EASY ONE-BOWL CHOCOLATE CUPCAKES
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.
- Add the egg, milk, oil/melted butter 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 cocoa powder and beat until well incorporated. Add the coffee, melted chocolate and 1 tbsp of milk and beat until light and fluffy. You might need more milk to reach the desired consistency.
- Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
- Decorate and serve.
Nutrition Facts : Calories 422 kcal, Carbohydrate 71 g, Protein 5 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 115 mg, Fiber 3 g, Sugar 50 g, ServingSize 1 serving
SALTED CHOCOLATE OLIVE OIL CUPCAKES
These Salted Chocolate Olive Oil Cupcakes are the most decadent and moist chocolate cupcakes you will ever bake! A must for chocolate lovers.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Place rack in the upper third of oven and preheat the oven to 350 degrees F. Lightly coat a a standard 12-cup muffin tins with cooking spray.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment or a large mixing bowl. Mix on low speed until combined. In a separate medium bowl or large measuring cup, whisk together the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly pour the wet ingredients into the dry. With the mixer still on low, add the coffee and continue mixing, just until combined. The batter will be very thin.
- Divide the batter evenly between the 12 muffin cups and bake 18 - 20 minutes, until a toothpick inserted in to the center of one cupcake comes out clean. Let the cupcakes cool in the pans for 20 minutes, then with a fork, gently lift them out onto a cooling rack to cool completely.
- Prepare the ganache: Place the chocolate, heavy cream, and instant coffee in a heat-proof bowl over a pot of simmering water. Do not allow the water to boil or to touch the bottom of the bowl. Heat the chocolate, stirring often, until almost completely melted. Remove bowl from the sauce pan and stir gently with a rubber spatula until the chocolate is completely melted and the ganache is silky smooth.
- While the ganache is still warm, spoon it over the top of each cupcake. While the ganache is still wet, sprinkle with fleur de sel. Let cupcakes sit a few moments to set, though ganache will not harden completely. Serve and enjoy.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 12), Calories 219 kcal, Carbohydrate 29 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 21 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 6 g
ONE-BOWL CHOCOLATE CUPCAKES
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
EASY ONE-BOWL CHOCOLATE CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36 to 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
- Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.
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ONE-BOWL CHOCOLATE CUPCAKES | ALEXANDRA'S KITCHEN
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5/5 (1)Category DessertCuisine AmericanTotal Time 40 mins
- Heat the oven to 350°F. Line a 12-cup muffin pan plus two ramekins (or other similar vessel) with cupcake liners — don’t be tempted to spoon all the batter into 12 cups… the cupcakes won’t bake properly.
- Whisk the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar together in a large bowl until thoroughly combined. Add the buttermilk, oil, beaten eggs, and vanilla. Stir until just combined. The batter will be thin.
- Pour or spoon the batter into the liners, being sure to fill only halfway. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- To make the buttercream, chop the chocolate (or don’t if using chips) and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. Alternatively: Melt in the microwave at 30 second to 1 minute intervals until spreadable.
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