BETTER-FOR-YOU CHOCOLATE CUPCAKES
Serve these secret-ingredient cupcakes to guests, and we bet they won't be able to taste the difference. Start with Betty's devil's food cake mix and swap out oil with spinach purée, it's that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups, filling about three-fourths full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 0 g, TransFat 1 g
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
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING
These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.
Provided by MeowTheCow08
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
- Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
- Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
- Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
- Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
- Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
- Spoon the filling into the cored cupcakes.
- For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
- Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
- Spread frosting on filled cupcakes.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 48.8 g, Cholesterol 60.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 253.3 mg, Sugar 37.2 g
CHOCOLATE COVERED BERRY CUPCAKES
Treat your guests with these mouth-watering cupcakes that are made with Betty Crocker™ Super Moist™ strawberry cake mix - a perfect dessert for all chocolate lovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In medium bowl, place chocolate chips. In 2-cup microwavable measuring cup, microwave whipping cream uncovered on High 1 minute or until hot; pour over chocolate chips and stir until smooth.
- Set aside 1 cup chocolate mixture for dipping strawberries. Frost cupcakes with remaining chocolate mixture. Dip strawberries, one at a time, halfway into remaining chocolate mixture. Garnish each cupcake with dipped strawberry.
Nutrition Facts : Calories 217, Carbohydrate 27 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 149 mg
CELEBRATORY CHOCOLATE BEER CUPCAKES
Steps:
- For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line the cupcake pans with 24 liners. Bring a small pot of water to a boil.
- In a large mixing bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the milk, butter, vanilla extract and eggs and mix for 2 minutes on medium speed. Whisk in 1 cup boiling water last. Batter will be very thin. Pour evenly into the prepared cupcake pans until about two-thirds full. Bake until a toothpick inserted into the middle of the cupcake comes out clean, 18 to 21 minutes. Cool completely on wire racks. Place the cupcakes in the freezer to speed up the cooling process.
- For the beer flavored ganache: In microwave-safe bowl, heat the cream on high until it begins to bubble, 1 to 2 minutes. Remove from the microwave and add the chocolate chips. Stir until the chocolate is completely melted and smooth. Add the cold butter and stir until butter is combined; this will cool the ganache. Then, add the beer and stir until well incorporated. Set aside until ready to dip the cupcakes. (If it hardens too much before you are able to dip the cupcakes, reheat slightly in the microwave for 15 seconds and stir well.)
- For the chocolate beer frosting: Dissolve the salt in the beer and set aside. In a 5-quart mixing bowl, cream the shortening until very creamy, about 1 minute. Add 2 cups powdered sugar and the cocoa powder to the bowl and mix well. Pour the salt and beer mixture into the bowl and mix until combined. Then add the remaining powdered sugar and beat until fluffy.
- To assemble: Dip the cooled chocolate cupcakes into the beer flavored ganache. Then pipe chocolate beer frosting on top of the ganache layer using a 1M Wilton tip, or any tip that will create ridges. Drizzle the cooled Beer Drizzle over the frosting.
- Pour the beer into small saucepan. Add the sugar and stir to combine. Heat over medium-high heat. Continue to stir to avoid burning. Reduce the beer and sugar until it begins to thicken slightly and resemble syrup, 5 to 7 minutes. Remove from the heat and set aside to cool completely.
CHOCOLATE BEET CUPCAKES
this is a fun fall project! You can of course roast your beets first; I took the lazy way out. If you want to use roasted beet, do them in the microwave.. Wear plastic gloves while working with the beets.
Provided by Sageca
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
- Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
- Stir often during the melting process. Stir until smooth and set aside to cool slightly.
- Whisk together flour, baking powder, baking soda and salt.
- In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
- Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
- Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
- With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
- Frost cupcakes as desired. Makes enough for twelve cupcake.
- Use a spatula or piping bag to frost cupcakes.
Nutrition Facts : Calories 331.2, Fat 16, SaturatedFat 9.7, Cholesterol 51.6, Sodium 267, Carbohydrate 46.6, Fiber 1.7, Sugar 35.1, Protein 3.3
BEER CUPCAKES (YES REALLY !)
Not as bizarre as it sounds, Guinness (or dark german ale) is great in dishes. Haven't tried it yet but sure plan to. When the men say "get me a beer" you can hand them a cupcake :) Found this on a bigcity blog, and the comments were raves.
Provided by MarraMamba
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F; butter a muffin tin.
- Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
- Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
- Note: make the glaze thicker or thinner by adding or subtracting milk.
Nutrition Facts : Calories 566.3, Fat 19.9, SaturatedFat 11.7, Cholesterol 83.1, Sodium 372.4, Carbohydrate 77.6, Fiber 2.4, Sugar 49.2, Protein 7.1
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