Dark Chocolate Cupcakes.

You can cook Dark Chocolate Cupcakes using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Dark Chocolate Cupcakes

1. You need 2 2/3 cup of All purpose flour.
2. Prepare 1 cup of Natural unsweetened cocoa powder.
3. It’s 1 1/2 tsp of Baking soda.
4. Prepare 1/2 tsp of Salt (omit if using salted butter).
5. You need 113 grams of Butter, room temperature.
6. It’s 1/2 cup of Oil.
7. Prepare 2 cup of White sugar.
8. You need 4 of Eggs, room temperature.
9. It’s 2 tsp of Vanilla extract.
10. You need 1 cup of Milk (I used soured creamline milk, but buttermilk works as well or sour cream/milk or milk with 1/4tsp lemon juice or vinegar).
11. Prepare 1 cup of Hot water.
12. Prepare 1 tsp of Instant coffee granules.

Dark Chocolate Cupcakes instructions

1. Preheat oven to 375F/190C. Prepare the muffin pans accordingly..
2. In a separate bowl, add the flour, soda, salt, and cocoa and mix well with a whisk..
3. Cream softened butter with sugar. The mixture won't quite come together like normal but once your done, it should look something similar to clumpy wet sand (exactly what you want to think of when you make cupcakes)..
4. Add the eggs and oil to the butter mixture, making sure to mix thoroughly and scraping the bowl after each addition. Add the vanilla..
5. Alternate dry ingredients and milk to the butter mixture, only mixing until just combined. You should start and end with the flour..
6. In a separate cup, dissolve the coffee in the hot water. Add it to the batter, mixing on low speed until just combined. If you want a mellower chocolate taste, the coffee can be omitted or you can play around with the amounts. Just be careful about adding more as it can make the cupcakes bitter..
7. Scoop into cups and bake for 15 min. If they need more time, drop the oven temperature to 350F/180C. Cupcakes are done when a toothpick inserted comes out with a few moist crumbs. As opposed to some other cupcakes, these are a bit more forgiving if over baked..
8. Let cool on a wire rack and then top accordingly. Pictured are chocolate cupcakes with raspberry purée inside and topped with a ganache. I also made a creamy peanut butter buttercream..

Oreo Truffle Stuffed Cupcakes.

You can cook Oreo Truffle Stuffed Cupcakes using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients of Oreo Truffle Stuffed Cupcakes

1. You need 1 1/2 packages of Regular Oreos.
2. You need 1 package (8 oz) of Cream Cheese.
3. Prepare 1 box of Cake Mix (Any works; I used Betty Crocker Classic Yellow) Ingredients for the cake.
4. Prepare 1 cup of Butter.
5. You need 6 cups of Powdered Sugar.
6. It’s 1/2 cup of Milk.
7. Prepare 2 tsp of Pure Vanilla Extract.

Oreo Truffle Stuffed Cupcakes instructions

1. Oreo Truffles.
2. Crush 1 package of oreos in food processor or in a ziploc bag..
3. Add 3/4- 1 package of cream cheese. Mix with hands until big ball is formed..
4. Spoon into inch sized balls. Put in freezer for at least 20 minutes..
5. Cake.
6. Make cake according to directions on box. Line the cupcake pan with liners..
7. Spoon enough batter into each cup to cover the bottom. Add the oreo truffles. Fill the rest of the cup, covering the truffle completely. Bake according to cake package..
8. Frosting (Magnolia Bakery Vanilla Buttercream).
9. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar..
10. Add desired amount of crushed oreos..
11. Frost cupcakes when completely cooled. (Can top each cup cupcake with an Oreo.).

Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free).

You can have Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free) using 6 ingredients and 2 steps. Here is how you cook that.

Ingredients of Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free)

1. Prepare 3/4 cup of brown rice flour.
2. It’s 1/4 cup of chopped almonds.
3. It’s 1/4 cup of date molasses.
4. It’s 1 teaspoon of baking powder.
5. You need 1/2 cup of water.
6. Prepare 1 of very ripe plantain, or cooked green plantain.

Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free) instructions

1. Mash ripe plantain, or the cooked unripe plantain. Add the remaining ingredients and mix..
2. Fill your cupcake liners and place in 200F oven, bake until it's ready! About 20 minutes.

Brownie Bottom Vanilla Butter Cake Cupcakes.

You can have Brownie Bottom Vanilla Butter Cake Cupcakes using 21 ingredients and 20 steps. Here is how you cook it.

