Delicous chocolate cupcakes with vanilla frosting recipe

Delicous chocolate cupcakes with vanilla frosting recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Chocolate cupcakes

These cakes are great for parties and the kids love them. They look and taste amazing!

Anglesey, Wales, UK

8 people made this

IngredientsMakes: 12 cupcakes

  • 150g butter
  • 150 caster sugar
  • 175g self-raising flour
  • 25g cocoa powder
  • 3 eggs (beaten)
  • For buttercream frosting
  • 125g butter
  • 250g icing sugar
  • 3 drops of vanilla extract
  • chocolate curls (white and milk chocolate) OPTIONAL

MethodPrep:20min ›Cook:20min ›Extra time:30min cooling › Ready in:1hr10min

  1. Preheat the oven to 180C/Gas Mark 4 and lay out 12 cup cake cases on a baking tray.
  2. Using an electric mixer, mix the butter, sugar, flour and cocoa powder in a bowl adding the beaten eggs slowly into the bowl as you are mixing.
  3. Using a large spoon place equal amounts of mixture into the 12 cupcake cases. Place in the oven (near the top) and bake for 15 to 20 minutes – until firm to touch.
  4. Remove from the oven and leave to cool.
  5. Place the butter into a bowl, stir in the icing sugar and vanilla extract using a wooden spoon, then whisk until fluffy.
  6. Then spread the buttercream onto the cakes with a warm spoon or for a more proffesional look put the icing into a piping bag and squeeze plenty onto each cupcake.
  7. Decorate using chocolate curls. To make the curls take a vegtable peeler or a cheese slicer and run it along the chocolate until you get proffesional looking chocolate decorations


Make sure your cupcakes are completely cool before adding the buttercream icing

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Ridiculously Chocolate Cupcakes

Ridiculously moist and chocolatey, thanks to the addition of beer, these cupcakes are perfect for Dad on Father’s Day or any day of the year. Serve with a dusting of powdered sugar or with my grown-up chocolate frosting. Adding espresso powder to the batter and frosting compliments and enriches the chocolate flavor. These are seriously decadent and delicious cupcakes. To make them even better, I’ve added a Grown-up Chocolate Frosting!

The cupcakes can be made ahead of time and stored in the fridge until ready to frost. They will stay are so moist and cakey for a few days in an air tight container.

You can reduce the amount of espresso if you are concerned about serving these cupcakes to children. A small of amount of espresso would not affect a child. The same with alcohol, the beer enhances the flavor but should not affect children. Leave the espresso and beer out of the frosting, if you are concerned. You might need to add a little more milk and the frosting will still be delicous.

I made these especially for Father’s Day but of course you can serve them any time of the year or share them with friends. They are so delicious, moist, sweet and the intense chocolate flavor is a chocolate lover’s delight.

A mountain of chocolate frosting brings the cupcakes over the top! Bake. Share. Love.

How to Make These Cupcakes

Cupcake Batter Tips

Remember when beating butter and sugar to do so at high speed until light and airy.

You can substitute sour cream for the yogurt if that&rsquos what you have on hand.

Also, any kind of milk will work for this recipe whole milk will be the most rich, but even soy milk or almond milk will be fine.

While you can use any kind of melted chocolate, I recommend using dark chocolate. Chocolate chips, a baking bar, or baking discs all will work well when melted. (I use the microwave to melt chocolate by microwaving for 20 seconds at a time and stirring in between each burst until all of the chocolate is melted.)

Cheesecake Filling Tips

Make sure the cream cheese is at room temperature before you begin or it will not mix well.

You don&rsquot need an electric mixer to make the cheesecake filling. You can use a spoon or spatula to mix the ingredients as long as you get it as smooth as you can.

A heaping tablespoon of the cheesecake filling goes on top of the chocolate batter. The liners should be filled almost to the top.

Baking Tips

The black bottom cupcakes are done when the cheesecake filling just begins to brown and a toothpick inserted into the center of a cupcake comes out clean.

Remove cupcakes from the tins as soon as they are done to stop the baking process.

I love eating them warm, so I recommend that you serve them immediately.

If you want to save them for later, wait for them to cool completely and store at room temperature for up to 3 days, store refrigerated for up to one week, or freeze for months.

Healthy Chocolate Frosting

Try it on cakes, cupcakes, muffins, pancakes, or eat it right out of the blender.

Also Try These Easy Cinnamon Rolls – 4 Ingredients

During sophomore year of college, my favorite roommate introduced me to the idea of eating Pillsbury chocolate frosting straight from the jar.

(Guess why she was my favorite roommate…)

Obviously this was not the healthiest habit, although it embarrassingly fit right in with the rest of my all-carbs-all-sugar college diet.

