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.
ONE-BOWL BUTTERMILK CHOCOLATE CUPCAKES
Make and share this One-Bowl Buttermilk Chocolate Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 24m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking soda and salt.
- Pour in the rest of the ingredients (it's helpful to have the buttermilk at about room temperature) and stir until just combined.
- Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean.
- Cool completely on a wire rack before frosting.
Nutrition Facts : Calories 168.6, Fat 4.4, SaturatedFat 2.7, Cholesterol 11, Sodium 257.9, Carbohydrate 30.6, Fiber 1, Sugar 17.7, Protein 2.7
ONE-BOWL CHOCOLATE CUPCAKES
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
ONE-BOWL CHOCOLATE CAKE
Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
- Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
- Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)
BUTTERMILK CHOCOLATE CUPCAKES
Moist chocolate cupcakes that are always a hit! Cooking time will vary according to the size of your muffin pans and oven. The cupcakes between 15 and 18 minutes to bake.
Provided by breezermom
Categories Dessert
Time 46m
Yield 33 cupcakes
Number Of Ingredients 16
Steps:
- Cupcakes:.
- Combine all the cupcake ingredients in a large mixing bowl; beat at low speed of an electric mixer just until blended. Then beat at high speed for 2 minutes.
- Spoon the batter into paper-lined muffin pans, filling 2/3 full.
- Bake at 350 degrees for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from the pans, and let them cool completely on a wire rack. Once cool, spread frosting on top of each cupcake.
- Frosting:.
- Combine all the frosting ingredients in a mixing bowl; beat at low speed of an electric mixer until smooth. Yield: 2 1/2 cups.
Nutrition Facts : Calories 232.4, Fat 10, SaturatedFat 2.8, Cholesterol 19.1, Sodium 134, Carbohydrate 34.4, Fiber 0.5, Sugar 26.1, Protein 2
ONE-BOWL CHOCOLATE CUPCAKES
Make and share this One-Bowl Chocolate Cupcakes recipe from Food.com.
Provided by shmeks02
Categories Dessert
Time 50m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
ONE BOWL CHOCOLATE CUPCAKES
Make and share this One Bowl Chocolate Cupcakes recipe from Food.com.
Provided by momthecook 2
Categories Dessert
Time 35m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a large bowl.
- Mix at low speed until all ingredients are moistened.
- Scrape down bowl.
- Mix at high speed for 3 minutes.
- Fill baking cups 2/3 full.
- Bake at 350F for 20-25 minutes.
Nutrition Facts : Calories 262, Fat 9.9, SaturatedFat 2.4, Cholesterol 35.2, Sodium 214.2, Carbohydrate 40.4, Fiber 1.1, Sugar 25.1, Protein 3.5
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