CLASSIC CHOCOLATE CUPCAKES
Sometimes there's nothing better than a classic chocolate cupcake! This recipe will give you a soft and fluffy chocolate cupcake base and a delightfully creamy chocolate buttercream frosting. A must make for chocolate lovers!
Provided by Ashley Manila
Categories Dessert
Time 28m
Number Of Ingredients 18
Steps:
- Preeat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners; lightly grease cupcake liners with non-stick spray; set aside.
- In a large bowl stir together the flour, sugar, cocoa powder, baking powder, espresso powder, baking soda and salt; mix well to combine; set aside.
- In a separate bowl combine the eggs, milk, oil and vanilla; beat until well combined. Pour liquid mixture into the dry mixture and gently stir until just combined. Stir in boiling water (batter will be thin); mix until combined.
- Fill each prepared muffin tin 2/3 full with batter. Bake for 16-18 minutes, or until the tops are puffed up and a cake-tester inserted in the center comes out clean. Allow the cupcakes to cool a few minutes in the pan before transferring to a cooling wrack to cool completely. Once cool, frost with chocolate buttercream and decorate as desired.
- In a large bowl using a handheld mixer or in the body of a stand-mixer fitted with the paddle attachment, beat the butter until smooth and creamy; about 2 minutes. On low speed, stir in cocoa powder. Alternately add powdered sugar and heavy cream, beating until smooth, and scraping down the sides of the bowl with a rubber spatula as needed. Add in vanilla and salt. Once smooth, beat on medium-high speed for two minutes.
MINI CHOCOLATE CUPS
These are awesome chocolate cups! Perfect for all occasions! You can serve them for dessert and put strawberries inside. These are extra great. (You can use all kinds of chocolate.) You may need to make more layers than included in the recipe below.
Provided by Zappet
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 55m
Yield 20
Number Of Ingredients 2
Steps:
- Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Brush a thin layer of chocolate into each muffin cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 7 to 10 more times. Chocolate may need to be melted again.
- Carefully peel paper cup off away from the chocolate cups.
Nutrition Facts : Calories 84 calories, Carbohydrate 9.6 g, Fat 5.4 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 3 g, Sugar 8.4 g
CHOCOLATE CUPCAKES
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
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.
CLASSIC CHOCOLATE CAKE
If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.
Nutrition Facts : Calories 257 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
CLASSIC CHOCOLATE CHIP COOKIES
Small changes can make a big difference. We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last. Use our guide as a way to find the perfect cookie for you. No big changes necessary.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
- Variations:
- For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
- For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
- For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
- For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
- For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.
More about "classic chocolate cups recipes"
CLASSIC CHOCOLATE CUPCAKES FROM SCRATCH | MY CAKE SCHOOL
From mycakeschool.com
4.6/5 (72)Estimated Reading Time 4 minsCategory Recipes
- Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans). In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
- In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes. Add the eggs 1 at a time, mixing after each egg just until the yellow disappears. Scrape down the sides and bottom of the bowl as needed.
- Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk)
- Add the cup of hot coffee at this time. The batter will be very thin. Don't worry this is how it should be.
THE BEST EASY FUDGE RECIPE EVER - COOKIES AND CUPS
From cookiesandcups.com
Reviews 9Category CandyCuisine DessertTotal Time 15 mins
- In a large bowl, combine the butter, milk chocolate, semi-sweet chocolate, and marshmallow cream mixing as well as you can with a wooden spoon. Set aside.
- In a large saucepan over medium heat stir together the granulated sugar, evaporated milk, and pinch of salt. Bring the mixture to a rolling boil, and boil for 4 minutes, stirring very frequently.
- Remove the mixture from the heat and slowly add to the chocolate mixture stirring until smooth.
CHOCOLATE CAKE FROM SCRATCH | MY CAKE SCHOOL
From mycakeschool.com
4.6/5 (48)Estimated Reading Time 8 minsCategory Recipes
- In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
- Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
CLASSIC AND EASY CHOCOLATE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (683)Total Time 45 minsCategory Dessert, CakeCalories 512 per serving
CLASSIC VANILLA CUPCAKES RECIPE | GET CRACKING
From eggs.ca
Servings 12Total Time 35 minsCategory Quick And Easy Protein Packed SnacksCalories 460 per serving
HOW ABOUT A CUP OF CLASSIC HOT CHOCOLATE? 15 COZY COCOA ...
