How To Make Chocolate Fudge Coffee Cupcakes Recipes

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 COFFEE CUPCAKES WITH MOCHA FROSTING

Steps:

• Preheat your oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
• In a small bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
• In another bowl, whisk together together sugar and eggs until creamy.
• Add oil and coffee to your egg mixture. Whisk until well-combined.
• Slowly add dry ingredients into your bowl of wet ingredients and mix until well-combined.
• Add boiling water into your mix and whisk some more.
• Pour the batter into each section of your lined muffin pan, about 2/3 of the way in each.
• Bake for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of a cupcake.
• Cool completely on wire rack before decorating.
• To make mocha frosting, beat together butter, powdered sugar, milk, coffee and cocoa powder using an electric mixer.. Start on slow speed and gradually increase to high.
• The buttercream is ready once all ingredients are thoroughly combined, smooth and form semi-stiff peaks.
• Scoop buttercream into a large piping bag with Wilton tip #1M attached. Frost each cupcake by piping in a circular motion, starting at the edge and ending in the middle.
• Top each cupcake with one to three coffee beans.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 325°F.
• Grease 12-cup muffin pan or line with baking cups.
• Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
• Add butter and 6 oz chocolate.
• Let stand until melted; stir until smooth.
• Cool to room temperature.
• Whisk in sugar and egg yolks.
• Stir in flour and baking powder.
• In large bowl, beat egg whites at medium speed until frothy.
• Add cream of tartar.
• Beat at medium-high speed until soft peaks form.
• Fold one-fourth of the whites into chocolate mixture.
• Gently fold in remaining whites until mixed.
• Spoon batter into muffin cups, filling two-thirds full.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
• Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
• Pour into mini loaf pan; cool until firm.
• Unmold chocolate; remove plastic wrap.
• Using vegetable peeler, make curls.
• In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
• Heat over low heat until melted and smooth, stirring frequently.
• Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
• Garnish with chocolate curls.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
• Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
• Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
• Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

COFFEE AND FUDGE CUPCAKES

Steps:

• Well... We will begin again by pre-heating the oven to 200C and lining 12 cake cases in a tin.
• Cream the sugar and fat in a bowl with a hand mixer.
• Add all other ingredients for the main cake mixture and whisk with an electric mixer until smooth.
• Spoon into cases and cool at 200C until risen and passing the skewer test.
• Meanwhile make the icing add the butter and coffee and whisk adding icing sugar until the butter has turned into thick buttery icing.
• Put into a icing bag and rest in fridge or pipe straight onto the cooled cakes... Top with fudge and refrigerate (if they get there!)
• These can be frozen without icing and are great for family and friends!

CHOCOLATE FUDGE CUPCAKES

Steps:

• Preheat oven to 350°F
• Combine flour, baking powder, soda and salt.
• In large bowl, cream butter and sugar with electric mixer until light and fluffy.
• Add eggs, one at a time, and vanilla; beat thoroughly.
• Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
• Add melted chocolate and beat thoroughly. Pour into prepared pan.
• Bake 20-25 minutes or until toothpick inserted comes out clean.
• Cool 10 minutes in pan on rack; remove and cool completely before decorating.

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 CREAM-FILLED CUPCAKES WITH FUDGE ICING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
• Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
• Spoon batter into the prepared muffin cups, filling each about 1/2 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
• Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
• Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
• Dip the tops of the cupcakes into the fudge icing and set aside to dry.
• While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

COFFEE SHOP FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).

CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

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.