Ultra Moist Starbucks Chocolate Cake Or Cupcakes Food

ULTRA MOIST STARBUCKS CHOCOLATE CAKE (OR CUPCAKES)

Ultra Moist Starbucks Chocolate Cake (Or Cupcakes) image

You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudgey flavor of this dessert, but does not leave you with a coffee taste. (I'm not a big fan of coffee, but I could eat this cake all day!) This is a simple, one-bowl recipe for cooks of all skill levels.

Provided by New Mom Kate

Categories Dessert

Time 45m

Yield 2 round cake pans or 24 cupcakes, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup canola oil
1 cup milk
1 teaspoon vanilla
8 ounces starbucks black coffee, cooled (or any brand can be substituted)

Steps:

Preheat oven to 350°.
In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
Stir in sugar, cocoa powder, salt, baking soda and baking powder.
Alternate stirring in flour and milk.
Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
Pour batter into two greased 9-inch round cake pans.
Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!

MOIST CHOCOLATE CAKE

Moist Chocolate Cake image

Make and share this Moist Chocolate Cake recipe from Food.com.

Provided by The Hen Basket

Categories Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 8

Ingredients

1 (18 1/2 ounce) box devil's food cake mix
3 1/2 ounces jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 teaspoon vanilla
2 cups miniature white chocolate chips

Steps:

Preheat oven to 350 degrees F.
Grab a large bowl and dump everything in, except the chocolate chips and mix. Now add the chocolate chips, stir those inches That's it. Pour in your cake pan or two 9" round pans. Use the cooking directions from the back of your cake mix box. She advised to add some extra cooking time, about 5-10 minutes worked for me. You be the judge of your own oven. Let cool completely before frosting.

Nutrition Facts : Calories 7203.1, Fat 479.8, SaturatedFat 147.7, Cholesterol 952.1, Sodium 6584.8, Carbohydrate 686.3, Fiber 16.9, Sugar 478.4, Protein 87.1

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