Sometimes all you really want is a little chocolate. Well these cupcakes are for when you want plenty of chocolate – no skimping. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake. And while I love them all, if I could only ever bake one chocolate cupcake ever again, it’d be this one.
To start, the cupcake itself is maybe the most moist cupcake you’ll ever have. It’s ridiculously good. I never knew homemade chocolate cupcakes could be so good until I had these. Part of their secret is that they are baked at a lower temperature.
You’ll notice when you make the cupcakes that the batter is very thin. I mean like, very thin. It’s supposed to be that way. These are FULL of moisture. Baking at a lower temperature allows the cupcakes to bake more evenly and end up super fluffy and so moist. Unlike some cupcakes that end up dry on the outside and crack, these don’t do that and are moist throughout for DAYS. They might even be more moist on day 2 and 3. Ridiculously awesome.
- : easy
- : 14-16 Cupcakes
- : 1 cup (130g) all purpose flour 1 cups (207g) sugar 6 tbsp (43g) Hershey’s Special Dark Cocoa powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1/2 cup (120ml) buttermilk 1/2 cup (120ml) vegetable oil 3/4 tsp vanilla 1/2 cup (120ml) hot water Chocolate Frosting 1 1/4 cups (280g) unsalted butter, room temperature 12 oz semi sweet chocolate chips, melted 3 tbsp (22g) Hershey’s dark cocoa powder 5 cups (575g) powdered sugar Pinch of salt 4-5 tbsp (60-75ml) heavy whipping cream
- : Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. Add the dry ingredients to a large bowl and whisk together Set aside. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Add the water to the batter and mix until well combined. Batter will be thin. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. Add the melted chocolate and mix until well combined. Add the cocoa powder and mix until well combined. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. Add remaining powdered sugar and salt and mix until smooth. Add remaining heavy cream as needed to get the right consistency of frosting. Pipe the frosting onto the cupcakes.
* 3 ounces chocolate chips (parve, or dairy-free)
* 1/2 cup cocoa powder
* 1 cup boiling water
* 1 cup club soda
* 1 1/2 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1/2 cup vegetable oil
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups flour
1. Grease 2 round cake pans and sprinkle with flour to avoid sticking.
2. in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.
3. Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.
4. sift together dry ingredients onto a piece of wax paper, (or separate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.
5. pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!
6. Fudge Frosting.
Those of you who are into cake decorating, think of the beautiful icing designs when we think of cake. Icing is the finishing touch on cakes, cookies, and cupcakes. There are several different types of icing used in cake decorating. The choice of icing while cake decorating, will have a great deal to do with how the decorated cake will look.
1. Buttercream Icing: Buttercream is the icing that is used the most in cake decorating. This is the same type of frosting that we can buy readymade in the grocery store. This icing is easy to use and easy to make. The ingredients are confectioners sugar, and butter or shortening. What you use to thin the frosting will differ with the icing texture you need to work with, to determine whether to use eggs or milk. Take care when thinning the frosting, remember, a little milk goes a long way. If you find the frosting is too thin, you can add a bit of confectioners sugar to thicken it.
To assure an even finish on your frosting, dip the icing spatula in cold water to make the surface smooth. This will give a smoother finish for writing. Buttercream is used to create flowers and other decorations made with a pastry bag. The icing needs to be the right consistency to make flower petals or writing. When you make roses out of icing, you can freeze them and add them to the cake later. This will make them easier to handle.
Buttercream can be stored in the refrigerator without getting hard. Make sure it is back to room temperature before you attempt to use it.
2. Foam Icing: This is a meringue and is used on lemon pie or Baked Alaska. This frosting is made of egg whites beaten into stiff peaks. It is possible to add flavoring and color to the meringue. You will not be able to use this icing for intricate cake decorating, and you won’t be able to use an icing bag with this icing. This icing is used when you want the cake to look fluffy, with little ornate decoration.
3. Fondant: This icing is very popular with those who decorate wedding cakes, and cakes for very special occasions. The ingredients are simply powdered sugar, water, cream of tartar, or glucose. Fondant is thick and doughy, with a silky, smooth, texture. Fondant will give the cake a flawless surface, and soft, rounded edges. Working with fondant is an art and will take practice to get it right. Fondant has a translucent quality, and will work best when placed on the cake over a thin layer of buttercream frosting.
4. Fudge Icing: Fudge icing is made from chocolate, peanut butter, almond, or mint. This icing is quite thick and contains both shortening and butter.
5. Glazes: This frosting is thin and watery, and will harden into a shell after it is placed on the cake. This frosting is mostly used on pastries. Glazes help to keep the pastry moist.
¾ cup (1 ½ sticks) butter
2 cups dark brown sugar
1 ½ cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)
Preheat the oven to 350?F and grease a 9 by 9-inch pan (or double the recipe and use a 9 by 13-inch pan).
