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- Dish type
- Mini cakes
- Chocolate cupcakes
These cupcakes are very rich in chocolate and are, in addition, topped with whipped cream and grated chocolate! Since the cupcakes are so rich, the whipped cream is a welcome change from the heavy icing you normally find on cupcakes.
71 people made this
- 80g unsweetened cocoa powder
- 180ml hot water
- 300g plain flour
- 1 pinch salt
- 1 tablespoon baking powder
- 110ml milk
- 110ml single cream
- 250g butter
- 250g caster sugar
- 4 eggs
- whipped cream for topping
- grated chocolate to garnish
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Preheat the oven to 180 C / Gas 4 and line a muffin tray with paper cases.
- Take three bowls. In the first bowl, mix the cocoa powder with hot water.
- In the second bowl, mix the plain flour with salt and baking powder.
- In the third bowl, mix the milk and single cream.
- Add the butter and sugar to a fourth bowl and cook in the microwave for 30 seconds or until melted. Mix and then add the eggs one at a time, stirring well after each egg. Stir in the milk mixture. Stir in half of the cocoa mixture then half of the flour mixture then the remaining cocoa and remaining flour.
- Fill the cases 2/3 full and bake for 15 minutes at 180 C / Gas 4 (my oven gets very hot, so you might need to leave the muffins for a few more minutes).
- Once cooked, top with the whipped cream and grated chocolate. Enjoy!
Reviews & ratingsAverage global rating:(16)
Reviews in English (7)
this recipe was so easy to make and the end product was amazing really light fluffy cupcakes - my daughter is gonna love them-14 May 2011
Taste's amazing, and looks amazing. It's a great pudding - easy to do.Instead of just doing normal chocolate, I melted milk chocolate and added peppermint flavouring to it. It was very tasty!-26 Jul 2014
We used this recipe to make cake pops , we added a little more cocoa powder and it worked great, a really simple recipe with great results.-10 Mar 2013
One Bowl Double Chocolate Cupcakes + Giveaway
These one bowl Double Chocolate Cupcakes have an incredibly moist crumb and are topped with the silkiest chocolate buttercream frosting. Enter Rodelle Chocolate Package GIVEAWAY below!
My first true love was chocolate and our relationship is still going strong. I can proudly say that I eat chocolate everyday. I’m a chocoholic. For how much I like chocolate I have come to realize that I haven’t shared enough chocolate recipes on my site so this week is Chocolate Week! Tuesday I shared one of my very favorite brownies with you and today are these simple yet incredible Double Chocolate Cupcakes.
Sometime you just need a simple cupcake that is easy to make and this recipe is your answer my friends! You only need one bowl for the batter. Just a regular mixing bowl and whisk. I don’t know about you but having to pull my Kitchen Aid out of the cupboard is a big deal for me.
Gosh are these cupcakes incredibly moist and soft! They are now my very favorite chocolate cupcakes which is awesome (and kinda dangerous) since they are so easy to make.
On top of the amazing cake is the most heavenly chocolate frosting. I could eat that whole spoonful! It is so so silky smooth and has the perfect amount of chocolate in it. Plus it comes together in less than 5 minutes and will take just 1 minutes to pipe it onto all 12 cupcakes. You can stop there or add some sprinkles for a little more fun.
These are perfect for any occasion but especially birthdays. It will definitely be a happy birthday with one of these Double Chocolate Cupcakes in from of you!
More chocolate recipes coming at ya:
Get entered in the GIVEAWAY to win some lovely Rodelle Chocolate Pacakage including baking cocoa, chocolate extract and vanilla extract.
HOMEMADE CHOCOLATE CUPCAKE RECIPE
If you’ve got a chocolate craving, I promise you this chocolate cupcake recipe will take care of it. This delicious recipe doesn’t skimp on the chocolate flavor.
Homemade Chocolate Cupcakes
While this is a from scratch chocolate cupcake recipe, I have absolutely no problem making cupcakes from a box mix. I am a big fan of doctored cake mixes. These Chocolate Cake Mix Cupcakes are always a hit! If you want to stick with a cake mix, I highly recommend following that doctored cupcake recipe.
However today we are going the homemade cupcake route. This is an easy chocolate cupcake recipe from scratch.
This recipe pairs perfectly with my chocolate frosting recipe. Together they are a match made in chocolate covered heaven. I could, and have, eat the chocolate frosting with a spoon. Don’t judge.
Raspberry Chocolate Cupcakes
Enjoy your sweet summer berries in these Raspberry Chocolate Cupcakes topped with two layers of rich ganache and creamy raspberry cream cheese frosting.
