Moist Dark Chocolate Cupcakes Recipes

Steps:

• In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
• In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
• Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
• In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
• Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
• Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

Steps:

• Preheat the oven to 300 degrees Fahrenheit. chop baking chocolate and add it to the hot espresso to let it melt, stir to help dissolve. (I do this in a small pot on the stove over low heat) Meanwhile, Into a large bowl sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. In seprate large bowl or in the bowl of a stand mixer, beat eggs for about 3-5 minutes. Stir the chocolate mixture until all the chocolate is melted and combined. Cut butter and add to chocolate espresso mixture continue to stir to melt slowly. When done proceed to Slowly add the oil, vanilla, buttermilk and chocolate mixture to the eggs, beating until combined well. Add dry mixture to wet in small 1/4 batches then beat until incorporated repeat until all of the dry ingredients are blended together well. scrape down sides, and blend until mixture is smooth (lump free). Prepare cupcake tins with liners. I ladle my mix into the tins, but you can also pour it in just make sure that you fill them only about 2/3. Bake for about 26-32 minutes. I checked mine with the tooth-pick test at 26 minutes, but the tooth pick came out with batter, so I left them in for 4 more minutes and they came out perfect. let cool on wire cooling rack and frost when cool. check out my Hazelnut Cream Frosting for a great complimentary frosting recipe!