Chocolate Cupcake With Chocolate Frosting Recipes

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CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING



Chocolate Cupcakes with Chocolate Frosting image

Homemade chocolate cupcakes with a rich chocolate frosting.

Provided by Dana

Categories     Dessert

Time 26m

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 tsp salt
2 tsp vanilla
1/2 tsp baking soda
2 tsp baking powder
1/2 cup cocoa powder
1/2 cup boiling water
1/2 tbsp instant coffee
1/2 cup milk
1 1/2 cups flour
1/2 cup sour cream
2 cups confectioner's sugar
2/3 cup butter, unsalted, room temperature
6 oz chocolate, coarsely chopped
1 1/2 tsp vanilla

Steps:

  • Preheat oven to 375°
  • Line muffin tins with 24 liners.
  • Cream together butter and sugar.
  • Add in 1 egg at a time.
  • Add in the salt, vanilla, baking soda, and baking powder. Stir.
  • Add in the cocoa powder.
  • Combine the boiling water and the instant coffee in a cup and stir until dissolved.
  • Stir into mixture.
  • Slowly add in flour and be careful not to overbeat.
  • Gently stir in the sour cream until mixed.
  • Fill liners halfway and bake for about 15 minutes. Check center of cupcakes with a toothpick.
  • Let cool completely before frosting.
  • Melt the 6 oz. of chocolate using a double boiler.
  • Beat the butter until smooth.
  • Stir in the vanilla extract, followed by the confectioner's sugar.
  • Add in the melted chocolate and beat.
  • Beat until smooth and creamy.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING



Double Chocolate Cupcakes With Chocolate Frosting image

Make and share this Double Chocolate Cupcakes With Chocolate Frosting recipe from Food.com.

Provided by Cupcake Recipe Girl

Categories     Dessert

Time 35m

Yield 12 Cupcakes, 12 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
1/2 cup of fresh butter
1/2 cup chocolate chips
3/4 cup flour, plus
3 tablespoons flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup cocoa powder
3/4 teaspoon sea salt
1/2 cup raw sugar
1/2 cup brown sugar
2 medium eggs, plus
1 medium egg yolk
1/2 teaspoon vanilla
1/2 cup Greek yogurt or 1/2 cup sour cream
1/2 cup hot water
1/2 cup of softened butter
3 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon vanilla
whole milk, for thinning

Steps:

  • Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners.
  • Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted.
  • Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed.
  • Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
  • Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk). Include the hot water very last, and blend till it's mixed.
  • Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
  • Cook for 16 to 18 minutes, or till a tooth-pick comes out clear.
  • For The Frosting.
  • Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
  • Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.

Nutrition Facts : Calories 445.3, Fat 22.1, SaturatedFat 12.3, Cholesterol 81.8, Sodium 380.6, Carbohydrate 64.6, Fiber 3.6, Sugar 50.7, Protein 4.3

CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING



Chocolate Cupcakes with Chocolate Buttercream Frosting image

My favorite chocolate cupcakes! These are soft, fluffy, moist and perfectly sweet, rich and chocolatey. So good that they might even become the special birthday request every year! A chocolate lovers dream.

Provided by Jaclyn

Categories     Dessert

Time 2h50m

Number Of Ingredients 17

1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder ((scoop and level to measure))
1/2 tsp baking soda
1/2 cup (120 ml) boiling water
1/4 cup (58g) unsalted butter, melted
3 Tbsp (45ml) vegetable oil
1 cup (200g) granulated sugar
1 tsp vanilla extract
Heaping 1/4 tsp salt
1 large egg
1 large egg yolk
1/4 cup (60ml) heavy cream
3/4 cup+ 2 Tbsp (125g) all-purpose flour ((scoop and level to measure))
3/4 cup (170g) butter (softened (preferably 1/2 cup unsalted butter 1/4 cup salted))
2 1/2 cups (326g) powdered sugar
6 Tbsp (38g) unsweetened cocoa powder*
2 - 3 Tbsp heavy cream
1 tsp vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes.
  • Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds.
  • Mix in egg then eggs yolk. Blend in lukewarm cocoa mixture then blend in heavy cream. Add flour and blend until well combined, while scraping down sides and bottom of bowl.
  • Divide batter among 12 paper lined muffin cups filling each about 2/3 full.
  • Bake in preheated oven until toothpick inserted into center comes out clean, about 17 - 20 minutes.
  • Remove from oven and allow to cool in muffin pan several minutes before transferring to wire rack to cool. Cool completely then frost with chocolate buttercream frosting.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until fluffy.
  • Mix in powdered sugar, cocoa powder, 2 Tbsp cream and the vanilla. Mix until light and fluffy while adding more cream to thin if needed.

