Chocolate Cupcake Recipe Without Buttermilk

THE BEST CHOCOLATE CUPCAKES

The Best Chocolate Cupcakes image

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

Ingredients

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

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

Chocolate Cupcakes image

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

Ingredients

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

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

BUTTERMILK CHOCOLATE CUPCAKES

Buttermilk Chocolate Cupcakes image

Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. -Ellen Moore, Springfield, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup water
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate sprinkles

Steps:

Preheat oven to 375°. 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 flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.

Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE

Never-Fail Buttermilk-Chocolate Cake image

Grandma Emogene's recipe for a buttermilk-chocolate cake.

Provided by Karen B

Categories Desserts Cakes Chocolate Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup buttermilk
⅔ cup cocoa
2 large eggs, beaten
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt
1 cup boiling water

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g

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