Best 5 Yummy Chocolate Cupcakes Recipes

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.

YUMMY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. Set aside.
• In a large mixing bowl stir together flour, cocoa, sugar, baking powder, baking soda, and salt. Add butter, egg, milk, and vanilla. Using an electric mixer on medium speed, beat until well blended. Add water and beat until combined.
• Divide batter between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool in pan for 10 minutes. Transfer cupcakes to cooling racks to cool completley.

CHOCOLATE CUPCAKES

Steps:

• Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
• On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don't want to overwork the batter.
• Scoop the batter into the prepared pans filling each about two-thirds full (don't bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
• To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
• When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
• Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
• Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
• Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

YUMMY CHOCOLATE CUPCAKES

Steps:

• Put 12 baking cases in a muffin tin
• Cream 100g of the margarine and all the sugar in a bowl until light and fluffy
• Beat eggs in a seperate bowl until bubbly
• Gradually add them to the mixture beating well in between additions. Make sure they are well mixed into the sugar and marge mixture.
• Sieve the flour and cocoa powder into the mixture and beat slowly
• Add the baking powder and mix
• Add the milk and beat. Add the mixture into the cases and bake in a preheated oven of 180C for 20 minutes
• When cakes have cooled, beat the icing sugar and the rest of the margarine together to create buttercream
• Decorate with choice of decorations