A VERY SIMPLE AND EASY TO MAKE CHOCOLATE CUPCAKE RECIPE
INGREDIENTS
11/3 cup all purpose flour
2/3 cups white granulated sugar
2/3 cups milk
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| CHOCOLATE CUPCAKE RECIPE |
1 Large egg room temperature
¼ cup dark chocolate
melted
1 tablespoon vanilla extract
2 tablespoons baking powder
METHOD
PREHEAT oven to 180 degree Celcius. Line the paper cups with paper liners
In a bowl mix the all purpose flour, baking powder together
and sift well .keep aside.
In a double boiler melt the dark chocolate and keep it aside
to cool. Just make sure that the even after chocolate is cooled it is smooth
enough to be easily poured into the cupcakes batter. Let the
chocolate cool for a few minutes after
it has been melted and keep stirring it
to keep it smooth.
In a large bowl using an electric beater beat the egg and
sugar together until light and fluffy. add the vanilla extract and beat well. Now
add the flour –baking powder mixture and milk to it alternately (flour –milk
flour-milk flour) finishing with the flour mixture. Now ad the smooth dark
chocolate to this mixture a little at a time and mix well. Pour the batter into
the cupcakes pan about 2/3 full.Bake for 15-20 minutes till cooked or till a
toothpick inserted at the centre comes out clean.
FROSTING
INGREDIENTS
1/3 cup butter room temperature
2 teaspoon vanilla extract
3 tablespoon milk
¼ cup melted chocolate
4 cups of icing or powdered sugar
Water as required
Method
In a big bowl add all the ingredients (do not add water )and
using an electric beater at a medium speed beat it till it forma a smooth
icing. If the frosting is too thick, Add water a few drops at a time till the desired consistency is achieved. Pipe
the frosting and make pretty swirls on your chocolate cupcake.
CRANBERRY WHITE CHOCOLATE CUPCAKES
INGREDIENTS
6 ounces OF white chocolate
1 cup butter
1-1/2 cups white sugar
2 teaspoons vanilla extract
6 eggs at room temperature
1 cup all purpose flour
1 teaspoon baking powder
a pinch of salt
3/4 cup dried cranberries
METHOD FOR THE CUPCAKES
1. In a bowl chop the chocolate.Add butter to the chocolate and place the bowl over a double boiler
2. Stir until the chocolate melts and butter is well combined.
3. Remove from heat and mix in the sugar.when you add in the sugar the mixture will separate.
4. Allow the to mixture cool for about 8 to 10 minutes.
5. Now Add the vanilla extract and beat with an electric beater for about 3 minutes.This will make the mixture thick with no traces of butter floating on the top.
6. Now Add in all eggs one at a time,beating well after each addition.
7. In a large bowl Sift the all purpose flour, baking powder, and salt together.Add this sifted dry ingredients into the mixture,beat well with the electric mixer until blended.
8.Chop the cranberries and mix them into the batter.
9. Scoop the prepared batter into cupcake cups about 2/3rd full and put into a preheated oven at 350 degrees F or 180 degrees C.
10. Bake for about 15-20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Let the cupcakes cool completely before frosting them.
Cranberry White Chocolate Buttercream frosting
8 ounces of white chocolate chopped
1/2 cup butter at room temperature
1 package of cream cheese room temperature
2 cups of powdered sugar
1 teaspoon vanilla extract
METHOD FOR THE FROSTING
1. melt the white chocolate in a double boiler. Allow to cool for 2-5 minutes. with an electric beater, In a bowl beat the butter at medium speed till it is creamy.
2.Now Beat in the melted white chocolate.
3. Now add in the powdered sugar and vanilla extract and beat at low speed until light and fluffy.In case you want a more thick frosting ,you can Add more powdered sugar to arrive at the consistency and sweetness you like.Now using a piping bag and nozzle of your choice pipe the frosting on your cooled cupcakes making beautiful swirls and top it with chopped cranberries.
CHOCOLATE MARSHMALLOW CUPCAKES
CRANBERRY WHITE CHOCOLATE CUPCAKES
INGREDIENTS
6 ounces OF white chocolate
1 cup butter
1-1/2 cups white sugar
2 teaspoons vanilla extract
6 eggs at room temperature
1 cup all purpose flour
1 teaspoon baking powder
a pinch of salt
3/4 cup dried cranberries
METHOD FOR THE CUPCAKES
1. In a bowl chop the chocolate.Add butter to the chocolate and place the bowl over a double boiler
2. Stir until the chocolate melts and butter is well combined.
3. Remove from heat and mix in the sugar.when you add in the sugar the mixture will separate.
4. Allow the to mixture cool for about 8 to 10 minutes.
5. Now Add the vanilla extract and beat with an electric beater for about 3 minutes.This will make the mixture thick with no traces of butter floating on the top.
