Double Kisses Chocolate Cupcakes Recipes

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.

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

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.

Steps:

• Heat oven to 325 degrees. Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Then add the sugar slowly and continue beating until egg whites are very thick, about 2 to 3 minutes.
• Beat in cocoa until combined. Stir in almonds and mix until completely blended. The batter should be quite thick and sticky.
• Line a baking sheet with parchment. Dampen hands and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
• Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
• Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack and let chocolate harden. Repeat process with remaining cookies.

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.

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.