Super Easy Chocolate Cupcakes Recipes

BEST EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.
• Place 12 cupcake liners in a cupcake tin.
• Sift Dry ingredients into a bowl. Whisk briefly.
• Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
• Add cocoa powder and mix.
• Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
• Add flour mixture and whisk until lump free.
• Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
• Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
• Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
• Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!

EASY ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
• Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.

MOIST CHOCOLATE CUPCAKE RECIPE

Steps:

• Preheat your oven to 350ºF and prepare your muffin tin with paper liners

EASY + SUPER MOIST RECIPE FOR CHOCOLATE CUPCAKES

Steps:

• Step 1:Preheat oven to 350°. Step 2:Place miracle whip and eggs into mixer and mix on low speed. Melt chocolate in microwave (30 second intervals stirring between until melted to prevent burning of chocolate.) Add the melted chocolate to the mixer and continue mixing until smooth. Step 3:With mixer still on low, add cake mix, sprite and water. The best method I have found for doing this to alternate the mix and liquids as you add to keep the mis even and smooth. I start with adding a little cake mix, and using a 1/3 cup measuring cup, a little water until that cup is empty and then switch to sprite. I then repeat until all ingredients have been added. Step 4:Once all ingredients are added, I increase speed for a couple minutes and ensure it is fully mixed. I then transfer the cake batter to either cupcake tins for a cake pan (depending on whether I am baking cupcakes on a cake). For cupcakes, I place cupcake liners in the tins and fill 2/3 full with batter. I usually can get 1.5 large to 2 dozen small cupcakes from one batch. For cake, I butter the cake pan bottom and sides and fill to 1/2-2/3 full. I usually can get 2 10 inch round cakes from 1 batch. Step 5:Bake cupcakes for 14-16 mins (2 dozen) Bake cake for 27-30 mins (1 layer at a time). Cake is down when it is dry in the middle.

EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
• In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

EASY CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 180C.
• Mix the dry ingredients in one bowl.
• Beat the wet ingredients in another bowl.
• Combine, by adding about two thirds of the wet ingredients and beating until smooth. Then add the rest of the wet ingredients and beat until smooth again.
• Scoop into muffin cases in a muffin tin and bake for between 17 and 19 minutes or until domed and springy on top.

MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET

Steps:

• Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
• Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.

SUPER-EASY CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups.
• Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full.
• Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.

SUPER EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.

SUPER EASY, SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
• Whisk the dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
• Mix the wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
• Pour the wet ingredients into the dry ingredients: Stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
• Ladle the batter into the cupcake liners: Fill liners about two-thirds of the way full.
• Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 5 minutes: Remove from the pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting when completely cool. For the frosting:
• Melt the butter: Melt the butter in a small saucepan and remove from heat.
• Stir in the remaining ingredients a little at a time: Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
• Frost individual cooled cupcakes: Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

TRULY THE BEST CHOCOLATE CUPCAKES

Steps:

• Arrange rack to center of oven and preheat oven to 350F (175C). Line two 12-count muffin tins with paper liners.
• In a large bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt (I make this recipe with an electric mixer but it can be done by hand using a whisk and spatula instead).
• Add canola oil, egg, egg yolk, and vanilla extract and stir until batter is combined (it will be a bit dry and crumbly but all of the flour mixture should be moistened before proceeding).
• Drizzle in milk while stirring and stir until batter is uniform and completely combined.
• Gradually add hot coffee or hot water (take care not to burn yourself!) and stir until liquid is completely incorporated into the batter and you have a smooth chocolate batter. Scrape the sides and bottom of the bowl to ensure everything is well-combined. The batter will be very thin, this is normal!
• Evenly divide batter into prepared muffin tin, but take care to fill liners between ½ and not more than ⅔ of the way full, this is typically about 3 Tablespoons of batter or less per cupcake liner. Over-filled liners will result in cupcakes with flat tops and they may cave in on themselves. If you have excess batter, discard it (or make extra cupcakes!).
• Transfer one pan of cupcakes to 350F (175C) preheated oven and bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (or clean). Allow to cool for 10-15 minutes in baking pan before carefully removing to cooling rack to cool completely before frosting (I like to use a knife to gently pry up the cupcake from the bottom and then carefully lift it out to a cooling rack). Repeat with second pan of cupcakes
• Once cupcakes have cooled, frost with my chocolate frosting or your favorite frosting recipe.

SUPER MOIST CHOCOLATE CUPCAKES

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.

EASY CHOCOLATE CUPCAKES

Steps:

• Prep: Preheat the oven to 360°F (180°C) and line a 12 cup cupcake pan with liners.
• Mix dry ingredients: Add all dry ingredients to a large bowl and whisk until well combined.
• Mix wet ingredients: Add all wet ingredients to a medium bowl or measuring cup and whisk until smooth.
• Add wet to dry: Add the wet ingredients to the dry ingredients and stir (no whisk! use a wooden spoon or spatula) just until combined. The batter will be thin.
• Fill liners and bake: Divide the batter between the prepared cupcake liners. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely before adding any frosting.

SUPER MOIST CHOCOLATE CUPCAKES RECIPE

Steps:

• Preheat oven to 180 C or 350 F.
• Line a cupcake pan or muffin tin with cupcake liners and set aside.

EASY CHOCOLATE FROSTING

Steps:

• Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.

MARY BERRY'S CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 400°F (204°C) and line your muffin tins with cupcake liners, enough for 12 cupcakes.
• Sift your cocoa powder into a large mixing bowl.
• Using your microwave or sauce pan heat water to boiling.
• Pour the boiling water carefully into the mixing bowl with the cocoa powder.
• Using a spatula or whisk combine the water and cocoa powder into a chunky, slightly dry paste. Add the softened butter, use a hand mixer or beat by hand until mixed well. Next, add the eggs and mix again.
• Add the sugar, flour, and baking powder and thoroughly combine to make the batter.
• Divide your batter evenly into 12 cupcake liners to 2/3 to 3/4 full. Bake at 400°F (204°C) for 12 to 15 minutes or until an inserted toothpick comes out clean.
• Remove from oven and allow to cool in the muffin tin for a few minutes before transferring to a wire cooling rack to cool completely.
• When cupcakes are fully cooled make your buttercream and pipe on to apply, then garnish with chocolate sprinkles, funfetti, or coarse sugar. Serve and enjoy!

CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 325°. Line a cupcake pan with cupcake liners and set it aside.
• In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
• In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
• Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.