6. Now Add in all eggs one at a time,beating well after each addition.
7. In a large bowl Sift the all purpose flour, baking powder, and salt together.Add this sifted dry ingredients into the mixture,beat well with the electric mixer until blended.
8.Chop the cranberries and mix them into the batter.
9. Scoop the prepared batter into cupcake cups about 2/3rd full and put into a preheated oven at 350 degrees F or 180 degrees C.
10. Bake for about 15-20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Let the cupcakes cool completely before frosting them.
Cranberry White Chocolate Buttercream frosting
8 ounces of white chocolate chopped
1/2 cup butter at room temperature
1 package of cream cheese room temperature
2 cups of powdered sugar
1 teaspoon vanilla extract
METHOD FOR THE FROSTING
1. melt the white chocolate in a double boiler. Allow to cool for 2-5 minutes. with an electric beater, In a bowl beat the butter at medium speed till it is creamy.
2.Now Beat in the melted white chocolate.
3. Now add in the powdered sugar and vanilla extract and beat at low speed until light and fluffy.In case you want a more thick frosting ,you can Add more powdered sugar to arrive at the consistency and sweetness you like.Now using a piping bag and nozzle of your choice pipe the frosting on your cooled cupcakes making beautiful swirls and top it with chopped cranberries.
CHOCOLATE MARSHMALLOW CUPCAKES
MAKES 12 CUPCAKES
INGREDIENTS for making the cupcakes
3 large eggs room temperature
3/4 cup butter unsalted softened
3/4 cup sugar
1/2 teaspoon baking powder
1 cup self raising flour
2 tablespoons of cocoa powder
for the filling
1 cup marshmallows
FOR THE FROSTING
11/2 cup powdered or icing sugar
1/2 cup butter unsalted
1/4 cup cocoa powder
40 ml whole milk
BAKING METHOD FOR MAKING CHOCOLATE MARSHMALLOW CUPCAKES
Preheat oven to 180 Degrees C.Line the cupcake pans with paper liners.In a small bowl mix the flour,cocoa powder and baking powder togehter.set aside.
In a large bowl with an electric beater cream the butter and sugar together till it is light and fluffy.Add the eggs one at a time beating well after each addition.Now using a spoon gently fold in the flour-cocoa powder-baking powder mixture and mix till smooth batter is formed.Spoon this batter into the lined cupcake pans about 2/3 rd full and bake in the oven for about 15-20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Remove the pan from the oven and let the cupcakes cool slightly before tranfering them to a wire rack to let them cool completely.
For the frosting
In a bowl with the beater beat the butter till it is creamy.Now add in the cocoa powder and beat well again.Add the powdered sugar and beat till well blended.Now slowly add in the milk while contiue beating till the frosting is light and fluffy.
for the filling
In a double boiler over simmering water melt the marshmallows.Once the cupcakes are cooked.Using a knife cut out a small well into the center of each of the cupcakes and pour in the melted marshmallow into each,allow them to cool.
Now using a spoon or knife Spread the prepared chocolate frosting on the top of each of your cupcakes .Garnish with small marshmallows
INGREDIENTS for making the cupcakes
3 large eggs room temperature
3/4 cup butter unsalted softened
3/4 cup sugar
1/2 teaspoon baking powder
1 cup self raising flour
2 tablespoons of cocoa powder
for the filling
1 cup marshmallows
FOR THE FROSTING
11/2 cup powdered or icing sugar
1/2 cup butter unsalted
1/4 cup cocoa powder
40 ml whole milk
BAKING METHOD FOR MAKING CHOCOLATE MARSHMALLOW CUPCAKES
Preheat oven to 180 Degrees C.Line the cupcake pans with paper liners.In a small bowl mix the flour,cocoa powder and baking powder togehter.set aside.
In a large bowl with an electric beater cream the butter and sugar together till it is light and fluffy.Add the eggs one at a time beating well after each addition.Now using a spoon gently fold in the flour-cocoa powder-baking powder mixture and mix till smooth batter is formed.Spoon this batter into the lined cupcake pans about 2/3 rd full and bake in the oven for about 15-20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Remove the pan from the oven and let the cupcakes cool slightly before tranfering them to a wire rack to let them cool completely.
For the frosting
In a bowl with the beater beat the butter till it is creamy.Now add in the cocoa powder and beat well again.Add the powdered sugar and beat till well blended.Now slowly add in the milk while contiue beating till the frosting is light and fluffy.
for the filling
In a double boiler over simmering water melt the marshmallows.Once the cupcakes are cooked.Using a knife cut out a small well into the center of each of the cupcakes and pour in the melted marshmallow into each,allow them to cool.
Now using a spoon or knife Spread the prepared chocolate frosting on the top of each of your cupcakes .Garnish with small marshmallows
