Cocoa Cupcakes Recipes

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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.

SPICED COCOA CUPCAKES



Spiced Cocoa Cupcakes image

To me, a good cup of hot spiced cocoa is heavenly, and that's what these chocolate cupcakes remind me of. The drizzled desserts are a budget-friendly finish for any meal. -Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
1 cup confectioners' sugar
4-1/2 teaspoons whole milk

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. , Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cupcakes.

Nutrition Facts : Calories 212 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 173mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g 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



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

FILLED CUPCAKES WITH COCOA FROSTING



Filled Cupcakes with Cocoa Frosting image

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

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup mayonnaise
1 cup white sugar
¾ cup milk
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
1 pinch salt
½ cup milk
¼ cup shortening
2 tablespoons shortening
¾ cup confectioners' sugar
1 teaspoon vanilla extract
¼ cup unsalted butter
2 ½ tablespoons milk
2 tablespoons unsweetened cocoa powder
2 cups confectioners' sugar
½ teaspoon vanilla extract

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

HOT COCOA CUPCAKES



Hot Cocoa Cupcakes image

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

1/2 cup butter, softened
1-3/4 cups sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/4 cup instant hot cocoa mix
3 teaspoons baking powder
1/4 teaspoon baking soda
2 cups 2% milk
FROSTING:
1/2 cup butter, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/4 to 1/3 cup 2% milk
Optional toppings: miniature marshmallows, crushed candy canes and colored sprinkles

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.

HOT COCOA "CUPCAKES"



Hot Cocoa

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

1 1/2 cups sugar
1 2/3 cups all-purpose flour
1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 eggs
3/4 cup milk
1/3 cup plus 1 tablespoon vegetable oil
1/2 tablespoon pure vanilla extract
3/4 cups very hot water
1 cup heavy cream
1 tablespoon sugar or 1 can real whipped cream

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.

COCOA CUPCAKES



Cocoa Cupcakes image

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

1 cup sugar
1/2 cup cocoa
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 cup shortening
1/2 cup milk
1 teaspoon vanilla
1 egg
1/2 cup boiling water

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

KID-MADE COCOA CUPCAKES



Kid-Made Cocoa Cupcakes image

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

2 cups all-purpose flour
1-1/2 cups sugar
2 tablespoons baking cocoa
2 tablespoons instant hot cocoa mix
1/4 teaspoon baking soda
3 large eggs, room temperature
2/3 cup whole milk
1/3 cup water
1/2 teaspoon vanilla extract
1/2 cup butter, softened
1 milk chocolate baking bar (4 ounces), melted
Whipped topping, thawed, optional

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.

COCOA PINK CUPCAKES



Cocoa Pink Cupcakes image

Make and share this Cocoa Pink Cupcakes recipe from Food.com.

Provided by Kathy914

Categories     Dessert

Time 35m

Yield 20-24 serving(s)

Number Of Ingredients 11

2 cups sifted flour
1 tablespoon cocoa
1 teaspoon salt
1 1/4 cups sugar
3/4 cup shortening
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 cup cold water
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped nuts

Steps:

  • Sift together the flour, cocoa, salt.
  • Add the sugar gradually to the shortening, creaming well.
  • Blend in the 2 unbeaten eggs and vanilla.
  • Combine the baking soda and water.
  • Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
  • Blend thoroughly after each addition with the mixer on low speed.
  • Fill 20 to 24 muffin pans one-half, lined with muffin paper cups.
  • Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter.
  • Bake in 375 oven for 20-25 minutes.

DOUBLE CHOCOLATE COCOA CUPCAKES



Double Chocolate Cocoa Cupcakes image

Make and share this Double Chocolate Cocoa Cupcakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 2 dozen cupcakes

Number Of Ingredients 10

3/4 cup Crisco shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup half-and-half cream or 1 cup milk
1 cup miniature chocolate chip

Steps:

  • Heat oven to 375 degrees.
  • Line muffin cups with paper.
  • In a large mixing bowl, beat shortening and sugar until light and fluffy.
  • Add in eggs and vanilla, beat well.
  • Sift together flour, cocoa, baking soda and salt.
  • Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
  • Stir in mini chocolate chips.
  • Fill muffin cups 3/4 full with batter.
  • Bake for 20-25 minutes, or until cupcakes test done.
  • remove from pans to wire rack and cool completely before icing.

