Chocolate Cupcake Recipe

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5 hours ago Gluten Free Chocolate Cupcakes. Rating: 4.05 stars. 20. A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake. By …

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9 hours ago Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. Advertisement. Step 2. In a large …

Ratings: 1.5K
Calories: 158 per serving
Category: Desserts, Cakes, Cupcake Recipes, Chocolate

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5 hours ago Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy.

Rating: 5/5
Total Time: 1 hr
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

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2 hours ago Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer …

Rating: 5/5
Category: Easy, Cakes, Dessert
Servings: 24
Total Time: 1 hr
1. Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
3. Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
4. To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.

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2 hours ago Directions. 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, …

Rating: 5/5(18)
Author: Food Network Kitchen
Servings: 24
Category: Dessert

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5 hours ago Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins …

Rating: 4.9/5(78)
Total Time: 32 mins
Category: Dessert
Calories: 279 per serving
1. Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
4. Fill each cupcake 2/3 full.

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5 hours ago Instructions. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside. Cupcakes: …

Rating: 4.7/5(247)
Category: Dessert
1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.

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8 hours ago Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups. 2. Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. …

Servings: 36
Total Time: 1 hr 30 mins
Category: Tags
1. Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
2. Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 1/2 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with chocolate frosting and garnish with sprinkles, if desired.

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5 hours ago Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let boil for 15 seconds, then remove from the heat and …

Rating: 5/5(2)
Category: Birthday, Dessert
Servings: 24
Total Time: 1 hr 30 mins
1. Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners.
2. Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder.
3. Pour in the boiling water and stir to combine.
4. Let boil for 15 seconds, then remove from the heat and set aside.

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7 hours ago Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 8. To make the frosting, beat the butter in a large mixer bowl and mix …

Reviews: 85
Calories: 520 per serving
Category: Dessert
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. . Add the dry ingredients to a large bowl and whisk together. Set aside.
3. . Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. . Add the wet ingredients to the dry ingredients and mix until well combined.

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Just Now 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. Then, combine flour, cocoa, baking soda and salt. The next step is to combine the buttermilk and water.

Estimated Reading Time: 8 mins

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4 hours ago Having tested about 30 different chocolate cupcakes recipes over the course of 10 years (!) I tried the Mary Berry Chocolate Cupcake recipe, the Nigella …

Rating: 4.6/5(55)
Total Time: 30 mins
Category: Dessert
Calories: 328 per serving
1. Preheat the oven to 180C.
2. Mix the dry ingredients in one bowl.
3. Beat the wet ingredients in another bowl.
4. Combine, by adding about two thirds of the wet ingredients and beating until smooth. Then add the rest of the wet ingredients and beat until smooth again.

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8 hours ago This Chocolate Cupcake recipe is so easy and the results are amazing every time. Top them with our 6-minute Chocolate Buttercream Frosting and you have the ultimate chocolate lovers …

Rating: 5/5(36)
Total Time: 30 mins
Category: Easy
Calories: 187 per serving
1. Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
2. In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.
3. In a second mixing bowl, whisk together wet ingredients.
4. Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.

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5 hours ago Instructions. Preheat the oven to 350°F. In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside. In the bowl of a stand …

Rating: 5/5(2)
Total Time: 23 mins
Category: Dessert
Calories: 162 per serving
1. Preheat the oven to 350°F.
2. In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment add the eggs, granulated sugar, brown sugar, oil, and vanilla. Mix on medium speed for 1 minute or until thoroughly combined.
4. With the mixer on low, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients. (Dry, buttermilk, dry, buttermilk, dry). Don't overmix.

