DOUBLE CHOCOLATE MINI CUPCAKES
This recipe came from a local newspaper. These cupcakes are very chocolate, rich but not overly sweet.
Provided by Zestphobia
Categories Dessert
Time 45m
Yield 48-55 mini cupcakes
Number Of Ingredients 15
Steps:
- This recipe makes about 50 to 60 miniature cupcakes.
- Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
- Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
- Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
- Add eggs one at a time and beat well after each addition.
- At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
- Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
- Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
- For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
- Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!
Nutrition Facts : Calories 107.4, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.6, Sodium 39.1, Carbohydrate 10.8, Fiber 1.1, Sugar 6.4, Protein 1.6
CHOCOLATE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Whisk 2 cups flour and 1 teaspoon each baking soda and salt in a medium bowl.
- Heat 1 1/2 cups milk in a small saucepan until hot but not boiling; whisk into 1 cup unsweetened cocoa powder in a large bowl until smooth. Let cool slightly. Whisk in 2 cups sugar, 1 1/2 cups vegetable oil, 2 eggs and 2 teaspoons vanilla until smooth. Whisk in the flour mixture until just combined.
- Divide the batter among the muffin cups and bake until the tops spring back, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove the cupcakes to a rack to cool completely.
DOUBLE CHOCOLATE CHIP MUFFINS
Stir chocolate chips into chocolate batter for a muffin that's twice as nice.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
- Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.
DOUBLE CHOCOLATE CINNAMON MINI CUPCAKES
Chocolate, cocoa and cinnamon butter combine in these delicious petite cakes. Swirled chocolate cinnamon frosting makes these holiday bites irresistible.
Provided by Food Network
Time 1h
Yield 30 mini cupcakes
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside.
- Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Add boiling water; continue beating until smooth.
- Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in medium bowl. Beat at medium speed until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.
- Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.
QUICK DOUBLE CHOCOLATE CUPCAKES
Provided by Rachael Ray : Food Network
Categories dessert
Time 23m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
- In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
- When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
- In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
- Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
- Yield: about 8 cups, enough for at least 6 dozen cupcakes
- Prep Time: 10 minutes Ease of preparation: easy
DOUBLE CHOCOLATE CUPCAKES
These easy to make and delicious cupcakes are great for parties and are so yummy you will want to eat the lot.
Provided by isobellybutton
Time 35m
Yield Makes Cakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 190C (175C fan assisted) 375F, Gas mark 5. Place 12 paper cupcake cases into a cupcake tin.
- Cream the butter and sugar together until pale and fluffy then gradually add the egg beating well all the time.
- Gently stir in the flour (or use the pulse setting on a mixer) adding it bit by bit.
- poon the mixture evenly into the 12 paper cases and bake for 15-20 minutes on the middle shelf of the oven.
- Remove from the oven and let them cool on a cooling rack.
DOUBLE CHOCOLATE MINT CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
- Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
- Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
- Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.
DOUBLE CHOCOLATE CUPCAKES
These are chocolate cupcakes with chocolate chips. They are flavored with orange juice; I just love the taste combo of chocolate and orange! To stay on the healthy side of things, they only use 3 T. oil for fat. And besides...we NEED the bioflavanoids in chocolate, right? Er, uh, or whatever those health people said.
Provided by Debbie R.
Categories Dessert
Time 27m
Yield 10 muffins
Number Of Ingredients 12
Steps:
- Combine dry ingredients. Make a well in the middle.
- In a separate bowl, combine wet ingredients, including the 1/3 cup water.
- Put wet mixture in the well of dry ingredients. Stir just until moistened.
- Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
- Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.).
- Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
- Number of muffins really depends on how full you fill your tins.
- Sprinkle tops with confection's sugar, if desired.
Nutrition Facts : Calories 185.7, Fat 6.2, SaturatedFat 1.6, Sodium 243.5, Carbohydrate 30.5, Fiber 1.3, Sugar 14.3, Protein 2.7
DOUBLE CHOCOLATE CUPCAKES
Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 14 cupcakes.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips., Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.
DOUBLE CHOCOLATE CHIP COOKIES
A chocolate lovers treat! These cookies have a double dose of chocolatey goodness. There's chocolate in the dough plus there's plenty of chocolate chips studded thoughout these yummy cookies.
Provided by Cupcake-Princess
Categories Drop Cookies
Time 27m
Yield 30-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, cocoa, baking soda, and salt. Set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
- Drop dough by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes. Transfer cookies to cooling racks to cool.
Nutrition Facts : Calories 212.4, Fat 11.8, SaturatedFat 5.8, Cholesterol 30.4, Sodium 99.7, Carbohydrate 26.8, Fiber 1.5, Sugar 18.5, Protein 2.6
DOUBLE KISSES CHOCOLATE CUPCAKES
Make and share this Double Kisses Chocolate Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 11
Steps:
- Remove wrappers from chocolate pieces; set aside.
- Preheat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes.
- Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
- Fill prepared muffin cups about 1/2 full with batter.
- Place chocolate piece in center of each.
- Bake 20 minutes or until top springs back when touched lightly in center.
- Remove from cups to wire rack. Cool completely.
- Frost as desired.
- Place another chocolate piece on top of each cupcake.
Nutrition Facts : Calories 173.3, Fat 8.1, SaturatedFat 4.5, Cholesterol 35.4, Sodium 180.4, Carbohydrate 23.8, Fiber 1.2, Sugar 15.8, Protein 2.6
DOUBLE CHOCOLATE PUMPKIN CUPCAKES
Another great pumpkin recipe! I used a cream cheese frosting with this one. I think I'll make these for my youngest child's school fall festival and put some of those cute orange pumpkin candies in the center of each cupcake.
Provided by Kelly
Categories Dessert
Time 45m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
- Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
- In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
- Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
Nutrition Facts : Calories 179.5, Fat 7.4, SaturatedFat 4.3, Cholesterol 37.9, Sodium 195, Carbohydrate 28, Fiber 1.9, Sugar 18.4, Protein 2.9
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