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chocolate cupcake recipe

There are many wonderful chocolate cupcake recipes out there that you can prepare, all by yourself. Have a look at these cupcake recipes, make your choice of the best chocolate cupcake recipe and give your customers or visitors a hearty treat. What you need for a quick family snack is an easy chocolate cupcake recipe; all in this writing. A commonly simple way for testing if your cupcake is ready is by inserting a needle into the cake. If it comes out clean, with no or just little fragments, then your cupcake is ready. Let’s take a look at some of these chocolate cupcake recipes.

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CHOCOLATE CUPCAKE RECIPES

1) NEAPOLITAN CUPCAKES WITH STRAWBERRY BUTTERCREAM

chocolate cupcake recipe

This is one easy chocolate cupcake recipe that can be done in 40minutes for 12 cupcakes. It yields absolutely healthy and safe cupcakes that your kids will love.

INGREDIENTS

White Cake Batter:

  • ½ cup of unsalted butter(softened)
  • ¾ cup of sugar
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 1¾ cups all-purpose flour
  • 2 teaspoons of baking powder
  • Pinch of salt
  • ½ cup of milk

Chocolate Batter:

  • ½ cup of unsalted butter(softened)
  • ¾ cup of sugar
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 1 cup of all-purpose flour
  • ½ cup of cocoa powder
  • 2 teaspoons of baking powder
  • Nice pinch of salt
  • ½ cup of milk
  • Nonstick cooking spray

Strawberry Buttercream:

  • 1 pint of strawberries(hulled)
  • 4 cups of confectioners’ sugar(sifted)
  • 1 cup of unsalted butter(softened)
  • 1 tablespoon of vanilla extract

DIRECTIONS:

  • Line 12muffin cans with paper liners and cooking spray, and then preheat your oven to about 350degrees F.
  • Making the white cake butter: Beat butter and sugar in a bowl until fluffy. Then, mix in the eggs (one at a time). Add your vanilla and beat once more to fully combine.
  • Sift and whisk baking powder, salt and flour in another bowl. Add 1/3 of the flour mixture and some milk into the earlier mixture, beat to incorporate, and then add the remainder.  Set aside in a separate bowl.
  • The chocolate cake butter: Mix butter and sugar in a mixer until fluffy and light. Add in eggs, one by one, making sure each one is completely beaten before the next. Then, add in vanilla and beat to combine fully.
  • Sift and whisk the flour, baking powder, salt and cocoa powder in another bowl. While mixer is still functioning, pour in 1/3 of your flour mixture and then add milk, beating to incorporate. Then, add the remaining flour mixture and beat as well.
  • Evenly spoon the white cake batter and chocolate batter into the muffin cups. Let it bake 15 to 18 minutes and check if ready. Cool for some minutes and then transfer to a wire rack.
  • Strawberry butter cream: Blend the strawberries in a blender till smooth. Sieve puree through a fine-mesh sieve and into a saucer. Boil over medium heat, stirring regularly for about 10minutes and then cool completely.
  • With a hand mixer, mix together 3 cups of confectioners’ sugar, vanilla and the butter.  Add the cooled strawberry and beat to incorporate. Then, add in the remaining 1 cup of confectioners’ sugar. Place into a piping bag with a firm round tip, and then pipe the strawberry buttercream onto baked cupcakes.

2) CHOCOLATE GANACHE CUPCAKES

chocolate cupcake recipe

All you need for these cakes is a simple chocolate cupcake recipe.Here is a chocolate cupcakes recipethat will yield 12cupcakes in just an hour.

INGREDIENTS

  • ¼ pound of unsalted butter (at room temperature)
  • 1 cup of sugar
  • 4 extra-large eggs(at room temperature)
  • 16 fluid ounces chocolate syrup
  • 1 tablespoon of pure vanilla extract
  • 1 cup of all-purpose flour

For your ganache:

  • ½ cup of heavy cream
  • 8 ounces of good semisweet chocolate chips
  • 1 teaspoon of instant coffee granules
  • Candied violets(optional; for decoration)

DIRECTIONS

  • Heat your oven to 325 degree F while you line your 12 muffin pans with paper liners.
  • Combine butter and sugar and mix in a mixing bowl until fluffy, and then gradually add in eggs. Add in the vanilla and chocolate syrup and stir. Without overbeating, add flour and mix till just combined.
  • Spoon the batter into your muffin cups and let it bake for half an hour, or until tested-ready. Cool for about 5 or more minutes in the pan.

