Dark Chocolate Cupcakes Recipe With Cream Cheese Frosting

1 egg 1/3 cup of sugar 1 teaspoon of vanilla extract 1/8 teaspoon of salt Recommended 30 Bundt Cakes You Need to Make This Spring Ingredients 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 large egg 1/8 teaspoon salt 1 cup semisweet chocolate chips 1 cup peanut butter chips CUPCAKES: 1 cup sugar 1 cup water 1/3 cup canola oil 1 tablespoon white vinegar 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour

Cupcake batter: Add 1 cup flour, granulated sugar, unsweetened cocoa powder, espresso powder, baking powder, salt, melted butter, canola oil, and water to your stand mixer. Turn on the mixer at low speed to combine the dry and wet ingredients. Be careful not to overmix, just stir until clumps of flour and other dry ingredients are mixed in. Baking powder. To make them rise, of course! Kosher salt. To make it taste delicious, of course! Oil. I use avocado oil, but a standard neutral oil like canola or veg works, too! You could even try this recipe with olive oil. Sugar. Yes, we need sugar to make the cupcakes taste good. I use less sugar than typical cupcakes.

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Make sure your ingredients are at room temperature. The cream cheese will be smoother, it'll mix with the egg better, and so on down the recipe. Don't over mix the ingredients. Stop mixing when they just come together. When you overmix the batter, you collapse the air bubbles in the batter, and you'll end up with a heavy dense cake.

Course Dessert Servings 12 Cupcakes Equipment 1 Electric mixer Ingredients For the cupcakes: 1 cup gluten-free flour blend or you can use all-purpose 1.2 oz unsweetened cocoa powder 1 tsp baking powder 3/4 tsp baking soda 1/2 tsp coffee powder or espresso powder 1/2 tsp salt 1 cup sugar 1/2 cup milk (room temperature)

Ingredients 1 (8 ounce) block of cream cheese, softened 1/2 cup unsalted butter, softened 1 teaspoon vanilla extract 1 cup unsweetened dark chocolate cocoa powder 5 cups confectioners' sugar 5 tablespoons buttermilk Instructions Mix butter, cream cheese, vanilla and cocoa on medium until creamy (about 3 minutes).

Instructions. Preheat oven to 350°F. Line a standard cupcake pan with 10 paper liners. In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and dark cocoa powder. Scrape bowl as needed.

2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt

1. Preheat oven to 350˚F. Line muffin pan (s) with 18 liners. 2. In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt. 3.

Preheat oven to 350 degrees. In a large pot over medium heat, melt butter and chocolate chips. Once melted, add cocoa powder and brewed coffee. Stir until well combined. Add sugar and stir until well combined and smooth (rather than grainy). Remove from heat. Add milk and vanilla, whisking continuously until well combined.

Instructions. Preheat oven to 350F (175 C) degrees. Line a 12-well muffin tin with cupcake papers. In a large heat-safe bowl, add the chocolate chips and the cocoa powder. Then pour the hot water over the top to combine. Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth.

For Cheesecake Filling. Using an electric mixer, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in a medium bowl on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.

Beat togethe r cream cheese, egg, sugar, and salt. Fold in half of the mini chocolate chips; scrape the mixture into another bowl. Whisk sugar, flour, cocoa, baking soda, and salt in the empty bowl. Add the water, oil, sour cream, vinegar, and vanilla and beat until combined. Fold in the remaining mini chocolate chips.

Pre-heat oven to 350°. Mix cake mix with required ingredients listed on the back of the box. Fill your lined cupcake pan 2/3 full. Mix together softened cream cheese, sugar and egg and beat until smooth. Fold in chocolate chips. To add the cream cheese mixture to the cupcakes, use a spoon to drop into each liner.

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. WET INGREDIENTS. Add eggs, sour cream, buttermilk, warm water, oil, vanilla, and chopped chocolate. Beat on a medium speed until smooth, about a minute. BAKE.

Cream butter and sugar together just until fluffy, about 2 minutes. Add in eggs, one at a time, beating just until combined. Add in vanilla and beat again. Combine, flour, cocoa, baking powder and salt. Alternating, add flour and milk, starting and ending with flour, beating just until combined.

Instructions. Preheat your oven to 350F (175C) and line 2 12-count muffin tins with paper liners. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt. Add melted butter and oil, stir well.

Preheat an oven to 350°F (180°C). Line 18 standard muffin cups with paper liners, or butter and dust with flour. In a bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In another bowl, sift together the flour, baking soda and salt. In the bowl of an electric mixer fitted with the flat.

In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved. In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended.

For frosting, combine the cream cheese and butter together in a stand mixer. Mix until fully incorporated, light, and fluffy. Add the cocoa powder, then powdered sugar and vanilla extract.

In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream cheese and butter until smooth. Add the vanilla extract and milk. Beat until well combined. Slowly beat in the powdered sugar until thick and creamy. Pipe or spread frosting over a cake or cupcakes.

1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks plus 3 tablespoons unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs, at room temperature 1.

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