Chocolate Cupcakes: Instructions

Chocolate Cupcakes
 1/2 cup (1 stick or 115g) unsalted butter
 2 ounces semi-sweet baking chocolate
 2 large eggs, at room temperature
 3/4 cup (150g) granulated sugar
 2 teaspoons (10ml) McCormick vanilla extract
 1/2 cup (115g) sour cream, room temperature
 1/2 cup (42g) unsweetened cocoa powder
 3/4 cup (95g) all-purpose flour
 1/2 teaspoon baking soda
 1 teaspoon baking powder
 1/4 teaspoon salt
 1 1/2 cups (340g) butter, at room temperature
 4 cups (500g) powdered sugar
 3/4 cup (94g) cocoa powder
 4 tablespoons (60ml) heavy whipping cream
 2 teaspoons (10ml) McCormick vanilla extract
 pinch table salt
Instructions
1. Preheat the oven to 350F degrees. This recipe makes 12-14

cupcakes, so prepare one pan (or maybe two) with cupcake liners.
2. Melt the butter and chocolate together in the microwave.

Microwave in 30-second increments, stirring in between each time.
Set aside.
3. In the bowl of a stand mixer with the whisk attachment; add the
eggs, sugar, vanilla, and sour cream and whisk on medium speed until
smooth. (about 1 minute)
4. In a medium sized bowl, sift the cocoa powder, flour, baking soda,
baking powder, and salt together until thoroughly combined.
5. Add the cooled butter/chocolate to the stand mixer and whisk

until smooth, about 30 seconds.
6. Slowly add in the flour mixture, about 1/4 cup at a time with the
stand mixer on low.
7. As soon as you are done adding the flour turn the mixer off. (You
do not want to over-mix!)
8. The batter will be very thick.
9. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-
18 minutes. The center of the cupcake should spring back up if gently
pressed.
Chocolate Frosting
1. In a the bowl of an electric stand mixer, fitted with whisk

attachment whisk butter and sugar on medium-high speed until very
pale and fluffy or about five minutes.
2. Be sure to stop at least once and scrape the bowl.
3. With the mixer off, add in cocoa powder, vanilla and salt.
4. Turn mixer on low and blend for about 30 seconds.
5. One tablespoon at a time add in heavy cream.
6. Once all cream has been added and mixture is mostly combined,
turn off the mixer and scrape down the sides of the bowl.
7. Now turn the mixer onto medium-high to high and whisk for 3-5
minutes or until mixture is lighter and fluffier. The frosting will be
shiny and seem to have many large air bubbles throughout and this is
exactly what we are going for. (You can smooth those out on the
cake if so desired.)
8. After frosting cupcakes drizzle with caramel sauce and then

sprinkle heath chips over top. Serve immediately. Cupcakes should
be served the same day they are made.
 PRINT
Recipe adapted from Ultimate Chocolate Cupcakes and Whipped

Chocolate Buttercream .
I filled a pastry bag with a 9FT tip and some of this glorious chocolate
frosting. Starting at the center of the cupcake, I applied pressure then
went around in a circle, slowing moving up and piling frosting on top of
itself.
You can see how I did it here. (I used a 1M tip in the post but it is the
same technique )
When you are done drizzling caramel sauce (I used a store bought
sauce) you can sprinkle with heath chips. Heath chips can be found in
the baking isle right next to the chocolate morsels and they are buttery
toffee bits of deliciousness!
Now, these cupcakes kinda “break the rules” when it comes to
traditional chocolate cupcakes:
I highly recommend eating them COLD. Something magical happens to

