CHOCOLATE CUPCAKES
Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.
Provided by Jennifer Segal, frosting adapted from Cook's Illustrated
Categories Desserts
Time 1h
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
- Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
- Pour the batter evenly into the prepared muffin tins (they should be about halfway full). Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for up to 3 hours.
- When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day they are made, but they will keep for two days stored in an airtight container at room temperature.
- Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
Nutrition Facts : ServingSize 1 cupcake, Calories 320, Fat 17 g, Carbohydrate 42 g, Protein 3 g, SaturatedFat 9 g, Sugar 32 g, Fiber 3 g, Sodium 161 g, Cholesterol 47 mg
BETTER-FOR-YOU CHOCOLATE CUPCAKES
Serve these secret-ingredient cupcakes to guests, and we bet they won't be able to taste the difference. Start with Betty's devil's food cake mix and swap out oil with spinach purée, it's that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups, filling about three-fourths full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 0 g, TransFat 1 g
CHOCOLATE CUPCAKES
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Provided by Ladan M Miller
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g
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