Chocolate Snack Cupcakes Recipe By Tasty

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CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY



Chocolate-dipped Cannoli Cupcakes Recipe by Tasty image

Here's what you need: cake mix, ricotta cheese, mascarpone cheese, powdered sugar, vanilla, mini chocolate chips, dark chocolate, coconut oil

Provided by Matthew Johnson

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 8

1 box cake mix, prepared
15 oz ricotta cheese
8 oz mascarpone cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla
1 cup mini chocolate chips
2 cups dark chocolate
3 tablespoons coconut oil

Steps:

  • Preheat the oven to 350°F (180°C).
  • Line a muffin tin with liners and cooking spray.
  • Prepare cake mix according to its directions.
  • Fill liners about ¾ of the way up with the cupcake batter.
  • Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
  • Allow the cupcakes to cool completely.
  • In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
  • Fold in the mini chocolate chips.
  • Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
  • Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
  • Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
  • Put the cupcakes in the freezer for about 1 hour or until firm.
  • Melt the dark chocolate and coconut oil together.
  • Carefully, dip the tops of the cupcakes into the melted chocolate.
  • Place in the refrigerator to firm up if need be.
  • Enjoy!

Nutrition Facts : Calories 562 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 3 grams, Protein 8 grams, Sugar 43 grams

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

TEXAS CHOCOLATE CUPCAKES



Texas Chocolate Cupcakes image

My husband remembers his mother making "little black cupcakes with caramel icing." I never thought about putting caramel icing on chocolate cupcakes, but boy, was I wrong. His mother passed down this recipe to me. It's to die for! -Cathy Bodkins, Dayton, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup baking cocoa
1 cup water
1 cup canola oil
1/2 cup butter, cubed
2 large eggs, room temperature
1/3 cup buttermilk
1 teaspoon vanilla extract
CARAMEL ICING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup whole milk
2 to 2-1/4 cups confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring the cocoa, water, oil and butter to a boil. Gradually add to dry ingredients and mix well. Combine the eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin)., Fill 24 paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 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 icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small bowl. Cool to room temperature. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.

Nutrition Facts : Calories 335 calories, Fat 17g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 216mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 0 fiber), Protein 2g protein.

BETTER-FOR-YOU CHOCOLATE CUPCAKES



Better-For-You Chocolate Cupcakes image

Serve these secret-ingredient cupcakes to guests, and we bet they won't be able to taste the difference. Start with Betty's devil's food cake mix and swap out oil with spinach purée, it's that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 5

1 box (15.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
1 pouch (4 oz) 100% spinach purée
1 1/4 cups water
3 eggs
1 container (16 oz) Betty Crocker™ Rich & Creamy vanilla or chocolate frosting

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups, filling about three-fourths full.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.

Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 0 g, TransFat 1 g

SUPER EASY CHOCOLATE CUPCAKES



Super Easy Chocolate Cupcakes image

An easy chocolate cupcake that will cure any chocolate lover's craving. I find that, instead of using frosting, a bit of chocolate syrup on the top works best!

Provided by Michelle

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 35m

Yield 18

Number Of Ingredients 12

¾ cup shortening
1 ⅔ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 pinch cayenne pepper
2 ¼ cups all-purpose flour
⅔ cup unsweetened cocoa powder
¼ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  • In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, 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 and frost as desired.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 32.3 g, Cholesterol 20.7 mg, Fat 9.7 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 2.6 g, Sodium 180.3 mg, Sugar 18.7 g

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

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

This classic recipe is simply amazing. Try sitting down with a glass of cold milk and see if you can eat just one! -Marlene Martin, Country Harbour Mines, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 cupcakes.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/2 cup buttermilk
Chocolate frosting and multi-colored sprinkles

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 12-15 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. Frost cupcakes and decorate with sprinkles.

Nutrition Facts : Calories 157 calories, Fat 6g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 169mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY



Chocolate Pinata Cupcake: Heart of Chocolate Recipe by Tasty image

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

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
½ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
12 oz Great Value® Semi-Sweet Chocolate Chips
2 cups chocolate frosting
chocolate sauce, for drizzling
mini peanut butter cup, for topping

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

MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET



Moist Chocolate Cupcakes- Super Easy- Budget image

I actually found this recipe in a book entitled "The I Don't Know How to Cook Cookbook" and it is very tasty. The cupcakes turn out moist and delicious! They are very easy to make, and contain no eggs or milk. Pair with your favorite icing. However, Buttermilk or milk may be substituted for water and melted butter may be substituted for the oil.

