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Cupcakes come in handy at most parties, whether they are for your kids, or a get together with your friends. You can surprise everyone with endless varieties. They can be big and you can make them bite-size. Whichever size fits your guests or yourself best. Experiment and see which ones you like best. Don't hesitate to share with us any chocolaty recipes that you love!
Old-fashioned chocolate cupcakes with coconut buttercream frosting.
(Makes about 24.)
Ingredients:
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3/4 cup (1-1/2 sticks) of butter.
2 cups of sugar.3 eggs.
2 cups of flour.
1 teaspoon of baking soda.
1/2 teaspoon of salt.
3/4 cup of powdered cocoa.
2 tablespoons of instant espresso powder.
1-1/2 cups of milk.
2 teaspoons of vanilla.
Preparation:
1. Beat the butter until softened.
2. Add the sugar and beat until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, beating 30 seconds after each addition.
4. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
6. Add about a third of the dry ingredients to the butter/sugar mixture and beat to combine.
7. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
8. Scoop batter into cups about 3/4 inch full.
9. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.
Coconut buttercream frosting ingredients:
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1-1/2 sticks of butter, room temperature.
1/4 cup of milk.
1 teaspoon of vanilla.
2 cups of powdered sugar.
1-1/2 cups of coconut, sweetened flaked.
Coconut buttercream frosting preparation:
1. Beat the butter briefly, scrape bowl.
2. Add the sifted powdered sugar and milk. Beat until smooth.
3. Add the coconut and mix until combined.
To assemble:
1. Top the cooled cupcakes with coconut-buttercream frosting.
2. Top with chocolate shavings.
You could even add a bit of whipped cream to the top of the chocolate cupcakes!
Chocolate ganache cupcakes.
Ingredients:
1 2/3 cups of flour.1 teaspoon of baking soda.
1/2 teaspoon of salt.
1/2 cup of unsweetened cocoa.
1 cup of sugar.
1 cup of buttermilk.
1/2 cup of vegetable oil.
1 teaspoon of vanilla extract.
Preparation:
1. Preheat the oven to 350F and prepare the muffin pans with nonstick spray and flour or paper cups.
2. In a large bowl, sift together the flour, baking soda and salt.
3. Add the cocoa and sugar and mix until thoroughly blended.
4. Add the buttermilk, oil and vanilla and beat until smooth.
5. Pour or spoon the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, until the cakes test done.
6. Remove the pans and let cool.
Dark chocolate ganache ingredients:
4 ounces of heavy cream.
Dark chocolate ganache preparation:
1. Chop the chocolate in fine pieces and place it in a small bowl.
2. Bring the cream in a small pot to a simmer.
3. Pour the simmering cream over the chopped chocolate and stir until smooth.
4. Cool to room temperature.
Milk chocolate ganache ingredients:
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4 ounces of good quality milk chocolate.
4 ounces of heavy cream.
Milk chocolate ganache preparation:
1. Follow same preparation instructions as for the dark chocolate ganache.
To assemble:
1. Use a ladle to pour the dark chocolate ganache over the cakes to cover all the edges.
2. Let it set about 10 minutes.
3. Using a fork, drizzle the milk chocolate ganache over each in one direction.
4. Refrigerate until serving time.
Cappuccino chip cupcakes with mocha frosting.
Ingredients:
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24 paper lines for cupcake pans. (2 1/2-inch size.)
1/3 cup of water.
4 teaspoons of instant coffee granules.
1 package (18.25 ounces) of plain yellow cake mix.
1 package (3.4 ounces) of vanilla instant pudding mix.
3/4 cup of whole milk.
3/4 cup of vegetable oil.
4 large eggs.
1 cup of miniature semisweet chocolate chips.
Preparation:
1. Place a rack in the center of the oven and preheat the oven to 350F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the water and instant coffee in a small glass liquid measuring cup and microwave on high power for 40 seconds. Remove and stir until the coffee is dissolved. Set it aside to cool for 5 minutes.
