CAROLINE'S CHOCOLATE FUDGE FROSTING
If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.
Provided by Carrie Reynolds
Categories Desserts Frostings and Icings Chocolate
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
- Let stand until spreadable (frosting will thicken as it cools).
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g
CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING
Provided by Food Network
Categories dessert
Time 54m
Yield about 30 mini cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
- Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
- Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
- Preheat the oven to 350 degrees F.
- Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
- Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.
FUDGE FROSTING
Just like fudge candy - only for a cake. Use a palette knife to make pretty swirls after spreading and that is the only decoration needed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
- Beat in vanilla and enough powdered sugar for spreading consistency.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 28 g, TransFat 0 g
CREAMY FUDGE FROSTING
For every occasion that calls for chocolate frosting, keep this fudgy recipe close by. With just five ingredients from the pantry, you've got magic in minutes. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.
Nutrition Facts :
CUPCAKE FROSTING
Simple vanilla frosting is a great topper for any cupcake. I frosted 300 cupcakes with this recipe for my wedding in lieu of a traditional cake. It made for a delicious bridal twist. - Annie Rundle, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth.
Nutrition Facts :
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
FUDGE CUPCAKES
Make and share this Fudge Cupcakes recipe from Food.com.
Provided by Amanda Jean
Categories Dessert
Time 25m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, rack in the middle position.
- Line a 12-cup muffin pan with double cupcake papers. This recipe makes 18 cupcakes, so you can add an additional 6-cup muffin pan or you can butter and flour an 8-inch square cake pan.
- Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but will retain its shape. Stir the mixture until smooth and let cool to lukewarm.
- Measure flour, mix in baking powder and salt, and set aside. In an electric mixer beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated. Add approximately 1/3 of the flour mixture and 1/3 of the milk. When that's all mixed in, add another third of the flour and 1/3 of the milk. Once incorporated, add the remaining flour and milk. Mix thoroughly.
- Test your chocolate mixture to be sure it's cool enough to add (don't cook the eggs!). If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it. Stir thoroughly.
- LET THE BATTER REST FOR 5 MINUTES. Then stir it again by hand and fill each cupcake paper 3/4 full. (If you decide to use the cake pan, fill it as well.).
- Bake the cupcakes for 20-25 minutes. (The 8-inch cake pan should bake an additional 5 minutes.).
- Frosting:.
- You can use a double boiler, or a saucepan on the stovetop, stirring CONSTANTLY.
- Put the chocolate chips in the pan/boiler over medium heat. Stir until chocolate chips are melted. Stir in sweetened condensed milk and cook approximately 2 minutes, stirring constantly until the frosting is shiny and of spreading consistency.
- Spread on cupcakes, make sure to fill the "frosting pocket.".
- Give the frosting pan to your favorite person to scrape.
- (The cupcakes are better if you cool and cover them for a few hours before frosting them.).
Nutrition Facts : Calories 282.2, Fat 13.1, SaturatedFat 7.8, Cholesterol 52.3, Sodium 158.7, Carbohydrate 41.1, Fiber 1.9, Sugar 29.3, Protein 4.3
FUDGE CUPCAKE FROSTING
This is the frosting recipe that goes with the Fudge Cupcake recipe I uploaded. Will frost 18 cupcakes. You can also use those to frost a cake as well. If you have the time cool the cupcakes and cover them, let them sit for several hours before frosting them...it's makes them even better.
Provided by Foxfire13
Categories Dessert
Time 5m
Yield 18 cupcake frosting
Number Of Ingredients 2
Steps:
- If you use a double boiler for this frosting, it's fool-proof. You can also make it in a very heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
- Fill the bottom part of the double boiler with water. Make sure it doesn't touch the underside of the top.
- Put the chocolate chips in the top of the double boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat. Stir occasionally until the chocolate chips are melted.
- Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
- Spread on cupcakes, making sure to fill in the "frosting pocket.".
Nutrition Facts : Calories 160.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 7.5, Sodium 30.1, Carbohydrate 23.8, Fiber 1.1, Sugar 22.2, Protein 2.5
FUDGE FROSTING
Great fudge frosting for Chocolate Frosted Marshmallow Cookies.
Provided by Martha
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
- Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12 g, Cholesterol 7.6 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 2.7 g, Sodium 24.7 mg, Sugar 11.1 g
BEER AND SAUERKRAUT FUDGE CUPCAKES, BEER FROSTING
Provided by Food Network
Time 55m
Yield 18 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
- To assemble: Frost the cooled cupcakes with Beer Frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar. Add the cocoa, salt, and roughly 1/3 of the beer. Beat until smooth. Alternate adding the remaining sugar with the remaining beer and beat until fluffy.
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