- Add your gluten free flour, cocoa powder, sugar, and the rest of the dry ingredients to a large mixing bowl. Whisk to blend them together.
- In a separate smaller bowl, add the eggs, vanilla extract, yogurt, butter, and oil and whisk to mix them. Pour the wet ingredients into the dry ingredients and mix them together gently until barely mixed. Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
- Note: Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
- Line your muffin pan with parchment paper-lined cupcake liners. Scoop your cupcake batter into the cupcake liners. Fill each about 3/4 full of cupcake batter.
- Bake the cupcakes for 20-22 minutes at 350º F.
- Remove the cupcakes from the oven. Carefully lift the cupcakes out of the pan onto a wire rack to cool.
Nutrition Facts : ServingSize 1 g, Calories 358 kcal, Carbohydrate 58 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 64 mg, Sodium 122 mg, Fiber 4 g, Sugar 44 g
GLUTEN-FREE CHOCOLATE CUPCAKES
These wonderful cupcakes just melt in your mouth.
Provided by adammccabe123
Time 30m
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
- Place the butter and sugar into a bowl, Whisk until pale and fluffy.
- Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
- Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
- When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
- Place the icing into a piping bag and decorate the cupcakes.
GLUTEN FREE CHOCOLATE CUPCAKES
The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously lacking from this site. Well, I am happy to say that is no longer the case. In my quest for the perfect gluten free chocolate cupcake, I made these 5 times. Today. Luckily, my boys and their glutenoid friends happily scarfed the "failures." Here, I share with you my success. http://www.elanaspantry.com/chocolate-cupcakes/
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 10 cupcakes, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
- In a large bowl, blend together eggs, oil and agave.
- Blend dry ingredients into wet thoroughly.
- Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
- Bake at 375° for 20-22 minutes.
- Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
- Serve.
Nutrition Facts : Calories 93.2, Fat 9, SaturatedFat 1.5, Cholesterol 69.8, Sodium 178.5, Carbohydrate 1.7, Fiber 0.9, Sugar 0.1, Protein 2.9
GLUTEN-FREE CHOCOLATE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 12 cupcakes (or 48 mini cupcakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
- Meanwhile, whisk the sugar, rice flour, amaranth flour, tapioca flour, baking powder, baking soda and salt in a large bowl. Beat the sour cream, vanilla and eggs in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine (don't overmix).
- Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes (18 to 20 minutes for minis).
- Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
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