Does anybody know a chocolate cupcake recipe?

Answer 1

i love this website. its complied from THOUSANDS of people who rate every possible recipe you could think of (with reviews and everything). good luck!

Answer 2

Easiest way to make chocolate cupcakes is to go to the store and buy a chocolate cake mix and frosting. Follow direction on box for mixing and pour into a cupcake pan. Most box recipes will have a time for how long to cook cupcakes. Bake, frost and enjoy.

Answer 3

INGREDIENTS: 1 1/2 cups all-purpose flour 3/4 cup unsweetened Dutch-process cocoa powder 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons vegetable oil 1 tablespoon pure vanilla extract Heath Bar Bits (can find in the baking section) DIRECTIONS: 1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl. Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes. 2. Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes. Let cool in tins on wire racks. Yield: 18 cupcakes. Chocolate Buttercream Frosting INGREDIENTS: 3 3/4 cup confectioners sugar, sifted 1 stick butter, softened 3 Tablespoons milk 1 teaspoon vanilla 2 ounces unsweetened chocolate, melted and cooled DIRECTIONS: 1. In a large bowl, combine confectioners sugar, butter, milk and vanilla. 2. Beat at medium speed 1-2 minutes or until creamy. Add chocolate and beat until well blended. If necessary, add 1 Tablespoon at a time to reach desired spreading consistency. Yield: 12 cupcakes. Frost cupcakes, sprinkle each cupcake with heath bar bits. COOK’S NOTES: I made 1 1/2 times the recipe for the frosting because I like to have enough to pipe on there. 3 hours ago Report Abuse

Answer 4

Chocolate Cupcake

INGREDIENTS:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
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.
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.

Answer 5

The bestest recipe
1 chocolate cake mix
4 eggs
1 can cherry pie filling
1 tsp.almond extract
Mix all together & bake as you would any cupcake.
So moist
So simple
So good

Answer 6

i dont know any recipes but, if you blend up some of those little red cherrys that are sold in bottles and a few choclate drops and add em to your recipe it will bring you to your knees.

Answer 7

Chocolate Fudge Cupcakes


3/4 cup unsalted butter
6 ounces semisweet chocolate, chopped
3/4 cup sugar
4 eggs, separated
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon cream of tartar

FROSTING AND GARNISH
2 ounces semisweet chocolate, coarsely chopped,divided
3 tablespoons whipping cream


Heat oven to 325°F.
Grease 12-cup muffin pan or line with baking cups.
Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
Add butter and 6 oz chocolate.
Let stand until melted; stir until smooth.
Cool to room temperature.
Whisk in sugar and egg yolks.
Stir in flour and baking powder.
In large bowl, beat egg whites at medium speed until frothy.
Add cream of tartar.
Beat at medium-high speed until soft peaks form.
Fold one-fourth of the whites into chocolate mixture.
Gently fold in remaining whites until mixed.
Spoon batter into muffin cups, filling two-thirds full.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Remove from pan; cool completely.
To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
Pour into mini loaf pan; cool until firm.
Unmold chocolate; remove plastic wrap.
Using vegetable peeler, make curls.
In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
Heat over low heat until melted and smooth, stirring frequently.
Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
Garnish with chocolate curls.

Answer 8

Dark Chocolate Cupcakes


8 T unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 C Dutch-processed cocoa
3/4 C unbleached all-purpose flour
1/2 t baking soda
3/4 t baking powder
2 large eggs
3/4 C sugar
1 t vanilla extract
1/2 t table salt
1/2 C sour cream

Adjust oven rack to lower-middle position, pre-heat oven to 350 degrees. Line muffin pan with baking cup liners.

Combine first three ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a saucepan over simmering water. Whisk until smooth and combined. Set aside to cool, until just warm to the touch.

Whisk flour, baking soda and baking powder in small bowl to combine.

Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated. Add cooled chocolate mixture; whisk until fully combined. Alternate about 1/3 of flour mixture with the sour cream into chocolate mixture and whisk until combined. End with remaining flour mixture and whisk until batter is homogenous and thick.

Divide batter among muffin pan cups. Bake until toothpick comes out clean, 18-20 minutes.

Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.

Easy Vanilla Bean Buttercream

10 T unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 C confectioners' sugar
pinch table salt
1/2 t vanilla extract
1 T heavy cream

In standing mixer with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla extract and heavy cream. Increase speed to medium-high and beat until light and fluffy, about 4 minutes. Scrape down bowl occasionally. Note: If using a handheld mixer, increase mixing times by at least 50%.
Comments

Answer 9

yes

Answer 10

go 2 allrecipes.com