CHOCOLATE CUPCAKES RECIPE BY TASTY
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
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 PINATA CUPCAKE: TRIPLE FORCE RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, cream cheese frosting, caramel sauce, mini peanut butter cup
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
- Top each cupcake with cream cheese frosting, a drizzle of caramel, and a mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
TRIPLE CHOCOLATE BASKETBALL CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Whisk the flour, salt and baking soda in a medium bowl. Whisk the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; whisk into the cocoa mixture until smooth. Whisk in the granulated sugar until dissolved, then the vegetable oil, eggs and vanilla. Whisk in the flour mixture until just combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Put 4 ounces bittersweet chocolate in a microwave-safe bowl and microwave in 1-minute intervals, stirring occasionally, until smooth. Let cool to room temperature. Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium high and beat until fluffy again, 2 to 3 minutes. Beat in the cocoa powder, milk and vanilla until smooth. Beat in the melted chocolate until very fluffy and smooth, 2 to 3 minutes.
- Frost the cupcakes, using an offset spatula to mound the frosting into smooth rounded domes. Refrigerate until the frosting is firm, about 30 minutes.
- Meanwhile, combine the white chocolate and 1 1/2 tablespoons coconut oil in a medium microwave-safe bowl. Combine the remaining 2 ounces bittersweet chocolate and 1/2 tablespoon coconut oil in a small microwave-safe bowl. Microwave each chocolate separately in 30-second intervals, stirring occasionally, until melted and smooth. Stir the orange gel food coloring into the white chocolate, then transfer to a shallow bowl or liquid measuring cup; let cool slightly. Let the bittersweet chocolate mixture cool until it's thick enough to pipe, then transfer to a resealable plastic bag and snip a small corner.
- One at a time, turn each cupcake upside down and dip the top in the orange chocolate mixture; rotate to coat and let the excess drip off. Turn right-side up and pipe lines of bittersweet chocolate to look like the seams of a basketball. Let set at room temperature, about 30 minutes.
CHOCOLATE PINATA CUPCAKE: BLACK TIE EVENT RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, caramel sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
- Top each cupcake with chocolate frosting, a drizzle of caramel, and a maraschino cherry.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
PINATA CUPCAKES
Provided by Marcela Valladolid
Categories dessert
Time 1h20m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Bake 24 cupcakes according to the box instructions. Let cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of the shredded coconut. Turn the mixer on low, add 8 drops of yellow food coloring and mix until the coconut is a uniform bright yellow. Transfer to a bowl. Add another cup of the coconut to the bowl and turn the mixer on low. Add 6 drops of yellow food coloring and 4 drops of red food coloring and mix until the coconut is a uniform reddish orange (add a few more drops of each if the color is not vibrate enough). Transfer the coconut to a separate bowl. Wash and dry out the standing mixer bowl and add the remaining 1 cup coconut. Turn the mixer on low and add 6 to 8 drops of blue food coloring. Mix until the coconut is a uniform bright blue. Transfer to a third bowl.
- In a medium bowl, mix together the chocolate candies, fruit candies and nonpareils. Set aside.
- Using a 1/2-inch round cutter, cut out a well in each cupcake (reserve the cut-out top pieces of each cupcake). Use a small spoon to scoop out the wells, being careful not to go all the way through the bottom of the cupcakes. Fill each cupcake well about two-thirds full with the mixed candy, about a heaping tablespoon. Cover the holes with the reserved cut-out tops.
- Frost the cupcakes with the vanilla frosting. Press some of the blue coconut onto the outer third of the top of each cupcake to form a stripe, then press some of the yellow coconut in the center third and finally the orange coconut in the final third. You should have 3 equal stripes on the top of each cupcake.
CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, chocolate sauce, mini peanut butter cup
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
- Top each cupcake with chocolate frosting, a drizzle of chocolate, and a mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 51 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, warm water, buttermilk, large eggs, vanilla extract, heavy cream, marshmallow cream, semi-sweet chocolate chips, heavy cream, powdered sugar, milk
Provided by Alix Traeger
Categories Bakery Goods
Yield 24 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
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