Nutrition Facts : Calories 420 kcal, Carbohydrate 55 g, Protein 3 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 77 mg, Sodium 256 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING



Chocolate Chocolate Cupcakes with Double Chocolate Frosting image

Provided by Food Network

Categories     dessert

Yield 18 cupcakes or 2x9" round cake layers

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
1/3 cup oil
1/2 brewed and cooled coffee
4 ounces of good quality dark chocolate, melted
1 teaspoon vanilla
2 teaspoons vinegar
3/4 cup non hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegan margarine
2 1/2 cups 10x powdered sugar
1/2 cup cocoa powder
8 ounces chocolate, melted
1 teaspoon vanilla
2-3 tablespoons soymilk, as needed

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
  • Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
  • Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake
  • In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
  • Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts

CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING



Chocolate Cupcakes With Chocolate Frosting image

I can't seem to get enough chocolate lately and these cupcakes were among my victims. This recipe comes from a Chicago bakery called Sweet Mandy B's and these cupcakes will make you happy!

Provided by Hey Jude

Categories     Dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 19

1 1/2 cups flour
1 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 cups sugar
3/4 cup hot water
3/4 cup milk
2 large eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup unsalted butter
3 tablespoons dark corn syrup
1 teaspoon vanilla
1 pinch salt
2/3 cup unsweetened cocoa, sifted
1 lb confectioners' sugar, sifted
1/2 cup whipping cream
candy sprinkles (optional)

Steps:

  • Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
  • Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
  • Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
  • While cupcakes are cooling, prepare the frosting.
  • Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
  • With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
  • .
  • When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

CHOCOLATE CUPCAKES WITH MERINGUE FROSTING



Chocolate Cupcakes With Meringue Frosting image

Provided by Food Network Kitchen

Time 50m

Yield 12 cupcakes or 48 mini cupcakes

Number Of Ingredients 21

Cooking spray
1/2 cup loosely packed pitted prunes
1 cup all-purpose flour
1/3 cup whole-wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup packed light brown sugar
2 large eggs
1/2 cup low-fat plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 large egg whites
1/3 cup granulated sugar
1/8 teaspoon cream of tartar
Pinch of salt
2 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/4 teaspoon finely grated orange zest (optional)

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
  • Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
  • Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely.
  • Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes.

Nutrition Facts : Calories 236 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 32 milligrams, Sodium 124 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams

CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE CHIP FROSTING



Chocolate Chip Cupcakes with Chocolate Chip Frosting image

An easy way to add a chocolaty crunch to your cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 30

Number Of Ingredients 10

3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Chocolate Chip Frosting

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.
  • Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
  • Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with chocolate chip frosting, and serve immediately.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING



Chocolate Cake with Chocolate Frosting image

I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups sugar
2 cups water
2/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup plus 1 tablespoon baking cocoa, sifted
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1 cup butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING



Chocolate Cupcakes with Caramel Frosting image

My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.

Provided by Erin Quinn

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h40m

Yield 15

Number Of Ingredients 13

1 cup white sugar
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 cup water
2 tablespoons grape jelly
1 cup mayonnaise
1 teaspoon vanilla extract
¼ cup butter, melted
⅓ cup half-and-half cream
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
  • In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix 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.
  • Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 54.7 g, Cholesterol 15.7 mg, Fat 15.7 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.2 g, Sodium 279.5 mg, Sugar 40.2 g

JAM CUPCAKES WITH CHOCOLATE FROSTING



Jam Cupcakes with Chocolate Frosting image

Just one bite reveals the sweet surprise inside these treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 45m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
  • Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
  • Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
  • Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

Nutrition Facts : Calories 321 g, Fat 17 g, Fiber 1 g, Protein 4 g

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From allrecipes.com


MOIST CHOCOLATE CUPCAKE RECIPE - CHELSWEETS
2017-07-08 Begin by preheating the oven to 350°F/175°C and lining a muffin pan with 12 cupcake liners. Add the warm water and espresso powder into a large bowl. Stir together until combined. Whisk in the melted chocolate and cocoa powder and stir until smooth. Next, mix in the eggs, oil, vinegar, and vanilla.
From chelsweets.com


