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
THE MOST AMAZING CHOCOLATE CUPCAKES
The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!
Provided by Rachel Farnsworth
Categories Dessert
Time 32m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
- Fill each cupcake 2/3 full.
- Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
- Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
- Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
Nutrition Facts : Calories 279 kcal, Carbohydrate 37 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 257 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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
CHOCOLATE CUPCAKES
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
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
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.
FAMOUS CHOCOLATE CUPCAKES
We could tell you this is the best chocolate cupcake you will ever try, or you could serve it at your next holiday event and see for yourself. With its tender texture and perfect, intentional chocolate flavor, it's a classic dessert for casual and elegant affairs. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine chocolate and hot water. Whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, cocoa, baking soda and salt. Whisk buttermilk into chocolate mixture. Add dry ingredients to creamed mixture alternately with chocolate mixture, beating well after each addition. Fill paper-lined muffin cups half full. , Bake at 350° for 20-22 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., For frosting, combine the peanut butter, butter and confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with peanut butter cups.
Nutrition Facts : Calories 332 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 250mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.
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