Chocolate Extreme Cupcakes Recipes

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.

CHOCOLATE EXTREME CUPCAKES

Steps:

• Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
• In small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside. In small microwavable bowl, microwave baking chocolate uncovered on High 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth.
• In large bowl, beat 1 cup butter with electric mixer on medium speed until creamy. Gradually add brown sugar and granulated sugar, beating well. Add eggs, one at a time, beating after each addition. Add melted chocolate and 1 teaspoon vanilla, beating well. Add flour mixture alternately with buttermilk, beating on low speed after each addition until blended. Divide batter evenly among muffin cups, filling three-fourths full.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until softened and chips can be stirred smooth. In large bowl, beat 1/2 cup butter with electric mixer on medium speed until creamy. Add powdered sugar alternately with melted chocolate and whipping cream, beating on low speed after each addition until blended. Stir in 2 teaspoons vanilla and dash salt. Frost cupcakes with frosting.

CHOCOLATE SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
• To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

EXTREME CHOCOLATE CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Prepare two 12-well cupcake pans by inserting a paper cupcake liner into each well.
• Melt the unsweetened baking chocolate and unsalted butter in the top of a double boiler.
• Set aside and allow to cool somewhat while you mix the remaining ingredients.
• In a large bowl, combine the flour, white and brown sugars, salt, baking soda, and baking powder.
• In another bowl, dissolve the coffee powder in the hot water.
• Add the sour cream, eggs, and vanilla.
• Pour the liquid ingredients into the dry ingredients and mix well.
• Pour the melted chocolate and butter into the batter and mix well.
• Divide the batter evenly between the wells in each of the cupcake pans (about 1/4 cup batter works well).
• Bake 25 to 35 minutes or until fork inserted into middle of one of the cupcakes comes out clean.
• Remove cupcakes to cooling racks and cool completely before frosting.
• To make the frosting: Place the white chocolate in a small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
• Beat cream cheese in bowl until light and fluffy, using electric mixer at medium speed. Beat in butter, vanilla and salt. Gradually beat in cooled chocolate until smooth. Add the confectioners and brown sugars and beat about 2-3 minutes. Stir in chopped pecans and coconut; fold until incorporated.

CHOCOLATE EXTREME CUPCAKES

Steps:

• Preheat oven to 350°; beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugars, beating well.
• Add eggs, 1 at a time, beating after each addition.
• Add melted chocolates and vanilla, beating well.
• Combine flour, baking soda, and salt; add to batter alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed after each addition until blended.
• Place the baking cups in jumbo muffin pans.
• Spoon batter into cups, filling 3/4 full.
• Bake for 30 minutes or until a pick comes out clean; cool in pan on racks, 5 minutes.
• Remove from pans and cool completely on racks.
• Make frosting--beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with melted chocolate and whipping cream.
• Beat at low speed after each addition until blended; stir in vanilla and salt.
• Spread cooled cupcakes with frosting.