Ingredients of Brownie Bottom Vanilla Butter Cake Cupcakes

1. Prepare of For Brownie Bottom.
2. You need 5 ounces of semi sweet chocolate, chopped.
3. Prepare 1/4 cup of unsalted butter.
4. You need 1 of large egg.
5. It’s 1 of large egg yolk.
6. You need 1/4 cup of light brown sugar.
7. Prepare 1/4 cup of all purpose flour.
8. It’s 1/2 teaspoon of vanilla extract.
9. Prepare 1/8 teaspoon of salt.
10. It’s of For Vanilla Cake Layer.
11. Prepare 1/2 cup of unsalted butter, at room temperature (1 stick).
12. It’s 1 1/2 cups of granulated sugar.
13. Prepare 1 cup of all purpose flour.
14. It’s 1/4 teaspoon of baking powder.
15. Prepare 1/8 teaspoon of salt.
16. It’s 2 of large eggs.
17. You need 3 1/2 tablespoons of whole milk.
18. Prepare 1 teaspoon of vanilla extract.
19. It’s of Chocolate Glaze.
20. Prepare 8 ounces of semi sweet chocokate.
21. It’s as needed of white sprinkles.

Brownie Bottom Vanilla Butter Cake Cupcakes instructions

1. Preheat the oven to 350. Spray 12 standard muffin tins with bakers spray.
2. Make Brownie layer.
3. Melt butter and chocolate in the microwave until smooth, cool to room temperature.
4. Add brown sugar, vanilla and salt and stir well.
5. Add egg and yolk and blend in.
6. Add flour and stir until oncorporated.
7. Divide into cupcake tins evenly, Bake 5 minutes, remove to cool 15 minutes and prepare vanilla cake layer.
8. .
9. Make Vanilla Cake Layer.
10. In a bowl whisk together, flour, baking powder and salt.
11. In another bowl beat butter and sugar until light and fluffy.
12. Beat in eggs and vanilla.
13. Fold in flour mixture alternating with milk..
14. Divide batter evenly over brownie layer and bake about 15 minutes until set. Cool completely before removing from tindpns.
15. Make chocolte glaze.
16. Melt chocolate in the microwave until smooth d.
17. Dip tops in chocolaye.
18. Add sprinkles while chocolate is wet and allow to set.
19. .
20. .

Boston Cream Pie Cupcakes.

You can cook Boston Cream Pie Cupcakes using 10 ingredients and 17 steps. Here is how you cook it.

Ingredients of Boston Cream Pie Cupcakes

1. It’s 1 1/2 cup of all-purpose flour, more for tins.
2. You need 1 1/2 tsp of baking powder.
3. You need 1/2 tsp of salt.
4. Prepare 1/2 cup of milk.
5. Prepare 6 tbsp of butter.
6. You need 3 large of eggs.
7. Prepare 1 cup of sugar.
8. Prepare 1 tsp of pure vanilla extract.
9. Prepare 1 of vanilla cream.
10. It’s 1 of chocolate-ganache glaze.

Boston Cream Pie Cupcakes step by step

1. preheat oven to 350°F..
2. butter and flour standard muffin tins.
3. whisk together flour, baking powder, and salt in small bowl..
4. warm milk and butter in sauce pan over low heat..
5. beat eggs and sugar with a mixer on high speed until thick and pale, ab five minutes..
6. beat in dry ingredients..
7. bring milk and butter to a boil..
8. with mixer on low speed, add milk mixture to batter, beat until smooth..
9. add vanilla..
10. divide batter among muffin cups, filling each halfway..
11. bake cupcakes until light gold, ab 15 minutes..
12. let cool in tins for 10 minutes, then transfer to wire racks; let cool..
13. using aerated knife, cut each in half horizontally..
14. spread 1 teaspoon vanilla cream on each cupcake bottom..
15. sandwich win top..
16. spoon chocolate-ganache glaze over each..
17. serve immediately..

Chocolate Almond cupcakes. These Almond Flour Cupcakes are unbelievably light and fluffy! They are naturally gluten-free and takes just a few minutes to prepare. Super moist chocolate cupcakes recipe !

Almond, almond essence and melted chocolate make the frosting very different from the rest of the cupcakes; and a cherry on top gives the perfect finish to it! make it an unforgettable after-dinner treat. Chocolate Almond Cupcake with Almond Buttercream Frosting, rich dark chocolate accented by the sweet almond flavor of Beanilla almond flavoring.. Flour Chocolate Cupcakes Recipes on Yummly You can cook Chocolate Almond cupcakes using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chocolate Almond cupcakes

1. Prepare 120 ml of buttermilk.
2. You need 100 gms of plain flour /all purpose flour.
3. It’s 100 gms of sugar.
4. Prepare 50 ml of oil.
5. Prepare 1 tbsp of almond powder.
6. It’s 15 grams of cocoa powder.
7. It’s 1/2 tsp of baking powder.
8. You need 1 pinch of salt.
9. Prepare 1 pinch of baking of soda.
10. Prepare 6 of cupcakes liners.
11. You need For of chocolate butter cream frosting.
12. It’s 60 grams of butter.
13. You need 150 grams of powdered sugar.
14. It’s 1 tbsp of milk.
15. It’s 15 grams of cocoa powder.
16. Prepare 1/2 tsp of vanilla extract.

