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
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.
CHOCOLATE CUPCAKES
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
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
COLA CHOCOLATE CUPCAKES
These terrific dark chocolate cupcakes, based on a vintage chocolate cake recipe, are perfect for any occasion. No creaming. Easily made by hand. Can be doubled and tripled with perfect results.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Line two twelve cup muffin tins with cupcake lines.
- In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt.
- Stir in all wet ingredients- vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes.
- Pour into prepared pan.
- Batter will be thin.
- Bake for 20-24 minutes or until cupcakes test done.
- (Cupcakes should be slightly puffed up in centre and spring back when touched).
- Freeze frosted or unfrosted.
- Makes 18 to 24 (medium).
- Recipe can be doubled or tripled.
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 KRISPIES CUPCAKES
Make and share this Cocoa Krispies Cupcakes recipe from Food.com.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Grease 24 muffin pans.
- Butter a 4 quart microwavable bowl on high for 45 seconds or until melted (microwave times will vary) Place marshmallows in the bowl and mix around to ensure it is coated with the melted butter.
- Place in the microwave for 45 seconds and then stir.
- Replace in the microwave for another 30 seconds or until marhmallows are melted.
- Add cereal to melted mixture and stir well.
- Firmly pack cereal into the muffin pans to form a cupcake.
- Let cool.
- After cooled, remove, frost and decorate as desired.
Nutrition Facts : Calories 185.7, Fat 4.5, SaturatedFat 1.1, Sodium 121, Carbohydrate 36.2, Fiber 0.3, Sugar 24.3, Protein 1
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