Organic Chocolate Cupcakes Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

Steps:

• Preheat the oven to 350 degrees F. Place the paper baking cups into the cupcake molds.
• Melt the chocolate in adding it to a small glass bowl set over a simmering saucepan of water and stirring until it melts. Stir in the milk to thin it out a bit.
• Follow the package instructions and prepare the vanilla cake mix. Blend the cake mix with 3 eggs, 2/3 cup milk, and 1/2 cup oil. Pour 1/2 the mix in a separate bowl. Mix the melted chocolate into one of the bowls and stir for a couple of minutes, until you have reached a nice dark colored mix.
• In each cupcake mold, use 1/2 vanilla and 1/2 chocolate mix, bake for 20 to 25 minutes.
• Serve with a sprinkle of confectioners' sugar.

Steps:

• Preheat oven to 350 degrees.
• Sift all the dry ingredients together in a large bowl.
• Add oil, water, vinegar and vanilla.
• Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
• Bake 10-15 minutes. Until toothpick comes out clean.
• Cool completely.
• Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
• Top cooled cupcakes with icing and serve, or refrigerate until needed.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
• Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
• Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.

Steps:

• Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• In a large bowl, sift the dry ingredients together. Set aside.
• In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
• Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
• Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
• Cool in the pans for 10 minutes, then invert onto a wire rack to cool.