Chocolate Puddle Cupcakes Recipes

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THE MOST AMAZING CHOCOLATE CUPCAKES



The Most Amazing Chocolate Cupcakes image

The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!

Provided by Rachel Farnsworth

Categories     Dessert

Time 32m

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup cups warm water
1/4 cup vegetable oil
1 tsp vanilla extract
1½ cups butter (softened)
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3-4 cups powdered sugar

Steps:

  • Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
  • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
  • Fill each cupcake 2/3 full.
  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
  • Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
  • Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.

Nutrition Facts : Calories 279 kcal, Carbohydrate 37 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 257 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CHOCOLATE FUDGE CUPCAKES



Chocolate Fudge Cupcakes image

These are wonderful as long as they're not overbaked.

Provided by GINGER P

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 24

Number Of Ingredients 7

4 (1 ounce) squares semisweet chocolate, chopped
1 cup butter
1 cup all-purpose flour, sifted
1 ¾ cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
  • Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 16.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.5 g, Sodium 66.3 mg, Sugar 17.4 g

MILK-CHOCOLATE PUDDING CUPCAKES



Milk-Chocolate Pudding Cupcakes image

The cupcakes here, inspired by the squiggly-topped childhood favorite, are plumped up with a chocolaty pudding filling, topped with a ganache glaze, and crowned with elegant chocolate curls. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 2h45m

Yield Makes 18

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk
5 ounces bittersweet chocolate (61 percent cacao), melted and cooled
Milk-Chocolate Pudding
Milk-Chocolate Ganache for Pudding Cupcakes
Chocolate Curls, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Line 18 standard muffin cups with paper or foil liners. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter with sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, alternating with milk. Beat in melted chocolate.
  • Divide batter evenly among muffin cups, filling each about two-thirds full. Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack. (Cupcakes can be made ahead up to this point and stored in an airtight container at room temperature up to 2 days.)
  • Transfer pudding to a pastry bag fitted with a 1/4-inch plain round tip. Insert tip in top of a cupcake and squeeze until cupcake begins to mound. Repeat with remaining cupcakes. Refrigerate until cold, about 30 minutes and up to 1 day. Spoon about 2 teaspoons ganache over top of each cupcake; top with chocolate curls. Refrigerate at least 15 minutes before serving.

CHOCOLATE TRUFFLE CUPCAKES



Chocolate Truffle Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 cupcakes

Number Of Ingredients 21

2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 3/4 cups flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot coffee
Chocolate Truffle Ganache, recipe follows
Whipped Chocolate Buttercream, recipe follows
2/3 cup boiling heavy cream
2 cups milk chocolate chips
1 tablespoon chocolate liqueur
4 sticks unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
1 cup cocoa powder
1/2 cup heavy whipping cream

Steps:

  • Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
  • In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
  • In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.
  • Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
  • To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
  • Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.
  • In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.

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.

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

TRUFFLE CHOCOLATE CUPCAKES



Truffle Chocolate Cupcakes image

I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! -Amanda Noll, Spanaway, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups semisweet chocolate chips
1/2 cup plus 2 tablespoons sweetened condensed milk
1 teaspoon butter
2 teaspoons vanilla extract
CUPCAKES:
1 package devil's food cake mix (regular size)
4 large eggs
1 cup sour cream
3/4 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
1 cup heavy whipping cream, whipped, optional

Steps:

  • For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

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.

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 FUDGE CUPCAKES



Chocolate Fudge Cupcakes image

These cupcakes are a chocolate-lover's dream. Their fudgy flavor is complemented by a light, delicate texture, similar to that of a sponge cake. Topped with a melt-in-your-mouth frosting and chocolate curls, they're irresistible.

Provided by RecipeNut

Categories     Dessert

Time 1h

Yield 12 Cupcakes

Number Of Ingredients 9

3/4 cup unsalted butter
6 ounces semisweet chocolate, chopped
3/4 cup sugar
4 eggs, separated
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon cream of tartar
2 ounces semisweet chocolate, coarsely chopped,divided
3 tablespoons whipping cream

Steps:

  • Heat oven to 325°F.
  • Grease 12-cup muffin pan or line with baking cups.
  • Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
  • Add butter and 6 oz chocolate.
  • Let stand until melted; stir until smooth.
  • Cool to room temperature.
  • Whisk in sugar and egg yolks.
  • Stir in flour and baking powder.
  • In large bowl, beat egg whites at medium speed until frothy.
  • Add cream of tartar.
  • Beat at medium-high speed until soft peaks form.
  • Fold one-fourth of the whites into chocolate mixture.
  • Gently fold in remaining whites until mixed.
  • Spoon batter into muffin cups, filling two-thirds full.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes.
  • Remove from pan; cool completely.
  • To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
  • Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
  • Pour into mini loaf pan; cool until firm.
  • Unmold chocolate; remove plastic wrap.
  • Using vegetable peeler, make curls.
  • In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
  • Heat over low heat until melted and smooth, stirring frequently.
  • Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
  • Garnish with chocolate curls.

