Chocolate Cupcakes Recipe Recipe For Chicken

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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

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

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

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.

THE BEST CHOCOLATE CUPCAKES EVER!



The Best Chocolate Cupcakes Ever! image

A chocolaty moist cupcake to brighten up your day. It's super easy and fun to make.

Provided by Samtro91

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 35m

Yield 6

Number Of Ingredients 9

¾ cup all-purpose flour
¾ cup white sugar
3 tablespoons cocoa powder, or more to taste
½ teaspoon baking powder
3 tablespoons margarine, softened
3 tablespoons water
½ egg
3 ½ teaspoons vanilla extract
6 milk chocolate candy kisses (such as Hershey's Kisses®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
  • Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
  • Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 41.7 g, Cholesterol 16.5 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 113.7 mg, Sugar 25.5 g

CHOCOLATE CORNFLAKE CUPCAKES



Chocolate Cornflake Cupcakes image

These chocolate cornflake cupcakes are great! Crunchy texture, amazing flavor, and easy to make. No baking necessary!

Provided by BakingMachine

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h20m

Yield 24

Number Of Ingredients 4

1 cup semisweet chocolate chips
½ cup butter
3 tablespoons maple syrup
8 cups cornflakes cereal

Steps:

  • Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
  • Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.4 g, Cholesterol 10.2 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 95.7 mg, Sugar 6.4 g

CHOCOLATE CUPCAKES RECIPE BY TASTY



Chocolate Cupcakes Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, fine salt, large eggs, egg white, sugar, unsalted butter, pure vanilla extract, milk, cocoa powder, chocolate chips

Provided by Meg Wright

Yield 12 servings

Number Of Ingredients 11

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon fine salt
2 large eggs
1 egg white
⅔ cup sugar
12 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
½ cup milk
3 teaspoons cocoa powder
1 cup chocolate chips, melted

Steps:

  • Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
  • While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
  • Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
  • Bake for 18-20 minutes, or until a toothpick comes out cleanly.
  • Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.

Nutrition Facts : Calories 294 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 17 grams

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

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

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
Sprinkles (optional)

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.

RICH CHOCOLATE CUPCAKES



Rich Chocolate Cupcakes image

My mom made wedding cakes throughout my whole childhood. People would always tell her that her cakes were not only beautiful, but the best tasting cakes they have ever tasted. Her secret was to combine a good scratch recipe with a boxed cake mix. It would make a light, moist cake which held up well when stacked. I have never strayed from her recipes and use them every time!

Provided by Dawn Baer

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 35m

Yield 24

Number Of Ingredients 12

1 (15.25 ounce) package chocolate cake mix
2 cups all-purpose flour
2 cups white sugar
¾ cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups cold strong coffee
1 cup oil
1 cup buttermilk
5 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 24 cupcake cups with paper liners.
  • Sift cake mix, flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
  • Mix coffee, oil, buttermilk, eggs, and vanilla extract together in another bowl. Gradually add to flour mixture, scraping down sides occasionally; mix well. Fill the prepared cupcake cups 2/3 full with batter.
  • Bake in the preheated oven until tops spring back when gently touched, 20 to 25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 40 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 348.2 mg, Sugar 24.2 g

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