In a small saucepan over low heat, melt the butter. Add the brown sugar and stir.
In a medium bowl, mix the flour, salt, and baking powder.
Pour the butter-sugar mixture into the flour mixture and stir until combined. Add the egg and vanilla and stir well. Add ½ cup of the nuts and stir.
Pour the batter into the pan. Sprinkle the remaining nuts on top and pat them into place.
Bake for about 25 to 30 minutes. They may look underdone, but they’ll be chewily delicious when cool.
Makes 9 to 12 bars.
By Myrna’s Yummy Cakes
Totally worth all of the work!
SERVES 16 -20 , 1 cake (change servings and units)
* 1 cup margarine, softened
* 2 cups sugar
* 3 cups self-rising flour
* 4 eggs
* 1 teaspoon vanilla extract
* 1/2 cup coconut milk
* 1/2 cup milk
* 2 1/2 cups sugar
* 1 cup water
* 4 egg whites
* 2 teaspoons coconut extract
* 2 (6 ounce) bags frozen coconut
1. Place margarine in a mixing bowl. Fluff with mixer.
2. Add sugar, small amounts at a time.
3. Add eggs one at a time.
4. Add flour a little bit at a time alternating with the milk.
5. Add the vanilla.
6. Spray cake pans with Pam and dust lightly with flour. Cake will make 4 layers. If you only have 2 cake pans [like me — ], you can bake in 2 shifts (2 pans at a time).
7. Bake at 350F for 25 minutes.
8. After taking the final pans out of the oven, let cool. You can begin cooking the frosting here.
9. For frosting:.
10. Put sugar in a 3-qt. sauce pan. Add water. Stir a little to dissolve sugar.
11. Bring to a boil and stop stirring.
12. Lower heat to medium, bring to soft ball stage, until it just begins to spin a thread while it cooks. Remember, do NOT stir the frosting while cooking. The process will take about 15-20 minutes.
13. Meanwhile, beat egg whites until stiff.
14. Pour cooked syrup (mixture in saucepan) into the egg whites in a thin stream while you beat it with a spoon. Beat for a few minutes to cool it a little.
15. Add coconut and coconut flavoring.
16. When it starts to cool a little, it is ready to frost the cake. Wait 10-15 minutes for this to occur.
17. While frosting, keep this in mind: frosting tends to separate (the syrup has higher density and will fall to bottom of bowl). Make sure that you keep the frosting homogenous (mixed) while frosting. Frosting is very thin, so it will fall off of the cake. Make sure to frost on the platter that you will serve the cake on. Also, keep reapplying the frosting that falls off until almost all is reabsorbed.
18. Fresh coconut will stick to sides and syrup will absorb into cake.
19. This is the most moist, delicious, yummy cake in the world! Perfect for an anniversary or holiday!
Myrna :rose: :rose:
To Make Cookies
1 ½ cups firmly packed brown sugar
2 cups (4 sticks) butter
2 egg yolks
4 cups flour
To make the cookies, in a large bowl, cream the butter and sugar. Add the egg yolks and flour and mix well.
Wrap the dough in plastic wrap and refrigerate at least 30 minutes, up to overnight.
Preheat the oven to 325 degrees F. Grease a baking sheet or line it with parchment paper.
Use a rolling pin to roll the dough to ¼-inch thick. Cut out the cookies using a round cookie cutter. If the dough seems too soft, refrigerate the rolled out dough for a bit to firm it up before cutting the cookies.
Place the cookies 1 inch apart on the baking sheet and bake for 10 to 12 minutes, or until ever-so-slightly golden. Set aside on the baking sheet to cool completely.
To Make Frosting
½ cup (1 stick) butter
2 teaspoons vanilla extract
5 cups confectioners’ sugar
6 tablespoons milk
To make the frosting, in a medium pan over medium heat, brown the butter, stirring often until small brown flecks appear. Take off the heat.
Add the vanilla and confectioners’ sugar and whisk to combine. Whisk in the milk, 1 tablespoon at a time, until the mixture is creamy and smooth. If the frosting seems too thick, add a little more milk. (You can keep the frosting in a covered container in the fridge if you make it ahead of time or aren’t quite ready to use it. When you’re ready to fill the cookies, give the frosting time to soften a bit, or stick in the microwave for 10 seconds or a bit more.)
To Make Caramel Creme Sandwich Cookies
Using an offset spatula or a butter knife, frost the underside of 1 cookie and top with a second cookie to make a sandwich. If you prefer, use a piping bag or a plastic storage bag with the tip cut off to place a dollop of frosting on the upturned cookie and then top with the second cookie. Repeat with the rest of the cookies. The cookies will keep in an airtight container for 3 to 5 days.