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4 hours ago Slowly add the coffee into the chocolate mixture and whisk until smooth. Chill in the refrigerator for 20 minutes. Pre-heat the oven to 350°F (176°C). Sift the bread flour, sugar, salt and …

Rating: 5/5(4)
Total Time: 40 mins
Category: Baking Recipes
Calories: 505 per serving
1. Combine all three ingredients for the Ganache Filling in a bowl. Double boil the chocolate mixture. Whisk the mixture until smooth. Remove from the double boiler and chill in the refrigerator for not more than 25 minutes.
2. Mix the bittersweet chocolate with the cocoa powder in a bowl. In a cup, pour 3/4 cup of hot water into the instant coffee powder. Slowly add the coffee into the chocolate mixture and whisk until smooth. Chill in the refrigerator for 20 minutes.
3. Pre-heat the oven to 350°F (176°C). Sift the bread flour, sugar, salt and baking soda in a bowl. Set aside.
4. Use a new bowl and beat the oil, eggs, white vinegar and vanilla extract together. Slowly add in the chocolate-coffee mixture. Whisk well.

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8 hours ago Dairy-Free Chocolate Cupcakes: Substitute with your favorite dairy-free milk such as almond, coconut, rice, oat, or soy milk. Egg-Free Chocolate Cupcakes: …

Rating: 4.9/5(358)
Total Time: 30 mins
Category: Dessert
Calories: 162 per serving
1. Preheat oven to 325º F.
2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

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Just Now Directions. Boil the water in a sauce pan. Remove from the heat, add in cocoa powder whisking with a hand whisk constantly until the cocoa is melted. Sift together the dry ingredients (flour, …

Rating: 4.2/5(9)
Total Time: 35 mins
Category: Dessert
Calories: 154 per serving
1. Boil the water in a sauce pan. Move from heat, add in cocoa powder whisking with a hand whisk constantly until the cocoa is melted.
2. Add the dry ingredients (flour, salt, baking soda, sugar) in a mixing bowl together.
3. Add liquid ingredients (eggs, oil, buttermilk) into a separate bowl. I add them in a liquid measuring cup.
4. Add the wet ingredients to the dry while mixer is on medium. Mix until combined.

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Just Now Heat oven to 350 degrees. Line a cupcake pan with paper liners. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together. …

Reviews: 161
Calories: 173 per serving
Category: Dessert
1. Heat oven to 350 degrees. Line a cupcake pan with paper liners.
2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
3. Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
4. Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.

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3 hours ago Chill the frosted cakes while you make a semisweet-chocolate glaze; after it cools to room temperature, carefully dunk them. Chill 10 more minutes, and cue the nostalgia trip. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter). msl_sept06_dessert_cupcake.jpg.

Estimated Reading Time: 3 mins

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5 hours ago Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition. Fill paper-lined

Rating: 5/5(12)
Category: Desserts
Servings: 16
Total Time: 35 mins
1. In a small bowl, cream butter and sugar until light and fluffy.
2. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full.
3. Bake at 375° for 12-15 minutes or until a toothpick inserted in the center comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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1 hours ago 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. …

Cuisine: American
Total Time: 1 hr
Category: Desserts
Calories: 320 per serving
1. Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners.
2. 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.
3. 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.
4. 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.

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6 hours ago For the cupcakes: Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 28 to 30 paper liners. Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt …

Rating: 4.9/5(7)
Total Time: 42 mins
Category: Dessert
Calories: 350 per serving
1. Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 28 to 30 paper liners.
2. While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
3. Add the frosting to a piping bag fitted with an open star tip.

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4 hours ago Line a 12-cup muffin tin with paper or foil liners. Advertisement. Step 2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat. Step 3. In a large bowl, sift …

Rating: 5/5
Category: Desserts
1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)

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2 hours ago I have shared approximately one billion (actually, 40) cupcake recipes over the years, but this is the ONLY chocolate-chocolate version you’ll find. I’ve had …

Rating: 4.2/5(84)
Total Time: 1 hr 50 mins
Category: Dessert
Calories: 619 per serving
1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

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4 hours ago Meanwhile, preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners. In a small bowl, whisk together the flour, sugars, salt, and baking soda. Whisk sour cream, oil, eggs, egg …

Rating: 4.9/5(358)
Total Time: 55 mins
Category: Dessert
1. In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
2. In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.

