Simple Chocolate Cupcakes Recipes

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SUPER EASY CHOCOLATE CUPCAKES



Super Easy Chocolate Cupcakes image

An easy chocolate cupcake that will cure any chocolate lover's craving. I find that, instead of using frosting, a bit of chocolate syrup on the top works best!

Provided by Michelle

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 35m

Yield 18

Number Of Ingredients 12

¾ cup shortening
1 ⅔ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 pinch cayenne pepper
2 ¼ cups all-purpose flour
⅔ cup unsweetened cocoa powder
¼ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  • In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 32.3 g, Cholesterol 20.7 mg, Fat 9.7 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 2.6 g, Sodium 180.3 mg, Sugar 18.7 g

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

EASY CHOCOLATE CUPCAKES



Easy Chocolate Cupcakes image

These chocolate cupcakes are easy to make and very tasty. You can also bake them as a cake.

Provided by G. R.

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

10 tablespoons butter
1 ¼ cups white sugar
4 eggs
¼ teaspoon almond extract
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
  • In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 27.6 g, Cholesterol 66.5 mg, Fat 9.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 171.7 mg, Sugar 16.4 g

THE BEST CHOCOLATE CUPCAKES



The Best Chocolate Cupcakes image

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

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

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.

EASY ONE-BOWL CHOCOLATE CUPCAKES



Easy One-Bowl Chocolate Cupcakes image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36 to 48

Number Of Ingredients 10

3 cups sugar
3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder, plus more for pans
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups buttermilk, room temperature
3/4 cup vegetable oil
3 large eggs
1 1/2 teaspoons pure vanilla extract

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.

MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET



Moist Chocolate Cupcakes- Super Easy- Budget image

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

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar

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.

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

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

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
Sprinkles (optional)

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.

CHOCOLATE CUPCAKES



Chocolate cupcakes image

Whip up a batch of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Top with buttercream, or perhaps a cream cheese frosting

Provided by Member recipe by lovelessons

Categories     Afternoon tea, Dessert, Treat

Time 35m

Yield Makes 12

Number Of Ingredients 10

100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
40g unsalted butter (at room temperature)
120ml whole milk
1 egg
¼ tsp vanilla extract
buttercream
chocolate vermicelli (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
  • Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  • Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
  • Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

Nutrition Facts : Calories 122 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Classic chocolate cupcakes never fail to please for birthday parties, bake sales, after-school snacking and anytime dessert. Make it your way with the variation below.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

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.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 1 g

EASY CHOCOLATE CUPCAKES



Easy Chocolate Cupcakes image

Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h15m

Number Of Ingredients 11

3/4 cup unsweetened cocoa powder
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Dark Chocolate Frosting
Chocolate sprinkles, for garnish

Steps:

  • Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  • In 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. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
  • Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.)
  • Transfer frosting to pastry bag fitted with a 1/2-inch star tip (such as Ateco #846). Pipe onto cupcakes and top with sprinkles.

CHOCOLATE CUPCAKES RECIPE BY TASTY



Chocolate Cupcakes Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, fine salt, large eggs, egg white, sugar, unsalted butter, pure vanilla extract, milk, cocoa powder, chocolate chips

Provided by Meg Wright

Yield 12 servings

Number Of Ingredients 11

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon fine salt
2 large eggs
1 egg white
⅔ cup sugar
12 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
½ cup milk
3 teaspoons cocoa powder
1 cup chocolate chips, melted

Steps:

  • Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
  • While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
  • Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
  • Bake for 18-20 minutes, or until a toothpick comes out cleanly.
  • Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.

Nutrition Facts : Calories 294 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 17 grams

THE BEST CHOCOLATE CUPCAKES EVER!



The Best Chocolate Cupcakes Ever! image

A chocolaty moist cupcake to brighten up your day. It's super easy and fun to make.

Provided by Samtro91

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 35m

Yield 6

Number Of Ingredients 9

¾ cup all-purpose flour
¾ cup white sugar
3 tablespoons cocoa powder, or more to taste
½ teaspoon baking powder
3 tablespoons margarine, softened
3 tablespoons water
½ egg
3 ½ teaspoons vanilla extract
6 milk chocolate candy kisses (such as Hershey's Kisses®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
  • Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
  • Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 41.7 g, Cholesterol 16.5 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 113.7 mg, Sugar 25.5 g

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EASY CHOCOLATE CUPCAKES | MOIST AND FLUFFY HOMEMADE CUPCAKES!
2020-04-15 Preheat the oven to 350 degrees F. Mix together the flour, sugar, baking soda, salt, and baking powder. Add the oil, and stir until the oil is combined. Add the water and vinegar and beat well. Line 30 muffins cups with paper liners. Fill the liner half full with cupcake batter. Bake for 18 to 24 minutes.
From blessthismessplease.com


THE BEST CHOCOLATE CUPCAKES - ONCE UPON A CHEF
2021-02-08 In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, and sour cream. Mix on low speed until combined. Increase the speed to medium and beat for 2 minutes.
From onceuponachef.com


CHOCOLATE PUDDING CUPCAKE RECIPE - THERESCIPES.INFO
https://www.food.com › recipe › chocolate-pudding-cupcakes-464919. All information about healthy recipes and cooking tips
From therecipes.info


BEST BASIC CHOCOLATE CUPCAKES RECIPE - THE PIONEER WOMAN
2020-10-14 Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let boil for 15 seconds, then remove from the heat and set aside. In a medium bowl, stir together the flour, sugar and salt; set aside. In a small bowl, whisk together the eggs, buttermilk, vanilla and baking soda.
From thepioneerwoman.com


ULTIMATE CHOCOLATE CUPCAKES RECIPE - LIFE MADE SIMPLE
2021-06-29 Instructions. Preheat oven to 350 degrees. Line one standard size cupcake pan with 12 liners, and an additional pan with four liners, set aside. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
From lifemadesimplebakes.com


EASY CHOCOLATE CUPCAKES (HEALTHY AND LOWER SUGAR)
2021-06-10 Preheat the oven to 350 degrees F and line a standard muffin tin with paper liners. Set aside. In a medium bowl, beat the butter and sugar with a handheld electric mixer until light and fluffy, about 1 minute. Add the eggs, one at a time, then the sour cream, vanilla, and milk. (You can also use a blender for that part.)
From yummytoddlerfood.com


OUR FAVORITE CHOCOLATE CUPCAKES - INSPIRED TASTE
Chocolate Cupcakes 1 1/2 cups (195 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa or cacao powder, sifted if needed 1 1/2 teaspoons baking soda 1/2 teaspoon fine sea salt 3/4 cup (150 grams) granulated sugar 3/4 cup (150 grams) brown sugar 1/2 cup (120 ml) neutral oil or light and fruity olive oil
From inspiredtaste.net


CHOCOLATE CUPCAKE RECIPE MARTHA STEWART : OPTIMAL RESOLUTION …
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian ...
From recipeschoice.com


EASY CHOCOLATE CUPCAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-04-30 Quick prep – Preheat the oven and line a 12-count cupcake pan. Mix dry ingredients – In a large mixing bowl, whisk together dry ingredients (flour, sugar, cocoa, baking soda, salt), breaking up any big clumps of cocoa. Mix wet ingredients – In a second bowl, whisk together wet ingredients (warm coffee, vinegar, oil, egg, vanilla)
From natashaskitchen.com


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