I’m 39 weeks today. Yay. I sure can’t wait to meet our little girl… and see my feet again. I’ve been totally in that nesting phase for the last week so she should come soon, right? The other weekend I even spent about 2 hours cleaning our car… just the inside. Sadly I can’t even remember the last time I vacuumed it out and with a toddler that is just gross. Many goldfish crumbs and even some dried up half eaten cheese sticks were found. Ewww, I know. But it’s all good now because I vacuumed in every nook and cranny, wiped down every plastic surface, and even the got the hose and scrub brush out for the mats. I feel like we have a new car! Oh and then we installed the infant car seat. That was the whole purpose behind me cleaning the car. Gosh it feels good to have a clean car… almost as good as I feel while eating one of these Raspberry Chocolate Cupcakes!
The combination of chocolate and raspberries is to die for! In truffles, cake, ice cream… It makes me weak at the knees! I made these cupcakes a few times trying to find the perfect chocolate cupcake and frosting combo. I wanted a cupcake that was rich, moist, held together well, and had a good rounded top (for looks)… and this is it! The raspberry cream cheese frosting is divine and similar to this blackberry one. It’s color is all natural from the pureed raspberries making it the most beautiful pale pink. Doesn’t the color pink just make you smile?
Um and lets discuss that smooth, shinny ganache that’s making you drool. “Ganache” is such a fancy word and can seem intimidating to make but it’s actually the easiest part of this recipe! To make ganache you just throw your favorite chocolate in a bowl (I prefer dark chocolate for ganache) and then pour hot whipping cream over it and let it sit for 2 minutes. After two minutes the chocolate has warmed up and melted so with a few seconds of whisking you have gorgeous ganache. Add this stuff to anything and you’ve made your dessert 597 times better.
Okay, I just have to say that photographing food is hard to do with my husband home and my child awake. Both kept stealing my raspberries! I mean, I had plenty since I bought a big container at Costco but I needed them for decoration. I like to think that I’m teaching them patience by making them wait to eat those perfect ruby red raspberries but it ends up just being torture for all of us. At least we got to indulge in these cupcakes at the end of it all.
What’s your favorite way to enjoy raspberries? Have you ever had them on a cupcake? Now you can.
- For Veterans Day -- or any day you want to show your appreciation -- these Camo Cupcakes are a creative way to say "thank you" with love.
My dad served in the Korean War, and even though he is not one who usually likes the spotlight, he really appreciates being acknowledged for his service on Veteran’s Day.
I think it's important that we all show our gratitude to those who have served for our country. Maybe it's with a card or just a phone call to a loved one.
But you know what would go great with a card? Some Camouflage Cupcakes. I first saw these cute cakes on The Crafty Mama Blog and knew I had to make them.
Start off by preparing a white and chocolate cake mix according to the package directions. To create our camo-colored cupcakes, you'll need four colors of batter, like this:
equal parts white batter and chocolate batter (for a lighter brown color)
white batter colored with green food coloring with a couple of tablespoons of chocolate batter (for the camo-green color)
Begin dropping spoonfuls of each batter into your muffin tins. This is a little time consuming and a little messy. Each cupcake is like a fingerprint -- unique in it's design.
Look how pretty they are once they've baked!
While the cupcakes are cooling, we're going to make camouflage frosting to go with our camouflage cupcakes.
I used three containers of Betty Crocker frosting to start.
One container of vanilla frosting we're going to leave all alone for a pure white color.
We'll add a spoonful of vanilla frosting to our chocolate container to give it a little bit of a lighter color.
No need to dirty a bowl, just mix it up in the container.
For the camo green just add some green food coloring and a spoonful of chocolate frosting.
Now spoon each color into a large resealable bag, cut off the corner, and stick them all in a large pastry bag with a star decorating tip on it. This is going to give us that beautiful multicolored swirl look.
The veterans in your life will love these cupcakes and appreciate the extra effort you took to show them your thankfulness!
For more ideas on honoring the veterans in your life, check these recipes out:
Firecracker Cake Recipe
Patriotic Cookie Pizza Recipe
Trix Crispy Star Bars Recipe
Berry-Lemon Cheesecake Squares Recipe
Red, White and Blue Poke Cake Recipe
Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
Classic chocolate cupcakes
Try these chocolate cupcakes, then check out more cupcake recipes such as our vegan chocolate cupcakes, fairy cakes and strawberry cupcakes, as well as our speedy chocolate mug cake.
Follow our expert tips on how to ice a cupcake:
- self-raising flour 150g
- cocoa powder 50g
- golden caster sugar 200g
- unsalted butter 100g, softened and cubed
- egg 1 large
- whole milk 100ml
- vanilla extract ½ tsp
- salted butter 100g, softened and cubed
- icing sugar 150g, sifted
- cocoa powder 25g
- whole milk 2 tbsp
- dark chocolate 50g, melted and cooled (optional)
Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with muffin cases. In a bowl combine the flour, cocoa powder and a pinch of salt, and leave to one side.
For the Chocolate Cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pan with 14 cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together coffee, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
For the Crème Frosting:
Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for 2 more minutes until light and fluffy.
For the Chocolate Ganache:
Melt chocolate chips and coconut milk in a double boiler or microwave. Whisk in oil until smooth.
To assemble the cupcakes:
Fit the piping bag with a small round or Bismarck tip and fill with the Crème Frosting. Insert the tip into the center of the top of each cupcake and squeeze the bag to fill with about 2 to 3 teaspoons frosting. There is no need to scoop out any of the cake. Spread the top of each cupcake with a thin layer of Chocolate Ganache and pipe a 4-loop design with the Crème Frosting.
- 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
- 1/2 cup boiling water
- 1 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks plus 3 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 2/3 cup confectioners' sugar
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.
30 Charming (and Easy!) Homemade Cupcake Recipes & Decorating Ideas
Make dazzling homemade cupcakes for any occasion with our delicious recipes and simple decorating tips. Plus, get our best ever cake recipes!
You probably already have all the ingredients you need for these classy cupcakes, which are a lovely addition to a Mother's Day tea party.
These breathtaking flower-inspired cupcakes look good and taste even better.
Get the recipe at The Bearfoot Baker.
Bring the campfire inside with these toasted s'mores cupcakes.
Get the recipe at Baking Mischief.
Use decorative chocolate to put something sweet on top of your cupcakes.
Get the recipe at Natasha's Kitchen.
Pipe these adorable daisies on your cupcakes&mdashperfect for spring!
Get the recipe at I Am Baker.
You can make these sweet and simple cupcakes up to two days ahead&mdashjust store in an airtight container in the fridge!
You'll never eat a churro the same way again after tasting this sweet dessert mashup.
Get the recipe at The Domestic Rebel.
These adorable cupcakes would blend right in among your garden's colorful blooms. Bake them in mini terracotta pots then add Oreo crumble topping and paper flower toothpicks for decoration.
Get the recipe at This Silly Girl's Life.
The only thing better than pineapple upside down cake? Pineapple upside down cupcakes!
Get the recipe at Cooking Classy.
An easy-to-make cupcake that combines our love of dessert and farm animals? Sign us up!
Get the recipe at Wine and Glue.
It doesn't get any cuter than these sweet cupcakes that are baked directly inside lemon rinds.
Get the recipe at Brit + Co.
The "cherries" on these cupcakes are actually red M&Ms. Use a small piping tool to create stripes across the top and then add a thicker outline to resemble crust.
Get the recipe at Your Cup of Cake.
The key to making these too-cute treats is arranging pretzel sticks, candy pieces, and mini marshmallows to look like a tiny campfire.
Get the recipe at Betty Crocker.
To enjoy this delicious summer fruit in colorful dessert form, add red and green food coloring to your recipe and mix chocolate chip "seeds" into the batter.
Get the recipe at Cincy Shopper.
For classic and simple cupcakes, mix Basic Vanilla Cake batter and divide among two lined 24-cup mini-muffin pans. Bake at 400 degrees F about 10 minutes. Cool and ice with Fluffy Butter Frosting. Top with red and blue sprinkles and mini American flags if you're feeling patriotic, or mix up the toppings to suit any season.
Dress up ordinary cupcakes with pretty frosting dots, sparkling sugar, and fondant flourishes. Add food coloring to white frosting to get your desired colors, then get creative with different-size pastry tips. For quick cupcake toppers, get precolored fondant, roll into thin sheets on parchment paper, and create shapes with cookie cutters or a knife.
Store-bought frosting can save time, but homemade icing always takes the cake. Try Maple-Butter Frosting for our maple cupcakes.
Kitchen Tip: Freezing cupcakes is a great way to have them at a moment's notice. Bake a batch and cool completely. Place on a tray, wrap well with plastic wrap, and freeze for up to three months. Unwrap and thaw completely before icing.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/3 cups sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup whole milk
- 5 ounces bittersweet chocolate (61 percent cacao), melted and cooled
- Milk-Chocolate Pudding
- Milk-Chocolate Ganache for Pudding Cupcakes
- Chocolate Curls, for serving (optional)
Preheat oven to 350 degrees. Line 18 standard muffin cups with paper or foil liners. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter with sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, alternating with milk. Beat in melted chocolate.
Divide batter evenly among muffin cups, filling each about two-thirds full. Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack. (Cupcakes can be made ahead up to this point and stored in an airtight container at room temperature up to 2 days.)
Transfer pudding to a pastry bag fitted with a 1/4-inch plain round tip. Insert tip in top of a cupcake and squeeze until cupcake begins to mound. Repeat with remaining cupcakes. Refrigerate until cold, about 30 minutes and up to 1 day. Spoon about 2 teaspoons ganache over top of each cupcake top with chocolate curls. Refrigerate at least 15 minutes before serving.