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.
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.
RICH CHOCOLATE CUPCAKES
My mom made wedding cakes throughout my whole childhood. People would always tell her that her cakes were not only beautiful, but the best tasting cakes they have ever tasted. Her secret was to combine a good scratch recipe with a boxed cake mix. It would make a light, moist cake which held up well when stacked. I have never strayed from her recipes and use them every time!
Provided by Dawn Baer
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 cupcake cups with paper liners.
- Sift cake mix, flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
- Mix coffee, oil, buttermilk, eggs, and vanilla extract together in another bowl. Gradually add to flour mixture, scraping down sides occasionally; mix well. Fill the prepared cupcake cups 2/3 full with batter.
- Bake in the preheated oven until tops spring back when gently touched, 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 40 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 348.2 mg, Sugar 24.2 g
RICH CHOCOLATE CUPCAKES
Make and share this Rich Chocolate Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT oven to 350°F Paper-line 20 muffin cups.
- FOR CUPCAKES:.
- COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.
- BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.
- FOR MILK CHOCOLATE FROSTING:.
- MICROWAVE morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.
Nutrition Facts : Calories 325.1, Fat 13.9, SaturatedFat 8.6, Cholesterol 45.5, Sodium 277.6, Carbohydrate 48.3, Fiber 1.7, Sugar 37.4, Protein 3.9
RICH CHOCOLATE CARAMEL CUPCAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 30 regular-size cupcakes or 6 dozen mini cupcakes
Number Of Ingredients 28
Steps:
- Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.
- In a mixing bowl, combine the flour, baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar.
- Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes.
- In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken.
- In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the ganache and garnish with the prepared rock sugar.
RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
SERIOUSLY RICH CHOCOLATE CAKE
Dark, rich and delicious - the perfect dessert
Provided by Good Food team
Categories Buffet, Dessert, Treat
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
- Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
- Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
- To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.
Nutrition Facts : Calories 401 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium
RICH CHOCOLATE CAKE I
A really rich chocolate cake, made from scratch. Try it, it's delicious!
Provided by Emily
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan.
- In a medium bowl, mix together the egg, milk and oil. Stir in the sugar, cocoa and flour, mix until smooth. Pour the mixture into the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted comes out clean.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 24.7 g, Cholesterol 21.2 mg, Fat 9.5 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 11.8 mg, Sugar 11.6 g
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.
BEST CHOCOLATE CUPCAKE RECIPE
This chocolate cupcake recipe is absolute perfection! What you get is a light and moist cupcake that's loaded with chocolate flavor. These cupcakes are perfect for dessert and/or birthdays!
Provided by Whitney Wright
Categories Dessert
Time 23m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add the eggs, granulated sugar, brown sugar, oil, and vanilla. Mix on medium speed for 1 minute or until thoroughly combined.
- With the mixer on low, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients. (Dry, buttermilk, dry, buttermilk, dry). Don't overmix.
- Line a regular sized muffin tin with cupcake liners. Fill the liners half full. If you fill them over halfway, they will spill over! Don't do it. Only fill half full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
- Frost with chocolate buttercream frosting.
Nutrition Facts : Calories 162 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 105 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
RICH CHOCOLATE CAKE
Adapted from Baker's Dozen Cookbook (I made some minor changes). This recipe makes a wonderful and moist cake with a velvety and smooth texture. All in one bowl too! I fill the layers with Mean Chef's Mousseline Buttercream (flavored with coconut), then glaze with Chocolate Butter Glaze (recipe #88240). To die for!! (I made only half the recipe for a birthday cake, and it's plenty for 8 people)
Provided by WaterMelon
Categories Dessert
Time 50m
Yield 2 9inch layers, 16 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in lower third of oven and preheat to 350F.
- Line the bottoms of two 9x2-inch round pans with parchment paper.
- Melt chocolate in microwave (LOW or MED), stirring occasionally until smooth.
