Perfect chocolate cupcakes?!
Answers: I need a homemade from scratch recipe for moist, rounded, rich chocolate cupcakes. All the recipes i have tried give me a moist cake that has fallen in the center or a dry cake with a rounded top. I need a perfect balance. I also like to add mini chips to my chocolate cupcakes to make it a little more unique. Any recipes or suggestions would be appreciated! Serious answers only! Thanks!
CHOCOLATE CUPCAKES
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.
Cream together:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added)
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean.
Yields 24 to 27 cupcakes
MOIST CHOCOLATE CUPCAKES
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar
Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.
Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.
CHOCOLATE CHIP CUPCAKES
CUPCAKE:
1 c. + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
6 tbsp. sugar
6 tbsp. firmly packed brown sugar
1/2 tsp. vanilla extract
1 egg
TOPPING:
1/2 c. firmly packed brown sugar
1 egg
1/8 tsp. salt
6 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts (optional)
1/2 tsp. vanilla extract
Cupcake: Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt, set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in egg. Blend in flour mixture. Spoon mixture into paper-lined muffin cups, using 1 rounded tablespoon batter for each. Bake at 375 degrees for 15 minutes. Remove from oven. Increase oven temperature to 425 degrees and spoon 1 tablespoon of topping over each cupcake. Return to oven. Bake at 425 degrees for 10 minutes.
Topping: In small bowl, combine brown sugar, egg and salt; beat at high speed until thick (about 5 minutes). Stir in chocolate chips, nuts and vanilla extract. Makes 16 cupcakes.
FILLED RICH CHOCOLATE CUPCAKES
CUPCAKES:
3 c. flour
2 c. sugar
2/3 c. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. vegetable oil
2 tbsp. white vinegar
2 tsp. vanilla
FILLING:
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. semi-sweet chocolate chips
Prepare Filling: In small bowl, beat cream cheese, sugar, egg and salt until smooth and creamy. Stir in chocolate chips; set aside.
Heat oven to 350 degrees. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; on medium speed, beat 2 minutes. Fill paper lined muffin cups 2/3 full with batter. Spoon 1 level tablespoon filling into centers of each cupcake. Bake 20 to 25 minutes or until toothpick inserted in cake portion comes out clean. Remove from pan, cool completely.
VARIATIONS: Valentine Filling: add 4 to 5 drops red food coloring to filling.
Peanut Butter Chip Filling: Omit chocolate (cocoa); stir in 1 cup Reese's Peanut Butter Chips.
CUPCAKES WITH CHOCOLATE
SAUCE
3/4 c. shortening or butter
1 c. sugar
4 eggs, separated
1 1/4 c. flour, sifted
1/4 tsp. baking soda
1/8 tsp. salt
CHOCOLATE SAUCE:
3 sq. unsweetened chocolate
2 1/2 c. milk (divided)
1 tsp. batter from cupcakes
1/2 c. strong coffee
2 c. sugar
Cream together shortening or butter and sugar. Add flour, beaten egg yolks and mix well. Combine sifted flour, baking soda and salt. Add to sugar and egg mixture and mix well. Fold in 4 egg whites, beaten stiff. Fill greased or lined muffin tins 2/3 full (saving 1 teaspoon of batter for chocolate sauce). Bake at 375 degrees for 18 to 20 minutes.
Chocolate Sauce: Combine in to of double boiler unsweetened chocolate, 1/2 cup milk and batter from cupcakes. Stir until blended and thickened. Add coffee; bring to a boil, stirring. Add 2 cups milk and 2 cups sugar. Boil 10 minutes, stirring constantly. Serve while hot over cupcakes that have been cut in half.
Chocolate Cupcakes
Yield: 12 cupcakes
12 Tbsp. (1? sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
? cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1? teaspoons baking soda
? tsp kosher salt
Preheat the oven to 350oF. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
--Ina Garten
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Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
? tsp. instant coffee granules
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
This is a 5 star recipe...no 5 star recipe results in a dry cake. I'm sending you the link, just so you can view the pic of the cake...
***Have Your Own Cake and Eat It Too***
1 1/2 cups (3 sticks) unsalted butter, cut into pieces
1 cup freshly brewed coffee
1/2 cup water or milk
3/4 cup unsweetened Dutch-process cocoa
3 cups all-purpose flour
3 1/4 cups granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup sour cream
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting
Chocolate Coconut Glaze:
6 ounces semisweet chocolate, finely chopped
1/2 cup canned unsweetened coconut milk
1 to 2 tablespoons corn syrup
1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted
Equipment: 12 cup jumbo muffin tin
Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.
Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.
Entenmann's Fat-Free Chocolate Cupcakes
1 sm Box Jell-O cook and serve;
-chocolate pudding
1/2 c Non-fat dry milk powder
1 tb Unsweetened Hershey's cocoa
1/2 c Sugar
1 c Self-rising flour
4 Egg whites; beat with
1 pn Salt in 1-1/2 qt bowl
1 ts Vanilla
4 oz Applesauce
1/4 ts Baking soda
In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and
flour. Set aside. With electric mixer, beat alternately into the egg white
mixture a cup at a time with the vanilla, applesauce and baking soda, which
have been mixed together. Beat 2 minutes after last addition. Divide batter
equally between 12 paper-line cupcake wells. Bake at 350~ about 18-20
minutes or until tester comes out clean. Cool in pan on wire rack 10
minutes then remove