You get a rich chocolate cupcake paired with a velvety smooth, luscious and fluffy coconut frosting and they're finished with shredded coconut and almond slices. These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center! Chocolate Almond Ganache: Place chocolate chips and heavy whipping cream in a microwave proof bowl and melt in. It's important to know that you can't replace almond flour for wheat flour on a cup to cup ratio.

Chocolate Almond cupcakes step by step

1. In a large bowl take buttermilk, sugar, oil and 1 tsp vanilla extract. mix well with the help of whisk for until sugar dissolves..
2. Sieve flour, cocoa powder, baking powder, salt and baking soda. Mix well using cut and fold mothed..
3. Mix until there are no lumps and batter turns smooth and also batter is of smooth dropping consistency..
4. Now add 1 tbsp almond powder in the chocolate mixture and mix.do not over mix..
5. Scoop the cake batter and pour into cupcake liners two-third to ¾ full..
6. Preheat and bake the cake at 180-degree celsius for 20 minutes..
7. To check the cupcake for doneness, insert a toothpick in them. If the toothpick comes out clean, it is done. else bake for 5 more minutes..
8. Cooldown the cake completely before frosting..
9. For chocolate buttercream frosting: -In a bowl take 60 gm butter and beat for 3-5 minutes. Now add powdered sugar and mix well.Add 1 tbsp milk, 1 tsp vanilla extract and cocoa powder..
10. Mix and beat for 3-5 minutes or until smooth creamy frosting is attained..
11. Now fill the frosting into piping bag and decorate the cup cakes..
12. Add sprinkles and serve yummy chocolate cupcakes..

According to the experts at Living Without magazine, the best idea. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Dark Chocolate Almond Butter Cup Ingredients. But almond cake with CHOCOLATE frosting?

Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant.

You can have Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant using 13 ingredients and 18 steps. Here is how you cook it.

Ingredients of Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant

1. Prepare of Genoise Sponge.
2. Prepare 4 of Eggs.
3. It’s 2/3 cup of Caster Sugar.
4. Prepare 1/4 tsp of Salt.
5. You need 1/2 cup of Cake Flour.
6. Prepare 2 tbsp of Cocoa Powder.
7. Prepare of Whip Cream.
8. You need 1 cup of Heavy Cream.
9. You need 1 tsp of Vanilla Extract.
10. You need 1 tbsp of Sugar.
11. Prepare of Fondant.
12. You need 1 of Fondant.
13. You need 5 dash of Blue Food Coloring.

Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant instructions

1. 1) Genoise Sponge.
2. Beat eggs , sugar and salt..
3. Use electric hand mixer and beat over warm water until the foam rises up..
4. Sift in flour and cocoa powder..
5. Gently fold together with a spatula. Not break the egg foam..
6. Scoop the batter into the cupcakes liners about 2/3 full..
7. Bake for 195 C for 11 minutes.
8. Let it cool completely on a wire rack..
9. 2) Whipping Cream.
10. Pour Cold whipping cream into a bowl..
11. Whisk for 2 minutes then add sugar and vanilla extract..
12. Continue whisking until stiff..
13. Pour the cream in the pipping bag..
14. Cut the end and pipe on cooled cupcakes..
15. 3) Fondant.
16. Knead blue food coloring with fondant..
17. Roll out a fondant and cut into heart shapes using heart shape cookie cutter..
18. Decorate the fondant on the cupcake..

Easy Chocolate Chip Moist Cupcake.

You can have Easy Chocolate Chip Moist Cupcake using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Easy Chocolate Chip Moist Cupcake

1. Prepare 6 tbsp of Margarine (softened).
2. It’s 1/3 cup of Caster sugar.
3. It’s 1 large of Egg.
4. You need 1/2 cup of All-purpose flour.
5. Prepare 1 1/2 tbsp of Cocoa powder (unsweetened).
6. Prepare 1/2 tsp of Baking soda.
7. It’s 1/2 tsp of Baking powder.
8. It’s 1 of Chocolate chips.
9. Prepare 1 of Powdered sugar (icing sugar; optional).