3. Place the cake mix, pudding mix, milk, oil, eggs, and coffee in a large mixing bowl. Mix. The batter should look thick and well combined.
4. Fold in 1 cup of the chocolate chips.
5. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4 of the way.
6. Place the pans in the oven.
7. Bake the cupcakes until they spring back when lightly pressed with your finger. 18 to 20 minutes.
8. Place them on a wine rack to cool for 15 minutes before frosting.
9. Meanwhile, prepare the Mocha Buttercream Frosting (see below).
10. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or the back of the spoon, taking care to cover the tops completely.
Mocha buttercream frosting ingredients:
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1/4 cup of milk.
1 heaping teaspoon of instant coffee granules.
8 tablespoons (1 stick) of butter, at room temperature.
2 ounces (1/2 bar) of German's sweet chocolate, grated.
3 1/2 cups of confectioner's sugar, sifted.
1 tablespoon of water, if needed.
Preparation:
1. Place the milk and instant coffee in a small glass liquid measuring cup. Plan in the microwave oven on high power until the milk is hot enough to dissolve the instant coffee, 30 to 40 seconds.
2. Remove and stir until the coffee is dissolved. Set aside to cool.
3. Place the butter in the large mixing bowl and add the coffee and grated chocolate.
4. Blend with an electric mixer on low speed until the mixture has softened, 30 seconds.
5. Stop the machine and add the confectioners' sugar. Blend with the mixer on low speed until the sugar is incorporated.
6. Increase the speed to medium and beat until light and fluffy.
7. Blend in up to 1 tablespoon water if the frosting seems too stiff. Use to frost the cupcakes of your choice.
Chocolate espresso cupcakes.
(Makes 30 cupcakes.)
Chocolate cupcake ingredients:
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2 1/2 cups of all-purpose flour.
1 1/4 cup of cocoa powder.
2 1/2 cups of granulated sugar.
2 1/2 teaspoon of baking soda.
1 1/4 teaspoon of baking powder.
1 teaspoon of salt.
2 whole eggs.
1 egg yolk.
1 1/4 cup of whole milk.
2/3 cup of vegetable oil.
1 teaspoon of vanilla extract.
1 cup of brewed coffee. (With 2 teaspoon of instant espresso powder dissolved in the coffee.)
Cupcake preparation:
1. Preheat oven to 350F. Line 30 standard (4 fl oz capacity) muffin cups with paper liners.
2. In the bowl of a stand mixer, sift together the flour, cocoa, sugar, baking soda, baking powder, and salt.
3. Add the eggs, egg yolk, milk, oil, vanilla and coffee and beat on low speed until well combined.
4. Fill your prepared muffin cups about 2/3 full. Bake until a cake tested comes out clean, about 18-23 minutes.
5. Leave cupcakes in pan for 5 minutes then remove from pan and cool completely on cooling rack.
Espresso-mascarpone filling ingredients:
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8 ounces of mascarpone cheese.
2 tablespoon of milk.
1/2 teaspoon of vanilla extract.
2 teaspoon of finely ground espresso beans.
2 cups of confectioners' sugar, sifted.
Espresso-mascarpone filling preparation:
1. In the bowl of a stand mixer, beat the mascarpone, milk, vanilla and espresso until fluffy. On low speed, slowly beat in the sugar until smooth.
2. Transfer filling to a pastry bag fitted with a 1/4-inch plain tip.
3. Insert tip into the top center of cooled cupcake and dispense about 2 teaspoons filling.
Chocolate glaze ingredients:
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2 cups (6 ounces) of semi or bittersweet chocolate, chopped.
6 tbsp (3 ounces) of unsalted butter.
1/4 cup of light corn syrup.
1 teaspoon of vanilla extract.
Glaze preparation:
1. Combine the chocolate, butter and corn syrup in a small saucepan.
2. Stir over low heat until well combined about 2-3 minute.
3. Remove from heat and stir in vanilla extract.
4. Frost the filled cupcakes with the warm glaze.
