BEST EASY CHOCOLATE CUPCAKES
Recipe video above. These cupcakes are deeply chocolatey, they're moist - and stay moist for 3 days - and have a terrific tender crumb. It's extremely simple to make - no creaming butter, no beater required. By far the best chocolate cupcakes I've ever had made with such little effort!
Provided by Nagi
Categories Baking Cupcakes Dessert
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.
- Place 12 cupcake liners in a cupcake tin.
- Sift Dry ingredients into a bowl. Whisk briefly.
- Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
- Add cocoa powder and mix.
- Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
- Add flour mixture and whisk until lump free.
- Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
- Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
- Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
- Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!
Nutrition Facts : ServingSize 97.5 g, Calories 408 kcal
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.
SUPER EASY CHOCOLATE CUPCAKES
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
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
EASY CHOCOLATE CUPCAKES
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
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
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.
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