HOT COCOA CUPCAKES
We were snowed in one Christmas and couldn't get to the store to buy cookies for Santa. My daughter and I searched through our cupboards and found ingredients for the perfect ho-ho-homemade treats for St. Nick. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely., For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.
Nutrition Facts : Calories 292 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
COCOA CUPCAKES
Make and share this Cocoa Cupcakes recipe from Food.com.
Provided by tweetyfan
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients.
- Add shortening, egg, milk, and vanilla.
- Add boiling water and beat for 3 minutes.
- Bake for 25 to 30 minutes at 350 degrees.
Nutrition Facts : Calories 111.9, Fat 4.9, SaturatedFat 1.3, Cholesterol 9.5, Sodium 45, Carbohydrate 15.6, Fiber 0.5, Sugar 8.4, Protein 1.6
COCOA COBWEB CUPCAKES
Steps:
- Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; reserve.
- In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with buttermilk.
- Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature.
- To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners' sugar, vanilla, and orange juice and continue to beat until thick and shiny. If too thick, add more orange juice. If too thin, add more confectioners' sugar.
- Transfer 1/3 of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle.
- Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about a 1/2-inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes.
HOT COCOA "CUPCAKES"
I made cupcakes for my wedding to make it fun for all the kids there and to make it easier to portion the cake. Rich Melman, one of my restaurant partners, stopped by the reception and loved the idea and then said I should bake them someday in cups and then they'd really be "cup cakes." I don't think he thought I would ever do it, but here it is. I think it's fun to top them with whipped cream to look like a cup of hot cocoa or you could place mini marshmallows on top and broil it to give it a toasted marshmallow top. You could also do these mini for even more kid-fun!
Provided by Food Network
Categories dessert
Time 50m
Yield about 12 servings, depending on the size of your coffee cup
Number Of Ingredients 13
Steps:
- Make the Cake: Preheat the oven to 350 degrees F.
- Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
- Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
- Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
- Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
- When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.
HOT COCOA CUPCAKES
Try a new twist on a wintertime favorite with our Hot Cocoa Cupcakes recipe. Hot Cocoa Cupcakes are topped with a whipped chocolate frosting, mini marshmallows and a dusting of cocoa powder. They're the perfect dessert to have waiting for you after you finish building a giant snowman!
Provided by My Food and Family
Categories Home
Time 1h11m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
- Meanwhile, cook 1 cup marshmallows, semi-sweet chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl; cool 30 min.
- Whisk COOL WHIP into marshmallow mixture; spread onto cupcakes. Top with remaining marshmallows and cocoa powder.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 17 g, Protein 2 g
DEEP FRIED CUPCAKES
My friend and I thought we made this recipe up when we were trying to think of ideas for the cupcake shop we were opening, but when I googled it, I found it's been done. But here is the version we've been working on. You can use any kind of cupcake and frosting combo, but this one is a chocolate cupcake with a chocolate ganache frosting. Just be sure to eat them warm!
Provided by Italia bella chef
Categories Dessert
Time 45m
Yield 50 mini cupcakes, 25 serving(s)
Number Of Ingredients 18
Steps:
- For cupcakes:.
- Beat butter until softened.
- Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until well combined.
- Measure the flour, baking powder, baking soda, salt, and cocoa powder
- into a small sized bowl and whisk to combine.
- Measure out the milk and vanilla and stir to combine.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine.
- Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Scoop batter into cupcake cups about 1/2 full.
- Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
- For Ganache:.
- Place the chocolate in a small glass bowl.
- Heat the cream in a small saucepan until it just starts to boil.
- Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
- While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
- For batter:.
- Beat egg and milk.
- Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
- Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking.
- For frying:.
- Remove the cupcake wrapper. You do not want charred paper.
- Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
- Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do.
- Fry until all sides are golden brown (about 3 minutes).
- Remove from the fryer and dust with powdered sugar.
Nutrition Facts : Calories 196.9, Fat 8.8, SaturatedFat 5.2, Cholesterol 50.5, Sodium 167.6, Carbohydrate 27.6, Fiber 1.7, Sugar 12.2, Protein 4.2
PERFECT COCOA CUPCAKES
makes around 14 light fluffy cupcakes
Provided by eae2277
Time 40m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 200 degrees c/ gas mark4
- Crack the eggs into a bowl
- add in the butter, sugar and cocoa powder
- cream the four ingredients
- sieve cocoa powder in and add chocolate chips
- mix for 5 minutes
- spoon into cake cases and bake for 15-20 minutes
- leave on a wire wrack to cool
- enjoy
KID-MADE COCOA CUPCAKES
I'm only a kid, and this is the first recipe I've created. I spent a year perfecting these cupcakes, asking advice from owners of local bakeries and my baker friends. I make them for every special occasion in my family and sometimes just for fun. If you want the cupcakes to taste more like hot cocoa, double the amount of hot cocoa mix. This recipe works well with multiple frosting flavors: mint, maple syrup, vanilla, marshmallow and buttercream. Decorate them any way you want! -Maia Hubscher, South Orange, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line 24 muffin cups with paper liners., Combine the first 5 ingredients. In another bowl, mix eggs, milk, water and vanilla. Add egg mixture to dry ingredients, beating on medium until smooth. Beat in butter; add melted chocolate and beat just until blended., Fill prepared muffin cups half full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. If desired, top with whipped topping. Decorate as desired.
Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 64mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
FILLED CUPCAKES WITH COCOA FROSTING
These filled cupcakes are delicious and easy to make.
Provided by Laurie H.
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h40m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, cocoa powder, baking soda, and salt for cupcakes together into a medium bowl. Combine mayonnaise, sugar, milk, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Slowly add flour mixture and beat at medium speed for 2 minutes. Divide batter evenly amongst the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 28 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes.
- While the cupcakes are baking, stir together flour and salt for the filling in a small saucepan. Gradually whisk in milk. Cook and stir over medium heat until thick and pudding-like, 5 to 10 minutes. Remove from the heat, cover, and refrigerate until cold, about 30 minutes.
- Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip.
- Push the pastry tip into the top of a cupcake about 1 inch deep. Squeeze filling to fill cupcake, stopping before it starts to leak outside of the hole. Repeat to fill remaining cupcakes.
- Combine butter, milk, and cocoa powder for the frosting in a saucepan and bring to a boil over medium heat. Remove from the heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well. Frost cupcakes with warm frosting.
Nutrition Facts : Calories 495.9 calories, Carbohydrate 64 g, Cholesterol 19.4 mg, Fat 26 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 384.9 mg, Sugar 45.4 g
COCOA FRIED CHICKEN
Basically, fried chicken nuggets! Pan fry in extra virgin olive oil. Serve with salad if trying to be healthy, or fries if you are past caring!
Provided by Roddy Pattison
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
- Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
- Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.1 g, Cholesterol 116 mg, Fat 17.8 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 3.3 g, Sodium 606 mg, Sugar 1.9 g
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- Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter.
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- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, sift flour, cocoa, baking soda and salt.
- Using an electric mixer on high speed, beat egg whites in a clean, dry bowl until stiff peaks form. Rinse and dry beaters. In a separate bowl, beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla. With mixer on medium-low speed, beat in one-third of flour mixture, then half of buttermilk. Repeat, ending with flour.
- Divide batter among muffin cups; bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. Sift confectioners' sugar over cupcakes, if desired.
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