Triple Chocolate Cupcake Kit Recipes

TRIPLE CHOCOLATE CUPCAKE KIT

Steps:

• Tip the caster sugar into the jar, followed by the flour, then finally the cocoa, so the ingredients sit in layers. Seal the jar.
• Wrap the chocolate drops and bar up in cellophane. Tie the spatula or spoon onto the jar with ribbon and pack in a gift bag or box with the chocolates, sprinkles and cupcake cases.
• Hand-write a label with the following instructions and attach it to the gift: 'Heat oven to 180C/160C fan/gas 4. Put 100g very soft butter in a bowl with 2 eggs, add the contents of the jar and beat well. Add a drop of milk to the mix if it is too stiff. Stir in the white chocolate drops. Divide between the cake cases. Bake for 15 mins. Cool. Melt the milk chocolate, spoon a little over each cake and then decorate with sprinkles.'

TRIPLE CHOCOLATE BASKETBALL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Whisk the flour, salt and baking soda in a medium bowl. Whisk the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; whisk into the cocoa mixture until smooth. Whisk in the granulated sugar until dissolved, then the vegetable oil, eggs and vanilla. Whisk in the flour mixture until just combined.
• Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Put 4 ounces bittersweet chocolate in a microwave-safe bowl and microwave in 1-minute intervals, stirring occasionally, until smooth. Let cool to room temperature. Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium high and beat until fluffy again, 2 to 3 minutes. Beat in the cocoa powder, milk and vanilla until smooth. Beat in the melted chocolate until very fluffy and smooth, 2 to 3 minutes.
• Frost the cupcakes, using an offset spatula to mound the frosting into smooth rounded domes. Refrigerate until the frosting is firm, about 30 minutes.
• Meanwhile, combine the white chocolate and 1 1/2 tablespoons coconut oil in a medium microwave-safe bowl. Combine the remaining 2 ounces bittersweet chocolate and 1/2 tablespoon coconut oil in a small microwave-safe bowl. Microwave each chocolate separately in 30-second intervals, stirring occasionally, until melted and smooth. Stir the orange gel food coloring into the white chocolate, then transfer to a shallow bowl or liquid measuring cup; let cool slightly. Let the bittersweet chocolate mixture cool until it's thick enough to pipe, then transfer to a resealable plastic bag and snip a small corner.
• One at a time, turn each cupcake upside down and dip the top in the orange chocolate mixture; rotate to coat and let the excess drip off. Turn right-side up and pipe lines of bittersweet chocolate to look like the seams of a basketball. Let set at room temperature, about 30 minutes.

CHOCOLATE CUPCAKES

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.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

TRIPLE CHOCOLATE CUPCAKES RECIPE - (4.5/5)

Steps:

• CHOCOLATE SOUR CREAM CUPCAKES: Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside. Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth. Spoon ¼ cup batter into regular-sized muffin tins prepared with cupcake liners (about 15). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting. GANACHE: Place chocolate in a bowl. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth. Let cool to room temperature. CHOCOLATE FROSTING: Place butter, cream and salt in the bowl of a mixer. Sift cocoa through a fine-mesh sieve set over the mixing bowl. Mix on medium-speed until creamy. Add vanilla. Sift confectioners sugar into mixing bowl through a fine-mesh sieve. Beat on low to combine; turn speed to medium and beat for 6 minutes until creamy and fluffy. Icing will be quite stiff. ASSEMBLY: Cut out a small cone in the centre of each cupcake. Discard scraps. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out. Pipe on frosting in desired fashion (I used an Ateco 808 tip). Drizzle with remaining ganache, heating up if necessary. Garnish with chopped chocolate.

TRIPLE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
• In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in all of the chocolate chips.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then serve.

TRIPLE-CHOCOLATE CAKE

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.