FAMOUS CHOCOLATE CUPCAKES



Famous Chocolate Cupcakes image

We could tell you this is the best chocolate cupcake you will ever try, or you could serve it at your next holiday event and see for yourself. With its tender texture and perfect, intentional chocolate flavor, it's a classic dessert for casual and elegant affairs. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

4 ounces milk chocolate,chopped
1/4 cup hot water
1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
PEANUT BUTTER FROSTING:
1-1/2 cups creamy peanut butter
1/2 cup butter, softened
2-1/4 cups confectioners' sugar
24 miniature peanut butter cups

Steps:

  • In a small bowl, combine chocolate and hot water. Whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, cocoa, baking soda and salt. Whisk buttermilk into chocolate mixture. Add dry ingredients to creamed mixture alternately with chocolate mixture, beating well after each addition. Fill paper-lined muffin cups half full. , Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the peanut butter, butter and confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with peanut butter cups.

Nutrition Facts : Calories 332 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 250mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE PUDDING CUPCAKES



Chocolate Pudding Cupcakes image

A very moist cupcake with a chocolatey flavor that adds the goodness of chocolate pudding in every bite.

Provided by Slocan cook

Categories     Dessert

Time 40m

Yield 12 cupcakes, 24 serving(s)

Number Of Ingredients 18

2 cups all purpose unbleached flour
2 tablespoons premium dried cocoa
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
3 ounces dark chocolate, chopped
1 cup milk
2 tablespoons cornstarch
2 tablespoons butter
1/2 cup granulated sugar
1 cup milk
2 eggs
1/4 cup canola oil
1 cup icing sugar
1/2 cup butter
2 tablespoons milk
1 tablespoon seedless raspberry jam

Steps:

  • Preheat oven to 350 degrees F and grease a 12°C muffin pan.
  • Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside.
  • In a small saucepan combine chopped chocolate, milk, cornstarch and butter. Over medium heat stir ingredients until chocolate and butter are melted and there are no lumps from the cornstarch remaining. Put mixture in the fridge for 15 minutes or until set.
  • Put the eggs, milk and canola oil in a large mixing bowl and stir with a wire whisk until frothy. Add the pudding mix to the egg mixture and stir until just incorporated into the batter. Add the dry ingredients to the mixture and stir until smooth and creamy.
  • Grease a 12 cup muffin pan and fill each muffin cup 3/4 full.
  • Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean.
  • Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.

CHOCOLATE PUDDLE CUPCAKES



Chocolate puddle cupcakes image

Bake these chocolate cupcakes and top with smooth buttercream, chocolate eggs and bunnies for a sweet Easter treat

Provided by Good Food team

Categories     Dessert, Treat

Time 1h

Yield Makes 12

Number Of Ingredients 11

3 large eggs
85g golden caster sugar
3 tbsp butter , melted
70g plain flour
2 tbsp cocoa
½ tsp baking powder
60g milk chocolate
100g mini chocolate eggs and bunnies, to decorate
90g soft butter
90g icing sugar
½ tsp vanilla extract

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put 12 cases in a 12-hole cupcake tin. Whisk the eggs and sugar together until light and fluffy - this will take about 5-8 mins with a stand mixer or 10 mins using an electric hand whisk. The mixture will have increased in volume and should be thick enough to leave a trail when the whisk blades are lifted.
  • Gently fold in the melted butter. Sift the flour, cocoa and baking powder over the surface and fold in using a large metal spoon, trying not to knock out too much air. Divide the mixture between the cases, then bake for 15-20 mins until well risen and the sponge springs back when gently pressed. Leave to cool in the tins for 5 mins, then lift out onto a rack.
  • To decorate, microwave the chocolate on medium for 20-30 secs, stirring every 5 secs, until melted. Gently stir until smooth. Spoon 12 'puddles' of chocolate onto a piece of foil. Divide the chocolate eggs and bunnies between the puddles, to decorate. Leave to set in the fridge or in a cool place.
  • Beat the butter, icing sugar, vanilla and and 2 tsp boiling water together using an electric whisk for 4-5 mins until light, pale, fluffy and nearly doubled in size. Spoon into a piping bag with a star nozzle. Pipe onto the cupcakes, then stick the chocolate puddles on top.

