Tag Archives: chocolate cupcakes

The Best Dark Chocolate Cupcake Recipe

IMG_9250 (2)

I’m starting a cupcake series on my YouTube channel, and plan to use this recipe as my go-to chocolate cupcake recipe! After testing out several different recipes, it’s by far my favorite! It’s a modified version of the Brown Eyed Baker’s chocolate cupcake recipe. I am a huge fan of one-bowl recipes, and have done my best to make this cupcake recipe as easy as possible!

I replaced the dutch-processed cocoa with black cocoa powder, to really give these a beautiful color, and to intensify the taste! The best comparison is to think of the bittersweet, chocolaty taste of an Oreo cookie!

I only recently discovered black cocoa, and I’m obsessed. Black cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6). However, this is optional, and you could also use regular cocoa if that’s what you have on hand.

I always frost my cupcakes with a half batch of my American buttercream, and usually use a Wilton 1m tip (open star) or a Wilton 2D tip (closed star).

Chocolate Cupcake Batter:

  • 1/3 cup dark chocolate chips
  • ⅓ cup (28 grams) black  cocoa powder
  • ¾ cup (177 ml) hot water + 1 1/2 tsp instant espresso powder
  • ¾ cup (117 grams) flour
  • ¾ cup (149 grams) granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1/3 cup vegetable oil
  • 2 eggs, room temperature
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Chocolate American Buttercream Frosting:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 cup black cocoa powder
  • 1/4 tsp salt
  • 2 Tbsp. heavy cream
  • 1 tsp vanilla extract

Optional Filling: Chocolate Ganache

Yield: 14 cupcakes

Prep time: 10 minutes

Bake time: 18 minutes

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Fill measuring cup with very hot water, and add in espresso powder. Stir until combined, then pour into a bowl. Add the chocolate chips and black cocoa powder. Let this sit for 2 minutes to melt the chocolate, then stir until no chunks remain.

Add the flour, sugar, baking soda and salt into a large bowl and gently mix. Pour in chocolate espresso mixture, and stir until just combined, being sure to scrap the sides and bottom of the bowl while mixing. Next, mix in the eggs, one at a time. Then add the oil, vinegar, and vanilla, and mix until the batter is smooth.

MVI_9219_Moment(3)

Fill cupcake liners 3/4 full, and back for about 18 minutes. Once a toothpick comes out clean (or with minimal crumbs), remove from oven. Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).

While the cupcakes bake and cool, prepare the chocolate frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the cocoa powder half way through, along with the heavy cream. Once all the powdered sugar is added, mix in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

IMG_9227 (2)

Once  the cupcakes are fully cooled, it’s time to fill them! Remove the center of the cupcakes using the wide end of a frosting tip, and add chocolate ganache to the center of each cupcake. Pipe on a large swirl of frosting, using a Wilton 2D tip. If you don’t have any frosting tips, you can always use a zip lock bag and just trim the tip to have a 2 cm opening.

IMG_9231 (2)

To make these a bit more fun, I also added drizzle some warmed up ganache over the frosting, and grated some dark chocolate over the top of the cupcake!

MVI_9235_Moment (2)IMG_9250 (2)

Advertisements

Dark Chocolate Raspberry Cupcakes

179

Valentine’s day is right around the corner, and I wanted to make some festive cupcakes for my coworkers.  I ended up making dark chocolate cupcakes with a raspberry compote filling, pink vanilla buttercream, and pink and red sprinkles. I used my favorite chocolate cupcake recipe, which is inspired by one of my favorite baking blogs, the Brown Eyed Baker.

  • 4 ounces dark chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa powder
  • 3/4 cup hot water
  • 1 tsp. instant espresso powder
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Raspberry Compote Filling

  • 1 bag frozen raspberries (2 cups)
  • 3/4 cup sugar
  • 2 Tbsp. cornstarch
  • 2 tsp. fresh lemon juice

Pink Vanilla Buttercream

  • 4 cups powdered sugar
  • 2 sticks of butter, room temperature (1 cup)
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 heavy cream
  • 1 squirt of pink gel food coloring

Yield: 14 Cupcakes

Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chocolate pieces and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 10 minutes, until it has cooled to room temperature.

Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, about 12-14 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

While the cupcakes bake, prepare the raspberry compote. Heat a saucepan to medium heat, and cook down the raspberries, sugar, and lemon juice for about 10 minutes. Stir in the cornstarch, and cook for another 2 minutes. Remove from heat, and let cool.

Next, prepare the frosting. Beat the butter and salt on high using a hand mixer or KitchenAid, until the butter is light and fluffy. Slowly add in the powdered sugar over several installments, alternating with splashes of cream. Mix in the vanilla and salt, and mix on high until all ingredients are fully incorporated, and the frosting is light and fluffy. Add in the gel food coloring, and mix until the frosting is an even color.