Provided by LaTigress

Categories     Dessert

Time 25m

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar

Steps:

  • Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
  • Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.

MEXICAN-INSPIRED CHOCOLATE CUPCAKES RECIPE BY TASTY



Mexican-Inspired Chocolate Cupcakes Recipe by Tasty image

Feel the love in these Mexican-Inspired Chocolate Cupcakes ❤️ Don't miss Sam Claflin in Book of Love, available now on Amazon Prime Video. https://amzn.to/3GXQYwF

Provided by Kyle Richmond

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 18

1 cup all purpose flour
⅓ cup cocoa powder
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup brown sugar
½ cup vegetable oil
½ cup buttermilk
1 tablespoon tamarind paste
1 teaspoon vanilla extract
⅓ cup dark chocolate, chopped
4 egg whites
¾ cup sugar
¼ teaspoon cream of tartar, (or xanthan gum), optional
dark chocolate, for grating
cinnamon stick, for grating
Red and green sprinkle

Steps:

  • Preheat your oven to 350 degrees. Begin by making your cupcakes. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt to evenly combine. In a separate bowl, whisk together the eggs, sugar, oil, buttermilk, tamarind, and vanilla extract to evenly combine. Then, add the dry ingredients to the wet bowl and whisk just until the mixture comes together evenly. Fold in the chopped chocolate, then divide the mixture evenly amongst 12 paper-lined muffin tins. Place the filled baking cups into muffin tins or onto a sheet tray, then place in the oven to bake for 19 - 21 minutes, or until a sharp knife comes out clean when testing the cupcake. Remove cooked cupcakes and allow them to cool completely.
  • While the cupcakes cool, make your meringue. In a heatproof bowl, whisk the egg whites, sugar, and cream of tartar together evenly. Place the bowl over a pot of gently simmering water and whisk well for 2 minutes to fully dissolve the sugar into the mixture. Remove from the heat then start to whip the egg white mixture. Using a hand mixer (or transfer to a stand mixer with the whisk attachment) whisk the egg white mixture on high for 9 - 10 minutes, or until glossy and stiff peaks form. Transfer the whipped meringue to a piping bag fitted with your choice of shaped tip. When the cupcakes have cooled, begin piping your cupcakes. Garnish with extra shaved chocolate on top, freshly grated cinnamon, and some red or green sprinkles. Enjoy!

Nutrition Facts : Calories 285 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 23 grams

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY



Chocolate Snack Cupcakes Recipe by Tasty image

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

1 ½ cups all-purpose flour
¾ cup cocoa powder
¾ teaspoon baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ cups sugar
½ cup warm water
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
1 cup marshmallow cream
1 cup semi-sweet chocolate chips
⅔ cup heavy cream
1 cup powdered sugar
1 tablespoon milk

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

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

I always bake these for functions and make cupcake towers.. school ordered these from me to sell for valentines day.. the children actually had big fights about whos going to buy the last ones.. some were then sold at 4x the price hehe had a laugh when they told me the story.. I always frost it with 7 minute or american frosting.. This frosting is anyway much cheaper than using icing sugar.. The recipe is actually for 12 cupcakes, but I ussualy get about 10 big cupcakes.

Provided by Helena

Categories     Dessert

Time 40m

Yield 10 cupcakes, 10 serving(s)

Number Of Ingredients 9

1/4 cup Dutch-processed cocoa powder
1/2 cup boiling water
1/4 cup unsalted butter
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a small bowl add the boiling water to the cocoa slowly while stirring to prevent lumps until smooth. Let cool to room temperature.
  • In a bowl, sift the flour, baking powder, and salt together. Set aside.
  • Cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Add the cocoa mixture and stir until smooth.
  • Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

Nutrition Facts : Calories 123.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 30.8, Sodium 103.3, Carbohydrate 17.8, Fiber 0.9, Sugar 10.1, Protein 2

CHOCOLATE TOFFEE CUPCAKES



Chocolate Toffee Cupcakes image

These cupcakes are so special, you can serve them at any get-together.-Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/4 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup milk chocolate toffee bits
FROSTING:
1-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup butter, softened
2 tablespoons milk
3/4 teaspoon vanilla extract
3/4 cup English toffee bits or almond brickle chips

Steps:

  • In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine confectioners' sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits. , Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving.

