Moist Chocolate Cupcakes With Vanilla Frosting Recipes

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Pre-heat the oven to 180ºC/350°F. Grease and line a 12-hole muffin tray with cupcake liners.
• Sift all the dry ingredients into a large bowl.
• In a seperate bowl or jug, whisk the egg, milk, oil and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
• Slowly add the boiling water and mix until combined.
• Distribute the batter between the cupcake liners and place in the oven.
• Bake for 20-25 minutes until a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely before decorating.
• To make the frosting, beat the butter until light and fluffy then add the icing sugar and beat until well incorporated. Add the cream and cocoa powder and beat well. Scrape the bowl with a spatula and beat until smooth. Slowly pour in the melted chocolate and beat until light and fluffy.
• Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.

CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
• Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
• Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
• Divide the batter evenly between the muffin pan cups. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
• Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Add the heavy cream a little at a time, whipping after added, until desired consistency is reached.
• Frost the cupcakes as desired (I used the Wilton 1M decorating tip). Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
• Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

MOIST CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
• In a large mixing bowl combine the 1 cup sugar, 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
• Add in the 2 eggs, ½ cup yogurt, and ⅓ cup coffee and whisk until a smooth batter forms. Add in the 2 tbsp vegetable oil and 1 tsp vanilla extract and mix again. Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl.
• Fill each ⅔ of the way full with batter.
• Bake for 18 mins. Cool completely.

SUPER MOIST CHOCOLATE CUPCAKES

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.