Double Kisses Chocolate Cupcakes Recipes

DOUBLE KISSES CHOCOLATE CUPCAKES

Steps:

• Remove wrappers from chocolate pieces; set aside.
• Preheat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
• Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes.
• Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
• Fill prepared muffin cups about 1/2 full with batter.
• Place chocolate piece in center of each.
• Bake 20 minutes or until top springs back when touched lightly in center.
• Remove from cups to wire rack. Cool completely.
• Frost as desired.
• Place another chocolate piece on top of each cupcake.

QUICK DOUBLE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
• In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
• When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
• In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
• Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
• Yield: about 8 cups, enough for at least 6 dozen cupcakes
• Prep Time: 10 minutes Ease of preparation: easy

DOUBLE CHOCOLATE CUPCAKES

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.

DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners.
• Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted.
• Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed.
• Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
• Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk). Include the hot water very last, and blend till it's mixed.
• Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
• Cook for 16 to 18 minutes, or till a tooth-pick comes out clear.
• For The Frosting.
• Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
• Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES

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.

DOUBLE CHOCOLATE-CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
• Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

DOUBLE CHOCOLATE CUPCAKES

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.