Any good chocolate cupcake receipe with icing?

Answer 1

Hi !!!
Here is a GREAT recipe...HAPPY BAKING!!!

Chocolate Cupcakes
by Billy Reece

Yields 24 to 27 cupcakes

INGREDIENTS
• 2 sticks unsalted butter (8 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 cup light brown sugar (7-3/4 ounces)
• 4 large eggs (one at a time)
• 6 ounces unsweetened chocolate
• 2 cups cake flour (9-1/4 ounces)
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract

DIRECTIONS
Cream:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract

Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.

Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.

Simple Chocolate Buttercream
by Billy Reece

INGREDIENTS
• 4 sticks butter
• 12 ounces semi-sweet chocolate
• 2-3/4 cups confectioners' sugar
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract

DIRECTIONS
Cream (with hand or stand mixer):
4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes

Melt (in microwave or double boiler):
12 ounces semi-sweet chocolate

Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …

Add:
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract

On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.

Do not refrigerate; use immediately or store in airtight container for up to 2 days.

Answer 2

DOUBLE CHOCOLATE DELIGHT

2 cups flour
1/2 tsp salt
2 eggs
1 1/4 cup sugar
1/2 cup shortening
1/2 cup cocoa
1 cup dark coffee (hot)
1 tsp baking soda dissolved in 1/4 cup hot water

Blend all ingredients and bake at 375 for times listed below

8 x 9 pan = 30 - 35 minutes
13 x 9 x 2 pan = 30 - 35 minutes
8” = 25 - 30 minutes
9 “ = 20 - 25 minutes
15 1/2 x 10 1/2 x 1 jelly pan = 15 - 20 minutes
2 1/2 doz. cupcakes = 18 - 22 minutes

For icing, use any kind of frosting/icing your heart desires. They are excellent with either cream cheese frosting or peanut butter frosting.

Answer 3

2 oz dark chocolate, broken into pieces
6 oz milk
3 oz caster sugar
2 oz butter softened
1 tsp vanilla extract
1 egg beaten
5 oz s.r. Flour
2 tbsp choc chips.

Preheat oven to 180c
Line 12 hole muffin tin with paper cases. Place chocolate & 1/3rd of sugar in a heat proof bowl, bring milk to boil in a pan pour over choc and stir.
Beat butter with remaining sugar and vanilla until pale and fluffy, then stir in egg slowly. Beat 1-2 mins add choc mix, flour, and choc chips, spoon into cases and bake for 18-20 mins.

Icing:
50g icing sugar
2 tsp lemon juice.

Mix both together and drizzle over cooled cupcakes and let run down the sides.