Best 4 Chocolate Cornflake Cupcakes Recipes

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Chocolate cornflake cupcakes are a delightful treat that can be enjoyed by people of all ages. The combination of chocolate and cornflakes creates a unique flavor and texture that is sure to please the palate. With their rich chocolate flavor and crispy cornflake crunch, these cupcakes are perfect for any occasion. Whether you are looking for a special dessert to serve at a party or a fun treat to enjoy with your family, chocolate cornflake cupcakes are sure to be a hit. With just a few simple ingredients and a little bit of time, you can create these delicious cupcakes in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CORNFLAKE CUPCAKES



Chocolate Cornflake Cupcakes image

These chocolate cornflake cupcakes are great! Crunchy texture, amazing flavor, and easy to make. No baking necessary!

Provided by BakingMachine

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h20m

Yield 24

Number Of Ingredients 4

1 cup semisweet chocolate chips
½ cup butter
3 tablespoons maple syrup
8 cups cornflakes cereal

Steps:

  • Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
  • Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.4 g, Cholesterol 10.2 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 95.7 mg, Sugar 6.4 g

THE BEST CHOCOLATE CUPCAKES



The Best Chocolate Cupcakes image

The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 17

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
  • Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
  • Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
  • Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
  • For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
  • Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
  • Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES



Cooking with kids: Chocolate cornflake cakes image

Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites

Provided by Caroline Hire - Food writer

Categories     Afternoon tea, Dessert

Time 15m

Yield Makes 12

Number Of Ingredients 4

50g butter
100g milk or dark chocolate, broken into chunks
3 tbsp golden syrup
100g cornflakes

Steps:

  • Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
  • Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
  • Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

Nutrition Facts : Calories 121 calories, Fat 6.1 grams fat, SaturatedFat 3.7 grams saturated fat, Carbohydrate 15.1 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 1.3 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE CANDY CORN CUPCAKES



Chocolate Candy Corn Cupcakes image

My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

1 package fudge marble cake mix (regular size)
1 cup sour cream
2 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
Orange paste food coloring
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate candy corn

Steps:

  • Line 24 muffin cups with paper liners., Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.

Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 113mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Do not overmix the batter, as this can result in tough, dense cupcakes.
  • Be careful not to overcook the cupcakes, as this can make them dry.
  • Allow the cupcakes to cool completely before frosting them.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Chocolate Cornflake Cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. With their moist, chocolatey crumb and crunchy cornflake topping, these cupcakes are sure to be a hit with everyone. Whether you are a beginner baker or a seasoned pro, you will love this simple and delicious recipe. So next time you are looking for a sweet treat, give Chocolate Cornflake Cupcakes a try!

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