Fudgy Chocolate Butterscotch Cupcakes Recipes

BUTTERSCOTCH FUDGE BARS

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended. Stir in chips., Spread into a greased 9-in. square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
• Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
• Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
• Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
• For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.

CHOCOLATE CUPCAKES WITH BUTTERSCOTCH ICING

Steps:

• In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes, in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

FUDGY FILLED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.
• Mix cream cheese, sugar, and egg together in a small bowl for the filling. Fold in chocolate chips; set aside.
• Place butter, chocolate chips, and vanilla extract for the cupcakes in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from the heat and allow to cool slightly.
• Beat eggs in a large bowl with a whisk or an electric mixer until frothy. Beat in sugar gradually until it dissolves. Slowly beat in flour. Fold in the cooled chocolate mixture. Fill the prepared cupcake liners 1/3 full with chocolate batter. Drop a heaping teaspoon of filling onto each cupcake, then cover with a generous spoonful of batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

DEATH BY CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Meanwhile, place bittersweet chocolate in heatproof bowl. In 1-quart saucepan, heat whipping cream until almost boiling. Pour over chocolate; let stand 5 minutes. Stir until chocolate is melted and ganache is smooth. Cool 30 minutes.
• Cut out small section from top center of each cupcake; reserve cutout pieces. Spoon 1 1/2 teaspoons ganache into each hole; replace removed cake pieces. Cool remaining ganache 1 hour. Beat with electric mixer on medium speed until spreadable. Spread or pipe onto cupcakes. Drizzle with chocolate topping.

FUDGY CHOCOLATE CUPCAKES (OR CAKE)

Steps:

• Add dry ingredients together in a large bowl.
• Add remaining ingredients.
• Mix well.
• Fill cupcake liners two thirds full (as they rise quite a bit).
• Bake in a preheated 350 oven for about 20-30 minutes (or about 60 minutes for a cake) or until toothpick comes out clean.

FUDGY CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 375°F. Line a cupcake pan with 12 paper liners.
• Place the butter and water in a saucepan. Bring to a boil and remove from heat. Whisk in the cocoa powder and agave nectar. Let cool to room temperature.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla extract, and yogurt to the flour and mix well. In a separate bowl, using an electric mixer at medium speed, beat the egg whites until stiff, but not dry, approximately 2 minutes. Gently fold into the batter.
• Spoon the batter into the prepared cupcake pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Frost the cupcakes with the frosting of your choice.

FUDGY CHOCOLATE BUTTERSCOTCH CUPCAKES

Steps:

• Fill cupcake tin with cupcake liners. Preheat over to 350°F.
• Mix apple sauce, sugars, vanilla, beat in egg.
• In a separate bowl mix flour, cocoa, baking powder, baking soda, salt, cinnamon.
• Add flour mixture to wet mixture a little at a time, stir in butterscotch chips.
• Spoon batter into cupcake liners.
• Bake for about 20 minutes or until tops are firm to touch.
• Dust with powdered sugar if desired.