To make the ganache, cook the chocolate chips, instant coffee and heavy cream – Place them over simmering water, in the upper chamber of a double boiler.  Stir occasionally until warm and smooth.

3) CHOCOLATE STOUT CUPCAKES

chocolate cupcake recipe

You know what? Beer made meals taste good. Beer in cupcake recipes is just as amazing. Stout beer is even more fantastic for cupcakes. This is a simple chocolate cupcake recipe for 24 cupcakesthat you can conveniently make at home.

Ingredients

  • 3/4 cup of unsweetened cocoa + extra for dusting baked cupcakes
  • 2 cups of sugar
  • 2 cups of all-purposeflour
  • 1 teaspoon of baking soda
  • Pinch of fine salt
  • 1 bottle of stout beer
  • 1 stick butter (melted)
  • 1 tablespoon of vanilla extract
  • 3 large eggs
  • ¾ cup of sour cream
  • 1 (8-ounce) package cream cheeseat room temperature
  • ¾ to 1 cup heavy cream
  • 1 (1-pound) box of confectioners’ sugar

DIRECTIONS:

  • Preheat your oven to 350degrees F and grease 24 muffin tins.
  • Whisk cocoa, flour, sugar, salt and baking soda in a sizeable mixing bowl.
  • Get another bowl (medium-size) and mix stout with vanilla and melted butter. Beat the eggs in; one by one, and then mix in the sour cream till a smooth mixture is formed. From there, gradually mix the earlier mixture (stout mixture) into the latter.
  • Fill the muffin cans to ¾ with the batter, slot into the oven and bake for 12minutes. Rotate your pan, and bake for an additional 12minutes, till your cake is tested-ready. Let it cool in cans for about 5 or more minutes before finally removing them.
  • You may top with some icing after making one with the cheese and heavy cream. Beat them (cheese first) until fluffy, and gently mix in confectioners’ sugar until smooth. Refrigerate, covered in a plastic wrapper until ready to use.

After topping, you may dust with cocoa.

4) CHOCOLATE PUDDING FROSTED CUPCAKES RECIPE

chocolate cupcake recipe

You can make 24 amazing chocolate pudding cupcakes from this easy chocolate cupcake recipe.

INGREDIENTS

Chocolate Cupcakes:

  • 1½ cups of cake flour
  • 1½ cups of sugar
  • ¾ cup of processed cocoa powder
  • 1½ teaspoons baking soda
  • 1½ sticks (12 tablespoons) of butter(at room temperature)
  • ¾ cup buttermilk
  • 2 large eggs
  • 2/3 cup of freshly brewed coffee(at room temperature)

Chocolate Pudding Frosting:

  • 1 pint heavy whipping cream
  • ¼ cup of sugar
  • 1 teaspoon of vanilla extract
  • One 3.9-ounce box dry pudding mix(chocolate fudge flavor)

DIRECTIONS:

  • Preheat your oven to 350 degrees F and line your 12muffin cans with paper liners.
  • Sift and mix the flour, cocoa powder, baking powder and sugar in a mixing bowl. Then, add in buttermilk, butter and eggs; beat on a low setting until moistened. Increase the speed to medium and beat for about 3minutes (until fluffy and light).
  • Now, add in coffee as well and beat until completely incorporated. Spoon equal amounts of the batter into muffin cups (about ¾ full), and slot into the oven.
  • Bake for 22-25minutes, and when needle-tested ready, pull out and let them cool in pans for 5minutes before finally separating from pans.

You may now spread the chocolate pudding frosting on top (optional).

5) CHOCOLATE CHIP AND MASCARPONE CUPCAKES

chocolate cupcake recipe

This is another chocolate cupcake recipe that can’t be forgotten.

It yields a total of 24 cupcakes and is a simple chocolate cupcake recipe. The mascarpone cheese adds extra creaminess to this chocolate cupcake. You should try it.

INGREDIENTS

Cupcakes:

  • 5 ounces of unsweetened chocolate(chopped)
  • 1 cup of water
  • 1/3 cup of mascarpone cheese(at room temperature)
  • 2 1/4 cups of sugar
  • 1 cup of vegetable oil
  • 3 large eggs
  • 1 tablespoon of vanilla extract
  • 3 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of fine sea salt
  • 1/2 teaspoon of baking powder
  • 1 cup (6 ounces) semisweet chocolate chips

DIRECTIONS:

  • Preheat your oven to 325 degrees F and line 24 muffin cans with a paper liner.
  • Set a small saucepan on a medium-low fire and add in unsweetened chocolate and water while stirring continually. When melted and uniform, cool for two minutes, and then whisk the mascarpone cheese into it; till the mixture is uniform and smooth.
  • In a separate bowl, beat in the sugar, eggs, oil and vanilla for about half a minute. Then, stir in the earlier mixture.
  • Now, whisk flour, salt, baking powder, chocolate chips and baking soda in another bowl. Then add this latter mixture to the preceding one. Stir until blended and uniform.
  • Spoon this batter into the muffin pans, and bake for 20-25minutes. If tested-ready by a pin or whichever means, cool cupcakes in the pans for some five or more minutes before finally taking them out.

