Simple Chocolate Cupcakes With Vanilla Frosting Recipes
MOIST CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These Moist Chocolate Cupcakes with Vanilla Frosting make the perfect dessert for any occasion! They are simple to make from scratch and taste delicious with a fluffy homemade vanilla frosting.
Provided by Sam Adler
Categories Cupcakes
Time 28m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 cupcake, Calories 385 kcal, Carbohydrate 57 g, Protein 3 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 70 mg, Sodium 180 mg, Fiber 1 g, Sugar 47 g, UnsaturatedFat 6 g
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.
Nutrition Facts : Calories 436 kcal, Carbohydrate 63 g, Protein 4 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 117 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
VANILLA CUPCAKES WITH CHOCOLATE FROSTING
This Gluten-Free Vanilla Cupcake and Vegan Chocolate Recipe is one of my personal favorites. View the full recipe and more like it at: http://www.elanaspantry.com/2008/04/22/vanilla-cupcakes-with-chocolate-frosting/
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 36 mini cupcakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine coconut flour, salt and baking soda.
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
- Pour batter into well oiled muffin tins.
- Bake at 350 degrees for 20 minutes.
- Cool completely.
- Top with chocolate frosting.
Nutrition Facts : Calories 80.1, Fat 7.7, SaturatedFat 1.1, Cholesterol 70.5, Sodium 105.5, Carbohydrate 0.2, Sugar 0.2, Protein 2.1
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