Chocolate cupcakes with chocolate forsting recipe?!
I'm making cupcakes today for my friends birthday!. I need a chocolate cupcake recipe and a chocolate frosting recipe (actually it can be chocolate or vanilla frosting) Thank you so much ahead!Www@FoodAQ@Com
Answers:
http://www!.recipezaar!.com/95352
the recipe i useWww@FoodAQ@Com
the recipe i useWww@FoodAQ@Com
Best Ever Chocolate Cake
Ingredients
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Chocolate-Sour Cream Frosting (see recipe below)
Directions
Allow butter and eggs to stand at room temperature for 30 minutes!. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans!. Line bottom of pans with waxed paper!. Grease and lightly flour waxed paper and sides of pans!. Or grease one 13x9x2-inch baking pan!. Set pan(s) aside!.
In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside!.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds!. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes)!. Scrape sides of bowl; continue beating on medium speed for 2 minutes!. Add eggs, one at a time, beating after each addition (about 1 minute total)!. Beat in vanilla!.
Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition!. Beat on medium to high speed for 20 seconds more!. Spread batter evenly into the prepared pan(s)!.
Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean!. Cool cake layers in pans for 10 minutes!. Remove from pans!. Peel off waxed paper!. Cool thoroughly on wire racks!. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly!. Frost with desired frosting!. Makes 12 to 16 servings!.
Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently!. Cool for 5 minutes!. Stir in 1 8-ounce carton dairy sour cream!. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth!. This frosts tops and sides of two or three 8- or 9-inch cake layers!. (Halve the recipe to frost the top of a 13x9x2-inch cake!.) Cover and store frosted cake in the refrigerator!.
TO MAKE CUPCAKES: grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups!. Prepare cake as directed in Step 2!. Fill each cup half full!. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean!. Cool on a wire rack!. Makes 30 cupcakes!.
BUTTER CREAM FROSTING:
2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3-4 tablespoons milk
With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla!. Combine until well mixed!. Add milk by the tablespoonful until desired constancy is reached!.
FOR CHOCOLATE FROSTING:
Add 1/2 cup of unsweetened cocoa powder to the sugar butter mixture before adding milk!. Then add milk by the tablespoonful until desired constancy is reached!.
CREAM CHEESE FROSTING:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
1 teaspoon lemon juice
5-3/4 to 6-1/4 cups sifted powdered sugar
Directions
Beat cream cheese, butter, vanilla and lemon juice with electric mixer until light and fluffy!. Gradually add 2 cups of the powdered sugar, beating well!. Gradually beat in additional powdered sugar to reach spreading consistency!. This frosts tops and sides of two 8- or 9-inch layers!. Cover and store the frosted cake in refrigerator!. Makes about 4 cups!.
CHOCOLATE CREAM CHEESE FROSTING: Prepare frosting as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5-1/4 to 5-3/4 cups!.
If frosting is too stiff, add milk by the tablespoonful until desired consistency is reached!.
You can use other flavors of extracts, juices such as orange juice or liqueurs if you want a more exotic flavor of frosting/icing!.
By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting!.
WAWww@FoodAQ@Com
Ingredients
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Chocolate-Sour Cream Frosting (see recipe below)
Directions
Allow butter and eggs to stand at room temperature for 30 minutes!. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans!. Line bottom of pans with waxed paper!. Grease and lightly flour waxed paper and sides of pans!. Or grease one 13x9x2-inch baking pan!. Set pan(s) aside!.
In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside!.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds!. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes)!. Scrape sides of bowl; continue beating on medium speed for 2 minutes!. Add eggs, one at a time, beating after each addition (about 1 minute total)!. Beat in vanilla!.
Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition!. Beat on medium to high speed for 20 seconds more!. Spread batter evenly into the prepared pan(s)!.
Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean!. Cool cake layers in pans for 10 minutes!. Remove from pans!. Peel off waxed paper!. Cool thoroughly on wire racks!. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly!. Frost with desired frosting!. Makes 12 to 16 servings!.
Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently!. Cool for 5 minutes!. Stir in 1 8-ounce carton dairy sour cream!. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth!. This frosts tops and sides of two or three 8- or 9-inch cake layers!. (Halve the recipe to frost the top of a 13x9x2-inch cake!.) Cover and store frosted cake in the refrigerator!.
TO MAKE CUPCAKES: grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups!. Prepare cake as directed in Step 2!. Fill each cup half full!. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean!. Cool on a wire rack!. Makes 30 cupcakes!.
BUTTER CREAM FROSTING:
2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3-4 tablespoons milk
With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla!. Combine until well mixed!. Add milk by the tablespoonful until desired constancy is reached!.
FOR CHOCOLATE FROSTING:
Add 1/2 cup of unsweetened cocoa powder to the sugar butter mixture before adding milk!. Then add milk by the tablespoonful until desired constancy is reached!.
CREAM CHEESE FROSTING:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
1 teaspoon lemon juice
5-3/4 to 6-1/4 cups sifted powdered sugar
Directions
Beat cream cheese, butter, vanilla and lemon juice with electric mixer until light and fluffy!. Gradually add 2 cups of the powdered sugar, beating well!. Gradually beat in additional powdered sugar to reach spreading consistency!. This frosts tops and sides of two 8- or 9-inch layers!. Cover and store the frosted cake in refrigerator!. Makes about 4 cups!.
CHOCOLATE CREAM CHEESE FROSTING: Prepare frosting as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5-1/4 to 5-3/4 cups!.
If frosting is too stiff, add milk by the tablespoonful until desired consistency is reached!.
You can use other flavors of extracts, juices such as orange juice or liqueurs if you want a more exotic flavor of frosting/icing!.
By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting!.
WAWww@FoodAQ@Com
i don't have a recipe, however, i have used several great recipes off of
www!.foodnetwork!.com
Www@FoodAQ@Com
www!.foodnetwork!.com
Www@FoodAQ@Com