One Bowl Easy Chocolate Glaze Recipes
EASY CHOCOLATE GLAZE
This basic chocolate glaze recipe can be used to glaze donuts, dip eclairs in, or drizzle over bundt cake. This glaze comes together in as little as 5 minutes!
Provided by Bettie
Categories All Recipes
Time 4m
Number Of Ingredients 2
Steps:
- Place the chocolate in a microwave safe bowl.
- Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
- As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
- Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.
Nutrition Facts : Calories 0 calories
ONE BOWL EASY CHOCOLATE GLAZE
Combining the ingredients in the microwave makes a luscious topping for cakes and ice cream or a yummy dip for fruit!
Provided by Canadian Jane
Categories Sauces
Time 12m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 2
Steps:
- Microwave frozen whipped topping and chocolate in medium microwaveable bowl on high 1 minute. Stir.
- Microwave an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
- Store leftover glaze in refrigerator. Just before serving, microwave on high 1 to 2 minutes or until glaze is softened.
Nutrition Facts : Calories 136.9, Fat 11.7, SaturatedFat 7.1, Cholesterol 27.4, Sodium 9.2, Carbohydrate 9.5, Fiber 0.8, Sugar 7.8, Protein 1
ONE-BOWL CHOCOLATE CUPCAKES
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
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