Chocolate Cupcakes Recipe By Tasty

DOUBLE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18-20 cupcakes total.
• In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
• In a separate large bowl using a stand mixer or whisk, whisk together the oil, sugar, vanilla extract and eggs until no lumps remain. Whisk in the buttermilk.
• Whisk in the dry ingredients about 1/2 at a time until smooth.
• Spoon the batter into your lined muffin papers, filling each about 1/2 full. You should end up with 18-20 cupcakes total.
• Bake 1 tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
• Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling
• In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.
• Add in 2 cups powdered sugar, vanilla extract and salt and beat until combined.
• Turn the mixer down to low speed and beat in the cocoa powder.
• Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon cream until the desired sweetness and thickness is reach.
• Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles.

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

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.

EASY CHOCOLATE CUPCAKES

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.

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
• Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
• Line 2 muffin tins with paper liners.
• Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
• Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
• Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
• Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
• Use the end of a whisk or another utensil to push down the center of each cupcake.
• Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
• Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
• Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
• Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
• Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
• Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
• Enjoy!