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.
CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 19
Steps:
- Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
- Fill a 12-cup muffin tin with water.
- Place a popsicle stick into each muffin cup.
- Freeze until solid.
- In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
- Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
- Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
- Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
- Fold in the remaining cup of whipped cream with a spatula. Set aside.
- Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
- In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
- Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
- Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
- Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
- Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
- Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
- Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams
CHOCOLATE DESSERT CUPS
Says Ellen Govertsen of Wheaton, Illinois, "This elegant party dessert is tailor-made for Christmas. Making the chocolate cups is a bit time-consuming - but they look so pretty, they're worth the effort."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a microwave or saucepan, melt the chocolate chips and shortening. brush evenly on the inside of eight paper or foil muffin cup liners. Chill until hardened, about 25 minutes. Remove liners. Fill chocolate cups with ice cream. Garnish with candy canes.
Nutrition Facts : Calories 254 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 52mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER CUPS
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 50m
Yield 18 cups
Number Of Ingredients 5
Steps:
- Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
- Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
- Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
- Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams
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 CUSTARD CUPS
The custards are based on French pots de creme ("potted custards"), which are baked in individual cups or ramekins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
- Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
- Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
- Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.
CHOCOLATE CUPS
These dessert cups are edible, making it possible to enjoy whatever treat you choose to fill them with in its entirety. Hosting a tea party? Edible teacups are just the ticket. Feeling minimalist? Go the solid chocolate cup route.
Provided by POPSUGAR FOOD
Categories Vegetarian Pescatarian No-Bake Kid-Friendly Easy Quick Make Ahead Shellfish-Free Beginner Egg-Free Soy-Free Entertaining Fish-Free Fridge Tomato-Free
Time 20m
Yield 4
Number Of Ingredients 1
Steps:
- Gather some silicone molds or balloons. Wash and dry them well. If using balloons, blow them up so that they are small balls. Be sure not to use water balloons.
- Dip the balloons in the Chocolate (2 cup), coating the bottom to form the desired "bowl" shape.
- If using a silicon mold, pour melted chocolate inside so the entire molded is coated. Pour out excess chocolate.
- Place the balloons and/or molds on a baking sheet lined with wax paper. Put them in the refrigerator and allow them to harden.
- In order to remove the balloon, snip off the knot, allowing the ballon deflate. Remove chocolate from silicon mold gently as well.
- Now add your favorite dessert or fruit to this delicious edible bowl. Enjoy!
Nutrition Facts : Calories 110 calories, Protein 1.0 g, Fat 5.1 g, Carbohydrate 15.0 g, Fiber 0.6 g, Sugar 13.7 g, Sodium 14.9 mg, SaturatedFat 3.2 g, TransFat 0.0 g, Cholesterol 3.3 mg
CHOCOLATE CUPS RECIPE
Chocolate Cups are delicious edible containers, perfect for serving candy, ice cream, mousse, and so much more. Learn how easy they are to make.
Provided by Elizabeth LaBau
Categories Dessert
Time 40m
Yield 48
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- With the help of a spoon, fill each candy cup to the brim with chocolate.
- Allow the chocolate to sit for a few minutes, just until it starts to set around the edges.
- Then grasp each candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup.
- Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
- Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
- Enjoy!
- Fill a cup about a quarter of the way full of chocolate, then use a paintbrush to paint the chocolate up the sides of the cup to the top.
- Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.
- Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
- Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
- Enjoy!
Nutrition Facts : Calories 38 kcal, Carbohydrate 4 g, Cholesterol 2 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 4 g, Fat 2 g, ServingSize 48 candy cups (48 servings), UnsaturatedFat 0 g
AFTER DINNER LIQUEUR CHOCOLATE CUPS
This is a classy little way to serve after-dinner liqueur and will make your guests at any type of gathering feel special. These are expecially good with Amaretto or Kahlua, in my humble opinion. Serving little chocolate cups filled with liqueur on a fancy tray will show you really put out that "extra" effort :) And it's so easy (but no one has to know that)!
Provided by Karen..
Categories Candy
Time 35m
Yield 10 chocolate cups
Number Of Ingredients 3
Steps:
- Melt chocolate over low heat in small saucepan or in microwave until smooth.
- Brush insides of foil cups with chocolate to within 1/8 inch of top.
- Repeat until chocolate is about 1/8 inch thick.
- Refrigerate cups for 10 minutes.
- Brush another layer of chocolate over first layer.
- Refrigerate until very firm.
- Carefully peel liners from chocolate and store covered in refrigerator or freezer until ready to use.
- Just before serving, fill with your favorite liqueur.
Nutrition Facts : Calories 42.6, Fat 4.5, SaturatedFat 2.8, Sodium 2, Carbohydrate 2.5, Fiber 1.4, Sugar 0.1, Protein 1.1
NO-BAKE COOKIE DOUGH CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: butter, light brown sugar, cream cheese, granulated sugar, all-purpose flour, baking soda, salt, vanilla extract, mini chocolate chips, chocolate chips
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large bowl, beat together butter and brown sugar.
- Mix in cream cheese and white sugar until well combined.
- Add flour, baking soda, salt, and vanilla until dough is formed.
- Stir in mini chocolate chips.
- Roll cookie doughs into small balls and set aside.
- In a small microwave-safe bowl melt chocolate chips. (Microwave for 60 seconds, check and stir every 15 seconds.)
- Line a muffin tin with lining cups. Spoon the melted chocolate into the bottom of each muffin cup.
- Place the cookie dough balls (slightly flattened) on top of the melted chocolate. Pour the remaining melted chocolate over the cookie dough balls. Gently shake the muffin tin to even out the chocolate.
- Chill in the fridge for at least 30 minutes.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 31 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
CHOCOLATE CUPS WITH CHOCOLATE MOUSSE
Categories Mixer Chocolate Dessert Freeze/Chill Kid-Friendly Frangelico Chill Hazelnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 10
Number Of Ingredients 11
Steps:
- For cups:
- Line 10 muffin cups with paper liners. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes
- Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
- For mousse:
- Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.
- Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.
- Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.
WARM CHOCOLATE MELTING CUPS
These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light-less than 200 calories apiece! -Kissa Vaughn, Troy, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl., In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture., Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberries if desired. Serve immediately.
Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 51mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
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