- You may use a double boiler too (make sure water is HOT, not simmering).
- Cool chocolate until tepid.
- Sift flour, cornstarch, baking soda and salt into a large mixing bowl.
- Add brown sugar.
- Using a paddle blade on electric mixer, combine the ingredients on low speed.
- Add butter and sour cream.
- Mix on med-low speed for 1 min to make a thick batter.
- Add eggs, melted chocolate and vanilla.
- Increase speed to high and beat for 2 mins.
- Stop and scrape down the bowl.
- Resume mixing at med-high, for about 5 sec.
- Reduce speed to low and slowly pour in the water just until thoroughly blended.
- Spoon batter into prepared pans and spread it evenly.
- Bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
- Transfer to cooling racks and cool for 10 mins.
- Invert onto racks and remove pans.
- Peel off the parchment and cool the cakes right side up.
- NOTE: The cake can be baked 1 day in advance.
- Wrap the cooled cake layers tightly with plastic wrap to store.
- Or to freeze, over-wrapped with foil, for up to 2 weeks.
MOIST AND RICH HOMEMADE CHOCOLATE CAKE!
The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!
Provided by Kibbie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
- Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
- Sift the flour, baking powder, baking soda, and salt.
- Set aside.
- Whisk the cocoa and coffee together until smooth (no lumps).
- Set aside.
- In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
- Add sugars, beat for 10 minutes.
- Add eggs, beat 5 minutes.
- Add vanilla, beat until blended.
- Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
- Pour into prepared pans.
- Bake for about 25 minutes, or until an inserted toothpick comes out clean.
- If making cupcakes, bake for about 20 minutes.
- Spread frosting over layers, and frost entire cake.
- Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.
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- In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes.
- Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.
- Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles.
SIMPLE AND RICH CHOCOLATE CAKE - KING ARTHUR BAKING
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- Place a rack in the center of the oven. Preheat the oven to 350°F., Lightly grease your choice of pan(s): one 9" x 13" pan, two 8" or 9" round cake pans, or the wells of two muffin tins (24 muffin cups).
- You can also line the muffin tins with papers, and lightly grease the insides of the papers using non-stick spray., Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt until evenly blended.
- Set aside., Whisk together the remaining ingredients until evenly blended., Pour the wet ingredients into the dry ingredients and stir until smooth and well combined., Pour the batter into the prepared pans., Bake the cake until the center feels firm when gently pressed, and a toothpick inserted in the center comes out clean — 42 to 50 minutes for a 9" x 13" pan; 30 to 36 minutes for 9" pans; 35 to 40 minutes for 8" pans, or 22 to 26 minutes for cupcakes., Remove the cake from the oven.
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- Prepare Filling; set aside. Heat oven to 350° F. Line 36 muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 1/2 full with batter. Spoon 1 level tablespoon Filling into center of each cupcake.
- Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool 15 to 20 minutes. Place unwrapped miniature bar on top of each cupcake. Cool completely. Cover; refrigerate leftovers.
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- Bring 1 cup water and next 3 ingredients to a boil. Add to flour mixture, and beat at medium speed with an electric mixer until smooth.
- Beat eggs and next 3 ingredients at medium speed with electric mixer until blended. Stir into flour mixture. Pour into a greased and floured 15- x 10-inch jellyroll pan.
FILLED RICH CHOCOLATE CUPCAKES | RECIPES - HERSHEYLAND
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- Prepare Filling; set aside. Heat oven to 350°F. Line 36 muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 1/2 full with batter. Spoon 1 level tablespoon Filling into center of each cupcake.
- Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool 15 to 20 minutes. Place unwrapped miniature bar on top of each cupcake, if desired. Cool completely. Cover; refrigerate leftovers.
RICH CHOCOLATE MUD CAKE RECIPE - QUEEN FINE FOODS
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- Combine eggs, vegetable oil, milk and Vanilla Bean Paste in a jug. Add to cooled chocolate mixture, mixing until just combined.
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