DOUBLE CHOCOLATE MALT SHOP CUPCAKES WITH CHERRY-VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 42m
Yield about 18 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
- In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.
- Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
- While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
- When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.
- While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.
MINI CHOCOLATE GANACHE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 24 mini cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
- Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.
Nutrition Facts : Calories 159, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 31 milligrams, Sodium 79 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 10 grams
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 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 BROWNIE CUPCAKES
Make and share this Double Chocolate Brownie Cupcakes recipe from Food.com.
Provided by hunner.ricketts
Categories Dessert
Time 50m
Yield 24 cupcakes, 12-24 serving(s)
Number Of Ingredients 9
Steps:
- FOR BROWNIE CUPCAKE: Preheat oven to 350 Pour box mix into large bowl, set aside. In separate bowl add eggs, oil, melted butter and milk. Stir to combine. Add mixture into bowl with brownie mix and stir until smooth. Take out cupcake pan and coat with a non-stick spray. Scoop 2 tbs. of mixture into each section then place into oven for about 20 minute
- FOR CHOCOLATE GLAZE: While the brownies cook you should start on the glaze. Melt butter in medium sauce pan on low heat. While that melts in a small bowl add milk with the cocoa powder, stir & set aside. Once the butter is melted add your cocoa powder/milk mixture. Stir out clumps as the glaze thickens (Note: Watch carefully, it could burn!) Bring the liquid to a boil Add in the confectioners sugar while glaze is still hot to reduce clumping. Mix briskly or you'll have chunks Makes about 2 cups of glaze which is enough to cover 24 cupcakes if done right. If your glaze isn't smooth or has clumps of confectioners sugar, place it back on the burner at medium heat for just a few more minutes. Be sure to stir the the glaze the whole time.
- FOR GLAZED CHOCOLATE BROWNIE CUPCAKES: Once the brownies are done, remove from pan onto a plate and place into the freezer for quicker cooling. If your glaze has been done for a little while you should re-heat it so its warm. After about 10 minutes check your brownies (they should be cool now.) Now take your warm glaze and thoroughly drizzle each cupcake. Serve still drippy or wait about 15 minutes for glaze to harden up .For best results take a tablespoon or so of glaze and pour right on top. If its warm enough it should trickle along the sides of the cupcake, covering the whole thing. Add more if necessary.
Nutrition Facts : Calories 378.9, Fat 16.6, SaturatedFat 6.9, Cholesterol 52.8, Sodium 144.9, Carbohydrate 55.4, Fiber 0.6, Sugar 41.1, Protein 3.9
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 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 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 CUPCAKES WITH CHOCOLATE FROSTING
Make and share this Double Chocolate Cupcakes With Chocolate Frosting recipe from Food.com.
Provided by Cupcake Recipe Girl
Categories Dessert
Time 35m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 21
Steps:
- Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners.
- Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted.
- Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed.
- Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
- Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk). Include the hot water very last, and blend till it's mixed.
- Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
- Cook for 16 to 18 minutes, or till a tooth-pick comes out clear.
- For The Frosting.
- Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
- Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.
Nutrition Facts : Calories 445.3, Fat 22.1, SaturatedFat 12.3, Cholesterol 81.8, Sodium 380.6, Carbohydrate 64.6, Fiber 3.6, Sugar 50.7, Protein 4.3
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.
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
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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