Chocolate And Vanilla Cupcakes Recipes

SUPER MOIST CHOCOLATE CUPCAKES

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.

CHOCOLATE CUPCAKES

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.

DOUBLE CHOCOLATE & VANILLA CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. bittersweet chocolate as directed on package; stir into batter. Spoon into 24 paper-lined muffin cups.
• Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare chocolate curls from white chocolate; refrigerate until ready to use.
• Beat cream cheese and sugar in medium bowl until blended; Melt 3 oz. bittersweet chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
• Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
• Microwave COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Garnish with chocolate curls.

CREAMY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper cupcake liners.
• Mix flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large mixing bowl. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix well. Pour batter into prepared muffin cups.
• Beat cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt together in a separate bowl with an electric hand mixer until the sugar is fully incorporated into the cream cheese. Fold chocolate chips into the cheese mixture. Drop by tablespoonfuls into center of each cupcake; sprinkle with walnuts.
• Bake in preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

VERY VANILLA CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 350°F Line a muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
• Scoop batter into prepared pan. Bake in preheated oven for 23 to 28 minutes or until golden and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
• Top cooled cupcakes with favorite frosting.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• In a medium bowl, combine coconut flour, salt and baking soda.
• In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
• Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
• Pour batter into well oiled muffin tins.
• Bake at 350 degrees for 20 minutes.
• Cool completely.
• Top with chocolate frosting.

CHOCOLATE AND VANILLA CUPCAKES

Steps:

• Preheat the oven to 180 degrees and arrange 10-12 cupcake cases in a cupcake tin.
• Cream the butter and sugar until light and fluffy. And gradually add the eggs making sure you don't curdle the mixture.
• Sift in the flour and cocoa powder, and gentle stir it into the mixture, being careful not to knock any air out.
• Evenly distribute the mixture between the cupcakes cases.
• Bake for 15-17 minutes or until a skewer comes out clean.
• Leave to cool over night.
• For the buttercream, slightly melt the butter in the microwave and then add the icing sugar and vanilla essence to the bowl. Using an electric whisk, mix the ingredients together and add milk if the mixtures too thick.