this flavor combination when you snack on them right out of the fridge.
Seriously, just try it!
The messier, the better. Drizzle that caramel sauce all over, being sure
to let it drip over the sides and onto whatever surface you serve them
on. Then drop the heath chips over top… they will bounce and fall
everywhere and that is not only OK, it’s Fabulous.
Hope you love these as much as I do!
Receptot e od i am baker
Od istiot sajt, za istite cupcakes so drug frosting : Chocolate Cream
Cheese Frosting
 12 oz semi-sweet chocolate (chips or chopped)
 1 1/2 c (3 sticks or 345g) unsalted butter
 8 oz cream cheese, room temperature
 2 c (250g) confectioners sugar
 1/4 c (30g) unsweetened cocoa powder
 4 -5 tablespoons brewed hot coffee
Instructions
1. Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2
minutes total)
2. Place room temperature butter and cream cheese in a stand mixer, starting on low,
then increasing speed to medium-high. Cream together until light, fluffy, and a pale
yellow.
3. In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is
still very thick, you can add 1 more tablespoon of hot coffee.
4. Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
5. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time.
Once incorporated, turn mixer on high for 1-2 minutes.
6. Frosting will darken as it sets.
7. Make sure cupcakes are cool before frosting.
8. Garnish with sprinkles (chocolate jimmies) if you want!
Eve I drug recept varijacija na tema:
Heavenly Homemade Chocolate Cupcakes
Prep time
15 mins
Cook time
20 mins
Total time
35 mins

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and
moist cupcake you'll ever enjoy!
Author: Krissy Allori
Recipe type: dessert
Yields: 12 cupcakes
Ingredients
 1/2 cup hot coffee (or 1/2 cup boiling water + 1 pack starbucks via instant coffee)
 1/2 cup unsweetened cocoa powder
 1 cup all-purpose flour
 1 cup granulated sugar
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1/2 cup whole milk
 1/4 cup vegetable oil
 1 large egg
 1 teaspoon vanilla
Instructions
1. Preheat oven to 425º F.

2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
3. Combine hot coffee and cocoa powder. Mix well to dissolve and set aside.
4. In bowl of stand mixer, combine flour, sugar, baking powder, baking soda, and salt with paddle attachment.
5. In a separate bowl, combine milk, oil, egg, and vanilla. Mix well to combine.
6. Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and
fluffy.
7. Combine the chocolate mixture with the remaining milk mixture and add to the batter. Mix with batter on
medium speed for about 30 seconds, scraping sides of bowl before turning mixer on.
8. Distribute batter evenly to the 12 muffin cups. Batter will be very wet.
9. Bake in preheated 425 degree F oven for 5 minutes, then reduce heat to 325 F without opening the oven door.
Continue cooking at lower temperature for an additional 13-15 minutes until a toothpick inserted in the
middle comes out clean.
10. Remove from the oven and transfer cupcakes to a cooking rack as soon as they're cool enough to be touched.
11. Prepare buttercream frosting according to instructions or your other favorite frosting... or just devour it plain
12.
13.

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Chocolate Cupcakes

 1/2 cup (1 stick or 115g) unsalted butter

 2 ounces semi-sweet baking chocolate

 2 large eggs, at room temperature

 3/4 cup (150g) granulated sugar

 2 teaspoons (10ml) McCormick vanilla extract

 1/2 cup (115g) sour cream, room temperature

 1/2 cup (42g) unsweetened cocoa powder

 3/4 cup (95g) all-purpose flour

 1 1/2 cups (340g) butter, at room temperature

 4 cups (500g) powdered sugar

 3/4 cup (94g) cocoa powder

 4 tablespoons (60ml) heavy whipping cream

 2 teaspoons (10ml) McCormick vanilla extract

 pinch table salt

1. Preheat the oven to 350F degrees. This recipe makes 12-14

2. Melt the butter and chocolate together in the microwave.

5. Add the cooled butter/chocolate to the stand mixer and whisk

8. The batter will be very thick.

1. In a the bowl of an electric stand mixer, fitted with whisk

2. Be sure to stop at least once and scrape the bowl.

4. Turn mixer on low and blend for about 30 seconds.

5. One tablespoon at a time add in heavy cream.

8. After frosting cupcakes drizzle with caramel sauce and then

Recipe adapted from Ultimate Chocolate Cupcakes and Whipped

I highly recommend eating them COLD. Something magical happens to

Hope you love these as much as I do!

6. Frosting will darken as it sets.

7. Make sure cupcakes are cool before frosting.

8. Garnish with sprinkles (chocolate jimmies) if you want!

Eve I drug recept varijacija na tema:

Heavenly Homemade Chocolate Cupcakes

1. Preheat oven to 425º F.

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