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    Super Easy, Super Moist Chocolate Cupcakes

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    Cupcakes:
    1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
    2 Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
    3 Mix wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
    4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
    5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
    6 Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
    7 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
    Frosting:
    While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
    To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like. LEGGI TUTTO

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    • in Recipes

      Double Chocolate Cupcakes

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      Meet your new go-to chocolate cupcake recipe. These cupcakes have it all — moist, rich cake, thick fudgy frosting, even sprinkles on top. They’re perfect for birthdays, baby showers, holiday gatherings, and everything in between.

      Photography Credit: Cindy Rahe

      Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.
      To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should produce exactly one dozen cupcakes in a standard muffin tin, no more and no less.

      The Secret to Moist, Rich Cupcakes
      I worked hard, trying a half dozen different versions. My original recipe called for sour cream in the batter, which produced a rich and slightly denser cupcake. But one day, I tried substituting buttermilk and it has now become my go-to.
      These cupcakes are just rich enough. They’re nicely moist and a little lighter in texture than my sour cream version, yet sturdy enough to hold a generous crown of whatever frosting you choose.
      The Best Chocolate Frosting for Cupcakes
      I’ve opted to top these cupcakes with a fudgy, dark chocolate frosting. It’s a little thicker than classic buttercream thanks to lots of melted chocolate, but it has a deeper chocolate flavor.
      To gild the lily, I like to finish the cupcakes with a shower of chocolate sprinkles on top—my favorite are Dutch dark chocolate sprinkles, like Deruyter brand. They actually taste like chocolate instead of wax! I find them at World Market, online, or even in the international aisle of some grocery stores.

      From the editors of Simply Recipes

      How Far Ahead Can You Make These Cupcakes?
      Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. If your kitchen is warmer than 70°F, or your cupcakes have been out for a while, refrigerate them.
      Unfrosted Cupcakes: Store the unfrosted cupcakes for in an airtight container at room temperature. Frost within 2 days.
      To freeze baked cupcakes without frosting, wrap them individually in plastic and seal in a plastic bag or tub. For the best favor, use within a month.
       Frosting: On its own, the chocolate frosting will keep refrigerated for up to a week, and frozen for up to 2 months. Give the frosting time to come to temperature before frosting the cupcakes.
      Swaps & Substitutions
      Do not swap the Dutch processed cocoa powder for any other cocoa powder. Dutch processed is important for both flavor and for the recipe to work properly.
      If you don’t have buttermilk, swap in some yogurt or sour cream thinned with a little milk. You can also make a DIY buttermilk substitute by combining a cup of milk with a tablespoon lemon juice or white vinegar.
      Try another frosting! Regular vanilla buttercream or cream cheese frosting would be great.
      Love Chocolate Cake? Try These Recipes!

      Updated October 5, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

      Double Chocolate Cupcakes Recipe

      Ingredients
      For the cupcakes:
      1 cup (4 1/2 oz) all-purpose flour
      1/2 cup (2 oz) Dutch-processed cocoa powder, sifted
      1/2 teaspoon baking powder
      1/4 teaspoon baking soda
      1/4 teaspoon kosher salt
      1 cup (4 oz) sugar
      3/4 cup buttermilk
      1/2 cup canola oil
      2 large eggs
      2 teaspoons vanilla extract
      For the frosting:
      8 ounces dark chocolate
      1 tablespoon corn syrup
      1/2 cup softened unsalted butter
      1 1/2 to 2 cups powdered sugar
      2 tablespoons Dutch-processed cocoa powder
      4 to 6 tablespoons heavy whipping cream
      Pinch of kosher salt
      Chocolate sprinkles

      Method

      1 Preheat the oven to 350°F. Line a muffin tin with 12 paper liners.
      2 Make the cake batter: In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together. In a large liquid measuring cup, whisk together the buttermilk, canola oil, eggs, and vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth and combined.

      3 Bake the cupcakes: Divide the batter evenly between the muffin cups (each cup will be nearly full). Bake in the preheated oven for about 25 minutes, or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.
      Remove from the oven and cool completely on a rack before frosting.

