Organic Chocolate Cupcakes Recipes

THE MOST AMAZING CHOCOLATE CUPCAKES

The Most Amazing Chocolate Cupcakes image

The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!

Provided by Rachel Farnsworth

Categories Dessert

Time 32m

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup cups warm water
1/4 cup vegetable oil
1 tsp vanilla extract
1½ cups butter (softened)
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3-4 cups powdered sugar

Steps:

Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
Fill each cupcake 2/3 full.
Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.

Nutrition Facts : Calories 279 kcal, Carbohydrate 37 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 257 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

ORGANIC CUPCAKES

Organic Cupcakes image

Provided by Food Network

Time 45m

Yield 24 cupcakes

Number Of Ingredients 6

Ingredients

1 (16.2 ounce) box organic vanilla cake mix (recommended: Dr. Oetker)
3 eggs
2/3 cup whole milk
1/2 cup oil
4 ounces 72-percent dark chocolate, chopped
Confectioners' sugar, for garnish

Steps:

Preheat the oven to 350 degrees F. Place the paper baking cups into the cupcake molds.
Melt the chocolate in adding it to a small glass bowl set over a simmering saucepan of water and stirring until it melts. Stir in the milk to thin it out a bit.
Follow the package instructions and prepare the vanilla cake mix. Blend the cake mix with 3 eggs, 2/3 cup milk, and 1/2 cup oil. Pour 1/2 the mix in a separate bowl. Mix the melted chocolate into one of the bowls and stir for a couple of minutes, until you have reached a nice dark colored mix.
In each cupcake mold, use 1/2 vanilla and 1/2 chocolate mix, bake for 20 to 25 minutes.
Serve with a sprinkle of confectioners' sugar.

Nutrition Facts : Calories 156, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 27 milligrams, Sodium 135 milligrams, Carbohydrate 19 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 11 grams

ORGANIC CHOCOLATE CUPCAKES

Organic Chocolate Cupcakes image

I make these with all organic/ natural ingredients. They taste just like they came out of a box, and the cupcakes have no egg and no dairy so they are a nice treat for anyone with allergies. For the best flavor use extra virgin coconut oil. I served these at my 5 year olds birthday party, along with store bought brownies. We brought most of the brownies home, the cupcakes were all gone :)

Provided by jake ryleysmommy

Categories Dessert

Time 30m

Yield 55 mini muffins

Number Of Ingredients 12

Ingredients

3 cups flour
2 cups sugar (evaporated cane juice or raw cane sugar works)
1/2 cup cocoa
1 teaspoon salt
2 teaspoons baking soda
2/3 cup coconut oil, melted (or other vegetable oil)
2 cups warm water
2 tablespoons vinegar
3 teaspoons vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees.
Sift all the dry ingredients together in a large bowl.
Add oil, water, vinegar and vanilla.
Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
Bake 10-15 minutes. Until toothpick comes out clean.
Cool completely.
Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
Top cooled cupcakes with icing and serve, or refrigerate until needed.

Nutrition Facts : Calories 96.7, Fat 4.4, SaturatedFat 3.3, Cholesterol 5.9, Sodium 90.2, Carbohydrate 13.6, Fiber 0.3, Sugar 7.8, Protein 0.9

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