CHOCOLATE CUPCAKE RECIPE - LIVE WELL BAKE OFTEN
2020-04-09 Line two 12-count muffin pans with 16 cupcake liners and set aside. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
From livewellbakeoften.com


10 BEST FROSTING FLAVORS FOR CHOCOLATE CUPCAKES RECIPES - YUMMLY
2022-05-30 Chocolate Cupcakes with Chocolate Buttercream Yummly large eggs, vanilla extract, heavy cream, granulated sugar, powdered sugar and 12 more Super-moist Chocolate Cake With Fluffy Peanut Butter Frosting bestfoods
From yummly.com


QUICK & EASY CHOCOLATE CUPCAKES - BAKE PLAY SMILE
2020-03-04 To make the frosting, melt the chocolate in the microwave on 50% power for 2-3 minutes (stirring every 30 seconds until melted). Allow the chocolate to cool slightly. Beat the butter in a bowl until soft. Gradually beat in the icing sugar and vanilla extract. Fold through the melted chocolate until completely combined.
From bakeplaysmile.com


CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM RECIPE
2018-06-11 Make The Chocolate Cupcakes. Preheat the oven to 325˚F and line a muffin pan with cupcake liners. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Place the sifted dry ingredients into the bowl of your stand mixer fitted with the paddle attachment. Add the sugar to the mixture and mix at low speed until blended.
From sugarandsparrow.com


CHOCOLATE CUPCAKE RECIPE WITH CHOCOLATE FROSTING - COCOA & HEART
2021-02-26 25ml whole milk. 50g melted plain chocolate or cocoa powder. Makes 12 chocolate cupcakes. First of all, preheat the oven to 170 C (Gas 3). Put the flour, sugar, baking powder, salt, cocoa and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy ...
From cocoaandheart.co.uk


THE BEST CHOCOLATE CUPCAKES - ONCE UPON A CHEF
2021-02-08 In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, and sour cream. Mix on low speed until combined. Increase the speed to medium and beat for 2 minutes.
From onceuponachef.com


YELLOW CUPCAKES WITH CHOCOLATE FROSTING | THE BEST CUPCAKE RECIPE
2021-02-07 Instructions. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the buttermilk, egg, egg yolks and vanilla extract in a large bowl, then separate about 1/4 cup of the mixture into another bowl or measuring cup. About 3/4 cup should remain in the other bowl. Set both aside.
From lifeloveandsugar.com


THE ULTIMATE CHOCOLATE CUPCAKE RECIPE {VIDEO} | I AM BAKER
2015-09-02 Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside. In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
From iambaker.net


EASY CHOCOLATE CUPCAKES WITH VANILLA FROSTING
2022-03-09 Whisk to combine. Add in the 2 eggs, ½ cup yogurt, and ⅓ cup coffee and whisk until a smooth batter forms. Add in the 2 tbsp vegetable oil and 1 tsp vanilla extract and mix again. Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl. Fill each ⅔ of the way full with batter.
From frostingandfettuccine.com


SIMPLE CHOCOLATE CUPCAKES WITH VANILLA FROSTING
Instructions. Preheat oven to 350° F. Grease or paper-line a muffin pan with 12 cups. Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl and stir to mix. Set aside. Combine sugar, eggs, milk, oil, and vanilla in large bowl. Whisk until well mixed.
From flourarrangements.org


CHOCOLATE CUPCAKES WITH FUDGE FROSTING - THE COOKIE ROOKIE®
2021-12-08 In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and brown sugar until incorporated. ½ cup unsalted butter, 2½ cups brown sugar. Add eggs, one at a time, beating to incorporate after each addition. 3 eggs. With the mixer on low speed, add vanilla and melted chocolate.
From thecookierookie.com


SAMOA CUPCAKES WITH CHOCOLATE FROSTING | THE BEST CAKE RECIPES
2022-06-03 Preheat the oven to 350º Fahrenheit. Line a cupcake tin with paper cupcake liners. You'll need 12. While the oven is preheating, cream together the butter and sugar in a mixing bowl or stand mixer until smooth. Add the eggs and vanilla to the creamed sugar and beat again until the eggs are fully incorporated.
From thebestcakerecipes.com


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