Chocolate Cupcakes With Vanilla Yogurt Caramel Frosting Recipes

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
• In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
• Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

CHOCOLATE CUPCAKES WITH VANILLA YOGURT CARAMEL FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In small bowl, mix flour, baking powder, salt and cocoa; set aside. In medium microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute, stirring every 30 seconds, until melted and smooth. Stir in condensed milk and egg product. Add half of flour mixture at a time, stirring until incorporated. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
• Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 seconds. Add yogurt, stirring well. Top each cupcake with 1 tablespoon mixture. Serve immediately.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
• Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
• Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
• Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

CHOCOLATE CUPCAKES

Steps:

• 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.

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

YOGURT VANILLA CUPCAKES W/ CHOCOLATE FROSTING

Steps:

• Begin with the frosting to allow time for it to cool.
• Mix the sugar and cocoa together in a small saucepan.
• Add half of the milk, stirring constantly until blended.
• Then add the rest of the milk.
• Cook on medium heat until the mixture begins to boil.
• Lower heat and let simmer for a 3 minutes.
• Remove from heat and let cool for 3 minutes.
• Add the vanilla and chocolate chips, mixing until dissolved.
• Let cool at room temperature, or cover and refrigerate for future use.
• For the cake, preheat the oven to 350 degrees.
• Mix the flour, baking powder, baking soda, and salt in a medium bowl.
• In a large bowl, mix the butter and sugar until well blended.
• Add the eggs to the butter/sugar mixture.
• Gradually add the flour mixture and yogurt to the butter/sugar mixture.
• Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
• To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.