MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET
I actually found this recipe in a book entitled "The I Don't Know How to Cook Cookbook" and it is very tasty. The cupcakes turn out moist and delicious! They are very easy to make, and contain no eggs or milk. Pair with your favorite icing. However, Buttermilk or milk may be substituted for water and melted butter may be substituted for the oil.
Provided by LaTigress
Categories Dessert
Time 25m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
- Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
SUPER EASY, SUPER MOIST CHOCOLATE CUPCAKES
Steps:
- Preheat the oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
- Whisk the dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
- Mix the wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
- Pour the wet ingredients into the dry ingredients: Stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
- Ladle the batter into the cupcake liners: Fill liners about two-thirds of the way full.
- Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes: Remove from the pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting when completely cool. For the frosting:
- Melt the butter: Melt the butter in a small saucepan and remove from heat.
- Stir in the remaining ingredients a little at a time: Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
- Frost individual cooled cupcakes: Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 157 mg, Sugar 31 g, Fat 11 g, ServingSize Makes 12 cupcakes, UnsaturatedFat 0 g
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
THE BEST CHOCOLATE CUPCAKES
The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
- Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
- Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
- Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
SUPER MOIST CHOCOLATE CUPCAKES
Make and share this Super Moist Chocolate Cupcakes recipe from Food.com.
Provided by kk7798
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Add all dry ingredients together in a large bowl (omitting the almond flakes and choc buttons).
- Add the oil and start beating.
- Add the vinegar and water to the mixture.
- When well mixed, spoon out into 12 cupcake moulds.
- Press 3 choc buttons into each cupcake, ensuring that the buttons are covered.
- Sprinkle the almonds eavenly on top of the cupcakes.
- Bake in a 150C degree oven for 20 minutes or longer depending on your oven. They are ready when a wooden skewer comes out clean.
- Turn out cupcakes so that they cool and eat while warm or cold.
CHOCOLATE CUPCAKES
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
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.
MOIST FLOURLESS CHOCOLATE CUPCAKES
Amazingly delicious cupcakes. Perfect for anyone with wheat allergies or just looking for a small but rich dessert. They are very moist and stick to your fingers.
Provided by SASS E. Anne
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
- Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
- Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
- Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
- Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
- Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 10.9 g, Cholesterol 54.1 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 39.1 mg, Sugar 10 g
BUTTERMILK CHOCOLATE CUPCAKES
Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. -Ellen Moore, Springfield, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.
Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
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