Nutrition Facts : Calories 275 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 192mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

MOM'S CHOCOLATE CUPCAKES



Mom's Chocolate Cupcakes image

This recipe was given to my mom by a next door neighbor many years ago. It makes a wonderful dark chocolate cupcake, or double the recipe for a sheet or layer cake. It has become a family favorite and is always requested at birthdays.

Provided by kmdipaolo

Categories     Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar

Steps:

  • Mix all ingredients together until moist and well blended.
  • Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
  • Frost with your favorite icing.
  • To make a layer cake, double the recipes and put in 2 round cake pans.
  • Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

CHOCOLATE CANDY CORN CUPCAKES



Chocolate Candy Corn Cupcakes image

My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

1 package fudge marble cake mix (regular size)
1 cup sour cream
2 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
Orange paste food coloring
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate candy corn

Steps:

  • Line 24 muffin cups with paper liners., Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.

Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 113mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Delicious fudgy cupcakes dipped in chocolate ganache.

Provided by ANNALAURANELSON

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h25m

Yield 12

Number Of Ingredients 10

1 cup white sugar
½ cup unsalted butter, at room temperature
4 large eggs, at room temperature
1 (16 ounce) can chocolate syrup
1 tablespoon vanilla extract
1 cup all-purpose flour
½ cup semisweet chocolate chips
1 cup semisweet chocolate chips
½ cup heavy cream
½ teaspoon instant coffee granules

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
  • While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
  • Dip the top of each cupcake in the ganache. Do not refrigerate.

Nutrition Facts : Calories 436 calories, Carbohydrate 62.7 g, Cholesterol 95.9 mg, Fat 19.6 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 56.6 mg, Sugar 46.9 g

CHOCOLATE ANGEL FOOD CUPCAKES



Chocolate Angel Food Cupcakes image

Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.

Provided by Ducky

Categories     Dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 10

1/3 cup sweetened cocoa powder
1/2 teaspoon vanilla extract
4 large egg whites
1 dash salt
1/3 cup granulated sugar
1/4 cup flour
2 teaspoons baking powder
vegetable oil cooking spray
1/2 cup whipped cream (optional)
12 tiny strawberries (optional)

Steps:

  • Heat oven to 350 degrees.
  • In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
  • Remove from heat and stir in vanilla.
  • In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
  • Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
  • Quickly add cocoa mixture and beat 20 seconds until just blended.
  • In a small bowl, combine flour and baking powder.
  • Fold into egg white mixture, one fourth at a time.
  • Spray 12 regular muffin cups with vegetable cooking spray.
  • Divide batter evenly between muffin cups.
  • Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
  • Remove from oven and cool on wire rack for 10 minutes.
  • Run a knife around edge of cupcakes to loosen.
  • Remove cupcakes and cool on wire rack.
  • Invert onto serving plate.
  • Garnish each with a little whipped cream and a strawberry, if desired.

Nutrition Facts : Calories 37.6, Sodium 91.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.7, Protein 1.5

FUDGY CHOCOLATE CUPCAKES (OR CAKE)



Fudgy Chocolate Cupcakes (Or Cake) image

There was an o.k. recipe here on Zaar that I have worked on and changed to make these truly amazingly rich and chocolatey cupcakes. Don't be scared of the tiny bit of coffee it only deepens the flavor of the chocolate. These don't require any frosting but the kids love it with frosting and some colored sprinkles so that's what I typically do. I like to use my lazy version of Recipe #19353 (a little bit of this, a little bit of that) and they always look and taste wonderful. As an added bonus this has no shortening, butter, or margarine (all those bad trans-fats) but amazingly enough they still taste fattening.

Provided by scancan

Categories     Dessert

Time 40m

Yield 25-30 cupcakes, 25 serving(s)

Number Of Ingredients 10

3 1/2 cups all-purpose flour
3 cups sugar
1 cup dark cocoa
4 eggs
1 teaspoon instant coffee dissolve in 1/4 cup hot water
1 3/4 cups water
1 1/2 cups oil
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract

Steps:

  • Add dry ingredients together in a large bowl.
  • Add remaining ingredients.
  • Mix well.
  • Fill cupcake liners two thirds full (as they rise quite a bit).
  • Bake in a preheated 350 oven for about 20-30 minutes (or about 60 minutes for a cake) or until toothpick comes out clean.

Nutrition Facts : Calories 298.1, Fat 14.3, SaturatedFat 2, Cholesterol 29.8, Sodium 91.9, Carbohydrate 39.5, Fiber 1.1, Sugar 24.1, Protein 3.5

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