Double Chocolate Cupcakes With Chocolate Frosting Recipes

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DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

This Double Chocolate Cupcake recipe is perfect for the ultimate chocolate lover. Topped with Chocolate Frosting, these diabetic-friendly cupcakes are delicious and impossible to resist.

Provided by EatingWell Test Kitchen

Categories     Diabetic Cake Recipes

Time 40m

Number Of Ingredients 15

½ cup refrigerated or frozen egg product, thawed, or 2 eggs
3 tablespoons butter
1 ⅓ cups cake flour or 1 1/4 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup 60% to 70% tub-style vegetable oil spread, chilled
¾ cup fat-free milk
¾ cup sugar (see Tips)
1 teaspoon vanilla
¼ cup 60% to 70% tub-style vegetable oil spread, chilled
2 tablespoons unsweetened cocoa powder
½ teaspoon vanilla
1 ¼ cups powdered sugar (see Tips)
1 tablespoon fat-free milk

Steps:

  • Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder and salt; set aside.
  • Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
  • Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
  • In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar (see Tips) until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Frost cooled cupcakes with Chocolate Frosting.

Nutrition Facts : Calories 170 calories, Carbohydrate 26.4 g, Cholesterol 5.4 mg, Fat 6.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 133.9 mg, Sugar 17.2 g

CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING



Chocolate Chocolate Cupcakes with Double Chocolate Frosting image

Provided by Food Network

Categories     dessert

Yield 18 cupcakes or 2x9" round cake layers

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
1/3 cup oil
1/2 brewed and cooled coffee
4 ounces of good quality dark chocolate, melted
1 teaspoon vanilla
2 teaspoons vinegar
3/4 cup non hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegan margarine
2 1/2 cups 10x powdered sugar
1/2 cup cocoa powder
8 ounces chocolate, melted
1 teaspoon vanilla
2-3 tablespoons soymilk, as needed

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
  • Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
  • Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake
  • In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
  • Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts

DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING



Double Feature Cupcakes with Mexican Hot Chocolate Frosting image

Provided by Ingrid Hoffmann

Categories     dessert

Time 40m

Yield approximately about 12 cupcakes

Number Of Ingredients 18

1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Steps:

  • Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
  • To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
  • Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
  • Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
  • To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING



Double Chocolate Cupcakes With Chocolate Frosting image

Make and share this Double Chocolate Cupcakes With Chocolate Frosting recipe from Food.com.

Provided by Cupcake Recipe Girl

Categories     Dessert

Time 35m

Yield 12 Cupcakes, 12 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
1/2 cup of fresh butter
1/2 cup chocolate chips
3/4 cup flour, plus
3 tablespoons flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup cocoa powder
3/4 teaspoon sea salt
1/2 cup raw sugar
1/2 cup brown sugar
2 medium eggs, plus
1 medium egg yolk
1/2 teaspoon vanilla
1/2 cup Greek yogurt or 1/2 cup sour cream
1/2 cup hot water
1/2 cup of softened butter
3 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon vanilla
whole milk, for thinning

Steps:

  • Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners.
  • Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted.
  • Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed.
  • Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
  • Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk). Include the hot water very last, and blend till it's mixed.
  • Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
  • Cook for 16 to 18 minutes, or till a tooth-pick comes out clear.
  • For The Frosting.
  • Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
  • Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.

Nutrition Facts : Calories 445.3, Fat 22.1, SaturatedFat 12.3, Cholesterol 81.8, Sodium 380.6, Carbohydrate 64.6, Fiber 3.6, Sugar 50.7, Protein 4.3

DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING



Double Feature Cupcakes with Mexican Hot Chocolate Frosting image

Provided by Ingrid Hoffmann

Categories     dessert

Time 40m

Yield approximately about 12 cupcakes

Number Of Ingredients 19

1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted
12 mini peanut butter cups

Steps:

  • Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
  • To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
  • Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
  • Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
  • To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING



Chocolate Cupcakes With Chocolate Frosting image

I can't seem to get enough chocolate lately and these cupcakes were among my victims. This recipe comes from a Chicago bakery called Sweet Mandy B's and these cupcakes will make you happy!

Provided by Hey Jude

Categories     Dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 19

1 1/2 cups flour
1 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 cups sugar
3/4 cup hot water
3/4 cup milk
2 large eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup unsalted butter
3 tablespoons dark corn syrup
1 teaspoon vanilla
1 pinch salt
2/3 cup unsweetened cocoa, sifted
1 lb confectioners' sugar, sifted
1/2 cup whipping cream
candy sprinkles (optional)

Steps:

  • Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
  • Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
  • Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
  • While cupcakes are cooling, prepare the frosting.
  • Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
  • With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
  • .
  • When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

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