NANA'S CHOCOLATE CUPCAKES WITH MINT FROSTING
Even though Nana is no longer with us, her treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! -Chekota Hunter, Cassville, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely., Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely., Beat confectioners' sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.
Nutrition Facts : Calories 253 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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
CANDY CUPCAKES
Rich chocolaty cupcakes include a cream cheese surprise. Get kids in on the fun by letting them help decorate. ‐Mrs. Walter Jacobson, Ashland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 26
Steps:
- In a large bowl, beat the sugar, water, oil, eggs, vinegar and vanilla until combined. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups half full., For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the egg, salt and food coloring. Fold in chocolate chips. Drop by heaping tablespoonfuls into the center of each cupcake. , Bake at 350° for 20-25 minutes or until a toothpick inserted into cake part of cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and food coloring. Add enough milk to achieve desired consistency. Frost cupcakes. , Poke shoestring licorice pieces into marshmallows to create antennae; insert into cupcakes. Use candies to decorate alien faces. Store in the refrigerator.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 61g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CANDY CORN CUPCAKES
My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Line 24 muffin cups with paper liners., Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 113mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERMILK CHOCOLATE CUPCAKES
Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. -Ellen Moore, Springfield, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.
Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CUPCAKES
Whip up a batch of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Top with buttercream, or perhaps a cream cheese frosting
Provided by Member recipe by lovelessons
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 122 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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