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 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.
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 35m Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups. In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, 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 and frost as desired.
Time 30m Number Of Ingredients 13 Steps:
Prep: Preheat the oven to 360°F (180°C) and line a 12 cup cupcake pan with liners. Mix dry ingredients: Add all dry ingredients to a large bowl and whisk until well combined. Mix wet ingredients: Add all wet ingredients to a medium bowl or measuring cup and whisk until smooth. Add wet to dry: Add the wet ingredients to the dry ingredients and stir (no whisk! use a wooden spoon or spatula) just until combined. The batter will be thin. Fill liners and bake: Divide the batter between the prepared cupcake liners. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely before adding any frosting.
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 25m Yield 6-8 cakes, 6-8 serving(s) Number Of Ingredients 8 Steps:
- Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn’t fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it’ll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
- Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha’s on her video was more like cookie/cake batter. They both turn out fine.
- Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
- Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don’t overcook it or you’ll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
- Place them wide side down onto a plate, dust with confectioner’s sugar, and serve with vanilla ice cream or whipped cream.
Time 1h Yield 24 Number Of Ingredients 7 Steps:
Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups. Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full. Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.
