The best chocolate cupcakes recipes - 9 recipes
Top rated Chocolate cupcakes recipes
Chocolate Cupcakes with Coffee Cream Filling and Coffee Buttercream Frosting
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By Dglmedia
From Cooking with Paula Deen, May/June 2007
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup strong brewed coffee, cooled
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla extract
- Coffee Cream Filling
- Coffee Buttercream Frosting
- Garnish: chocolate covered coffee beans
Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting
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By cecelia26_
Preheat oven to 350°. Line cupcake pans with cupcake papers (this recipe makes 24 cupcakes), set aside
- Chocolate Cupcakes:
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 teaspoon baking powder
- 1/8 tsp salt
- 3/4 cup butter, softened
- 3 eggs, room temperature
- 2 cups sugar
- 1 tsp vanilla
- 1 1/2 cups milk
- Chocolate Marshmallow Buttercream Frosting:
- 1 cup butter, softened
- 1 jar (7oz) Marshmallow Creme
- 1/2 cup unsweetened baking cocoa powder
- 1 tsp vanilla
- 2 cups powdered sugar
- 4-6 tsp milk
Chocolate Cupcakes with Chambord Frosting
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By CandyH
For the cupcakes 1. Preheat the oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
- For the frosting
- 18 ounces good quality semi sweet or bittersweet chocolate; chopped
- 1 1/2 cups heavy cream
- 4 tablespoons Chambord
Triple Chocolate Cupcakes
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By CandyH
Triple chocolate flavor in these chocolate sour cream cupcakes, filled with ganache and frosted with chocolate fros...
- CHOCOLATE SOUR CREAM CUPCAKES:
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 1/4 cup unsweetened cocoa
- 1/2 cup boiling water
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- GANACHE:
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup whipping cream, steaming hot
- CHOCOLATE FROSTING:
- 1/2 cup butter, room temperature
- 1/3 cup whipping cream
- 1/8 teaspoon salt
- 1/2 cup unsweetened cocoa
- 1 teaspoon vanilla
- 1 pound confectioners sugar
- ASSEMBLY:
- 1 oz. semi-sweet chocolate, chopped
Panda Chocolate Cupcakes (Bakerella.com)
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By LDenvir
Preheat oven to 350 degrees Fill mini cupcake tray with cupcake liners
- Chocolate Cupcakes
- 1 1/2 cups flour
- 2/3 cup cocoa
- 1 1/3 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup oil
- 1 teaspoon vanilla
- 2/3 cup milk
- 2/3 cup hot water
- Easy Buttercream Frosting
- 1 cup (2 sticks) butter (room temperature)
- 1 teaspoon pure vanilla extract
- 1 b. 10X powdered sugar
- 1-3 teaspoons milk, half and half or cream
- Using a mixer, cream softened butter and vanilla until smooth.
- Add sugar gradually, allowing butter and sugar to cream together before adding more.
- If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
- Then, just use icing colorsto tint the frosting the color of your choice.
- This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.
Peanut Butter-Chocolate Cupcakes
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By joshuaalan
1. Preheat oven to 350 Fahrenheit/180 Celsius
- Cake:
- 1/2 cup Butter
- 3/4 cup Sugar
- 1 tsp Vanilla
- 1/4 tsp Almond Extract
- 4 Eggs
- 3/4 cup Cocoa Powder
- 1 1/2 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Milk
- Icing:
- 1/2 cup Smooth Peanut Butter (Crunchy, if you like)
- 1/2 cup Butter (room temperature)
- 2 tbsp Vanilla
- 1 lb Powdered Sugar
- 2 tbsp Milk
Chocolate Chocolate Cupcakes with Double Chocolate Frosting
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By á-4939
Preheat oven to 350 degrees Fahrenheit
- Double Chocolate Frosting:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups coconut milk
- 1/3 cup oil
- 1/2 brewed and cooled coffee
- 4 ounces of good quality dark chocolate, melted
- 1 teaspoon vanilla
- 2 teaspoons vinegar
- Yields: 2 quarts
- Frosting
- Ingredients:
- 3/4 cup non hydrogenated vegetable shortening
- 1/4 cup non-hydrogenated vegan margarine
- 2 1/2 cups 10x powdered sugar
- 1/2 cup cocoa powder
- 8 ounces chocolate, melted
- 1 teaspoon vanilla
- 2-3 tablespoons soymilk, as needed
Chocolate Cupcakes (high altitude)
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By pammy_k
These are quick to prepare and they are very light and moist
- 2 cups cake flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup buttermilk
- 2 eggs
- 1 cup freshly brewed coffee, cooled to room temperature
CHOCOLATE CUPCAKES WITH NUTELLA SWISS BUTTERCREAM FROSTING
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By Golfwidow7
FOR THE CAKE: Preheat the oven to 350 degrees fahrenheit
- FOR THE CAKE:
- 1 cup (125 grams) all purpose flour
- 1 1/4 cups (250 grams) granulated sugar
- 1/4 cup plus 2 tablespoons (45 grams) Dutch process cocoa powder (I used Valrhona)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (113 grams) sour cream
- 3/4 cups (175 ml) room temperature water
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- FOR THE FROSTING:
- 4 large egg whites (4 ounces, 113 grams)
- 4 ounces (113 grams) granulated sugar
- pinch of salt
- 1 1/2 cups (3 sticks, 339 grams) unsalted butter, at room temperature and cut into 2 inch chunks
- 1/2 cup (130 grams) Nutella
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