Frosted Chocolate Buttermilk Cupcakes Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.

Steps:

• Preheat oven to 350 degrees F.
• Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
• In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
• Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
• Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
• For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

Steps:

• Heat the oven to 350 degrees F. Line 2 (12 cup) cupcake tins with silver foil paper liners.
• In a large mixing bowl, combine the eggs, cake mix, oil, and chocolate milk. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated.
• In a microwave, melt 1/2 cup of the semisweet chocolate at 10 second intervals. Add 1 cup batter to the melted chocolate and stir well to combine. Place into a plastic releasable bag and cut off the corner. Take a small ice cream scoop and fill each cup with 1 scoop of cake batter, about one-quarter of the way up the cupcake paper. Pipe about 1 tablespoon batter with melted chocolate in each batter-filled cup. Top each with another scoop of the remaining cake batter.
• Bake until a toothpick inserted in the center comes out clean, about 12 minutes. Remove from the oven and cool completely on a wire cooling rack.
• To make the icing, heat the cream in a saucepan over low heat to a simmer. Remove from the heat and stir in the remaining chocolate chips until completely combined. While still slightly warm, dip the tops of the cupcakes in the chocolate icing. Place on a wire cooling rack, sprinkle with dragees, and allow the icing to set.

Steps:

• Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
• With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
• Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
• Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.

Steps:

• Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
• Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
• Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
• While cupcakes are cooling, prepare the frosting.
• Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
• With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
• .
• When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

Steps:

• Cupcakes:.
• Combine all the cupcake ingredients in a large mixing bowl; beat at low speed of an electric mixer just until blended. Then beat at high speed for 2 minutes.
• Spoon the batter into paper-lined muffin pans, filling 2/3 full.
• Bake at 350 degrees for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean.
• Remove from the pans, and let them cool completely on a wire rack. Once cool, spread frosting on top of each cupcake.
• Frosting:.
• Combine all the frosting ingredients in a mixing bowl; beat at low speed of an electric mixer until smooth. Yield: 2 1/2 cups.

Steps:

• Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.