Moist Chocolate Cupcake Recipe From Scratch

This is the BEST chocolate cupcake recipe of ALL TIME! Its NOT crumby or dry, and the cocoa powder was just the right amount to make …

Ratings: 1.5K
Calories: 158 per serving
Category: Chocolate Cupcakes
1. 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.
2. 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.
3. 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.

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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 – …

Rating: 4.6/5(291)
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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7. 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 …

Reviews: 102
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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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(21)
Author: Food Network Kitchen
Servings: 24
Category: Dessert

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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.

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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. In the bowl of your mixer, beat the softened butter on medium speed until light and creamy.

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Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes). Set aside to cool before frosting. To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed). Stir in vanilla extract and cocoa powder.

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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside. Advertisement. Step 2. In a large bowl, cream together the margarine and sugar until light and fluffy. …

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Combine sugars, butter, egg yolks, and evaporated milk in a saucepan. Bring to a low boil over medium heat. Stir constantly for several minutes until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut. 3. Make chocolate frosting. Melt butter, stir in …

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These are the BEST chocolate cupcakes – a moist chocolate cupcake recipe made from scratch with a chocolate ganache center and dreamy chocolate frosting. I have shared approximately one billion (actually, 40) cupcake recipes over the years, but this is the ONLY chocolate-chocolate version you’ll find.

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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 to a large mixing bowl and whisk together to combine. Measure the milk and the vegetable oil into a glass liquid measuring cup.

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Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from

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Variations for Moist Chocolate Cake. Birthday cake– Use the decorations from this Best Birthday Cake {Easy and Fun}, but the recipe below.. Use dark chocolate– The end result will be super rich but not as sweet.. Glazed cake– Top with a smooth glaze for an elegant finish.This Chocolate Ganache would be perfect.. Ganache cake– Use this Chocolate

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1 day ago · Preheat your oven to 350 degrees. Line a muffin pan with paper cupcake liners or spray with nonstick spray. Set aside. Step 2. In a medium mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Step 3. In a small bowl, whisk together the milk, oil, and vanilla.

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Instructions. Sift flour, baking powder and soda into a medium-sized mixing bowl. Add the remaining ingredients, except for the hot coffee, and blend with hand or stand mixer for 2 minutes. With a spatula, stir hot coffee into cake batter. Pour batter into a large measuring cup and fill lined muffin cups half full.

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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 and cool completely. Make the frosting by In a large bowl, beat butter until fluffy using …

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How do you make a super moist chocolate cake?

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup brewed coffee
  • 1 cup whole milk
  • 2 large eggs, room temperature

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How do you make homemade cupcakes from scratch?

  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 (16 ounce) box confectioners' sugar

How do you make moist chocolate cupcakes?

Instructions

  • Heat oven to 350 degrees. ...
  • Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
  • Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
  • Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.

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How to make the best chocolate birthday cake from scratch?

  • Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans.
  • In a large bowl, stir together brown sugar, peanut butter, and oil until combined and creamy. ...
  • In a medium bowl, sift together flour, baking powder, baking soda, and salt. ...
  • Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. ...

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