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
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
CHOCOLATE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Whisk 2 cups flour and 1 teaspoon each baking soda and salt in a medium bowl.
- Heat 1 1/2 cups milk in a small saucepan until hot but not boiling; whisk into 1 cup unsweetened cocoa powder in a large bowl until smooth. Let cool slightly. Whisk in 2 cups sugar, 1 1/2 cups vegetable oil, 2 eggs and 2 teaspoons vanilla until smooth. Whisk in the flour mixture until just combined.
- Divide the batter among the muffin cups and bake until the tops spring back, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove the cupcakes to a rack to cool completely.
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.
EASY CHOCOLATE CUPCAKES
These chocolate cupcakes are easy to make and very tasty. You can also bake them as a cake.
Provided by G. R.
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
- In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 27.6 g, Cholesterol 66.5 mg, Fat 9.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 171.7 mg, Sugar 16.4 g
CHOCOLATE CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
- In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
- Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
- Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
- Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.
Nutrition Facts : Calories 259.7, Fat 11.1, SaturatedFat 6.6, Cholesterol 34, Sodium 292.2, Carbohydrate 39.8, Fiber 2.4, Sugar 21.9, Protein 4.2
CHOCOLATE CUPCAKES
This classic recipe is simply amazing. Try sitting down with a glass of cold milk and see if you can eat just one! -Marlene Martin, Country Harbour Mines, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 cupcakes.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 12-15 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. Frost cupcakes and decorate with sprinkles.
Nutrition Facts : Calories 157 calories, Fat 6g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 169mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CUPCAKES
Classic chocolate cupcakes never fail to please for birthday parties, bake sales, after-school snacking and anytime dessert. Make it your way with the variation below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 1 g
CHOCOLATE CUPCAKES RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, fine salt, large eggs, egg white, sugar, unsalted butter, pure vanilla extract, milk, cocoa powder, chocolate chips
Provided by Meg Wright
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
- Whisk together flour, baking powder, and salt in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
- While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
- Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
- Bake for 18-20 minutes, or until a toothpick comes out cleanly.
- Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.
Nutrition Facts : Calories 294 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 17 grams
JUMBO CHOCOLATE CUPCAKES
Using a jumbo muffin pan, these larger-than-usual cupcakes are still cute and make a sweet gift.
Provided by MileHighBaker
Categories Chocolate Cupcakes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
- Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
- Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 109.8 g, Cholesterol 98.3 mg, Fat 6.2 g, Fiber 5.9 g, Protein 12.3 g, SaturatedFat 2.9 g, Sodium 597.4 mg, Sugar 70.2 g
CHOCOLATE-GLAZED CUPCAKES
Because I have a dairy allergy, I'm always on the search for treats I can eat. I prepare these cupcakes with dairy-free chocolate chips and vanilla coconut milk instead of cream. -Kirstin Turner, Richlands, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line 16 muffin cups with foil liners., In a large bowl, whisk the first 5 ingredients. In another bowl, whisk water, applesauce, oil, vinegar and vanilla until blended. Add to flour mixture; stir just until moistened. If desired, stir in chocolate chips., Fill prepared muffin cups three-fourths full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool completely., For glaze, in a small saucepan, combine chocolate chips and cream; cook and stir over low heat 3-5 minutes or until smooth. Remove from heat. Cool at room temperature until glaze is slightly thickened, stirring occasionally, about 30 minutes. Dip tops of cupcakes into glaze. If desired, sprinkle with nonpareils.
Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 192mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY CHOCOLATE CUPCAKES
The Mexican vanilla and apple cider vinegar give an extra layer of flavoring to these cupcakes. They are actually really good without the filling, making cream cheese frosting as the topping.
Provided by Rachel Hagedorn
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.6 g, Cholesterol 34.4 mg, Fat 18.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 197.3 mg, Sugar 20.2 g
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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