THE BEST CHOCOLATE CUPCAKES
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
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.
CHIFFON CUPCAKES
Steps:
- Preheat oven to 325 degrees F.
- Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
- Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
- Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
CHOCOLATE MACAROON CUPCAKES
A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. -Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat 18 muffin cups with cooking spray., Beat first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk., For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract., Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 85mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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 CHIFFON CAKE
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIFFON CUPCAKES
Make and share this Chocolate Chiffon Cupcakes recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
- Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
- Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
- Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
- Bake in a 325° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
- Frost with your favorite frosting.
Nutrition Facts : Calories 181.4, Fat 10.6, SaturatedFat 1.8, Cholesterol 41.3, Sodium 118.9, Carbohydrate 20.3, Fiber 1.1, Sugar 9.8, Protein 2.9
CHOCOLATE CHIFFON CUPCAKE
Steps:
- Preheat oven to 325 degrees F.
- Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites.
- Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.
- Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
CHOCOLATE CUPCAKES
You won't believe that these are low fat! The cupcakes are extremely moist and do not need frosting. Don't let the pumpkin scare you, these are delicious! 1 1/2 points per cupcake.
Provided by Claudia Dawn
Categories Dessert
Time 25m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix all together, mixture will be stiff.
- Bake in lined muffin tins at 350 degrees for 20 minutes, or until top springs back.
- These freeze very well.
Nutrition Facts : Calories 191.5, Fat 6.7, SaturatedFat 1.4, Sodium 352.2, Carbohydrate 33.4, Fiber 1.2, Sugar 16.8, Protein 2.9
LEMON CHIFFON CUPCAKES
Make and share this Lemon Chiffon Cupcakes recipe from Food.com.
Provided by Second2None
Categories Dessert
Time 1h15m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Place paper cupcake inserts inside cupcake pan.
- Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.
- In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute.
- Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed.
- In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form.
- Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.
- Divide the batter evenly among the prepared cups.
- Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.
- Let the cakes cool in the pans for a few minutes before removing them to a wire rack to finish cooling. The cakes are ready to frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.
Nutrition Facts : Calories 187.7, Fat 10, SaturatedFat 1.5, Cholesterol 30.7, Sodium 41.5, Carbohydrate 22.2, Fiber 0.4, Sugar 8.5, Protein 2.5
CHIFFON CUPCAKES
Make and share this Chiffon Cupcakes recipe from Food.com.
Provided by the Hildebrands hom
Categories Dessert
Time 30m
Yield 24 Cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
- Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
- Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
Nutrition Facts : Calories 87.1, Fat 3.3, SaturatedFat 0.6, Cholesterol 38.8, Sodium 134.7, Carbohydrate 12.4, Fiber 0.1, Sugar 7.2, Protein 1.9
CHOCOLATE CREAM CUPCAKES
My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. -Alisa Christensen, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 cupcakes.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely., Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIFFON SQUARES
This is a chocolate lovers dream. Chocolate cake squares poured with chocolate and sprinkled with nuts.
Provided by Gerry Meyer
Categories Desserts Chocolate Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x15 inch jellyroll pan.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the flour. Finally, stir in the chocolate syrup until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven. While the cake is baking, you should prepare the icing.
- In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Remove from the heat and stir in the chocolate chips until mixture is smooth and chips are melted. When the cake comes out of the oven pour the hot icing over the hot cake. Sprinkle the nuts over the top. When cake is cool, cut into 2 inch squares.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 39.9 g, Cholesterol 52.3 mg, Fat 11.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 83.8 mg, Sugar 32.5 g
CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING
This is the best chocolate chiffon cake you will ever taste. Refrigerate before serving, if you like.
Provided by daisy
Categories Desserts Chocolate Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
- Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
- Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
- Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
- Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
- Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
- Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
- Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
- Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 61.2 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 12 g, Sodium 278.8 mg, Sugar 37.4 g
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