THE BEST CHOCOLATE CUPCAKES
The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 17
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.
CHOCOLATE COFFEE CUPCAKES WITH MOCHA FROSTING
Provided by Emilie
Time 35m
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a small bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
- In another bowl, whisk together together sugar and eggs until creamy.
- Add oil and coffee to your egg mixture. Whisk until well-combined.
- Slowly add dry ingredients into your bowl of wet ingredients and mix until well-combined.
- Add boiling water into your mix and whisk some more.
- Pour the batter into each section of your lined muffin pan, about 2/3 of the way in each.
- Bake for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of a cupcake.
- Cool completely on wire rack before decorating.
- To make mocha frosting, beat together butter, powdered sugar, milk, coffee and cocoa powder using an electric mixer.. Start on slow speed and gradually increase to high.
- The buttercream is ready once all ingredients are thoroughly combined, smooth and form semi-stiff peaks.
- Scoop buttercream into a large piping bag with Wilton tip #1M attached. Frost each cupcake by piping in a circular motion, starting at the edge and ending in the middle.
- Top each cupcake with one to three coffee beans.
CHOCOLATE-COFFEE TEQUILA CUPCAKES
The amount of liquid in the batter - plus tequila that will need to evaporate - means that these will take longer to fully cook than most cupcakes. But, I believe, they're worth the wait.
Provided by Late Night Gourmet
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Line cupcake pan with paper liners.
- Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
- In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
- Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
- Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
- When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
- Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
- Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).
Nutrition Facts : Calories 235.2, Fat 8.3, SaturatedFat 6.8, Cholesterol 16, Sodium 171.9, Carbohydrate 39.8, Fiber 1.4, Sugar 28.3, Protein 2.9
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
TEQUILA CUPCAKES
"Adult" cupcakes that taste different, in a good way; try them with lime icing and sour gummy worms! They taste especially good after you've finished off the extra tequila ;)
Provided by selfmadegirl
Categories Dessert
Time 32m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, and line muffin tin.
- Mix wet and dry ingredients seperately, then together.
- Fill cupcake liners and bake for about 22 minutes.
Nutrition Facts : Calories 101, Fat 4.7, SaturatedFat 0.4, Cholesterol 0.4, Sodium 150.7, Carbohydrate 12.2, Fiber 0.4, Sugar 0.1, Protein 2.3
CHOCOLATE TOFFEE CUPCAKES
These cupcakes are so special, you can serve them at any get-together.-Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine confectioners' sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits. , Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving.
Nutrition Facts : Calories 275 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 192mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
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