DOUBLE CHOCOLATE CUPCAKES
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
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
This Double Chocolate Cupcake recipe is perfect for the ultimate chocolate lover. Topped with Chocolate Frosting, these diabetic-friendly cupcakes are delicious and impossible to resist.
Provided by EatingWell Test Kitchen
Categories Diabetic Cake Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder and salt; set aside.
- Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
- Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
- In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar (see Tips) until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Frost cooled cupcakes with Chocolate Frosting.
Nutrition Facts : Calories 170 calories, Carbohydrate 26.4 g, Cholesterol 5.4 mg, Fat 6.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 133.9 mg, Sugar 17.2 g
DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING
Provided by Ingrid Hoffmann
Categories dessert
Time 40m
Yield approximately about 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
- To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
- Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
- Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
- To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING
Provided by Food Network
Categories dessert
Yield 18 cupcakes or 2x9" round cake layers
Number Of Ingredients 18
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 WITH CHOCOLATE FROSTING
Make and share this Double Chocolate Cupcakes With Chocolate Frosting recipe from Food.com.
Provided by Cupcake Recipe Girl
Categories Dessert
Time 35m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 445.3, Fat 22.1, SaturatedFat 12.3, Cholesterol 81.8, Sodium 380.6, Carbohydrate 64.6, Fiber 3.6, Sugar 50.7, Protein 4.3
DOUBLE CHOCOLATE CUPCAKES
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
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-IRISH CREAM CUPCAKES
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
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 WITH SALTED CHIA PUDDING FROSTING
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it was time to bring them together. I personally love salted coconut frosting and could stand to make this one even saltier. Play around with the salt to suit your buds, just make sure to get it right before you let the pudding set in the fridge, as it will be hard to stir it after that.
Provided by Jessica Murnane
Categories HarperCollins Cupcake Dessert Vegan Wheat/Gluten-Free Dairy Free Coconut Grains Seed Maple Syrup Chocolate
Yield Makes 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the frosting:
- Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth. This might take a few minutes. If end up with small bits of dates, that's OK. But you don't want to see chunks or even white slivers of the coconut milk. The color should be a very light tan. Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness a teaspoon brings). Pour the mixture into a medium jar or container with a lid. Stir in the chia seeds. Put the frosting in the fridge, covered, for at least 6 hours (overnight is best).
- For the cupcakes:
- Preheat the oven to 350ºF. Line a standard cupcake pan with 12 paper liners.
- In a small bowl, combine the almond milk and apple cider vinegar. In another small bowl, make a flax egg: Mix the flax meal and water together. Let both the almond milk mixture and the flax egg rest for at least 10 minutes.
- In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
- Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl. Add the wet ingredients into the dry and stir to combine. Do not overstir. Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined.
- Fill each cupcake liner with 1/4 cup of the batter. Bake for 18 to 20 minutes or until a fork or toothpick inserted in the center comes out clean.
- Let your cupcakes cool on a wire rack if you have one. When they're completely cool, top them with the frosting. Sprinkle a few more chocolate chips on top.
DOUBLE CHOCOLATE CUPCAKES
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
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
More about "double chocolate cupcakes with chocolate frosting recipes"
DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING | …
From tastykitchen.com
DOUBLE CHOCOLATE CUPCAKES WITH CARAMEL HEATH {VIDEO} | I ...
From iambaker.net
DOUBLE CHOCOLATE CUPCAKES - LADYBEHINDTHECURTAIN.COM
From ladybehindthecurtain.com
CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING - MAMA NEEDS CAKE®
From mamaneedscake.com
DOUBLE CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM CHEESE ...
From ourtableforseven.com
DOUBLE CHOCOLATE CUPCAKES FROM SCRATCH - EASY RECIPES ...
From confessionsofparenting.com
DOUBLE CHOCOLATE CUPCAKES - CHOCOLATE CHOCOLATE AND …
From chocolatechocolateandmore.com
DOUBLE CHOCOLATE CUPCAKES - EASY RECIPES FOR HOME COOKS
From inspiredtaste.net
DOUBLE CHOCOLATE CUPCAKES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
RECIPE: DOUBLE CHOCOLATE CUPCAKES WITH MINT SIMPLE SYRUP ...
From blueapron.com
DECADENT DOUBLE CHOCOLATE CUPCAKES - CREATIONS BY KARA
From creationsbykara.com
DOUBLE CHOCOLATE CUPCAKES | IMPERIAL SUGAR - RECIPES
From imperialsugar.com
DOUBLE CHOCOLATE CUPCAKES WITH VANILLA FROSTING | FOODAL
From foodal.com
CARBS IN CHOCOLATE CUPCAKE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
ONE BOWL DOUBLE CHOCOLATE CUPCAKES - GARNISH & GLAZE
From garnishandglaze.com
BEST CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM ...
From laurenslatest.com
DOUBLE CHOCOLATE CUPCAKES - AMANDA'S COOKIN' - CAKE & CUPCAKES
From amandascookin.com
DOUBLE CHOCOLATE CUPCAKES (WITH WHITE CHOCOLATE CREAM ...
From willcookforsmiles.com
BEST EVER DOUBLE CHOCOLATE CUPCAKES | SISTERS KNEAD SWEETS
From sisterskneadsweets.com
DOUBLE CHOCOLATE CUPCAKES - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
THE BEST DOUBLE CHOCOLATE CUPCAKES - SWEETEST MENU
From sweetestmenu.com
DOUBLE-CHOCOLATE CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
DOUBLE CHOCOLATE CUPCAKES RECIPE - ADD A PINCH
From addapinch.com
DOUBLE CHOCOLATE SURPRISE CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
DOUBLE CHOCOLATE CUPCAKES - SIMPLE AT HOME RECIPES
From simpleathomerecipes.com
DOUBLE KISSES CHOCOLATE CUPCAKES | RECIPES
From hersheyland.com
DOUBLE CHOCOLATE CUPCAKES RECIPE - MOMMALEW.COM
From mommalew.com
CHOCOLATE GANACHE CUPCAKES - WILD WILD WHISK
From wildwildwhisk.com
DOUBLE CHOCOLATE CUPCAKES - FORKS OVER KNIVES
From forksoverknives.com
DOUBLE CHOCOLATE CUPCAKES WITH STRAWBERRY FROSTING - BAKEGOOD
From bakegood.com
DOUBLE CHOCOLATE CUPCAKES RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
DOUBLE CHOCOLATE CUPCAKES RECIPE | GOURMET FOOD S TORE
From gourmetfoodworld.com
DOUBLE CHOCOLATE CUPCAKES | AMAZING VALENTINE'S DAY ...
From delightfulemade.com
RED WHITE AND BLUE CUPCAKES - TASTE OF THE FRONTIER
From kleinworthco.com
NO FUSS DOUBLE CHOCOLATE CUPCAKES – NO FROSTING REQUIRED
From inspiredtaste.net
DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE TRUFFLE FROSTING
From spicingyourlife.com
DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE WHIPPED CREAM ...
From momsandmunchkins.ca
DOUBLE DARK CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING ...
From foodandwine.com
DOUBLE CHOCOLATE CUPCAKES • LOVE FROM THE OVEN
From lovefromtheoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love