Dark Magic Cupcakes Recipes

BLACK MAGIC CAKE

Black Magic Cake image

Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.

Provided by Marsha

Categories Desserts Cakes Sheet Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 25.7 g, Cholesterol 15.9 mg, Fat 5.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 239.6 mg, Sugar 17.3 g

MAGIC CUPCAKES

Magic Cupcakes image

Provided by Food Network

Categories dessert

Number Of Ingredients 21

Ingredients

Chocolate cupcakes (recipe follows)
Cream filling (recipe follows)
Ganache (recipe follows or other fudgy chocolate icing)
1 cup butter
2 1/2 cups granulated sugar
1 cup unsweetened cocoa
1/4 cup heavy cream
4 large eggs
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups water
1/2 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup evaporated milk
1/3 cup all purpose flour
Dash of salt
1 teaspoon vanilla
10 ounces semisweet or bittersweet chocolate
1 cup heavy cream

Steps:

Cut cone-shaped hole in top of cupcake. Remove cone and cut off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice with soft ganache or icing.
Preheat oven to 350 degrees. Grease 2 10 by 3 by 9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream. Add eggs, one at a time, creaming well after each addition. Sift together dry ingredients. On first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix only until well blended- do not overmix. Pour into prepared pans and bake 35 to 45 minutes or until done. Cool in pan before turning out.
Cream sugar and shortening until light and fluffy. In separate bowl, mix milk and flour. Beat milk mix into sugar mix and beat until well blended. Add salt and vanilla.
Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwave until useful consistency.

GHIRARDELLI® DARK CHOCOLATE CUPCAKES

Ghirardelli® Dark Chocolate Cupcakes image

Indulge your chocolate craving with these dark chocolate mocha cupcakes topped with rich and creamy semi-sweet chocolate frosting.

Provided by Ghirardelli

Time 2h10m

Yield 12

Number Of Ingredients 15

Ingredients

1 ⅛ cups all-purpose flour
¼ cup Ghirardelli Unsweetened Cocoa
1 ¼ teaspoons baking soda
¼ teaspoon salt
1 large egg
½ cup firmly packed light brown sugar
½ cup granulated white sugar
½ cup whole milk plus
2 tablespoons whole milk
⅓ cup strong brewed coffee or espresso
½ cup unsalted butter, melted
6 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces
¾ cup heavy cream
3 tablespoons unsalted butter
1 cup Ghirardelli Milk or Semi-Sweet Chocolate Chips

Steps:

Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

Nutrition Facts : Calories 405 calories, Carbohydrate 46 g, Cholesterol 66.5 mg, Fat 25.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 15.7 g, Sodium 208.5 mg, Sugar 33.4 g

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