Double Chocolate Cocoa Cupcakes Recipes

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DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

These Double Chocolate Cupcakes have a super soft, fluffy and moist cupcake crumb and a rich chocolate flavor. Then the cupcakes are topped with the creamiest chocolate frosting. These are way better than any chocolate cupcake from a box and easily do-able for any home baker!

Provided by Fiona Dowling

Categories     Dessert

Time 2h

Number Of Ingredients 16

1 cup all-purpose flour (spooned & leveled)
2/3 cup cocoa powder (I use dutch processed)
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/2 cup granulated sugar
3 large eggs (room temperature)
2 teaspoons vanilla extract
3/4 cup buttermilk* (room temperature)
1 1/4 cup unsalted butter (softened to room temperature)
4-5 cups powdered sugar (sifted)
3/4 cup cocoa powder (sifted)
2 teaspoon vanilla extract
1/2 teaspoon salt
3-4 tablespoons heavy cream (or milk)

Steps:

  • Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18-20 cupcakes total.
  • In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
  • In a separate large bowl using a stand mixer or whisk, whisk together the oil, sugar, vanilla extract and eggs until no lumps remain. Whisk in the buttermilk.
  • Whisk in the dry ingredients about 1/2 at a time until smooth.
  • Spoon the batter into your lined muffin papers, filling each about 1/2 full. You should end up with 18-20 cupcakes total.
  • Bake 1 tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
  • Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling
  • In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.
  • Add in 2 cups powdered sugar, vanilla extract and salt and beat until combined.
  • Turn the mixer down to low speed and beat in the cocoa powder.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon cream until the desired sweetness and thickness is reach.
  • Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles.

Nutrition Facts : Calories 354 kcal, Carbohydrate 45 g, Protein 3 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 153 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

DOUBLE CHOCOLATE CUPCAKES



Double chocolate cupcakes image

Double Chocolate Cupcakes are perfect for the chocolate lover in your life. They're sure to become a new family favorite!

Number Of Ingredients 16

1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 cup hot water
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, melted and cooled for 5 minutes
1 pound powdered sugar
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1-3 tablespoons milk

Steps:

  • 1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
  • 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  • 3. Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
  • 4. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
  • 5. Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
  • 6. Place pan on a cooling rack until cupcakes are cool to the touch.
  • 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
  • 2. Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
  • 3. Sift together the powdered sugar and cocoa powder.
  • 4. With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
  • 5. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
  • 6. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 14 cupcakes.

Number Of Ingredients 13

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips., Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

DOUBLE CHOCOLATE MINT CUPCAKES



Double Chocolate Mint Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 14

1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 1/4 teaspoons peppermint extract
2 large eggs, at room temperature
1/2 cup semisweet chocolate chips
One 16-ounce can white frosting
20 starlight mints or mini candy canes, broken into small pieces
Red sprinkles, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
  • Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
  • Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
  • Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.

CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING



Chocolate Chocolate Cupcakes with Double Chocolate Frosting image

Provided by Food Network

Categories     dessert

Yield 18 cupcakes or 2x9" round cake layers

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
1/3 cup oil
1/2 brewed and cooled coffee
4 ounces of good quality dark chocolate, melted
1 teaspoon vanilla
2 teaspoons vinegar
3/4 cup non hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegan margarine
2 1/2 cups 10x powdered sugar
1/2 cup cocoa powder
8 ounces chocolate, melted
1 teaspoon vanilla
2-3 tablespoons soymilk, as needed

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
  • Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
  • Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake
  • In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
  • Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

These easy to make and delicious cupcakes are great for parties and are so yummy you will want to eat the lot.

Provided by isobellybutton

Time 35m

Yield Makes Cakes

Number Of Ingredients 6

100g, caster sugar
100g, soft butter
75g, self-raising flour
25g, cocoa powder
2 medium-large eggs
100g-150g chocolate chips

Steps:

  • Preheat the oven to 190C (175C fan assisted) 375F, Gas mark 5. Place 12 paper cupcake cases into a cupcake tin.
  • Cream the butter and sugar together until pale and fluffy then gradually add the egg beating well all the time.
  • Gently stir in the flour (or use the pulse setting on a mixer) adding it bit by bit.
  • poon the mixture evenly into the 12 paper cases and bake for 15-20 minutes on the middle shelf of the oven.
  • Remove from the oven and let them cool on a cooling rack.

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES



Double Chocolate-Irish Cream Cupcakes image

I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!

