SUPER EASY, SUPER MOIST CHOCOLATE CUPCAKES
Steps:
- Preheat the oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
- Whisk the dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
- Mix the wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
- Pour the wet ingredients into the dry ingredients: Stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
- Ladle the batter into the cupcake liners: Fill liners about two-thirds of the way full.
- Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes: Remove from the pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting when completely cool. For the frosting:
- Melt the butter: Melt the butter in a small saucepan and remove from heat.
- Stir in the remaining ingredients a little at a time: Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
- Frost individual cooled cupcakes: Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 157 mg, Sugar 31 g, Fat 11 g, ServingSize Makes 12 cupcakes, UnsaturatedFat 0 g
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.
MOM'S CHOCOLATE CUPCAKES
This recipe was given to my mom by a next door neighbor many years ago. It makes a wonderful dark chocolate cupcake, or double the recipe for a sheet or layer cake. It has become a family favorite and is always requested at birthdays.
Provided by kmdipaolo
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together until moist and well blended.
- Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
- Frost with your favorite icing.
- To make a layer cake, double the recipes and put in 2 round cake pans.
- Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.
MOM'S CHOCOLATE CHIP COOKIES
Chocolate chip cookie made with instant vanilla pudding.
Provided by Pam
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 175.3 mg, Sugar 19.5 g
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
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
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
MOM'S CLASSIC CUPCAKES
This is the cupcake & icing recipe my mom always uses. The icing doesn't have that commercial-tasting flavour most have. It is so basic that it is incredibly versatile. My favourite is to make chocolate icing and dip the iced cupcake into roasted coconut.
Provided by Geniale Genie
Categories Dessert
Time 30m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Beat thoroughly eggs, oil, and sugar, until light and bubbly.*.
- In a seperate bowl, sift flour and baking powder.
- Add to the eggs, alternating with the milk.
- Stir only until texture is smooth, as little as possible.
- If you wish, this is the time to add chocolate chips, nuts, raisins, or whatever.
- Pour into paper-lined muffin pan.
- Bake 20-25 minutes, until cupcakes are golden & a toothpick comes out clean.
- Cool before frosting.
- Icing:.
- Whip the icing sugar, butter, vanilla & add only enough milk for the icing to be smooth.
- Optional:.
- In cupcake batter, you can add spices, flavourings, your can include chocolate chips and/or raisins and/or cocoa and/or coconut, etc. etc.
- To the icing, you can add cocoa and/or mint, almond, orange extracts (or any other kind) to taste.
- You can also add food colouring to the vanilla icing.
- Dip the top of frosted cupcakes into shaved chocolate, sprinkles, roasted coconut, candy, spices etc. etc.
- Let your kids go wild!
- *The more you beat the eggs & sugar mix, the fluffier the cake will be.
Nutrition Facts : Calories 289.7, Fat 11.4, SaturatedFat 3.9, Cholesterol 47.5, Sodium 137.7, Carbohydrate 44.1, Fiber 0.4, Sugar 30.9, Protein 3.2
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
More about "moms chocolate cupcakes food"
BEST CHOCOLATE CUPCAKES RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 6Calories 219 per servingCategory Brunch, Cake, Dessert
- In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
- In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
BEST EASY CHOCOLATE CUPCAKES (NO STAND MIXER)
From recipetineats.com
SUPER MOIST CHOCOLATE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE CUPCAKE RECIPE FROM SCRATCH - THE BUSY BAKER
From thebusybaker.ca
CHOCOLATE CUPCAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
THE BEST CHOCOLATE CUPCAKES - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE FROSTING RECIPE - FOOD & WINE
From foodandwine.com
BEST DOUBLE CHOCOLATE HOLIDAY CUPCAKES RECIPE EVER - FOOD …
From foodstoragemoms.com
SIMPLE CHOCOLATE CUPCAKES - WIFE MAMA FOODIE
From wifemamafoodie.com
30 BEST MOTHER'S DAY CUPCAKES - CUPCAKES FOR MOTHER'S …
From thepioneerwoman.com
18 DECADENT MOTHER'S DAY CUPCAKE IDEAS TO SWEETEN YOUR …
From bhg.com
HOMEMADE MOIST CHOCOLATE CUPCAKE RECIPE - LIFE, LOVE & SUGAR
From lifeloveandsugar.com
MOIST CHOCOLATE CUPCAKES RECIPE (SO EASY!) - GRANDBABY CAKES
From grandbaby-cakes.com
SHE MOTHERED! TREATS, FOOD GIFTS TO SPOIL MOM WITH ON MOTHER'S DAY
From rappler.com
EASY CHOCOLATE CUPCAKES (HEALTHY AND LOWER SUGAR) - YUMMY …
From yummytoddlerfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love