Do any topping of your preference.

6) QUICK DOUBLE CHOCOLATE CUPCAKES RECIPE

chocolate cupcake recipe

You really need to try your hands on this chocolate cupcake recipe too. It’ll only last half an hour and it doesn’t taste much different from most chocolate cakes.

INGREDIENTS:

  • 1 box of cake mix
  • ½ cup of vegetable oil
  • 3 eggs
  • 1 cup of mini semi-sweet chocolate chips
  • A little butter or cooking spray for greasing

DIRECTIONS:

  • Preheat your oven to 350 F and line 12 muffin cups with paper liners.
  • Get a bowl and with the aid of an electric mixer, mix and stir the cake mix with 1 1/3 cup of water, and then add and mix in eggs and oil; under medium speed setting. When smooth, stir in ¾ cup of chocolate chips and then, spoon out the uniform batter into the muffin cups. Afterwards, sprinkle the reserved ¼ cup of chocolate chips on the tops of cupcakes and fit into the oven. Bake for 20minutes until needle-tested-ready, then cool in pans and later transfer to rack.

You may use any icing of your choice.

7) GERMAN CHOCOLATE CUPCAKES

chocolate cupcake recipe

It’s common to see beer in German cupcake recipes but don’t just this one as yet.

The chocolate cupcake recipe for this yields 24 cupcakes. All that in less than an hour, I rate it amongst the fastest or quickest to make cupcake recipes I’ve made so far.

INGREDIENTS

Chocolate Glaze:

Mix the following and heat for 2minutes;3/4 cup heavy cream, 6 ounces chopped bittersweet chocolate, 2 tablespoons honey, 1 tablespoon prepared coffee and a little water.

Chocolate Cake:

  • 2 cups of all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon of sea salt
  • 2 sticks unsalted butter, softened
  • 1¼ cup packed light brown sugar
  • ½ cup of granulated sugar
  • 4 eggs(at room temperature for 30 minutes)
  • 1/3 cup semisweet chocolate(melted and cooled)
  • 2 teaspoons of pure vanilla extract
  • 1 ½ cups well-shaken buttermilk (or 1 cup of milk plus 1 tablespoon of lemon juice)

DIRECTIONS:

  • As usual, preheat your oven to 350 degree F and line your 24 muffin cans with paper liners.
  • Sift and mix flour, baking soda, salt and cocoa into a bowl. In an electric blender on medium-high speed, cream the sugars and butter, for 4-5minutes. Add in eggs, one by one, each fully incorporated before the next. Then, evenly mix in vanilla and the chocolate mix or glaze. Then, reduce speed and slowly add in the dry ingredients in 3 batches while intermittently adding 2 batches of buttermilk.
  • When it is thoroughly mixed, spoon the batter into the muffin cups. Slot into the oven and bake for 25-30minutes. If they are needle-tested ready, pull out and cool in pans for 5 or more minutes.

8) RED VELVET CUPCAKES

chocolate cupcake recipe

For a romantic occasions and ceremonies, this is the best chocolate cupcake recipe I would use. However, I prefer using banana cupcake recipes for home valentine dinner with these gorgeous frosting. For a romantic occasion, make a cake from this simple chocolate cupcake recipe andicing with these gorgeous looking frostings and you are sure to take on your business’ customer orders to a higher level.

INGREDIENTS:

  • 2½ cups of all-purpose flour
  • ¼ cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of kosher salt
  • 1 cup of buttermilk, shaken
  • 1 tablespoon of liquid red food coloring
  • 1 teaspoon of white vinegar
  • 1 teaspoon of pure vanilla extract
  • ¼ pound of unsalted butter(at room temperature)
  • 1½ cups of sugar
  • 2 extra-large eggs(at room temperature)

Red Velvet Frosting:

  • 8 ounces of cream cheese, at room temperature
  • 12 tablespoons of unsalted butter(at room temperature)
  • ½ teaspoon of pure vanilla extract
  • 3½ cups of sifted confectioners’ sugar (3/4 pound)

DIRECTIONS:

With your oven preheated to 350 degrees F, follow the earlier cupcake recipe(s) to make the chocolate cupcake. When tested ready, frost your cooled cupcakes with the red velvet frosting.

