Chocolate Cloud Cupcakes Recipes

CHOCOLATE CLOUD CUPCAKES

Steps:

• Adjust oven rack to middle position and preheat oven to 350F/180C. Line a standard muffin pan with 12 cupcake liners. Set aside.
• In a medium, heat proof bowl, place together the cocoa powder and baking soda. Carefully pour in the boiling water (or coffee) and whisk until the mixture is well combined and foaming subsides. Mixture will foam up at first then calm down as it sits. Set aside to cool slightly while preparing the remaining ingredients.
• Meanwhile, in a separate large mixing bowl, whisk together the melted butter, oil, granulated sugar, vanilla and salt until well blended. Whisk in the egg until combined.
• Add in the lukewarm cocoa mixture and whisk to combine. Blend in the heavy cream until the mixture is uniform in color.
• In a separate medium bowl, whisk together the flour and baking powder to combine, then add to the cocoa mixture. Gently whisk it in until well blended. Batter will be very thin.
• Preferably using a 1/4 cup measure ice cream scoop with a release mechanism, divide the batter evenly among the prepared cupcake liners until 2/3 full.
• Bake until the center springs back to the touch and a toothpick inserted into center comes out clean or with a few moist crumbs attached; 19 - 21 minutes. Do not overbake
• Allow the cupcakes to cool in the pan for about 5 minutes before transfering them to a wire rack to cool completely before frosting.
• To frost, fill a piping bag fitted with a large round tip, with the Chocolate Cloud Italian Buttercream. With the tip facing the center of the cupcake at a 90 degree angle, squeeze the piping bag to release a round dollop of buttercream. Alternatively, an ice cream scoop with a release mechanism may be used to apply the buttercream over the cupcakes.
• Transfer the cupcakes to the refrigerator and chill for about 10 minutes to firm up the buttercream a bit so its easier to roll in the sprinkles. Do not get too cold.
• Place the sprinkles (or shaved chocolate) in a bowl, then holding the cupcake upside down, carefully dip the buttercream round in the sprinkles and roll to cover.
• Allow to come back to room temperature before serving. The cupcakes will keep well for several days stored in an airtight container.

THE BEST CHOCOLATE CUPCAKES

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.

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.

STUFFED CHOCOLATE CLOUD CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
• Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Remove cupcakes from the pan to a wire rack and allow to cool completely.
• While waiting for the cupcakes to cool, make the frosting. In a medium mixing bowl, place frosting and Cool Whip. Beat at medium-high speed until smooth and completely incorporated. Refrigerate until ready to frost cupcakes.
• With a apple corer or small serrated knife (or tool of your preference), gently hollow out the center of each cupcake (make a 1-inch diameter hole in each). Spoon or pipe frosting into the holes. Then frost the tops of each cupcake.
• Refrigerate until ready to serve.