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8 hours ago For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and …

Rating: 4.7/5(53)
Estimated Reading Time: 5 mins
Servings: 16
1. Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
2. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
4. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the cake will be. The batter should be liquid.

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4 hours ago 1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. 3. Add in …

Rating: 4.6/5(235)
Estimated Reading Time: 4 mins
Servings: 12
1. 1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
2. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. 3. Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
4. 4. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.

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1 hours ago In another bowl, combine the sugar and cocoa. Add the oil, eggs, vanilla and beat with an electric mixer at high speed or until mixture is smooth. At low speed, …

Rating: 5/5(129)
Total Time: 45 mins
Category: Desserts
Calories: 287 per serving

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3 hours ago For the cupcakes: Preheat to 350F. Add papers to a cupcake tin. Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine. Add the sour cream, …

Ratings: 280
Calories: 378 per serving
Category: Dessert
1. Preheat to 350F. Add papers to a cupcake tin.
2. Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk.
3. Use a large star tip to pipe a swirl of buttercream onto the cooled cupcakes. Start at the center, squeeze and lift the tip while rotating the cupcake back and forth. Stop squeezing the piping bag while you continue to lift for a nice tip to the dollop.

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9 hours ago Cupcakes. Preheat oven to 350F (175C) and line muffin tin with cupcake liners (or lightly grease and flour). In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking …

Rating: 4.8/5(380)
Total Time: 35 mins
Category: Dessert
Calories: 286 per serving
1. Preheat oven to 350F (175C) and line muffin tin with cupcake liners (or lightly grease and flour).
2. In electric mixer cream butter

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4 hours ago The BEST chocolate cupcakes that are super soft, rich and topped with a lush buttercream frosting! You won’t believe how easy these are to make! Although I love a classic vanilla …

Rating: 5/5(45)
Calories: 231 per serving
Category: Dessert
1. Preheat oven to 325°F. Line cupcake liners in 2 muffin pans.
2. In a large bowl, combine the cake mix and chocolate pudding. Add the chocolate chips in now (this will prevent them from sinking) and stir until combined.
3. Next mix in the eggs, canola oil and water. Then stir in the sour cream.
4. Pour cupcake mixture into the liners (about 3/4 the way full). Bake for 20-25 minutes or until a toothpick comes clean. Do not overcook.

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2 hours ago Neapolitan cupcakes. A star rating of 3.4 out of 5. 6 ratings. These easy chocolate chip, vanilla and pale pink buttercream cupcakes mimic Neapolitan ice cream and …

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4 hours ago Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans). In a separate bowl, add the flour, sifted …

Rating: 4.6/5(72)
Estimated Reading Time: 4 mins
Category: Recipes
1. Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans). In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
2. In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes. Add the eggs 1 at a time, mixing after each egg just until the yellow disappears. Scrape down the sides and bottom of the bowl as needed.
3. Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk)
4. Add the cup of hot coffee at this time. The batter will be very thin. Don't worry this is how it should be.

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9 hours ago Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until …

Rating: 5/5(41)
Total Time: 30 mins
Category: Baking, Cupcakes, Dessert
Calories: 408 per serving
1. Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.
2. Place 12 cupcake liners in a cupcake tin.
3. Sift Dry ingredients into a bowl. Whisk briefly.
4. Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).

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Just Now Line two 12-count muffin pans with 16 cupcake liners and set aside. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the …

Rating: 4.9/5(11)
Category: Dessert
Servings: 16
Total Time: 58 mins
1. Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.