Red Velvet Frosting:

Place the butter, vanilla and cream cheese into a bowl of an electric mixer and mix on a medium speed. When just combined, add sugar and mix till smooth.

9) CHOCOLATE PEAK CUPCAKES

chocolate cupcake recipe

These sumptuous cakes taste even much better than they look – It’s an absolute delish. Like all others, it takes no magic to make them. Make 12 cupcakes with this chocolate cupcake recipe with a little over 30minutes.

Ingredients

Cupcakes:

  • Butter, for greasing pan
  • Flour, for flouring pan
  • 1 1/3 cups hot water
  • 2 tablespoons instant coffee crystals
  • 1 (18.3-ounce) box chocolate fudge cake mix
  • 1/3 cup vegetable oil
  • 3 eggs
  • 12 soft caramel candies, unwrapped

Frosting:

  • 1 (16-ounce) container chocolate frosting
  • 1 (7-ounce) jar marshmallow creme, refrigerated
  • ¼ cup unsweetened cocoa powder
  • ¼ cup sweetened flaked coconut, toasted

Directions

  • Preheat oven to 350 degrees F.
  • Butter and flour the base of two (6-cup) cupcake pans. Stir hot water and coffee crystals in large bowl until crystals dissolve. Let it cool.
  • Add cake mix, oil, and eggs to coffee in large bowl. Beat with a hand mixer for 2 minutes, or until well blended.
  • Fill each muffin cup halfway with batter and then place 1 caramel candy in the center of each. Pour remaining batter over caramels andbake for 12 minutes, or until cakes are puffy.
  • Cool cupcakes in pans on a wire rack for 15 minutes. Carefully remove cupcakes from pans and let cool completely before frosting.
  • Cut off tops of cupcakes, reserving both the tops and bottoms. Frost cupcake tops with the chocolate frosting. Spoon 1 tablespoon of chilled marshmallow creme onto each cake’s bottom. Place cake tops back onto cake bottoms. Dust with cocoa powder and sprinkle with coconut.

10) CHOCOLATE TANGERINE CANNOLI CUPCAKES

chocolate cupcake recipe

For 24mini or 12regular cupcakes, this can be done in just 1 hour, 5minutes.

INGREDIENTS:

Cupcakes:

  • 2 cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 3/4 teaspoon of salt
  • 1 cup of hot water
  • ¾ cup of mayonnaise
  • 1/3 cup cocoa powder
  • 1 cup granulated sugar
  • ½ cup of chocolate chips

Tangerine Cheese Filling:

  • 3 cups of ricotta cheese
  • ¾ cup powdered sugar
  • 3 tangerines(zested)

Chocolate Ganache:

  • 1 cup of heavy whipping cream
  • 1¼ cups of chocolate chips

Candied Tangerines:

  • 3 tangerines
  • Granulated sugar

Directions

For the cupcakes:

  • Using these ingredients, follow the directions for earlier recipes.– The mayonnaise will be mixed along with the cocoa powder and water in the bowl of an electric stand mixer.
  • Now, make a cylindrical hole from top to bottom in each cupcake, fill with tangerine cheese and fix a little ganache around or near the filling on top the cupcake.
  • Garnish each cake with a slice of tangerine.

For the filling: Mix ricotta cheese, tangerine zest and powdered sugar in a mixer on low speed, until all are uniformly incorporated.

For the ganache:

Boil the whipping cream slightly over a medium-high temperature. While hot, pour unto chocolate chips in a heat resistant bowl and stir until every chip is melted. Place in fridge to cool and thicken.

For the candied tangerines:

In a medium-size saucepan, make a thick layer of sugar and place 12 medium-thin slices in it. Sprinkle (make) another thick sugar layer on them and cook this over a medium-heat. When color changes to caramel, remove from heat and place the heated slices into a heat resistant plate.

These are just ten chocolate cupcake recipes. Load your baking arsenals with a mastery of a few of these and let us know what your best cupcake recipe is. You can also master more general cupcake recipes – It’s essential for professional bakers.

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My name is A Zee and I am the CEO of ottmag.com. Being an entrepreneur specializes in blogging, social media, internet marketing I have worthy knowledge and experience in different fields. I love to put ideas and conclusions on different topics, news and articles on the basis of my researching and analyzing abilities. Sharing knowledge and personal thoughts is the biggest hobby of me!

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