      4 Melt the chocolate for the frosting: Place the chocolate for the frosting in a glass measuring cup and melt in the microwave for 30-second intervals, stirring between each, until completely smooth. Stir in the corn syrup.
      Set aside to cool to room temperature (I usually pour it into a wide, shallow bowl to speed up cooling).

      5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft. Add 1 1/2 cups of the powdered sugar and cocoa powder. Beat until combined; it may be crumbly, but that’s okay. Beat in 4 tablespoons of the heavy cream and the salt and continue beating until the mixture smooths out.
      Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated. If needed, beat in additional powdered sugar and/or heavy cream to get a smooth and spreadable consistency that you like.
      Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe. Top with sprinkles if you want.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Cindy Rahe
      Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
      More from Cindy LEGGI TUTTO

    • in Recipes

      Cream Cheese Frosting

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      Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It’s perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting.

      Photography Credit: Elise Bauer

      Cream cheese frosting is a baking classic!
      It’s perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit.
      VIDEO! How to Make Cream Cheese Frosting

      Swaps & Suggestions for Cream Cheese Frosting
      This is the basic recipe, you can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste. Dress up with ginger, vanilla bean, or coconut flakes.
      Here are some fun variations!
      Add 1/2 a cup of unsweetened cocoa powder and a pinch of salt for a chocolate cream cheese frosting
      Mix freshly grated or dried, flaked coconut to the frosting to make a coconut frosting
      Intensify a vanilla frosting by adding some scrapings from a fresh vanilla bean to the frosting
      Add some blueberry syrup for blueberry cream cheese frosting
      Add a tablespoon of Amaretto or a quarter teaspoon of almond extract for an almond flavored cream cheese frosting

      From the editors of Simply Recipes

      How to Make This Frosting Thicker
      If the frosting is too thin, beat in powdered sugar one tablespoon at a time. It may require more powdered sugar than you’d think, so be patient.
      Do You Have to Refrigerate Cream Cheese Frosting?
      If your kitchen is around 70°F, then you can leave desserts with cream cheese frosting sitting out for up to a day. If your kitchen is warmer, or your dessert has been out for a while, refrigerate it.
      How to Store & Freeze
      Refrigerate leftover cream cheese frosting in a tightly covered container for up to one week. Let it soften on the counter 15-30 minutes before spreading. Freeze cream cheese frosting for up to 2 months. (Try leftovers sandwiched between graham crackers and frozen like ice cream sandwiches. Divine!)
      Use Cream Cheese Frosting with These Recipes

      Updated September 19, 2020 : We spiffed up this post with a new video. Enjoy!

      Cream Cheese Frosting Recipe

      This recipe makes enough frosting to frost one single layer round cake, a 9×13 quarter sheet cake, or 12-18 cupcakes.
      To frost a double layer cake, use 3/4 cup butter, 12 ounces cream cheese, 4 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract.

      Ingredients
      1/2 cup butter (1 stick, 4 ounces, 115g), room temperature
      8 ounces Philadelphia cream cheese (1 package, 224g), room temperature
      2 to 3 cups (360g) powdered sugar (also known as confectioner’s sugar), sifted
      1 teaspoon vanilla extract

      Method

      1 Beat the cream cheese and butter together: Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.
      2 Beat in vanilla extract and powdered sugar: Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.
      Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness.
      3 Spread or pipe the frosting to decorate: Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Hand Mixer

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Garrett McCord
      Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.
      More from Garrett LEGGI TUTTO

    • in Recipes

      Red Velvet Cupcakes with Cream Cheese Frosting

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      You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

      Method

      1 Preheat the oven to 350°F. Line a muffin tin with cupcake papers.
      2 Make the cupcake batter: Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
      Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
      In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
      Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
      3 Divide the cupcake batter: Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
      4 Bake the cupcakes: Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
      5 Cool the cupcakes: Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.
      6 Make the frosting: Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)
      7 Frost the cupcakes: Pipe onto cooled cupcakes and enjoy!

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO