Time 1h15m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture. Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.) Transfer frosting to pastry bag fitted with a 1/2-inch star tip (such as Ateco #846). Pipe onto cupcakes and top with sprinkles.
Time 32m Number Of Ingredients 13 Steps:
Arrange rack to center of oven and preheat oven to 350F (175C). Line two 12-count muffin tins with paper liners. In a large bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt (I make this recipe with an electric mixer but it can be done by hand using a whisk and spatula instead). Add canola oil, egg, egg yolk, and vanilla extract and stir until batter is combined (it will be a bit dry and crumbly but all of the flour mixture should be moistened before proceeding). Drizzle in milk while stirring and stir until batter is uniform and completely combined. Gradually add hot coffee or hot water (take care not to burn yourself!) and stir until liquid is completely incorporated into the batter and you have a smooth chocolate batter. Scrape the sides and bottom of the bowl to ensure everything is well-combined. The batter will be very thin, this is normal! Evenly divide batter into prepared muffin tin, but take care to fill liners between ½ and not more than ⅔ of the way full, this is typically about 3 Tablespoons of batter or less per cupcake liner. Over-filled liners will result in cupcakes with flat tops and they may cave in on themselves. If you have excess batter, discard it (or make extra cupcakes!). Transfer one pan of cupcakes to 350F (175C) preheated oven and bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (or clean). Allow to cool for 10-15 minutes in baking pan before carefully removing to cooling rack to cool completely before frosting (I like to use a knife to gently pry up the cupcake from the bottom and then carefully lift it out to a cooling rack). Repeat with second pan of cupcakes Once cupcakes have cooled, frost with my chocolate frosting or your favorite frosting recipe.
Time 30m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Time 30m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.
Time 30m Number Of Ingredients 17 Steps:
Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven. Place 12 cupcake liners in a cupcake tin. Sift Dry ingredients into a bowl. Whisk briefly. 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. Whisk until smooth. Add flour mixture and whisk until lump free. Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full. Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean. Remove from oven and immediately transfer to cooling rack (spoon or knife helps). Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!
Time 25m Yield 20 cupcakes, 20 serving(s) Number Of Ingredients 8 Steps:
Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps. Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I’d say 17-25 minutes.
Yield 12 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350°F and line a muffin tin with cupcake wrappers Whisk together flour, baking powder, and salt in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes. While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture. Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips. Bake for 18-20 minutes, or until a toothpick comes out cleanly. Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.
Time 1h Yield Makes 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Time 35m Yield Makes 12 Number Of Ingredients 10 Steps:
Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix. Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.
Time 30m Yield 12 Cupcakes, 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with liners. Whisk dry ingredients in medium bowl until combined. Add remaining ingredients to bowl, saving the hot water for last, and slowly stir into the dry ingredients until a batter forms. Add the hot water and stir well. Distribute into the muffin tin and bake for 15 to 20 minutes until toothpick comes out clean. Cool before enjoying frosted or plain.
