MOIST HOMEMADE CHOCOLATE CUPCAKES
These Moist Chocolate Cupcakes are made completely from scratch! The cupcake is made with oil and is so moist, it melts in your mouth with a fudgy frosting!
Provided by Life, Love and Sugar
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
- . Add the dry ingredients to a large bowl and whisk together. Set aside.
- . Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
- . Add the wet ingredients to the dry ingredients and mix until well combined.
- . Add the water to the batter and mix until well combined. Batter will be thin.
- . Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- . Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- . To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
- . Add the melted chocolate and mix until well combined.
- 0. Add the cocoa powder and mix until well combined.
- 1. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
- 2. Add remaining powdered sugar and salt and mix until smooth.
- 3. Add remaining heavy cream as needed to get the right consistency of frosting. 1
- . Pipe the frosting onto the cupcakes. I used Ateco tip 844. *You can also use regular unsweetened cocoa powder
Nutrition Facts : ServingSize 1 Cupcake, Calories 520 calories, Sugar 55.8 g, Sodium 168.3 mg, Fat 29.7 g, SaturatedFat 19.7 g, TransFat 0 g, Carbohydrate 65.6 g, Fiber 2.9 g, Protein 3.8 g, Cholesterol 54.8 mg
MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET
I actually found this recipe in a book entitled "The I Don't Know How to Cook Cookbook" and it is very tasty. The cupcakes turn out moist and delicious! They are very easy to make, and contain no eggs or milk. Pair with your favorite icing. However, Buttermilk or milk may be substituted for water and melted butter may be substituted for the oil.
Provided by LaTigress
Categories Dessert
Time 25m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
- Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
BEST EVER MOIST CHOCOLATE CUPCAKES
These really are the best, super moist chocolate cupcakes ever. Made from scratch with cocoa powder, they are deeply chocolatey, perfectly fluffy, and with a domed top. These homemade chocolate cupcakes are way better than any boxed cake mix, with the same moist crumb and texture that you know and love.
Provided by Amy Nash
Categories Dessert
Time 28m
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line a cupcake pan with paper liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
- Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
- Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
- Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin.
- Fill cupcake liners only 1/2 full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake.
- Cool completely before frosting.
Nutrition Facts : Calories 173 kcal, Carbohydrate 23 g, Protein 2 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 137 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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
RICH CHOCOLATE CUPCAKES
This sweet and chocolaty cupcake will make you feel like a kid again, while the decadent ganache frosting will appeal to your grown-up side.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 cupcakes.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. Frost cupcakes.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 216mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
SUPER MOIST CHOCOLATE CUPCAKES
Make and share this Super Moist Chocolate Cupcakes recipe from Food.com.
Provided by kk7798
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Add all dry ingredients together in a large bowl (omitting the almond flakes and choc buttons).
- Add the oil and start beating.
- Add the vinegar and water to the mixture.
- When well mixed, spoon out into 12 cupcake moulds.
- Press 3 choc buttons into each cupcake, ensuring that the buttons are covered.
- Sprinkle the almonds eavenly on top of the cupcakes.
- Bake in a 150C degree oven for 20 minutes or longer depending on your oven. They are ready when a wooden skewer comes out clean.
- Turn out cupcakes so that they cool and eat while warm or cold.
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
MOIST FLOURLESS CHOCOLATE CUPCAKES
Amazingly delicious cupcakes. Perfect for anyone with wheat allergies or just looking for a small but rich dessert. They are very moist and stick to your fingers.
Provided by SASS E. Anne
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
- Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
- Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
- Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
- Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
- Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 10.9 g, Cholesterol 54.1 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 39.1 mg, Sugar 10 g
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