Whisk in the cocoa powder until combined. 5-Minute Chocolate Buttercream Frosting - Just a Taste Line a muffin pan with paper or foil liners. For the Chocolate Cupcakes. 9%. Preheat the oven to 350°F (177°C). Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes. Preheat the oven to 350° and lightly spray cupcake pan with cooking spray. Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers. Scoop the batter evenly into cupcake liners. When you run a dessert website, frosting is a pretty important component of your life. Stir in vanilla and powdered sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar. Buttermilk Chocolate Cupcakes Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. I used Saco cocoa powder which is a blend of natural and dutch process. Chocolate Cream Frosting. For the cupcakes: Preheat the oven to 350°F. Fatty acids. Beat in vanilla. For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Slowly stream in milk until frosting reaches desired consistency. Instructions. Add the vanilla extract and mix until smooth and creamy again. I like the idea of putting pieces of chocolate in the center! Chocolate Cinnamon Cupcakes With Peanut Butter Cinnamon Frosting bestfoods. Once all ingredients are incorporated, beat cake batter medium/high for a full minute. Preheat oven to 350-degrees. Add the eggs, oil, and sour cream. Choose from classic buttercream frosting (either vanilla or chocolate), cream cheese frosting, peanut butter frosting or berry frosting to top your cupcakes. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. April Preisler for Taste of Home. Stir constantly until thick. Set aside. Instructions. Add chocolate to everything from cupcakes to brownies with this handy chocolate frosting recipe. Use foil cupcake liners as a mold for your edible cupcake liners. Preheat oven to 350ºF. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. These Chocolate Cupcakes are my favorite type of cupcake. Chocolate Coconut Frosting: Use coconut butter for the base. Chocolate Cupcakes & Peanut Butter Icing. Bake in 180 degrees C for 20 minutes. Beat butter, sugar, baking powder, baking soda, and salt with an electric mixer on medium speed until light and fluffy, 4 to 6 minutes. Preheat oven to 350 degrees. 3/4 cup buttermilk Beat an additional 4 minutes until smooth, light, and fluffy. Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Add the sugar and vanilla and mix to combine. Instructions. Add the dry sugar mixture in 1 cup portions and mix it into the butter at medium speed. Add wine, milk, eggs, vegetable oil, and vanilla. Rating: 4.43 stars. In a large bowl, cream butter and sugar until light and fluffy. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Whisk until well combined. Pipe over or spread onto desserts. 1 1/2 cups sugar. Meanwhile, in a bowl using an electric mixer blend together melted butter, vegetable oil, granulated sugar, vanilla and salt. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. Line a cupcake pan with cupcake liners. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. Add all ingredients to shopping list. Chocolate Cupcakes. Mix in powdered sugar a little bit at a time. Preheat oven to 350°F (180°C). Mix in cocoa powder. ⅔ cup unsweetened cocoa powder. In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in vanilla and salt. Also, the frosting to cupcake ratio is perfect if you use a mini muffin pan. Add 1-1/3 cup coconut and 1 cup chopped pecans. This is a very easy frosting to make, not too sweet, and absolutely outstanding. Our recipes should make enough Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Whether you make my perfect chocolate cupcake recipe, or buy a boxed mix, bake and cool before adding the frosting.. M&M Candies. Add flour, followed by milk. Add the cocoa powder and mix until well combined. Mint Chocolate Frosting: Stir in 1/8 tsp pure peppermint extract. Scrape bowl as needed. Chocolate Buttercream Instructions. Pre-heat the oven in 180 degrees C. Line cupcake tin with liners and fill each liner ⅔ with the batter. But for me, the frosting is the star of the show. Add peanut butter, powdered sugar and milk. Set aside. Advertisement. In a small mixing bowl, add flour, sugar, salt, baking powder and baking soda. Preheat oven to 350°F. For Bonus Chocolate Frosting With Shortening. Then, combine flour, cocoa, baking soda and salt. In the bowl of a stand mixer or using a handheld electric mixer, beat butter at high speed for three minutes until light and fluffy. Total Time: 1 hour 45 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes. Chocolate Cupcakes: 1 1/2 cups cake flour. 