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2 hours ago Preheat oven to 180°C conventional or 160ºC fan-forced. Line a 12-hole muffin tray with paper cases. Sift the dry ingredients into a large bowl, then add the sugars and stir in. Add the egg, Meadow Fresh Milk, Olivani Pure Olive Oil and vanilla then beat with a mixer until combined.Scrape the sides of the bowl then add the boiling water and mix until just combined (the batter will be runny).

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2 hours ago Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a …

Servings: 12
Total Time: 35 mins
Category: Afternoon Tea, Dessert, Treat
Calories: 122 per serving
1. Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
2. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
3. Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
4. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

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4 hours ago Add the dry ingredients to the wet ingredients and gently whisk together until fully combined. Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool …

Reviews: 2
Category: Dessert
Cuisine: American
Total Time: 42 mins

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7 hours ago Heat oven to 350 Degrees F. Line 24 muffin cups with standard sized cupcake liners. Mix together sugar, flour, cocoa, baking powder, baking soda and salt …

Rating: 5/5(2)
Total Time: 32 mins
Category: Dessert
Calories: 127 per serving
1. Heat oven to 350 Degrees F. Line 24 muffin cups with standard sized cupcake liners.
2. Mix together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Carefully stir in boiling water. The batter will be quite thin. Fill prepared cups 2/3 full with batter.
4. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on a wire cooling rack prior to frosting.

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3 hours ago Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside. Cupcakes: Whisk the …

Rating: 4.7/5(247)
Category: Dessert
Servings: 12
Total Time: 3 hrs 25 mins
1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.

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7 hours ago FOR THE CUPCAKES: Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside. In a large mixing bowl, add chopped chocolate and cocoa powder. Pour …

Rating: 5/5(2)
Total Time: 40 mins
Category: Cupcake
Calories: 342 per serving
1. Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
2. In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
3. Add sugar, flour, kosher salt, baking soda and baking powder. Add in vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn't settle).
4. The batter will be thin, that's okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about 2/3 full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.

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3 hours ago Reviews (362) Step 1: Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Step 2: Divide the mixture equally between the 12 paper cases.

Rating: 5/5(369)
Total Time: 35 mins
Servings: 12

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5 hours ago Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with muffin cases. In a bowl combine the flour, cocoa powder and a pinch of salt, and leave to one side. Step 2. Beat together the sugar and butter using an electric mixer until light and fluffy. In a …

Servings: 12
Total Time: 45 mins
Category: Baking And Desserts

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8 hours ago How to Make Chocolate Cupcakes. This is a straightforward recipe and makes dense chocolate cupcakes! 1. Whisk: In a large mixing bowl, whisk the flour, sugar, cocoa, baking soda, …

Rating: 4.9/5(11)
Total Time: 2 hrs
Category: Dessert
Calories: 258 per serving
1. Preheat oven to 350°F. Line cupcake pans with liners (about 30).
2. While the cupcakes are in the oven, make the frosting. (There is cooling time involved.)

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Frequently Asked Questions

What are the ingredients in a chocolate cupcake?

The ingredients in this Chocolate Cupcake Recipe include: Chocolate Cake Mix. Instant Chocolate Pudding Mix. Large Eggs. Chocolate Milk. Vegetable OIl. Sour Cream. Vanilla Extract.

How do you make chocolate chocolate cupcakes?

Chocolate Cupcakes Made with Oil. 1 cup flour (all-purpose/plain) 3/4 cup cocoa powder. 1 large egg. 1/2 teaspoon vanilla extract/essence. 2 tablespoons oil. 2 tablespoons hot water. 1/4 cup milk.

How do you make a super moist chocolate cake?

How to Make Super Moist Chocolate Cake. Step-by-Step. Preheat oven to 350°F Grease a 13x9 pan. Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside. Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes.

What are the best cupcake recipes?

Directions Preheat oven to 350° and line a cupcake pan with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. Scoop about a ¼ cup of the batter into each cupcake liner and bake until a toothpick inserted into the middle of the cupcake comes out clean, about 20 to 25 minutes.

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