BAKER'S GERMAN'S Sweet Chocolate Cupcakes

Perfect Chocolate Cupcakes topped with a chocolate buttercream frosting! Let your mixture cool off to room temperature (I transferred it to another bowl to cool faster). I promise that this doesn't make your cupcakes taste like coffee. When filling well after well of a cupcake tin, this recipe's proven to be a bit of a drippy mess.



To make the ganache, add the chocolate to a heat-proof bowl. After a year of experimentation, I found that the best chocolate flavor comes from a combination of cocoa powder and melted chocolate. In a large mixing bowl cream together butter and powdered sugar until light and fluffy.

4. Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). 10. Add the cocoa powder and mix until well combined. I have tried a lot of recipes before but the cupcakes always came out very dry.

A sturdy enough cupcake to stand up to a generous pile of frosting. I prefer butter because it adds richness but sometimes a little oil is needed to add moisture. Throw all the dry ingredients (including the sugar) into the mixing bowl and give them a little stir to combine them.

It has become my go to chocolate cupcake. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Gluten free flours are very expensive…both time and money tossed in the trash because the brand of flour used to develop the recipe was not specified.

Pipe icing on completely cooled cupcakes and add sprinkles (if desired). Like most other cake recipes on this site, it utilizes the reverse-creaming method. In a large mixing bowl combine boxed cake mix, chocolate pudding mix, sour cream, vegetable oil, and eggs.

After the chocolate ganache is mixed well, sit to the side for about 15 minutes. These Easy Chocolate Cupcakes are just that. I made these just now, and I got 60 mini cupcakes out of one recipe. Once all of the butter has been incorporated, turn the mixer speed up to high and slowly add the vanilla, chocolate, and food coloring, if using.

Pipe the frosting Cupcakes onto the cupcakes. Delicious cupcakes and oh that icing. Yup - we're adding cocoa & melted chocolate for the true chocolate aficionado in all of us, then the coffee brings out the chocolate even more. Add the Chocolate Cream Cheese Frosting to a piping bag, fitted with the star tip.

As I made the cupcakes lighter, they tended to become less chocolatey; packing in cocoa powder made the cupcakes too heavy. The cupcakes and buttercream can be prepared up to 48 hours in advance. 3. In a separate bowl, using electric hand mixer , beat butter on high speed for 5 minutes.

Beat until the mixture is smooth. I halved the cake recipe and added a touch of oil along with the butter and the results are amazing. Once chocolate is cooled to room temp, add it to the butter and beat together for an extra 3 minutes. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until well-combined.

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