How To make Filled Rich Chocolate Cupcakes
8 oz Cream cheese; softened
1/3 c Sugar
1 Egg
1/8 ts Salt
1 c Semisweet chocolate chips
3 c Flour
2 c Sugar
2/3 c Cocoa powder
2 ts Baking soda
1 ts Salt
2 c Water
2/3 c Vegetable oil
2 tb White vinegar
2 ts Vanilla
Prepare filling by beating the cheese w/ the next 3 ingredients until smooth. Add chocolate chips and put aside. Heat oven to 350F. Mix flour, sugar, cocoa, baking powder and salt. Add water, oil, vinegar and vanilla. Beat on med. speed for 2 min. Fill paper-lined muffin cups 2/3 full w/ batter. Spoon one level tbsp. filling into the center of each cupcake. Bake 20-25 min. or until a wooden pick inserted in the batter part comes out
clean. Remove from pan and cool completely. Posted on Prodigy by Hanadi Refae. -----
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Cream Filled Chocolate Cupcakes
Hey everyone! I hope you love this one. These are deliciously moist chocolate cupcakes filled with whipped buttercream and topped off with a yummy chocolate ganache glaze. Seriously...everyone will love these cream filled chocolate cupcakes and they're perfect for birthday parties or any other celebration. These are really addicting and I ate way too many of them. :)
If you want the printable recipe, make sure to go to the blog post link below. The recipe card in the post will also give you the ability to convert the measurements to metric.
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Much love,
Kara Jane
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Incredibly moist CHOCOLATE CUPCAKES
RECIPE:
In this video I'll be sharing my ultimate chocolate cupcake recipe that is super moist, fluffy, easy to make and has the most delicious fudgy melt in your mouth texture!
To top it all off, we'll also be making a chocolate Swiss meringue buttercream that goes PERFECTLY with these cupcakes - I PROMISE THIS COMBO WILL BE THE BEST CHOCOLATE CUPCAKE YOU WILL EVER HAVE!!
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INGREDIENTS for CUPCAKES:
2/3 cup flour (83g)
2/3 cup white sugar (133g)
3 tbsp cocoa powder (20g)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark chocolate (80g)
1/3 cup unflavoured vegetable oil (72g)
1/4 cup yoghurt (sour cream okay too) (61g)
2 eggs
1 teaspoon instant coffee powder
1/3 cup of hot water (78g)
2 tsp vanilla extract or essence (8.4g)
Bake at 155c fan forced for 18-20mins or until a toothpick comes out clean
INGREDIENTS for CHOCOLATE BUTTERCREAM:
- 400g unsalted butter (room temperature)
- 4 large egg whites (120g) or 5 small egg whites
- 1.5 cups (320g) caster sugar OR 1.5 cups (300g) regular white sugar
- 1 tsp vanilla extract/essence (or your flavouring of choice)
- 8oz (225g) dark chocolate (I prefer 50% dark chocolate, but any is fine)
TIMESTAMPS:
00:00 - 00:19 - Intro
00:19 - 03:01 - Chocolate Cupcakes
03:01 - 05:55 - Chocolate Swiss Meringue Buttercream
05:55 - 07:30 - Piping and taste testing
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RELATED VIDEOS:
- Swiss Meringue Buttercream:
- Beginners Piping Tutorial:
- Cupcake Piping Tutorial using 1M Tip:
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Bake At Home! | Chocolate Cupcakes | Cupcake Jemma
With more and more of you guys being in isolation we're going to try and continue to provide everyone with easy and delicious recipes to bake at home, and this Chocolate Cupcake recipe is possibly as easy as it comes! Particularly if you have ordered yourself one of our Baking Kits from the Cupcake Jemma website, available in Chocolate, Vanilla, Vegan Red Velvet and Gluten Free Vanilla. We’re providing you with everything other than the fresh ingredients, even down to the cupcake cases! So really, it couldn’t be simpler. If you have yours already then bake along with Sally as she takes you step-by-step through the kit.
Crumbs & Doilies is a small company with no investors or financial backing other than what we put into it - thank you sooo much to everyone for carrying on supporting us through this incredibly tough time. Every Cupcake Kit and item of merch we sell on the Cupcake Jemma website will go towards helping us survive this outbreak, and ensuring we are still here baking cakes, making videos and spreading the love once it's all over. We can't do it without you and we've all been incredibly moved by the amount of support out there for us. We promise to keep the videos coming during the lockdown and stay tuned because we'll be adding more Cake Kits to the store very soon! Jemma x
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For the Chocolate Cupcake Sponge:
140g Plain Flour
185g Caster Sugar
1/2 tsp Bicarbonate of Soda
¼ tsp Salt
30g Cocoa Powder
35g Chocolate Chips
2 Eggs
125ml Cold Coffee
125ml Buttermilk (Follow the link below to find out how to make your own!)
105ml Vegetable Oil
For the Chocolate Buttercream:
200g Soft Unsalted Butter
320g Icing Sugar
3 tbsp Whole Milk
95g Chocolate (70% is best for this recipe)
How to make your own Buttermilk with Nikki:
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Chocolate truffle cupcakes |Super moist chocolate cupcakes with ganache frosting | The Cookbook
How to make chocolate truffle cupcakes
Chocolate truffle cupcakes |Super moist chocolate cupcakes with ganache frosting
Chocolate cupcakes:
All purpose flour ( Maida)- 1 cup (130 g)
Sugar-1 cup ( 200 g)
Egg-1 large ( at room temperature)
Oil-1/4 cup ( 60 ml)
butter milk-1/2 cup( 125 ml)
salt-1/8 teaspoon
baking powder-1 teaspoon
baking soda-1/4 teaspoon
Hot water-1/2 cup ( 125 ml)
Cocoa powder-1/2 cup ( 50 g)
How to make butter milk:
milk - 1/2 cup( 125 ml) at room temperature + 1 teaspoon lemon juice/ Vinegar
Mix and let it sit for 10 minutes
Chocolate ganache:
Dark chocolate - 200 g
Whipping cream-200 ml
Eggless chocolate cupcakes
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