Double Chocolate Chip Cupcake Recipes

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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 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.

QUICK DOUBLE CHOCOLATE CUPCAKES



Quick Double Chocolate Cupcakes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 23m

Yield 24 cupcakes

Number Of Ingredients 18

1 box devil's food cake mix, such as Duncan Hines Moist Deluxe
1/2 cup vegetable oil
3 eggs
1 cup mini semisweet chocolate chips
2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multicolored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings or graham cracker cereal squares
3 sticks (12 ounces) unsalted butter, at room temperature
4 cups confectioners' sugar
3 tablespoons whole milk, at room temperature
2 teaspoons vanilla extract
Food coloring, such as yellow, blue and red, or your favorite, if desired

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 CHIP BUNDT CAKE



Double Chocolate Chip Bundt Cake image

Provided by Food Network

Time 2h

Yield 16 Servings

Number Of Ingredients 13

1 cup cocoa
6 ounces bittersweet chocolate, chopped
¾ cup boiling water
1¾ cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1¼ sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1½ cups Daisy Brand Sour Cream
1 cup semi-sweet chocolate chips
1 heavy pinch powdered sugar *as needed

Steps:

  • 1.Preheat the oven to 350°F.
  • 2.Coat a 12-cup Bundt pan with cooking spray.
  • 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt.
  • 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl.
  • 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well.
  • 6.Fold the sour cream into the cooled chocolate mixture until incorporated.
  • 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well.
  • 8.Add the chocolate chips to the batter and stir to incorporate.
  • 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean.
  • 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache.

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 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

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

Steps:

  • Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 24

Number Of Ingredients 9

1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg white
1/2 cup Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
Dash salt
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
  • Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
  • Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g

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From sisterskneadsweets.com


CHEWY DOUBLE CHOCOLATE CHIP COOKIES - SUGAR GEEK SHOW
2021-12-10 Scrape the bowl. While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips. Next, mix the dough just enough so that it’s combined. Finish by hand to make sure there are no pockets of flour leftover. Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
From sugargeekshow.com


DOUBLE CHOCOLATE CHIP CUPCAKES (GF) RECIPE - LAURA STRANGE
Take a muffin tin and line holes with cupcake cases. In a large bowl, cream the butter and sugar together with an electric whisk until fluffy. Add the vanilla and then the eggs, one at a time, working them into the mixture after each addition. Sift the self raising flour, baking powder, xanthan gum and cocoa powder into the bowl.
From mygfguide.com


DOUBLE CHOCOLATE CHIP BUNDT CAKE - BUCKETS OF YUM
2021-05-21 Bundt cake can be stored in an airtight container in a cool, dry place for up to 5 days. You can freeze bundt cake slices – simply wrap individual slices in plastic wrap and aluminum foil and store in a gallon ziplock bag in the freezer. High Altitude Adjustments. Flour – increase by 1 tbsp. Use 3 eggs.
From bucketsofyum.com


DOUBLE CHOCOLATE COCOA CUPCAKES | RECIPES - HERSHEYLAND
Fold in 1-3/4 cups small chocolate chips. Fill muffin cups 3/4 full with batter. 3 Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely. Sift powdered sugar over top of cupcakes. Prepare Chocolate Drizzle, if desired. Drizzle over tops of cupcakes. Tip
From hersheyland.com


DOUBLE CHOCOLATE CHIP CUPCAKES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


DOUBLE CHOCOLATE SURPRISE CUPCAKES RECIPE | MYRECIPES
Spoon marshmallow crème into a zip-top freezer bag; seal bag, and cut a hole (about 1/2") in 1 corner. Squirt crème into hole of each cupcake. Replace just the top portion of each cupcake piece to regain a smooth top. Gently frost cupcakes; decorate as desired.
From myrecipes.com


AMAZING DOUBLE CHOCOLATE CHIP COOKIES - CUPCAKE PROJECT
2019-09-06 The easiest way to melt chocolate is in the microwave. Do it in 20 second bursts and stir in between until it is all melted. Whisk the cocoa powder, flour, baking powder and salt together. Then, add these dry ingredients to the wet ingredients a little bit at a time. Stir in chocolate chips or chocolate chunks.
From cupcakeproject.com


DOUBLE CHOCOLATE CHIP COOKIE RECIPES | ALLRECIPES
Rating: 4.5 stars. 21. A variation on the classic chocolate chip recipe, these cookies have bittersweet chocolate chips and pieces of soft-cut peppermint candy added to them, as well as the traditional semi-sweet. They're quite chocolatey and quite decadent. The peppermint adds an interesting touch.
From allrecipes.com


THE BEST DOUBLE CHOCOLATE CHIP COOKIE CAKE | CAMILA MADE
2020-09-14 Preheat oven to 350 °F. Grease (2) 9-inch cake pans, line with parchment paper, and set aside. For the Double Chocolate Chip cookie cake: In a medium bowl, sift together the flour, cornstarch, and baking soda. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, on medium-high speed, beat the unsalted ...
From camilamade.com


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