THE BEST CHOCOLATE CUPCAKES EVER!
A chocolaty moist cupcake to brighten up your day. It's super easy and fun to make.
Provided by Samtro91
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
- Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
- Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 41.7 g, Cholesterol 16.5 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 113.7 mg, Sugar 25.5 g
GO-TO CHOCOLATE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 cupcakes (or about 48 mini cupcakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
- Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the sour cream, vanilla and eggs. Whisk the hot cocoa mixture into the dry ingredients. Then stir in the sour cream mixture just to combine; don't overmix.
- Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis.
- Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
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
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 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
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.
CHOCOLATE CUPCAKES
Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.
Provided by Jennifer Segal, frosting adapted from Cook's Illustrated
Categories Desserts
Time 1h
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
- Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
- Pour the batter evenly into the prepared muffin tins (they should be about halfway full). Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for up to 3 hours.
- When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day they are made, but they will keep for two days stored in an airtight container at room temperature.
- Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
Nutrition Facts : ServingSize 1 cupcake, Calories 320, Fat 17 g, Carbohydrate 42 g, Protein 3 g, SaturatedFat 9 g, Sugar 32 g, Fiber 3 g, Sodium 161 g, Cholesterol 47 mg
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
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
For treats that are incredibly moist, fudgy, and delicious, this is your go-to recipe! Topped with smooth chocolate buttercream, these chocolate cupcakes are a classic dessert your friends and family will go crazy over.
Provided by Alyssa Rivers
Categories Dessert
Time 42m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°. Line a cupcake pan with cupcake liners and set it aside.
- In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
- In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
Nutrition Facts : Calories 470 kcal, Carbohydrate 61 g, Protein 3 g, Fat 26 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 57 mg, Sodium 249 mg, Fiber 2 g, Sugar 46 g, UnsaturatedFat 6 g, ServingSize 1 serving
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