Provided by asteingruby

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk
¼ cup Irish cream liqueur (such as Baileys®)
¼ cup strong brewed coffee
6 ounces semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

These are chocolate cupcakes with chocolate chips. They are flavored with orange juice; I just love the taste combo of chocolate and orange! To stay on the healthy side of things, they only use 3 T. oil for fat. And besides...we NEED the bioflavanoids in chocolate, right? Er, uh, or whatever those health people said.

Provided by Debbie R.

Categories     Dessert

Time 27m

Yield 10 muffins

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1/3 cup water
1/3 cup mini chocolate chip
1 teaspoon confectioners' sugar (optional)

Steps:

  • Combine dry ingredients. Make a well in the middle.
  • In a separate bowl, combine wet ingredients, including the 1/3 cup water.
  • Put wet mixture in the well of dry ingredients. Stir just until moistened.
  • Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
  • Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.).
  • Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
  • Number of muffins really depends on how full you fill your tins.
  • Sprinkle tops with confection's sugar, if desired.

Nutrition Facts : Calories 185.7, Fat 6.2, SaturatedFat 1.6, Sodium 243.5, Carbohydrate 30.5, Fiber 1.3, Sugar 14.3, Protein 2.7

DOUBLE CHOCOLATE CARROT CUPCAKES RECIPE BY TASTY



Double Chocolate Carrot Cupcakes Recipe by Tasty image

Here's what you need: butter spray, carrots, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, dark cocoa powder, ground allspice, Fisher® Chef's Naturals Walnut Halves & Pieces, unsalted butter, powdered sugar, unsweetened dark cocoa powder, whole milk, vanilla extract, kosher salt, Fisher® Chef's Naturals Walnut Halves & Pieces

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 25

butter spray, for greasing
3 carrots, quartered
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
large egg, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup coconut oil, melted
½ cup dark cocoa powder, sifted
½ teaspoon ground allspice
1 ⅓ cups Fisher® Chef's Naturals Walnut Halves & Pieces, finely chopped
1 ½ sticks unsalted butter, room temperature
4 cups powdered sugar, sifted
1 ½ cups unsweetened dark cocoa powder, sifted
⅔ cup whole milk, room temperature
4 teaspoons vanilla extract
½ teaspoon kosher salt
½ cup Fisher® Chef's Naturals Walnut Halves & Pieces

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla extract.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Finish making the cupcakes according to your desired variation.
  • For the Double Chocolate Carrot Cupcakes: When making the batter, add the cocoa powder and allspice to the dry ingredients. Gently fold in the carrots and finely chopped Fisher Walnuts. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  • Meanwhile, make the chocolate buttercream frosting: In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar, cocoa powder, and milk at a time, beating on low speed between each addition until just incorporated. Add the vanilla and salt, and mix until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
  • To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Garnish each cupcake with a few Fisher Walnuts.
  • Enjoy!

Nutrition Facts : Calories 339 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams

DOUBLE CHOCOLATE MINI CUPCAKES



Double Chocolate Mini Cupcakes image

This recipe came from a local newspaper. These cupcakes are very chocolate, rich but not overly sweet.

Provided by Zestphobia

Categories     Dessert

Time 45m

Yield 48-55 mini cupcakes

Number Of Ingredients 15

1 1/3 cups sifted all-purpose flour
1/3 cup dutch process cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened, cut into pieces
1 cup sugar
1 tablespoon instant coffee, dissolved in
1 tablespoon hot water
3/4 teaspoon vanilla
2 large eggs
3/4 cup whole milk
1 cup miniature chocolate chip
6 ounces semisweet chocolate, chopped or 6 ounces miniature chocolate chips
6 tablespoons unsalted butter, cut up
6 tablespoons heavy cream or 6 tablespoons whipping cream

Steps:

  • This recipe makes about 50 to 60 miniature cupcakes.
  • Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
  • Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
  • Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
  • Add eggs one at a time and beat well after each addition.
  • At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
  • Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
  • Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
  • For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
  • Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!

Nutrition Facts : Calories 107.4, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.6, Sodium 39.1, Carbohydrate 10.8, Fiber 1.1, Sugar 6.4, Protein 1.6

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From cocoabox.com.au


SUPER MOIST CHOCOLATE CUPCAKES - SALLY'S BAKING ADDICTION
2017-06-22 Instructions. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined.
From sallysbakingaddiction.com


DOUBLE CHOCOLATE CUPCAKES FROM SCRATCH - EASY RECIPES, …
2022-03-18 Preheat your oven to 350° F and line two 12-cup muffin pans with cupcake liners. Set your muffin pan aside. In large mixing bowl beat together the eggs, sugar, butter, oil, cocoa, buttermilk and vanilla. In a medium bowl stir together the flour, baking soda, baking powder and salt. Gradually stir your flour mixture into the wet egg mixture.
From confessionsofparenting.com


