Chocolate Cupcake Recipe
Ingredients
·
1 1/3 cups all-purpose flour· 3 tablespoons butter, softened
· ¼ teaspoon baking soda
· 1 ½ cups white sugar
· 2 teaspoons baking powder
· 2 eggs
· ¾ cup unsweetened cocoa powder
· ¾ teaspoon vanilla extract
· 1/8 teaspoon salt
· 1 cup milk
Directions:
1. Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. 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.
3. 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.
http://allrecipes.com/recipe/chocolate-cupcakes/
Red Velvet
Ingredients
·
2
1/2 cups all-purpose flour 
·
1
1/2 cups sugar · 1 teaspoon baking soda
· 1 teaspoon salt
· 1 teaspoon cocoa powder
· 1 1/2 cups vegetable oil
· 1 cup buttermilk, room temperature
· 2 large eggs, room temperature
· 2 tablespoons red food coloring
· 1 teaspoon white distilled vinegar
· 1 teaspoon vanilla extract
Directions
1.
Preheat
the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2.
In
a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and
cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs,
food coloring, vinegar, and vanilla with a handheld electric mixer. Add the
sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
3.
Divide
the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for
about 20 to 22 minutes, turning the pans once, half way through. Test the
cupcakes with a toothpick for doneness.
4.
Remove
from oven and cool completely before frosting.
http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.htmlChocolate Chip and Mascarpone Cupcakes
· 1 cup water
· 1/3 cup mascarpone cheese, at room temperature
· 2 1/4 cups sugar
· 1 cup vegetable oil
· 3 large eggs
· 1 tablespoon vanilla extract
· 3 cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon fine sea salt
· 1/2 teaspoon baking powder
· 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
Directions
2.
Combine
the unsweetened chocolate and water in a small saucepan over medium-low heat.
Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2
minutes. Whisk in the mascarpone cheese until the mixture is smooth.
3.
Beat
the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the
mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and
chocolate chips in a medium bowl. Add the dry ingredients to the chocolate
mixture. Stir until just blended.
4.
Divide
the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a
tester inserted into the center of a cupcake comes out with no crumbs attached.
Cool the cupcakes completely before dipping, about 1 hour.
http://www.foodnetwork.com/recipes/everyday-italian/chocolate-chip-and-mascarpone-cupcakes-recipe/index.html
Chocolate
Cupcakes with Cream Filling
Ingredients:
For the
cupcakes
·
1/2
cup plus 2 tablespoons cake flour
·
1/3
cup Dutch-process cocoa
·
1/2
teaspoon baking powder
·
1/4
teaspoon baking soda
·
1/8
teaspoon salt
·
2
large eggs, separated and at room temperature
·
1/3
cup canola oil
·
1/2
cup plus 2 tablespoons sugar
·
2
tablespoons water
For the
filling
·
6
tablespoons unsalted butter, softened
·
1
1/2 cups confectioners' sugar
·
3/4
cup Marshmallow Fluff
·
1
1/2 tablespoons plus 1 teaspoon cream
For the
frosting
·
1/4
cup cream
·
4
ounces bittersweet chocolate, finely chopped
·
1
tablespoon unsalted butter, softened
Directions:
1.
Preheat
the oven to 350
2.
In a
medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.
3.
In a
large mixing bowl, beat together egg yolks, canola oil, 1/2 cup sugar and water
until well combined. Add the dry ingredients and stir by hand just until
combined.
4.
In a
clean medium bowl, beat egg whites at high speed until soft peaks form.
Gradually add remaining 2 tablespoons sugar and beat until stiff and glossy.
Beat one quarter of the whites into the batter to lighten the mixture. Add
remaining whites and gently fold the mixture together until no streaks remain.
5.
Evenly
divide the batter between the wells of a 12 cup muffin tin coated with nonstick
spray (they will be about one-half full). Bake until the cupcakes spring back
when lightly touched in the center, about 13 to 16 minutes. Remove and let the
cupcakes cool slightly before turning them out onto a wire rack to cool
completely.
To prepare
the filling
1.
In a
medium bowl, beat together butter, confectioners' sugar, Fluff and 1 1/2
tablespoons of the heavy cream until fluffy. Reserve 1/2 cup of the filling -
transfer the rest to a pastry bag fitted with a 1/4" plain round tip. Beat
remaining 1 teaspoon of cream into the reserved 1/2 cup of filling, cover and
reserve.
2.
Gently
insert the tip of the pastry bag about 1/2" deep into the bottom of each
cupcake - lightly squeeze some of the filling into the cupcake.
To prepare
the frosting
1.
In a
small saucepan, heat cream until steaming. Remove from the heat, add chocolate
and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the
frosting to a small bowl and dip the top of each cupcake to thoroughly coat.
Spoon the reserved filling into a pastry bag fitted with a very small plain tip
and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for
10 minutes to set the frosting.
Makes 12
cupcakes.
http://desertculinary.blogspot.com/2005/05/chocolate-cupcakes-with-cream-filling.html
For more cupcake recipes and other tasty treats visit this Pinterest board
For more cupcake recipes and other tasty treats visit this Pinterest board
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