CUPCAKES WITH CHOCOLATE IN THE MIDDLE RECIPES

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GERMAN CHOCOLATE CUPCAKES RECIPE | INA GARTEN | FOOD NET…



German Chocolate Cupcakes Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 50 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 14 to 15 cupcakes

Number Of Ingredients 22

1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups sweetened flaked coconut
1 cup blanched sliced almonds, toasted
1 cup chopped pecans
1/4 teaspoon kosher salt
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder, such as Pernigotti
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter
1 (12-ounce) can evaporated milk
1 1/4 cups light brown sugar, lightly packed
4 extra-large egg yolks

Steps:

  • Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners. 
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed. 
  • Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. 
  • Coconut Frosting: 
  • Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

CHOCOLATE CUPCAKES RECIPE - BBC FOOD



Chocolate cupcakes recipe - BBC Food image

An easy chocolate cupcake recipe that's quick to prepare for birthdays, parties and bake sales. For this recipe you will need 2 x 12-hole muffin tins and 18 muffin cases.

Provided by Annie Rigg

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 18

Number Of Ingredients 14

175g/6oz plain flour
40g/1½oz cocoa powder
1½ tsp baking powder
½ tsp bicarbonate of soda
250g/9oz caster sugar
pinch salt
100ml/3½fl oz sunflower oil
2 large free-range eggs
2 tbsp milk
125ml/4fl oz boiling water
200g/7oz unsalted butter, softened
130g/4½oz icing sugar
15g/½oz cocoa powder
handful chocolate decorations

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases.
  • Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt.
  • Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth.
  • Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean.
  • Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  • Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy.
  • Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container.

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