THE BEST CHOCOLATE CUPCAKES
The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 17
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
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
HOT CHOCOLATE CUPCAKES
This cupcake is great for when you want some awesome hot chocolaty goodness. Goes great with a marshmallow frosting for Christmas.
Provided by pennymae
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
- Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 41.8 g, Cholesterol 39 mg, Fat 15.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 198.6 mg, Sugar 27.9 g
MILK CHOCOLATE CUPCAKES WITH DARK CHOCOLATE ICING
Provided by Sandra Lee
Time 32m
Yield 12 cupcakes
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees F. Line 2 (12 cup) cupcake tins with silver foil paper liners.
- In a large mixing bowl, combine the eggs, cake mix, oil, and chocolate milk. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated.
- In a microwave, melt 1/2 cup of the semisweet chocolate at 10 second intervals. Add 1 cup batter to the melted chocolate and stir well to combine. Place into a plastic releasable bag and cut off the corner. Take a small ice cream scoop and fill each cup with 1 scoop of cake batter, about one-quarter of the way up the cupcake paper. Pipe about 1 tablespoon batter with melted chocolate in each batter-filled cup. Top each with another scoop of the remaining cake batter.
- Bake until a toothpick inserted in the center comes out clean, about 12 minutes. Remove from the oven and cool completely on a wire cooling rack.
- To make the icing, heat the cream in a saucepan over low heat to a simmer. Remove from the heat and stir in the remaining chocolate chips until completely combined. While still slightly warm, dip the tops of the cupcakes in the chocolate icing. Place on a wire cooling rack, sprinkle with dragees, and allow the icing to set.
HOTTIE CHOCOLATE CUPCAKES BY SANDRA LEE
This recipe is from Semi-Homemade Cooking with Sandra Lee. My husband and I enjoyed them. They probably wouldn't be a very big hit with kids as they are quite spicy. Serve them hot with vanilla ice cream.
Provided by Eliza S
Categories Dessert
Time 3h25m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
- In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.
- Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.
- Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.
- Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.
Nutrition Facts : Calories 365.2, Fat 18.5, SaturatedFat 7.5, Cholesterol 38, Sodium 634.5, Carbohydrate 50.8, Fiber 1.7, Sugar 34.4, Protein 3.5
"MOLTEN" FLOURLESS CHOCOLATE CUPCAKES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Line the cupcake pan with paper liners and spray the liners with vegetable spray.
- Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
- Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
- In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.
CHOCOLATE PEAK CUPCAKES
Steps:
- Butter and flour 2 (6-cup) cupcake pans. Stir hot water and coffee crystals in large bowl until crystals dissolve. Let cool. Add cake mix, oil, and eggs to coffee in large bowl. Beat by hand or with a hand mixer for 2 minutes, or until well blended. Fill each muffin cup halfway with batter. Place 1 caramel candy in the center of each. Pour remaining batter over caramels. Bake for 12 minutes, or until cakes have puffed. Cool cupcakes in pans on a wire rack for 15 minutes. Carefully remove cupcakes from pans and let cool completely before frosting.
- Cut off tops of cupcakes, reserving both the tops and bottoms. Frost cupcake tops with chocolate frosting. Spoon 1 tablespoon of chilled marshmallow creme atop each cake bottom. Place cake tops back on top of cake bottoms. Dust tops with cocoa powder and sprinkle with coconut.
CHOCOLATE CUPCAKES
You won't believe that these are low fat! The cupcakes are extremely moist and do not need frosting. Don't let the pumpkin scare you, these are delicious! 1 1/2 points per cupcake.
Provided by Claudia Dawn
Categories Dessert
Time 25m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 191.5, Fat 6.7, SaturatedFat 1.4, Sodium 352.2, Carbohydrate 33.4, Fiber 1.2, Sugar 16.8, Protein 2.9
MIMI'S WHOOPIE PIE FILLED CHOCOLATE CUPCAKES
These are the most mouth-watering cupcakes you will ever have. They are very dark chocolate and very moist and are filled with a whipped whoopie pie filling. They crack open when you fill them. These have been much loved in our family for years--loved more than Whoopie Pies. The batter also makes a wonderful 9x13 cake.
Provided by Mimi in Maine
Categories Dessert
Time 1h
Yield 26 serving(s)
Number Of Ingredients 17
Steps:
- You will also need a parchment decorating bag (or bag of some kind) and a jelly donut filling tip (or long tip of some kind).
- In a large bowl mix all of the cake batter together except for the coffee.
- After it is mixed well, add the hot coffee, mixing well again.
- Put into paper-lined cupcake tins.
- Bake at 375 degrees for about 15-20 minute till done.
- Cool the cupcakes before filling.
- While cupcakes are baking prepare the filling.
- In a jar shake together the flour, milk, and salt.
- Put this into a saucepan, and on a medium heat, cook till you have a thick paste, stirring constantly.
- Let cool.
- In a mixer, combine the sugar, shortening, and vanilla and beat well, about 5-7 minutes so that the sugar and shortening are well blended.
- Add the flour paste and whip for another 5-7 minutes.
- The more you whip the fluffier it gets.
- Using parchment bags for cake decorating or other bag that you have and a jelly donut filling tip, fill the bag with the the filling.
- Insert the tip into the center of each cupcake and squeeze until the cupcake cracks open.
- Enjoy!
CHOCOLATE CUPCAKES
I always bake these for functions and make cupcake towers.. school ordered these from me to sell for valentines day.. the children actually had big fights about whos going to buy the last ones.. some were then sold at 4x the price hehe had a laugh when they told me the story.. I always frost it with 7 minute or american frosting.. This frosting is anyway much cheaper than using icing sugar.. The recipe is actually for 12 cupcakes, but I ussualy get about 10 big cupcakes.
Provided by Helena
Categories Dessert
Time 40m
Yield 10 cupcakes, 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 30.8, Sodium 103.3, Carbohydrate 17.8, Fiber 0.9, Sugar 10.1, Protein 2
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