CHOCOLATE FUDGE CUPCAKES
These bright and fun cupcakes are perfect for kids' parties
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
- Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
- For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING
This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.
Provided by sphinxriddle
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 30
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
- Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
- Spoon batter into the prepared muffin cups, filling each about 1/2 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
- Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
- Dip the tops of the cupcakes into the fudge icing and set aside to dry.
- While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 49.6 g, Cholesterol 24.8 mg, Fat 15 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 161.1 mg, Sugar 36.7 g
CHOCOLATE FUDGE CUPCAKES
These cupcakes are a chocolate-lover's dream. Their fudgy flavor is complemented by a light, delicate texture, similar to that of a sponge cake. Topped with a melt-in-your-mouth frosting and chocolate curls, they're irresistible.
Provided by RecipeNut
Categories Dessert
Time 1h
Yield 12 Cupcakes
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Grease 12-cup muffin pan or line with baking cups.
- Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
- Add butter and 6 oz chocolate.
- Let stand until melted; stir until smooth.
- Cool to room temperature.
- Whisk in sugar and egg yolks.
- Stir in flour and baking powder.
- In large bowl, beat egg whites at medium speed until frothy.
- Add cream of tartar.
- Beat at medium-high speed until soft peaks form.
- Fold one-fourth of the whites into chocolate mixture.
- Gently fold in remaining whites until mixed.
- Spoon batter into muffin cups, filling two-thirds full.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
- Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
- Pour into mini loaf pan; cool until firm.
- Unmold chocolate; remove plastic wrap.
- Using vegetable peeler, make curls.
- In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
- Heat over low heat until melted and smooth, stirring frequently.
- Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
- Garnish with chocolate curls.
EASY ONE-BOWL MILK CHOCOLATE FUDGE CUPCAKES
If you are looking for a dark chocolate cupcake then these are not for you, they rise simply beautiful and come out just perfect, they' re so easy to make everything is mixed in one bowl with a wooden spoon! --- top these with my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 27m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Line 12 regular size muffin tin with paper liners.
- In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
- In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
- Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
- Mix in the chocolate chips and nuts (if using).
- Divide the batter evenly between the lined muffin tins.
- Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
- Cool, and frost with favorite chocolate frosting.
Nutrition Facts : Calories 282.5, Fat 11.9, SaturatedFat 4.2, Cholesterol 18.4, Sodium 255.5, Carbohydrate 43.3, Fiber 1.9, Sugar 25.8, Protein 4
CHOCOLATE FUDGE CUPCAKES
Make and share this Chocolate Fudge Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Combine flour, baking powder, soda and salt.
- In large bowl, cream butter and sugar with electric mixer until light and fluffy.
- Add eggs, one at a time, and vanilla; beat thoroughly.
- Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
- Add melted chocolate and beat thoroughly. Pour into prepared pan.
- Bake 20-25 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Nutrition Facts : Calories 190.3, Fat 8.9, SaturatedFat 5.3, Cholesterol 40.6, Sodium 184.2, Carbohydrate 26.5, Fiber 0.9, Sugar 16.7, Protein 2.9
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