SUPER EASY CHOCOLATE CUPCAKES
An easy chocolate cupcake that will cure any chocolate lover's craving. I find that, instead of using frosting, a bit of chocolate syrup on the top works best!
Provided by Michelle
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 32.3 g, Cholesterol 20.7 mg, Fat 9.7 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 2.6 g, Sodium 180.3 mg, Sugar 18.7 g
EASY CHOCOLATE CUPCAKES
Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- In 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. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.)
- Transfer frosting to pastry bag fitted with a 1/2-inch star tip (such as Ateco #846). Pipe onto cupcakes and top with sprinkles.
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
EASY CHOCOLATE CUPCAKES
These chocolate cupcakes are easy to make and very tasty. You can also bake them as a cake.
Provided by G. R.
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
- In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 27.6 g, Cholesterol 66.5 mg, Fat 9.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 171.7 mg, Sugar 16.4 g
EASY CHOCOLATE CUPCAKES
These light cakes are perfect for freezing - they just need a quick blast in the microwave to bring them back to life
Provided by Good Food team
Categories Afternoon tea, Treat
Time 40m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don't poke it into a chocolate chip bit). Cool on a wire rack.
- To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.
Nutrition Facts : Calories 534 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 46 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium
EASY CHOCOLATE CUPCAKES
Make and share this Easy Chocolate Cupcakes recipe from Food.com.
Provided by lilmiss_cupcake
Categories Dessert
Time 30m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with liners.
- Whisk dry ingredients in medium bowl until combined.
- Add remaining ingredients to bowl, saving the hot water for last, and slowly stir into the dry ingredients until a batter forms.
- Add the hot water and stir well.
- Distribute into the muffin tin and bake for 15 to 20 minutes until toothpick comes out clean. Cool before enjoying frosted or plain.
Nutrition Facts : Calories 192.6, Fat 7.2, SaturatedFat 1.3, Cholesterol 16.9, Sodium 55.3, Carbohydrate 30.3, Fiber 1, Sugar 16.8, Protein 2.8
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