GO-TO MARBLE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 cupcakes
Number Of Ingredients 9
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 with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter.
- Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Fill the liners evenly with alternating spoonfuls of yellow and chocolate batter. Tap the tin firmly on the counter a few times to even out the batter.
- Bake until a tester inserted in the center of the cakes comes out clean, 18 to 20 minutes. 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.
CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.
Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
Provided by lovestohost
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 2h40m
Yield 24
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g
CHOCOLATE CHIP MARBLE CAKE
Wow! What a great cake to take to a potluck. They'll be asking, "How'd you do it?"
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with flour, bottom of 13x9-inch pan.
- In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat.
- Bake 34 to 38 minutes or until toothpick inserted in center of chocolate comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.
Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 g
CHOCOLATE CHIP CUPCAKES
These crowd-pleasing cupcakes are quick, moist and yummy! -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.
Nutrition Facts : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 199mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE GLAZED MARBLE CUPCAKES
Classic chocolate-vanilla marble cupcakes get an update with a rich chocolate glaze.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F and line a 12-cup muffin tin with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl. Beat the eggs and sugar together in another medium bowl with an electric mixer on medium-high speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- Reduce the mixer speed to low and add half the flour mixture, followed by the milk and the remaining flour mixture, beating until each addition is just incorporated. Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Alternate dropping spoonfuls of the batters into the cupcake liners, using a larger spoon for the yellow batter and a smaller spoon for the chocolate batter. Swirl with an offset spatula or a skewer.
- Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
- Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze.
MARBLE CHOCOLATE CHIP CUPCAKES
These are excellent for transporting to school parties or other gatherings. Because there is no icing you can stack them easily and they are not as messy to eat (especially for children) than cupcakes with icing. I've had teachers request that I make these for that reason and the fact that they are super yummy and rich tasting. These have been a family favorite for over 20 years.
Provided by Starweaver
Categories Dessert
Time 25m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Prepare filling:.
- Combine cream cheese and 1/2 cup sugar; beat until smooth.
- Add egg, 1/8 tsp salt, stirring well.
- Fold in chocolate chips. Set aside.
- Prepare cake mix according to package directions.
- Spoon batter into lined muffin pans filling 1/2 full.
- Spoon 1 rounded tablespoon filling into center of each cupcake.
- Bake at 350°F for 25-30 minutes.
Nutrition Facts : Calories 227.7, Fat 14.2, SaturatedFat 4.9, Cholesterol 45.6, Sodium 230.4, Carbohydrate 24.7, Fiber 0.9, Sugar 16.4, Protein 3.3
CHOCOLATE CHIP MARBLE COOKIES
All my family and friends love my cookies I make. I thought I would try something different, so I made a marbled chocolate chip cookie. They came out GREAT!!
Provided by QUISPER
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the shortening, water, white sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips, then fold in the cocoa powder last to create a marbled effect. Drop by rounded spoonfuls onto a cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 10.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 49.3 mg, Sugar 14.7 g
CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chip Cupcakes recipe from Food.com.
Provided by Kree6528
Categories Dessert
Time 27m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Cream margarine, sugars, and vanilla; beat in egg.
- Sift and stir in flour, baking powder, and salt.
- Spoon into 12 well-greased or paper-lined muffin cups.
- Bake for 10-12 minutes; remove from oven.
- For topping: combine in small bowl salt, egg, and brown sugar.
- Stir in chocolate chips, nuts, and vanilla.
- Spoon over hot cupcakes.
- Return to oven and bake for 12 minutes or until golden brown.
- Immediately remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 243.5, Fat 8.9, SaturatedFat 3.6, Cholesterol 31, Sodium 198.9, Carbohydrate 40.3, Fiber 1.1, Sugar 29.7, Protein 2.9
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