138

Once the cupcakes are fully cooled, cut out the centers, and fill them with a rounded tablespoon of the cooled raspberry compote. Sprinkle red and pink nonpareils over the cupcakes, then frost a swirl onto the cupcakes using a open star tip, and add a heart sprinkle to the top of each cupcake.

168

I frosted some of the cupcakes with a heart, instead of a swirl. I also made mini and regular sized cupcakes. The mini’s bake for about 11 minutes. I really liked the way both cupcakes looked, and I think my coworkers did too 🙂

Peanut Butter Snickers Cupcakes

122

I can always rely on my mom to have a decently stocked candy cupboard at home. Sure enough, when I arrived home for Christmas I was happy to find a giant bag of peanut butter snickers. Of course, my first thought after seeing them was a peanut butter snickers cupcake 😛

Chocolate Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 unsweetened Dutch-process cocoa powder
  • 1/2 tablespoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup warm water
  • 1/3 cup  vegetable oil
  • 1 teaspoon vanilla extract

Peanut Butter Buttercream:

  • 1 cup butter (2 sticks), room temperature
  • 1/2 cup peanut butter
  • 6 cups powdered sugar
  • 1 tsp vanilla
  • 1 tsp. salt
  • 2 Tbsp. heavy cream

Garnish:

  • 1 Bag Peanut Butter Snickers
  • Sea salt
  • Crushed peanuts
  • Chocolate ganache (equal parts heavy cream and chocolate)

Begin by preheating oven to 350ºF. Line 2 regular muffin pans with cupcake liners. Combine flour, granulated sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat on medium speed until smooth and completely combined. Fill each cupcake liner 2/3 full. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 16 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

While the cupcakes bake, prepare peanut butter buttercream. Whip the butter and peanut butter in a large bowl with an electric mixer, until it is fluffy. Slowly incorporate the powdered sugar, adding it in multiple installments. As the frosting thickens, add salt, heavy cream, and vanilla. Continue to mix, and add additional cream until desired consistency is reached.

136

Frost the cupcakes with a swirl using a closed star tip. Drizzle cooled ganache over the top of the frosting, and garnish with crushed peanuts, sea salt, and a chopped piece of peanut butter snickers 😀 Next time I make these, I think I’d also try drizzling some salted caramel over the top.

Reeses Chocolate Cupcakes

reesescupcake

I received a phenomenal cupcake order this week: A request for Reese’s Cupcakes 😀 I used my favorite chocolate cake base, topped with a fluffy peanut butter buttercream, chocolate ganache, crushed peanuts, sea salt, and a mini Reeses.

Chocolate Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 unsweetened Dutch-process cocoa powder
  • 1/2 tablespoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup warm water
  • 1/3 cup  vegetable oil
  • 1 teaspoon vanilla extract

Peanut Butter Buttercream:

  • 1 cup butter (2 sticks), room temperature
  • 1/2 cup peanut butter
  • 6 cups powdered sugar
  • 1 tsp vanilla
  • 1 tsp. salt
  • 2 Tbsp. heavy cream

Garnish:

  • 1 Bag Mini Reeses
  • Sea salt
  • Crushed peanuts
  • Chocolate ganache (equal parts heavy cream and chocolate)

Begin by preheating oven to 350ºF. Line 2 regular muffin pans with cupcake liners. Combine flour, granulated sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat on medium speed until smooth and completely combined. Fill each cupcake liner 2/3 full. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 16 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

While the cupcakes bake, prepare peanut butter buttercream. Whip the butter and peanut butter in a large bowl with an electric mixer, until it is fluffy. Slowly incorporate the powdered sugar, adding it in multiple installments. As the frosting thickens, add salt, heavy cream, and vanilla. Continue to mix, and add additional cream until desired consistency is reached.

Frost the cupcakes with a swirl using a closed star tip. Drizzle cooled ganache over the top of the frosting, and garnish with crushed peanuts, sea salt, and a mini Reeses 😀reesescupcake

HALLOWEEN CUPCAKES

I’ll admit it…I love holiday themed cupcakes.  So yes, I’ve been making an obscene amount of halloween cupcakes for halloweek 😛 Here are a few of the buttercream decorations I’ve done, on top of my favorite chocolate cupcake recipe. There are candy corns, mummys, frankensteins, pumpkins, eyeballs, and brains 😛

candycorn cupcake

270

075 090

Panda Cupcakes

061

Busy season ended yesterday. It was pretty brutal, and I needed something to brighten my day. Like most people, I am a big fan of animal cupcakes. Why? Because they’re adorable. I had a lot of fun making these Monkey Cupcakes last month, and they inspired me to make these panda cupcakes. Not only are they fun to look at, they taste delicious too! The cupcake base is incredibly moist and fluffy, which are two things I always hope for when I bite into a cupcake. And the vanilla buttercream? Simple perfection.

Chocolate Cupcake Base:

  • 4 oz. bittersweet chocolate, finely chopped
  • 3/4 cups hot coffee
  • 3/4 cups flour
  • 3/4 cups sugar
  • 1/2 Tbsp baking powder
  • 1/2 Tbsp vinegar
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 2 eggs, room temperature
  • 2/3 cup canola oil

Vanilla Buttercream:

  • 1 cup butter (2 sticks), room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup heavy cream
  • 1/2 tsp. salt

Decoration:

  • white sugar sprinkles
  • brown sprinkles
  • large chocolate chips (Ghirardelli Chocolate Chips work the best!)

Servings: 12 cupcakes

Bake time: 12-15 minutes

Preheat oven to 350 degree Fahrenheit. Pour hot coffee over chocolate, and let this sit for a minute. Stir until the chocolate is fully melted, then add in the sugar, flour, and oil. Mix until fully combined, then mix in eggs, one at a time. Add vanilla, baking powder, salt, oil, and vinegar, and mix until incorporated. I mixed by hand, but you can also mix with a hand mixer. Pour batter into lined cupcake pans, filling each liner 2/3 full. Bake for 12-15 minutes, until the cupcakes are just baked through, and a toothpick inserted in the center comes out clean. Remove the cupcakes from pans, and let them cool on a wire rack.

Once the cupcakes have cooled, prepare the vanilla buttercream. Whip the butter in a large bowl with an electric mixer, until it is fluffy. Slowly incorporate the powdered sugar, adding it in multiple installments. As the frosting thickens, add salt and vanilla. Continue to mix, and add cream until desired consistency is reached.

Once the cupcakes are fully cooled, pipe on frosting using a large, round tip.Dip the frosted cupcakes into a bowl of white sugar sprinkles, making sure that the entire surface of the frosting is covered in  sprinkles. Place two large chocolate chips on the upper third of the cupcake for the eyes, pointy side down. Add a mini dollop of frosting for the whites of the eyes, and a dot of black frosting or black sprinkles for the pupils. Place two chocolate chips on the the upper edge of the frosting, for the ears. Put a chocolate chip into the center of the cupcake sideways, for the nose. Using brown sprinkles, make the mouth of the panda. That’s the fun part, you can make the pandas have whatever expression you chose 😀

066

And TAH-DAH! If these little guys can’t brighten someone’s day, I don’t know what will!

Butterfinger Cupcakes

20140502-074939.jpg

First it was the Milky Way Cake, then the Snickers Cake.…and now it’s butterfinger cupcakes!! Why? Because I love candy bars almost as much as I love cupcakes 😀 And who doesn’t love the classic combination of peanut butter and chocolate?!

Chocolate Cupcake Base:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/2 Tablespoon white vinegar
  • 1 teaspoon vanilla extract

Chocolate Ganache Filling:

  • 1/2 cup bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • pinch of salt

Peanut Butter and Chocolate Buttercream:

  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • pinch of salt

Yield: 12 cupcakes

Prep Time: 10 minutes

Bake Time: 18 minutes

Cool Time: 1 hour

Assembly Time: 30 minutes

Preheat oven to 350 degrees F. Line a standard-size cupcake pan with liners. Place the chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture, and whisk together until smooth. Set the mixture in the fridge for 5 minutes to cool. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside. Whisk the oil, eggs, vinegar, and vanilla extract into the cooled chocolate-coffee mixture until smooth. Gradually add the flour mixture, and whisk until smooth. Divide the batter evenly between the muffin pan cups, filling them about 2/3 full. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

For the ganache, bring the cream to a boil. Pour it over the chopped chocolate, and let this sit for a minute. Add salt, and stir mixture for another minute, until fully incorporated. Let this cool and thicken, as you prepare the frosting.

While the cupcakes cool, whip together the peanut butter and chocolate buttercream. Cream the butter and peanut butter, until fluffy (about 2 minutes). Slowly add in the powdered sugar, and continue mixing until well blended. Add in the salt, vanilla, and half of the heavy cream. Reserve 1/2 of the frosting in a separate bowl, and add unsweetened cocoa. Blend on low-speed, and add additional cream until you reach the desired consistency. Beat at high-speed until frosting is smooth and fluffy, about 3 minutes.

Cut the center out of each cupcake, and fill with the cooled ganache. I wanted to pipe both frostings together, and followed the same technique I used to make my rainbow cupcakes. Stripe both frostings onto a piece of saran wrap, and roll up tightly. Twist the ends of the frosting pack. Feed this into a piping bag fitted with a star tip, and pull on of the ends through the frosting tip. Cut off excess plastic, and pipe swirls onto each cupcake.Sprinkle with crushed butterfingers, and top with a broken piece of butterfinger. BAM! If this cupcake doesn’t satisfy any chocolate/peanut butter cravings you have, I don’t know what will 😀