1. The chocolate cupcakes are fluffy and moist without being the least bit oily. Beat until thick to put on cake. Set aside. Step 2. Set aside. Beginning and ending with dry ingredients. The chocolate cupcake just melts in your mouth, it's a light and fluffy cake that stays moist for days. Mix in egg and vanilla. Mix on low speed for 30 seconds to combine. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Set aside. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside. Step 1. The combination of a rich and moist chocolate butter cake topped with a rich and creamy chocolate butter frosting is irresistible. 9. This quick and easy homemade chocolate frosting recipe is a great one to dive into with your little ones, and once it's ready, the whole family can enjoy a frosted chocolate treat of your choosing. Instructions Checklist. Set aside. Original recipe yields 16 servings. Using a stand or handheld electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Recipe | Courtesy of Ina Garten. Step 2. Line a 12-cup muffin pan with cupcake liners. The cupcake provides the perfect foundation for your favorite flavor of rich and delicious frosting. In the bowl of a stand mixer, beat butter at high speed for three minutes until light and fluffy. They're really popular at bake sales. For me, these are the perfect chocolate cupcake, moist, rich, dense. Then, sift together the flour, cocoa powder, baking powder, and salt in a medium-sized mixing bowl. In large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. I frosted 300 cupcakes with this recipe for my wedding in lieu of a traditional cake. These cupcakes are the ultimate chocolate and peanut butter dessert! Instructions. 1 teaspoon vanilla extract. Add egg whites, one at a time, beating until combined after each addition. Remove from heat and add the chopped chocolate. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Bake for 20-22 minutes at 350F, or until toothpick comes out clean. Our recipe should make enough Best Chocolate Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. 3 cups confectioners' sugar. 51. Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter. Refrigerate mixture for 20 minutes. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. Line a standard cupcake pan with 9 paper liners. In a large bowl, cream together the butter and sugar until light and fluffy. 12 Reviews. In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt. Mexican Chocolate Frosting: Stir in 1/4 tsp cinnamon. check the cakes after 15 minutes of baking by inserting a toothpick in the middle. The next step is to combine the buttermilk and water. Cupcakes: In a large mixing bowl using a stand mixer or hand mixer fitted with a whisk or paddle attachment, beat egg and sugar on medium speed until creamy, for about 2 minutes.Add oil, white chocolate, and vanilla* and stir until smooth. Mix on low speed until combined. To frost a 9" x 13" sheet cake, reduce the ingredient amounts as follows: 1 1/2 cups (255g) chopped semisweet chocolate, 3/4 cup (170g) heavy cream, 3/8 teaspoon salt, 1 1/2 teaspoons vanilla extract, and 9 tablespoons (128g) butter. Make the cupcakes. —Ellen Moore, Springfield, New Hampshire 1 1/2 cups sugar. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute. ⅓ cup milk. 10. check the cakes after 15 minutes of baking by inserting a toothpick in the middle. Sift together the flour, baking powder, baking soda, cocoa and salt. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract. Line a 12-cup pan with cupcake paper cups. Remove from oven and place on a wire rack to cool before frosting. Line a 12-cup muffin pan with cupcake liners. Frosting Flavor Variations: Chocolate Coffee Frosting: Stir in 1/2 tsp instant coffee. Add 3-4 tbsp of cake batter to each cupcake liner. 3. Foil holds its shape much better than paper wrappers. Beat until well combined, about 2 minutes. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Homemade chocolate frosting is a delicious way to top cakes and cupcakes. 3/4 cup Dutch process cocoa powder. Moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut butter cups. Set aside. Set aside. Mix in vanilla and salt. 1 c Evaporated milk 1 c Sugar 3 Egg yolks 1/2 c Butter 1 c Pecan pieces 1 1/3 c Coconut 1 ts Vanilla. For the Cupcakes. Preheat the oven to 350°F. ½ cup butter, melted. Birch Benders Keto Chocolate Cake Mix, Keto Classic Yellow Cake Mix (10.9oz) and Keto Vanilla Frosting, Keto Chocolate Frosting (10oz) Bundle (2 baking mixes and 2 frostings) 4.0 out of 5 stars 61 $31.96 $ 31 . Line a second pan with 2 liners - this recipe makes about 14 cupcakes. 2. Line a 12-cup muffin pan with cupcake liners. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Use the frosting immediately or store in an airtight container in . In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy. Whisk together: In large mixing bowl whisk together cocoa powder and baking soda. Optionally, decorate with pecans, coconut, and chocolate syrup. Set aside. If desired, stir in 3 tbsp shredded coconut and 1/8 tsp coconut extract. Scrape the bowl as needed. Set aside. Lower the speed to medium, add the eggs one at a time, then add the . Chocolate Cake with Mocha Frosting. Preheat oven to 350ºF. 3/4 cup buttermilk Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. Amino acids. Preheat oven to 350 degrees. Advertisement. For many cupcake lovers, the frosting is the most important part. Skippy Creamy Peanut Butter, dark chocolate cake mix, water, ground cinnamon and 5 more. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size . In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Preheat the oven to 350°F (177°C). Directions. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Chocolate Cupcakes: 1 1/2 cups cake flour. Bring to simmer and stir in bourbon. 11. 1 1/2 teaspoons baking soda. Mix in salt, baking soda and cocoa powder, followed by sour cream. 8. Pre-heat the oven in 180 degrees C. Line cupcake tin with liners and fill each liner ⅔ with the batter. 1 1/2 sticks (12 tablespoons) butter, room temperature. Add crushed butterfingers to a small bowl. Make the chocolate Mascarpone frosting: Add the cocoa powder, the icing sugar and the milk to a small pot and stir to combine. Drizzle heavy cream in as needed when the frosting becomes dry. It made for a delicious bridal twist. Divide the batter evenly between the muffin pan cups. Mix in powdered sugar a little bit at a time. Add cocoa powder, vanilla extract, salt, and espresso powder (if using) until combined and smooth. Pipe over filled cupcakes. Chocolate Cupcakes. Let the last solid bits dissolve while you stir. Add in powdered sugar and heavy cream and mix on low speed until combined. Line 24 muffin cups with paper wrappers. The frosting can be either piped into lovely swirls or, for the kids, all you need is a quick swipe of frosting with a liberal dusting of colored sprinkles. Cook milk, sugar, egg yolks, butter and vanilla over medium heat. Add the eggs and vanilla and mix until smooth. 1 1/2 sticks (12 tablespoons) butter, room temperature. Preheat oven to 350°F and line a muffin pan with cupcake liners and set aside. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Other candies like Reese's pieces or even chopped candy bars would be delicious too. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. Next mix in the sour cream and beat until well combined. In a large bowl or stand mixer, beat together butter and sugars until light and fluffy. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Line a 12-cup capacity muffin tin with cupcake liners and set aside. The ingredient list now reflects the servings specified. Bake in 180 degrees C for 20 minutes. Report a problem with this food. Set aside. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. The chocolate cupcake is moist, fudgy and tender in the middle. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large . Using a large cookie scoop, scoop about 3 Tablespoons of frosting onto each of the filled cupcakes. For the cupcakes: Preheat the oven to 350°F. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. To make the cake, melt 2 sticks butter and stir in cocoa. Increase the speed to high and beat the frosting for an additional 2 minutes. By Kevin Ryan. Line 1 twelve-cup standard-size muffin pan with liners. Chocolate Wine Cupcakes Recipe. Once cooled, add the sour cream, eggs, sugars, butter, oil, and vanilla extract. Pour in boiling water and whisk then let cool 5 minutes. With only five ingredients, this chocolate frosting recipe is so easy you'll want to spread it on every dessert. In a large mixing bowl, beat the butter for 1 minute or until creamy. Once done take the tin out of the oven and cool over a wire rack. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Add buttermilk, vegetable oil, egg, and vanilla extract to a medium bowl. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Blend in food coloring then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl. * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Beat in vanilla. Soak the . 1. Line a cupcake pan with cupcake liners. 3/4 cup Dutch process cocoa powder. Whip butter and cocoa together until smooth in large bowl. Preheat oven to 350°F degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light . Increase the speed to medium and beat for 2 minutes. Beat on medium speed for two minutes until well combined. 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