Dark Chocolate Filled Angel Food Cupcakes Recipes

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ANGEL'S FOOD CUPCAKES

A pillowy meringue frosting and white candy halos make these super-light cupcakes especially angelic. Use the leftover egg yolks to make lemon curd.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 15



Angel's Food Cupcakes image

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
  • Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
  • Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
  • Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
  • Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
  • Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
  • Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
  • For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
  • Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.

Cooking spray
1/2 cup cake flour (not self-rising)
1/2 cup confectioners' sugar
Fine salt
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1 large piece crystallized ginger
Scant 1/4 cup white candy coating, such as Wilton Candy Melts
4 large egg whites, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
Fine salt

HUNDRED DOLLAR CUPCAKES WITH CARAMEL ICING

Provided by Trisha Yearwood

Categories     dessert

Time 1h50m

Yield 24 cupcakes

Number Of Ingredients 18



Hundred Dollar Cupcakes with Caramel Icing image

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line the cups of two 12-cup muffin tins with cupcake liners.
  • Whisk together the flour, baking powder, salt and baking soda in a medium bowl.
  • Put the chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes (or melt it in a double boiler).
  • Put the granulated sugar, brown sugar and butter in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes. Add the melted chocolate and beat to combine. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the milk, and beat on low until just combined.
  • Divide the batter evenly among the cupcake liners, about 1/4 cup batter in each. Bake until the cupcakes are domed slightly and a toothpick inserted into the center comes out clean, about 18 minutes. Cool completely on a rack.
  • For the icing: Make the icing right before you are ready to frost the cupcakes. Combine the granulated sugar, buttermilk, butter, baking soda and vanilla in a medium to large heavy-bottomed saucepan (the liquid will double in volume). Insert a candy thermometer, bring to a boil and boil over medium-high heat until the mixture reaches soft-ball stage (235 degrees F), 10 to 15 minutes. Remove from the heat as it hits the soft-ball stage to avoid over caramelizing.
  • Working very quickly but carefully, pour the caramel into the bowl of a stand mixer and beat on medium-high speed until cooled to warm, about 5 minutes. Working quickly, spoon about a tablespoon of the caramel icing onto each cupcake. (Caramel hardens a little as it cools; whip in a splash of heavy cream to loosen it up if needed.) Let stand until set, about 5 minutes. Decorate with edible silver dragees.

2 cups cake flour, sifted before measuring
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1 cup light brown sugar
1 stick (8 tablespoons) unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups whole milk, at room temperature
2 cups granulated sugar
3/4 cup buttermilk
1 stick (8 tablespoons) unsalted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
Splash of heavy cream, if needed
Edible silver dragees, for decorating

CHIPOTLE DARK CHOCOLATE CUPCAKES

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 19



Chipotle Dark Chocolate Cupcakes image

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
  • In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
  • Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
  • For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
  • To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.

1 cup gluten-free flour mix
3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 1/4 cups soy milk
1/2 cup canola oil
1/4 cup espresso
1 tablespoon vanilla extract
1 tablespoon vinegar
1 chipotle dark chocolate bar, cut into 12 large chunks
8 cups powdered sugar
1 cup cocoa powder
8 ounces vegan butter spread, such as Earth Balance
3/4 cup soy milk
1 tablespoon vanilla extract

CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES

"When it's really hot, I like a lighter dessert. The chocolate makes it still feel decadent."

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 10



Chocolate Angel Food Cake with Strawberries image

Steps:

  • Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times.
  • Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff.
  • Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan. Bake until the cake springs back when pressed with your finger, about 30 minutes. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding.
  • Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving.

3/4 cup sifted cake flour
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
12 large egg whites, at room temperature
Pinch of salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
For the strawberries:
3 cups strawberries, sliced
2 tablespoons sugar

CHOCOLATE ANGEL FOOD CUPCAKES

Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.

Provided by Ducky

Categories     Dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 10



Chocolate Angel Food Cupcakes image

Steps:

  • Heat oven to 350 degrees.
  • In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
  • Remove from heat and stir in vanilla.
  • In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
  • Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
  • Quickly add cocoa mixture and beat 20 seconds until just blended.
  • In a small bowl, combine flour and baking powder.
  • Fold into egg white mixture, one fourth at a time.
  • Spray 12 regular muffin cups with vegetable cooking spray.
  • Divide batter evenly between muffin cups.
  • Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
  • Remove from oven and cool on wire rack for 10 minutes.
  • Run a knife around edge of cupcakes to loosen.
  • Remove cupcakes and cool on wire rack.
  • Invert onto serving plate.
  • Garnish each with a little whipped cream and a strawberry, if desired.

Nutrition Facts : Calories 37.6, Sodium 91.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.7, Protein 1.5

1/3 cup sweetened cocoa powder
1/2 teaspoon vanilla extract
4 large egg whites
1 dash salt
1/3 cup granulated sugar
1/4 cup flour
2 teaspoons baking powder
vegetable oil cooking spray
1/2 cup whipped cream (optional)
12 tiny strawberries (optional)

DARK CHOCOLATE CUPCAKES

Treat the chocolate lovers of your family with this delicious cupcake - a perfect baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 15



Dark Chocolate Cupcakes image

Steps:

  • In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
  • In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
  • Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
  • In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
  • Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
  • Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 70 mg, Fat 5, Fiber 2 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Cupcake, Sodium 290 mg, Sugar 23 g, TransFat 1/2 g

Reynolds™ Baking Cups
2 tablespoons dark chocolate chips (1 oz)
1 1/3 cups dark chocolate chips
1/4 cup butter, cut into small pieces
1 cup whipping cream
1 cup Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup boiling water
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine
3/4 cup sugar
1/2 teaspoon vanilla
1 egg

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