HOT COCOA "CUPCAKES"
I made cupcakes for my wedding to make it fun for all the kids there and to make it easier to portion the cake. Rich Melman, one of my restaurant partners, stopped by the reception and loved the idea and then said I should bake them someday in cups and then they'd really be "cup cakes." I don't think he thought I would ever do it, but here it is. I think it's fun to top them with whipped cream to look like a cup of hot cocoa or you could place mini marshmallows on top and broil it to give it a toasted marshmallow top. You could also do these mini for even more kid-fun!
Provided by Food Network
Categories dessert
Time 50m
Yield about 12 servings, depending on the size of your coffee cup
Number Of Ingredients 13
Steps:
- Make the Cake: Preheat the oven to 350 degrees F.
- Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
- Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
- Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
- Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
- When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.
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
COCOA CUPCAKES
Make and share this Cocoa Cupcakes recipe from Food.com.
Provided by tweetyfan
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients.
- Add shortening, egg, milk, and vanilla.
- Add boiling water and beat for 3 minutes.
- Bake for 25 to 30 minutes at 350 degrees.
Nutrition Facts : Calories 111.9, Fat 4.9, SaturatedFat 1.3, Cholesterol 9.5, Sodium 45, Carbohydrate 15.6, Fiber 0.5, Sugar 8.4, Protein 1.6
COCOA CUPCAKES
Make and share this Cocoa Cupcakes recipe from Food.com.
Provided by Gretchen
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix together flour and shortening by hand.
- Next stir in by itself baking powder.
- Then add milk, eggs, vanilla, and cocoa.
- Blend by hand.
- Fill cupcake liners.
- Bake at 350°F for 20 minutes.
Nutrition Facts : Calories 248.2, Fat 13.1, SaturatedFat 3.6, Cholesterol 36.2, Sodium 382.8, Carbohydrate 31.2, Fiber 1.6, Sugar 16.9, Protein 3.6
COCOA COBWEB CUPCAKES
Steps:
- Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; reserve.
- In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with buttermilk.
- Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature.
- To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners' sugar, vanilla, and orange juice and continue to beat until thick and shiny. If too thick, add more orange juice. If too thin, add more confectioners' sugar.
- Transfer 1/3 of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle.
- Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about a 1/2-inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes.
COLA CHOCOLATE CUPCAKES
These terrific dark chocolate cupcakes, based on a vintage chocolate cake recipe, are perfect for any occasion. No creaming. Easily made by hand. Can be doubled and tripled with perfect results.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Line two twelve cup muffin tins with cupcake lines.
- In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt.
- Stir in all wet ingredients- vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes.
- Pour into prepared pan.
- Batter will be thin.
- Bake for 20-24 minutes or until cupcakes test done.
- (Cupcakes should be slightly puffed up in centre and spring back when touched).
- Freeze frosted or unfrosted.
- Makes 18 to 24 (medium).
- Recipe can be doubled or tripled.
COCOA PINK CUPCAKES
Make and share this Cocoa Pink Cupcakes recipe from Food.com.
Provided by Kathy914
Categories Dessert
Time 35m
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Sift together the flour, cocoa, salt.
- Add the sugar gradually to the shortening, creaming well.
- Blend in the 2 unbeaten eggs and vanilla.
- Combine the baking soda and water.
- Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
- Blend thoroughly after each addition with the mixer on low speed.
- Fill 20 to 24 muffin pans one-half, lined with muffin paper cups.
- Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter.
- Bake in 375 oven for 20-25 minutes.
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