Dark Chocolate Cupcakes Recipe With Cream Cheese Frosting

Instructions. 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, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Instructions. 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. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined.

Dark Chocolate Cupcakes: Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups. To a stand mixer add the flour, sugar, cocoa powder, espresso powder, baking soda, salt, melted butter, canola oil, water and turn on the beater until just combined. Preheat oven to 350°F. Line a 12-cup cupcake pan with liners and spray with non-stick cooking spray. Set aside. , In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, oil, buttermilk, eggs and vanilla.

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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.

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. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups.

Step 1. For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray. Step 2. In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water.

1/3 cup (2 1/3 ounces) granulated sugar 2 large egg whites. pinch table salt. 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into tablespoon pieces 6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees. 1/2 teaspoon vanilla extract. How to make Dark Chocolate Cupcakes with Marshmallow Filling:

In the bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla. In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee.

1. Whisk together: In large mixing bowl whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes. 2. Cream: in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined.

Heat oven to 350 degrees. Line a cupcake pan with paper liners. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together. Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.

Directions. Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together flour, cocoa, baking powder, baking soda, and salt. Dotdash Meredith Food Studios. Cream together sugar and butter in a large bowl until light and fluffy.

For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary.

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.

In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 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.

28. Bavarian Mints. Bavarian mints are equal parts creamy, sweet, chewy, rich, and minty. Start by melting the dark chocolate with butter and then gently stir in condensed milk, peppermint extract, and vanilla extract.

Step one - Make the ganache: Place chocolate chips in a medium-large, microwave-safe mixing bowl. Pour the heavy cream (heated to a simmer) and hot coffee/espresso on top, and let the mixture sit for about 5 minutes. Then, stir until smooth - it will be thin! - and set aside to cool to room temperature.

Heat oven to 325 degrees F. Line cupcake pans with 24 cupcake liners. In a large mixing bowl, combine cake mix, sugar, cocoa and flour. Mix to combine. Add in water, eggs, vanilla extract, mini chocolate chips if using, and sour cream to the dry ingredients and mix well using an electric mixer. Mix for approximately two minutes.

In a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes. DRY INGREDIENTS. Carefully add in the cocoa powder, vanilla and salt, beat until combined. CREAM. With mixing speed on low, gradually add the powdered sugar, one cup at a time.

Instructions. Preheat oven to 325°F. Line cupcake liners in 2 muffin pans. In a large bowl, combine the cake mix and chocolate pudding. Add the chocolate chips in now (this will prevent them from sinking) and stir until combined. Next mix in the eggs, canola oil and water. Then stir in the sour cream.

For the cupcakes: Preheat the oven to 350 degrees F/180 C. In a mixing bowl whisk together the cocoa powder, instant coffee, brown sugar, and hot water. Set aside. In a separate bowl, mix the flour, salt, baking powder, and baking soda together and set aside.

2 ½ cups organic powdered sugar. ⅓ cup black cocoa. Preheat the oven to 375 F. Prepare two muffin tins with liners. Beat the butter and sugar together for about 5 minutes, until the mix is light and fluffy. Add the eggs and beat for a few minutes more. While the mixer is running, add the baking soda, vanilla and salt.

Mix together the cocoa powder and powdered sugar. Slowly add the powdered sugar and whipping cream to the butter mixture a little at a time while beating. Continue adding until everything is mixed in. Beat on high for a 3-4 more minutes until the frosting is light and fluffy.

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.

To Make the Cupcakes: 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.

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