Chocolate Super Flax Cupcakes Recipes
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
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.
CHOCOLATE SUPER FLAX CUPCAKES
I wanted to get more flax seeds in my diet so I came up with these super chocolately cupcakes that have a ton of flax seeds in them. Plus they taste just like a boxed cake mix.
Provided by tildeWonder
Categories Dessert
Time 30m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together first 7 ingredients until thoroughly combined.
- Add in remaining ingredients and stir until combined.
- Spray some cupcake liners with nonstick cooking spray and immediately spoon in the batter. Don't let it sit for too long otherwise it can get really thick.
- Bake at 350 degrees for about 25 minutes or until an inserted toothpick comes out clean. Cool and enjoy.
- Note: Makes 6 cupcakes. Each cupcake has 4 teaspoons of ground flaxseed, about 2.13g of Omega 3s, and about 140 calories. If not sweet enough for you, you can add more stevia or sugar or use fruit juice instead of water.
Nutrition Facts : Calories 155.1, Fat 6.7, SaturatedFat 0.9, Sodium 410.3, Carbohydrate 22.6, Fiber 6.5, Sugar 9.1, Protein 4.8
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THE ULTIMATE CHOCOLATE CUPCAKES - PRETTY. SIMPLE. SWEET.
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4.7/5 (56)
Estimated Reading Time 5 mins
Servings 16
- For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
- With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the cake will be. The batter should be liquid.
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