THE BEST-BEST DOUBLE CHOCOLATE CUPCAKES | SWEETOPIA
2015-12-23 Set aside. In another bowl, combine eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside. In a small bowl, combine cocoa powder and coffee with a whisk. Add to egg mixture. Add dry ingredients and stir until smooth. Spoon batter into cupcake liners (About 1/4 cup per liner). Bake for 15 minutes or until a toothpick inserted in the ...
From sweetopia.net


DOUBLE CHOCOLATE CUPCAKES - AMANDA'S COOKIN'
2022-01-11 Add the chocolate chips and gently fold into the batter. Line a muffin or cupcake baking sheet with cupcake liners. Fill each liner ¾ full and let batter settle. You can gently press (wet fingers slightly with water) on each one to even out the batter. Place in oven and cook on 350F for 20 minutes.
From amandascookin.com


COCOA CUPCAKES | RICARDO
In a bowl, combine the sugar, flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, combine the eggs, water, oil, vinegar, and vanilla with a whisk. Add the dry ingredients and stir until the batter is smooth. With a 45 ml (3 tablespoons) ice cream scoop, spoon the batter into the cups. Bake for about 20 minutes or until a ...
From ricardocuisine.com


DOUBLE CHOCOLATE CUPCAKES RECIPE - ADD A PINCH
2015-07-09 Preheat oven to 325º F. Line muffin tins with cupcake liners and set aside. Mix cake batter together as instructed in recipe and divide equally into prepared muffin tins. Cupcake liners should be about 3/4ths full. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool ...
From addapinch.com


DECADENT DOUBLE CHOCOLATE CUPCAKES - CREATIONS BY KARA
Instructions. For cupcakes, whisk together flour, sugar, cocoa, soda, and salt in a large mixing bowl. Add oil, water, and vinegar. Whisk till smooth. Fold in chocolate chips. Fill paper lined muffin cups about 2/3 full. Bake at 375° for about 18-20 minutes. Let cool in pans for five minutes, then remove to cooling racks.
From creationsbykara.com


DOUBLE CHOCOLATE MUFFINS {BEST EVER} - TWO PEAS & THEIR POD
Instructions. Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin or jumbo 6-cup muffin tin with paper liners. Set aside. In a bowl, whisk together the flour, ¼ cup of the cocoa powder, baking powder, baking soda, and salt; set aside.
From twopeasandtheirpod.com


DOUBLE CHOCOLATE CUPCAKES - FORKS OVER KNIVES
2013-02-12 Instructions. Preheat the oven to 350° F. Line a 12-cup muffin pan with silicone liners or have ready a nonstick or silicone muffin pan. To melt the chocolate, use a double boiler or simply take a small sauce pan and fill half way with water. On top of that place a small sauté pan. Fill the sauté pan with chocolate and bring the water to a boil.
From forksoverknives.com


CHOCOLATE CUPCAKES WITH DOUBLE-CHOCOLATE ICING - CANADIAN LIVING
2011-01-18 In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee, whisking until smooth. Whisk milk with cocoa until smooth; stir into chocolate mixture. In large bowl, beat butter with sugar until light, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla. Whisk together flour, baking soda, baking powder and salt ...
From canadianliving.com


DOUBLE CHOCOLATE CUPCAKES CHOCOLATE CHIPS - THERESCIPES.INFO
For the Cupcakes Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with cupcake cases, and set aside. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined.
From therecipes.info


DOUBLE CHOCOLATE CUPCAKES - SUNSHINE'S KITCHEN
2012-09-19 200g dark chocolate 175g cream cheese, at room temperature 125g soft butter 200g powder sugar 50g cocoa powder 200g sour cream. Melt the chocolate in a bain-marie or in the microwave oven. Beat cream cheese and butter, add powder sugar and cocoa and blend together. Add cooled chocolate and sour cream and mix everything. Don’t forget to scrape ...
From sunshineskitchen.com


DOUBLE CHOCOLATE CUPCAKES - THE BITTER SIDE OF SWEET
2020-02-04 Scoop into liners and bake for 12-14 minutes or until done. Allow to completely cool. In a mixing bowl add cream cheese and powdered sugar. Whisk together on medium low until completely incorporated. Scrape down the sides half way through. Slowly add in cream and mix thoroughly. Add cocoa and slightly mix.
From thebittersideofsweet.com


LAURA CIPULLO, RD | DOUBLE CHOCOLATE CUPCAKES
Double Chocolate Cupcakes. Posted at 11:12h in Recipes, Sweet Snacks by Christian Gubaton ...
From lauracipullo.com


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