Chocolate Snack Cupcakes Recipe By Tasty

CHOCOLATE CUPCAKES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes and decorate with sprinkles.

CHOCOLATE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
• Whisk together flour, baking powder, and salt in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
• While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
• Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
• Bake for 18-20 minutes, or until a toothpick comes out cleanly.
• Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

CHOCOLATE-COVERED STRAWBERRY 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Finely chop 8 of the strawberries.
• Spoon them evenly on top of the batter.
• Top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• In a small bowl, microwave the chocolate chips in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
• Dip the strawberries in the chocolate, then chill.
• Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry.
• Enjoy!

CHOCOLATE ANGEL FOOD CUPCAKES

Steps:

• Heat oven to 350 degrees.
• In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
• Remove from heat and stir in vanilla.
• In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
• Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
• Quickly add cocoa mixture and beat 20 seconds until just blended.
• In a small bowl, combine flour and baking powder.
• Fold into egg white mixture, one fourth at a time.
• Spray 12 regular muffin cups with vegetable cooking spray.
• Divide batter evenly between muffin cups.
• Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
• Remove from oven and cool on wire rack for 10 minutes.
• Run a knife around edge of cupcakes to loosen.
• Remove cupcakes and cool on wire rack.
• Invert onto serving plate.
• Garnish each with a little whipped cream and a strawberry, if desired.

CHOCOLATE CUPCAKES

Steps:

• Mix all together, mixture will be stiff.
• Bake in lined muffin tins at 350 degrees for 20 minutes, or until top springs back.
• These freeze very well.

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
• Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
• Line 2 muffin tins with paper liners.
• Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
• Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
• Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
• Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
• Use the end of a whisk or another utensil to push down the center of each cupcake.
• Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
• Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
• Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
• Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
• Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
• Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
• Enjoy!

MEXICAN-INSPIRED CHOCOLATE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat your oven to 350 degrees. Begin by making your cupcakes. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt to evenly combine. In a separate bowl, whisk together the eggs, sugar, oil, buttermilk, tamarind, and vanilla extract to evenly combine. Then, add the dry ingredients to the wet bowl and whisk just until the mixture comes together evenly. Fold in the chopped chocolate, then divide the mixture evenly amongst 12 paper-lined muffin tins. Place the filled baking cups into muffin tins or onto a sheet tray, then place in the oven to bake for 19 - 21 minutes, or until a sharp knife comes out clean when testing the cupcake. Remove cooked cupcakes and allow them to cool completely.
• While the cupcakes cool, make your meringue. In a heatproof bowl, whisk the egg whites, sugar, and cream of tartar together evenly. Place the bowl over a pot of gently simmering water and whisk well for 2 minutes to fully dissolve the sugar into the mixture. Remove from the heat then start to whip the egg white mixture. Using a hand mixer (or transfer to a stand mixer with the whisk attachment) whisk the egg white mixture on high for 9 - 10 minutes, or until glossy and stiff peaks form. Transfer the whipped meringue to a piping bag fitted with your choice of shaped tip. When the cupcakes have cooled, begin piping your cupcakes. Garnish with extra shaved chocolate on top, freshly grated cinnamon, and some red or green sprinkles. Enjoy!