Easy Chocolate Chip Moist Cupcake instructions

1. Preheat oven to 375°F. Prepare cupcake/muffin pan by greasing with butter and sprinkling some flour. This recipe makes 8 cupcakes..
2. Put together the margarine, sugar, egg, flour and cocoa. Mix well through a whisk or you may opt to use an electric mixer, stand or hand..
3. Add the baking powder and baking soda. Mix thoroughly until batter is smooth..
4. Using half of the mixture, spoon some on the pan..
5. Put the chocolate chips on each one and cover with the other half of the batter..
6. Bake for 20 minutes. The cupcakes should rise once baked..
7. You may opt to sprinkle some powdered sugar on top. Serve and enjoy!.

Pumpkin Spice Cupcakes.

You can cook Pumpkin Spice Cupcakes using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pumpkin Spice Cupcakes

1. Prepare of Homemade Pumpkin Pie Spice.
2. You need 3 tbsp of ground cinnamon.
3. It’s 2 tsp of ground ginger.
4. It’s 2 tsp of nutmeg.
5. You need 1 1/2 tsp of ground allspice.
6. You need 1 1/2 tsp of ground cloves.
7. Prepare of Cupcakes.
8. Prepare 1 of (18.25 ounce) box Duncan Hines Signature Spice Cake.
9. Prepare 1 of (3.4 ounce) package instant vanilla pudding mix.
10. Prepare 1 1/2 tsp of pumpkin pie spice.
11. Prepare 1/2 cup of sour cream.
12. You need 1 cup of pure pumpkin puree.
13. Prepare 1/2 cup of vegetable oil.
14. Prepare 3 of eggs, lightly beaten.
15. You need of Cream Cheese Frosting.
16. You need 2 of 8-ounce packages of cream cheese, softened.
17. Prepare 1/2 cup of (4 ounces) unsalted butter, softened.
18. You need 1 tsp of pure vanilla extract.
19. Prepare 1 1/2 lb of (about 5 3/4 cups) confectioners' sugar.
20. Prepare 1 tbsp of pure maple syrup.

Pumpkin Spice Cupcakes step by step

1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray..
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined..
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well..
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes..
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting..
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes. Add in the butter and continue beating for another 2-3 minutes..
7. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy..
8. Pipe the frosting onto the cooled cupcakes..

Easy Lemon Shell Cupcakes. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. These cupcakes are moist, delicate, and full of lemon flavor.

A great lemon muffin recipe, too. Easy homemade Lemon Cupcakes with lemon cream cheese frosting have the perfect balance of sweet and tanginess and are perfect for spring, Easter, or These Lemon Cupcakes would be perfect for ANY spring or summer festivity. Easter or Mother's Day would be particularly perfect, even a baby. You can have Easy Lemon Shell Cupcakes using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Easy Lemon Shell Cupcakes

1. Prepare of cakes.
2. You need 1 box of your favorite white or yellow boxed cake mix.
3. Prepare 1/2 cup of fresh lemon juice.
4. You need 1 of the needed ingredients for the cake mix.
5. It’s 10 of medium lemons Squeezed of juice and clean the shells a bit with a teaspoon..
6. Prepare 1 of Make Lemonade with the juice …Saving 1/2 cup to use in the cake per instructions… Save the Shells for Cupcake holders. I also added lemon juice to the frosting. Frosting was a combo of leftover Lemon frosting and I whipped that with a bought tub of le.

Cupcakes are easy to make and yummy. You can have them in various flavours – vanilla, lemon, chocolate, almond, red velvet… You can also use any frosting you like – butter cream, cream cheese…Add a few drops of food colouring and you have fancy looking cupcakes. Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour. Rather than creating a simple lemon sponge I'd thought I'd go one step further and turn them into lemon drizzle cakes.

Easy Lemon Shell Cupcakes instructions

1. Mix cake ..using 1/2 cup lemon juice with half of the liquid called for in the directions. Set the lemon cups in the muffin pan and fill to one third full with the cake mix batter …Place in preheated oven per directions…bake per directions. Mine tested done at 23 min at 350°F. I also had enuf batter leftover to make a small cake..
2. I used Meyer Lemons fresh picked from my tree. Well washed before squeezing. I also found the cooked shells quite edible. Cooked they are soft. I didn't think they were bitter either….Meyers are thin skinned and much sweeter than regular lemons..
3. .

The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour. Try our easy lemon cakes, lemon tarts and lemon meringue pie recipes for the best lemon desserts. These cute little lemon cupcakes would work equally well for a kids party, baby shower or just a A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. These easy lemon cupcakes from scratch are super moist and burst with lemon flavor. Top them with vanilla mascarpone cream cheese frosting or use any If you want these easy lemon cupcakes hold their shape nicely, you should use a muffin tray.