Nutrition Facts : Calories 248 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium

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From shugarysweets.com


BEST CHOCOLATE CUPCAKES RECIPE - JOYFOODSUNSHINE
2021-02-12 In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth. Add dry ingredients to the wet ingredients and whisk until combined. Add mini chocolate chips and stir until evenly distributed. Use a ¼ cup measuring cup to fill each cupcake liner with ¼ cup of batter.
From joyfoodsunshine.com


TURTLE CHOCOLATE CUPCAKES ~ RECIPE | QUEENSLEE APPéTIT
2020-01-07 In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on …
From queensleeappetit.com


OUR FAVORITE CHOCOLATE CUPCAKES - INSPIRED TASTE
If the powdered sugar is lumpy, sift it. Add the vanilla, salt and sugar until well incorporated and the frosting is fluffy. If it seem too thick, thin it out with a splash of cream, milk or non-dairy milk. If it is too thin, add 1/4 to 1/2 cup more powdered sugar.
From inspiredtaste.net


HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CUPCAKES | RECIPES
1. Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups. 2. Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 1/2 full with batter. 3.
From hersheyland.com


ULTIMATE CHOCOLATE CUPCAKES - TWO PEAS & THEIR POD
2018-05-22 Preheat oven to 350 degrees F. Line muffin tins with paper liners. Set aside. In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute or until batter is smooth.
From twopeasandtheirpod.com


THE BEST CHOCOLATE CUPCAKES - ONCE UPON A CHEF
2021-02-08 In a food processor, combine the butter, confectioners’ sugar, cocoa powder and salt. Process until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Then add the corn syrup and vanilla. Process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate.
From onceuponachef.com


BEST BASIC CHOCOLATE CUPCAKES RECIPE - THE PIONEER WOMAN
2020-10-14 Directions. Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let boil for 15 seconds, then remove from the heat and set …
From thepioneerwoman.com


THE BEST HOMEMADE CHOCOLATE CUPCAKES RECIPE - THE RECIPE CRITIC
2021-09-01 Add the dry ingredients to the wet ingredients and gently whisk together until fully combined. Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
From therecipecritic.com


CHOCOLATE FUDGE CUPCAKES! - JANE'S PATISSERIE
2019-03-02 Add the three mixes together - I pour the Chocolate/Coffee mix and the Egg/Soured Cream mix into the dry ingredients and fold until smooth. Split the mixture evenly between the baking cases. I use Regular Baking Cups from Iced Jems, and I fill them 2/3 full. Bake in the oven for 28-32 minutes, or until baked.
From janespatisserie.com


CHOCOLATE FUDGE CUPCAKES - STEPHANIE'S SWEET TREATS
2021-08-08 Sift the flour and cocoa powder to remove any lumps. STEP 3: Next, mix wet ingredients. Save the hot water for after everything is mixed. STEP 4: Then, mix wet ingredients into the dry. Once mixed, add in the hot water very slowly. STEP 5: Scoop the batter and fill the tin ⅔rds full. Bake for 18-20 minutes.
From stephaniessweets.com


CHOCOLATE PUDDLE CUPCAKES – COOKER APP
To decorate, microwave the chocolate on medium for 20-30 secs, stirring every 5 secs, until melted. Gently stir until smooth. Spoon 12 ‘puddles’ of chocolate onto a piece of foil. Divide the chocolate eggs and bunnies between the puddles, to decorate. Leave to …
From cookerapp.com


PERFECT CHOCOLATE CUPCAKES - BROMA BAKERY
2021-08-17 Preheat oven to 350°F. Line 24 cupcake tins with cupcake liners. Set aside. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
From bromabakery.com


PERFECT CHOCOLATE CUPCAKES (EASY, ONE BOWL RECIPE)
2020-06-11 Preheat the oven to 350 F and divide the cake batter into your muffin pan. Having liners will make clean up much easier. This recipe will make about 14 cupcakes. Bake for about 15 – 17 minutes, until a toothpick inserted comes out …
From theflavorbender.com


CHOCOLATE TURTLE CUPCAKES - HANDLE THE HEAT
2016-11-25 Preheat oven to 350°F. Line two 12-count cupcake 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.
From handletheheat.com


100: CHOCOLATE PUDDLE COOKIES - EASY AS COOKIES
2010-04-28 Instructions. Combine powdered sugar, cocoa, and salt. Add walnuts, then stir in egg whites and vanilla. Mix until well combined. Spoon 2 tablespoons of batter per cookie onto a parchment-lined baking sheet, placing only 6 cookies per sheet. They will expand dramatically.
From easyascookies.com


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE | SOUTHERN LIVING
Directions. Step 1. Prepare the Chocolate Cupcakes: Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper baking cups. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Beat granulated sugar, brown sugar, and butter in bowl of a stand mixer fitted with a paddle attachment on ...
From southernliving.com


10 BEST CHOCOLATE CUPCAKES WITH PUDDING MIX RECIPES - YUMMLY
2022-06-06 Snickers Chocolate Cupcakes Sally's Baking Addiction. milk, milk chocolate chips, large eggs, heavy whipping cream and 4 more. Triple Chocolate Cupcakes Eat. Drink. Love. vanilla extract, shortening, semisweet chocolate chips, …
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


THE ULTIMATE CHOCOLATE CUPCAKES | PRETTY. SIMPLE. SWEET.
2015-07-31 Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until smooth.
From prettysimplesweet.com


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