I created the following recipe as a healthier alternative, and years later it’s still one of my favorite recipes, because you can use it in so many different ways.

Hint: It’s great on top of these Sweet Potato Brownies

My personal favorite way to make the recipe is with peanut butter, because it will taste like eating a Reeses peanut butter cup!

If you want a more neutral flavor, simply use almond butter, cashew butter, sunflower butter, or even coconut butter instead of peanut butter.

Still craving chocolate? Make Chocolate Banana Bread

Above – watch the video of how to make healthy chocolate frosting.

Georgetown Cupcake's AND Vanilla Cream Cheese Frosting

The Secret to Georgetown Cupcake's AND Vanilla Cream Cheese Frosting

  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 4 tablespoons no-taste red food coloring
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons cocoa powder, sifted
  • 1 1/2 cups whole milk
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons apple cider vinegar
  • 4 tablespoons unsalted butter (for the frosting)
  • 4 cups confectioner's sugar, sifted (for the frosting)
  • 1/4 teaspoon pure vanilla extract (for the frosting)
  • 6 ounces cream cheese (for the frosting)
  1. Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups, or grease the pan with butter if not using baking cups.
  2. Sift together the flour and salt, and set aside.
  3. In the bowl of a stand mixer, or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3𔃃 minutes or until light and fluffy.
  4. Add the eggs, one at a time, mixing slowly after each addition.
  5. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this into the mixer bowl until well incorporated.
  6. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
  7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
  8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is two-thirds full. Bake for 16󈝾 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the pan to a wire rack to cool completely.
  • 4 tablespoons unsalted butter (for the frosting)
  • 4 cups confectioner's sugar, sifted (for the frosting)
  • 1/4 teaspoon pure vanilla extract (for the frosting)
  • 6 ounces cream cheese (for the frosting)

***With only ONE ingredient addition, this recipe can be transformed into 10 different frostings:

1. Chocolate Frosting - Add 1/2 cup of melted (and cooled) semi-sweet chocolate chips.

2. Lemon Frosting - Add the juice and zest of 2 lemons.

3. Lime Frosting - Add the juice and zest of 3 limes.

4. Orange Frosting - Add the juice and zest of 1 orange.

5. Mocha Frosting - Add 1/4 cup of cold coffee.

6. Peanut Butter Frosting - Add 1/4 cup of creamy peanut butter.

7. Maple Frosting - Add 1/4 cup of maple syrup.

8. Cinnamon Frosting - Add 2 tsp of ground cinnamon.

9. Mint Frosting - Add 2 tsp of peppermint extract.

10. Toffee Frosting - Add 1/4 cup of crushed toffee candy bar

This was found here http://magazine.foxnews.com/recipe/secret-georgetown-cupcakes-vanilla-cream-cheese-frosting


I live close to GTown Cupcakes and their cream cheese frostings are the best! It gets quite expensive making a couple trips a month so its very nice to have the recipe! Any ideas where I could get the recipe for their red velvet, vanilla & chocolate cupcakes? Thanks!!

Oh my gosh. I just visited DC and had Georgetown Cupcakes. They were so delicous and the frosting was the best I've ever tasted in my life. I found the original article from Fox you used to make yours (and correctly referenced! Thanks for that) but I am glad to have it in a simpler format and for listing all the mixins to change it up! I love the PB Fudge cupcake so I'm glad you listed the PB amount to add. Cannot wait to have an occasion to bake these. I want to do it just because but my waistline says no!

To view the full instructions for any of these buttercream frosting recipes, please follow the link below the image of the recipe you wish to view.

1. Coffee Butter Cream Frosting

This is a traditional butter cream frosting recipe with a deep coffee flavor.

It pairs well with vanilla and chocolate cakes and cupcakes.

From: imperialsugar.com

2. Rich Chocolate Buttercream Frosting

This rich chocolate buttercream frosting is perfect for cakes, cupcakes, cookies, putting between graham crackers or just eating off a spoon!

From: mindeescookingobsession.com

3. Marshmallow Buttercream Frosting

Best Ever Marshmallow Buttercream Frosting is the most delicious homemade buttercream frosting recipe you’ll ever taste!

Made in minutes with just 5 ingredients everyone adores this marshmallow buttercream recipe.

From: butterwithasideofbread.com

4. Strawberry Buttercream Recipe

This Strawberry Buttercream is incredible!

With a smooth, creamy texture and bright fresh strawberry flavor, it’s going to be your new favorite frosting to put on everything!

From: sugarhero.com

5. Easy Caramel Buttercream Frosting

Top your favorite treats with this easy to make caramel buttercream. Just imagine all of the cakes, cupcakes and cookies it could go on!

From: cookingwithcarlee.com

6. Oreo Buttercream Frosting

This Oreo Frosting is incredibly silky, light and fluffy and tastes just like the filling of an Oreo cookie!

