THE BEST CHOCOLATE CUPCAKES EVER!
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
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
GO-TO CHOCOLATE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 cupcakes (or about 48 mini cupcakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
- Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the sour cream, vanilla and eggs. Whisk the hot cocoa mixture into the dry ingredients. Then stir in the sour cream mixture just to combine; don't overmix.
- Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis.
- Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
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.
CHOCOLATE CUPCAKES RECIPE BY TASTY
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
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
CREAMY CHOCOLATE CUPCAKES
The Mexican vanilla and apple cider vinegar give an extra layer of flavoring to these cupcakes. They are actually really good without the filling, making cream cheese frosting as the topping.
Provided by Rachel Hagedorn
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper cupcake liners.
- Mix flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large mixing bowl. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix well. Pour batter into prepared muffin cups.
- Beat cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt together in a separate bowl with an electric hand mixer until the sugar is fully incorporated into the cream cheese. Fold chocolate chips into the cheese mixture. Drop by tablespoonfuls into center of each cupcake; sprinkle with walnuts.
- Bake in preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.6 g, Cholesterol 34.4 mg, Fat 18.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 197.3 mg, Sugar 20.2 g
CHOCOLATE CUPCAKES
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
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
MOM'S CHOCOLATE CUPCAKES
This recipe was given to my mom by a next door neighbor many years ago. It makes a wonderful dark chocolate cupcake, or double the recipe for a sheet or layer cake. It has become a family favorite and is always requested at birthdays.
Provided by kmdipaolo
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together until moist and well blended.
- Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
- Frost with your favorite icing.
- To make a layer cake, double the recipes and put in 2 round cake pans.
- Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.
FAMOUS CHOCOLATE CUPCAKES
We could tell you this is the best chocolate cupcake you will ever try, or you could serve it at your next holiday event and see for yourself. With its tender texture and perfect, intentional chocolate flavor, it's a classic dessert for casual and elegant affairs. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine chocolate and hot water. Whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, cocoa, baking soda and salt. Whisk buttermilk into chocolate mixture. Add dry ingredients to creamed mixture alternately with chocolate mixture, beating well after each addition. Fill paper-lined muffin cups half full. , Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the peanut butter, butter and confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with peanut butter cups.
Nutrition Facts : Calories 332 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 250mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.
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4.9/5 (81)Total Time 32 minsCategory DessertCalories 279 per serving
- Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
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- In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
- Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)
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