From clickamericana.com
Estimated Reading Time 6 mins
CLASSIC CHOCOLATE LAYER CAKE RECIPE | GET CRACKING
From eggs.ca
Servings 12Total Time 45 minsCategory Desserts & SweetsCalories 610 per serving
CLASSIC CHOCOLATE FUDGE RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanCalories 36 per servingTotal Time 1 hr
CHOCOLATE MOUSSE CUPS - EAGLE BRAND
From eaglebrand.com
Servings 8
CLASSIC CHOCOLATE FUDGE - REAL LIFE DINNER
From reallifedinner.com
4.3/5 (4)Category Holiday CandyServings 25Total Time 15 mins
HOMEMADE MALLO CUPS: A TWIST ON A CLASSIC CANDY! • BASTE ...
From bastecutfold.com
Cuisine SweetsEstimated Reading Time 4 minsCategory ChocolateTotal Time 20 mins
- Melt chocolate chips in a microwave-safe bowl, stirring every 30-45 seconds. (Be sure to melt the chips on “defrost” or a medium heat setting–I like power level 5–to avoid ending up with one solid chunk of chocolate!) Once chocolate has melted completely, stir in the coconut oil.
- Place 1-2 spoonfuls of melted chocolate in the bottom of each cup. Tilt the mold to distribute the chocolate evenly around each cup; then use a pastry brush to coat the sides. Place mold in the freezer for 10-15 minutes (just long enough to firm up the chocolate.) Remove from freezer and use your pastry brush to apply a second coat of chocolate to the sides of the cup, then return to the freezer for a few minutes more.
- Once your chocolate cups have set, remove from freezer and spoon marshmallow fluff into each cup, filling it to about 1/4″ from the top edge of the cup. Use a small spatula to smooth the marshmallow (coating the spatula in coconut oil will help to prevent your marshmallow from sticking) then sprinkle a generous amount of coconut flakes on top of the marshmallow. Return to freezer for 10-15 more minutes, to allow the marshmallow to set.
- After marshmallow is firm, spoon the rest of your melted chocolate on top of each cup. Freeze the mold one more time, then pop tarts from your mold onto a sheet of wax paper.
CLASSIC CHOCOLATE BUNDT CAKE - RECIPES | PAMPERED CHEF ...
From pamperedchef.ca
5/5 (3)Servings 12
- Preheat the oven to 350°F (180°C). Brush the Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.In a medium bowl, combine the flour, baking powder, and baking soda; set aside.Add the coffee, butter, and cocoa to the Classic Batter Bowl.
- Microwave, uncovered, on HIGH for 2–3 minutes, or until the butter melts.Remove the chocolate mixture from the microwave.
- Add the sugar and salt, and whisk to combine.Add the eggs one at a time, mixing well after each addition.
- Add the vanilla and Greek yogurt, and whisk until smooth.Add the flour mixture to the batter bowl; whisk until the ingredients are just combined and there are no lumps.Pour the batter into the prepared pan.
CLASSIC CHOCOLATE CREAM PIE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 6 hrs 30 minsCategory Tags
- Combine chocolate and 2 cups milk in medium saucepan; cook over medium heat, stirring constantly, just until mixture boils. Remove from heat; set aside.
- Stir together sugar, flour, cornstarch and salt in medium bowl. Blend remaining 1 cup milk into egg yolks; stir into sugar mixture. Gradually add to chocolate mixture. Cook over medium heat, stirring constantly with wire whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.
- Pour into prepared pastry shell; press plastic wrap directly onto surface. Cool; refrigerate until well chilled. Top with whipped cream, if desired.
CLASSIC CHOCOLATE MILKSHAKE RECIPE - MASHED.COM
From mashed.com
5/5 (42)Total Time 5 minsCategory DessertCalories 396 per serving
- Top with whipped cream, maraschino cherry, and drizzle with chocolate sauce. Serve immediately with a straw.
CLASSIC KEY LIME PIE RECIPE
From today.com
4.2/5 (29)Category Desserts
CHOCOLATE CUPCAKES RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 12Total Time 45 minsCategory Baking And Desserts
CLASSIC CHOCOLATE CUPS RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC CHOCOLATE CUPS RECIPES - EASY RECIPES
From recipegoulash.com
CLASSIC CHOCOLATE CUPS – RECIPES NETWORK
From recipenet.org
CHOCOMAKER CUPS RECIPES
From tfrecipes.com
CLASSIC CHOCOLATE CUPS | RECIPE | CHOCOLATE CUPS, FOOD ...
CLASSIC CHOCOLATE CUPS RECIPES
From healthiestfoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love