It’s perfect for cakes, chocolate cupcakes or vanilla cupcakes too!

From: beyondfrosting.com

7. Butterbeer Buttercream Frosting

Harry Potter fans unite with this dreamy butterbeer buttercream frosting.

Easy recipe for a fluffy icing, perfect for cupcakes and cake decorating!

From: adventuresofmel.com

8. Peanut Butter Buttercream Recipe

This Peanut Butter Buttercream Recipe makes the most wonderful filling and frosting for chocolate cakes and cupcakes.

You will love the peanut buttery flavor, the light and fluffy consistency, and how easily it pipes!

From: mycakeschool.com

9. White Chocolate Buttercream Frosting

This White Chocolate Buttercream Frosting Recipe belongs in your recipe file of favorites!

Not only does it have a wonderful white chocolate flavor, but it’s creamy consistency is perfect for piping. What’s not to love?

From: mycakeschool.com

10. Easy Dulce de Leche Buttercream

Easy Dulce De Leche Buttercream is exactly that!

Super easy, 2-ingredient Russian Buttercream that uses only butter and dulce de leche.

This is the most delicious frosting for cakes and cupcakes that is used throughout many European Cake Recipes.

From: letthebakingbegin.com

Delicous Vanilla buns 3 ways

As you can see, the English version of my blog is now ready, Maria will be working everyday on translating most of my recipes to English.

So check back daily on this English site for new recipes, the archive is growing each week.

Today is “fastelavsøndag”, traditionally the day before the beginning of lent – seven weeks before Easter Sunday. Scandinavians celebrate this day with sweet buns filled with whipped cream and jam or marzipan.

I have previously made a few variations of the fastelavn bun:

For example these Fastelavns- (Brioche) buns, find the recipe here.

Next are these Very Vanilla cream-filled brioche, they are heavenly…

Last recipe comes here and happens to be my favorite – “Sunshine buns & skolebrød”.

These are not traditional buns for fastelavn Sunday, but they are so good they had to be included..

Follow me on Instagram for my latest updates, you can find me @passionforbaking.

Secret Ingredient in Mint Chocolate Cupcakes

In order to make these Mint Chocolate Cupcakes without using any food coloring, I utilized a natural green food source in the frosting.

In case you haven’t guessed it let me tell you I used Avocados in the mint frosting.

This is not the first time I have used Avocados in frosting, check out my Key Lime Cupcakes here.

Vanilla cupcakes

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.

Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.

Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.

Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.

For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.

Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.

Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

Easy Chocolate Cupcakes

 There are many, many different recipes for chocolate cupcakes out there and, as much as I like to be creative and try as many of them as I can, I also like to have an easy, reliable recipe to fall back on when I need cupcakes in a hurry.  This is my “old reliable” chocolate cupcake recipe.

The cupcakes have a deep chocolate flavor and take only a few minutes to throw together. In a pinch, the batter could even be mixed up in one bowl. The batter uses liquid fat instead of solid butter, so there is no need for creaming and you don’t even have to use an electric mixer. I often use oil in the recipe for simplicity’s sake, but it works perfectly well with melted butter, too. Sometimes, I will throw in a few handfuls of mini chocolate chips if I want to make the cupcakes just a touch more chocolaty. The batter is fairly thin and full sized chocolate chips will sink to the bottoms of the muffin cups mini chips help to alleviate this problem.

This recipe, unlike so many others posted here, will make 2 dozen cupcakes in one go. This makes it an excellent choice for parties and other occasions where you might need to serve a big crowd.

These chocolate cupcakes were made to complement a batch of vanilla cupcakes, but rather than just set them out on a plate, I decided to do something special with them. The suspense will only last a bit longer, I promise…

Easy Chocolate Cupcakes
3/4 cup unsweetened cocoa
1 1/2 cups all purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup water
3/4 cup buttermilk
1/3 cup vegetable oil or melted butter
1 tsp vanilla extract
2/3 cup mini chocolate chips (optional)

Preheat oven to 350F. Place liners in 2-12 cup muffin tins.
In a large bowl, whisk together cocoa, flour, white sugar, baking soda, baking powder and salt until thoroughly mixed.
In a medium bowl, whisk together eggs, water, buttermilk, vegetable oil and vanilla extract. Whisk into flour mixture until all of the ingredients are mixed in and no streaks of flour remain. Add in optional mini chocolate chips, if using.
Fill muffin cups evenly with the prepared batter.
Bake at 350F for 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with only a few crumbs.
Remove cupcakes from the pan and cool completely on a wire rack before frosting.

Watch the video: Τα πιο εύκολα Cupcakes βανίλιας - The best Vanilla Cupcakes!!! (May 2022).