CHOCOLATE CUPCAKES



Chocolate cupcakes image

Whip up a batch of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Top with buttercream, or perhaps a cream cheese frosting

Provided by Member recipe by lovelessons

Categories     Afternoon tea, Dessert, Treat

Time 35m

Yield Makes 12

Number Of Ingredients 10

100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
40g unsalted butter (at room temperature)
120ml whole milk
1 egg
¼ tsp vanilla extract
buttercream
chocolate vermicelli (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
  • Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  • Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
  • Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

Nutrition Facts : Calories 122 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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From insanelygoodrecipes.com


THE BEST HOT COCOA CUPCAKES - THE CAKE CHICA
Make ahead: Cupcakes can be made up to 3 days in advance, stored in an airtight container at room temperature. Assembled cupcakes can be stored in an airtight container on the counter for up to 8 hours or stored in the refrigerator for 1 day. Assembled cupcakes are best served the day they are assembled.
From thecakechica.com


HOT COCOA CUPCAKES WITH MARSHMALLOW BUTTERCREAM - PETIT APRON
2021-12-11 Last but not least, my hot cocoa cupcake recipe is a can’t miss! It’s super easy, uses no fancy ingredients, and takes less than 30 minutes to prepare! Useful Tips. Cocoa: Use unsweetened cocoa powder for an ultimate chocolate flavor! While most bakers use dutch-processed baking cocoa, I prefer Nestle Toll House 100% Cocoa Powder for its deep …
From petitapron.com


HOT COCOA CUPCAKES WITH MERINGUE FROSTING RECIPE
Preheat the oven to 350° and line a 12-cup muffin pan with paper liners. In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, whisk the cocoa powder and chocolate ...
From foodandwine.com


EASY HOT COCOA CUPCAKES MADE WITH BOXED CAKE MIX
2022-03-21 Line a cupcake tin with paper liners and set aside. Prepare cake mix as directed on the package. Fill each cupcake liner half way with cake mix and back according to instructions on the cake mix box. Bake according to instructions on packaging. While your cupcakes are baking, cut each straw into 3 equal pieces.
From crayonsandcravings.com


HOT COCOA CUPCAKES - PILLSBURY BAKING
Prepare cupcakes according to box instructions, let cool completely. Step 2. Place White Frosting into a large piping bag fitted with a large star tip. Step 3. Holding the piping bag at a 90 degree angle, squeeze frosting out while wiggling your wrist left to right to make a “whipped cream” look. Step 4. Top with mini marshmallows ...
From pillsburybaking.com


COCOA CUPCAKES | BAKERELLA
2021-01-20 Instructions. For the cupcakes: Preheat oven to 350 degrees Fahrenheit and line cupcake tray with baking cups. Mix flour, cocoa, sugar, baking powder, baking soda, and salt in the bowl of your stand mixer until all of the dry ingredients are combined. Add eggs one at a time, mixing in between. Add milk, oil and vanilla and mix until combined.
From bakerella.com


GLORIOUS HOT COCOA CUPCAKES RECIPE - MOMTASTIC
2019-12-11 Step 2: In a medium mixing bowl combine together the oil, cocoa, cake flour, baking soda, baking powder, eggs, hot chocolate mix, sugar, and milk. Mix together with a hand mixer until thoroughly ...
From momtastic.com


EASY CHOCOLATE CUPCAKES RECIPE - BBC FOOD
Method. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a …
From bbc.co.uk


HOMEMADE MARBLE CUPCAKES - THE RECIPE CRITIC
2022-07-12 Combine: In a large bowl, whisk together the vegetable oil, warm coffee, egg, and vanilla until combined. Mix the dry ingredients and wet ingredients: In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and gently whisk until combined.
From therecipecritic.com


HOT COCOA CUPCAKES WITH MARSHMALLOW BUTTERCREAM
Make the cupcakes: Preheat the oven to 350 degrees and lightly spray 24 cupcake liners set in cupcake baking trays. In a small saucepan, melt the butter, vegetable oil, and coffee. Set aside to cool a bit. In a large mixing bowl, whisk the flour, cocoa, sugar, brown sugar, baking soda, and salt. Pour the coffee mixture into the dry mixture and ...
From parsnipsandpastries.com


CUPCAKES WITH COCOA - 34 RECIPES - PETITCHEF
Ingredients: 78g all purpose flour 100g granulated sugar 2/3 tbsp dark cocoa powder 1/2 tsp baking powder 1/8 tsp salt 3/18 cup fresh pureed beets (3 medium sized ...
From en.petitchef.com


COCA-COLA CUPCAKES - MY BAKING ADDICTION
For the Cupcakes. Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla. With the mixer on low speed, beat in the eggs, one at a time.
From mybakingaddiction.com


SWEET COCOA CUPCAKES WITH RICH CHOCOLATE FROSTING - JAZZY …
2020-06-06 Let the mixture stand for 5 to 10 minutes to make a light vegan “buttermilk.”. Put the avocado and 1⁄2 cup water in a blender and process until smooth and creamy in texture. Meanwhile, put the flour, sugar, cocoa powder and baking powder in a large bowl and stir with a dry whisk to combine. Stir in the avocado mixture, the “buttermilk ...
From jazzyvegetarian.com


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


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