French Chocolate Cupcakes Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out the excess.
• Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in the vanilla, and leave the mixture to cool slightly.
• Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
• In a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. Add the cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
• Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it's completely cooled as this cake is very fragile.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

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.

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.

Steps:

• Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
• With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
• Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.

Steps:

• Preheat oven to 350°F Grease an eight-count muffin tin, and line with cupcake papers.
• In a saucepan, melt the chocolate, butter, and sugar over low heat. Stir frequently until the mixture is smooth.
• Remove from heat and allow to cool slightly---for 5 minutes. In a large bowl, beat the eggs together for about 1 minute.
• Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended.
• Pour the batter into the prepared pan. Place the pan in a roasting pan and add enough boiling water to come 1/4 inch up the side of the pan.
• Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft.
• Remove the foil and place the pan on a rack to cool. The center will sink slightly. Don't worry if the top cracks a bit.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. 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. Bake at 375° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes and decorate with sprinkles.