Chocolate Cupcake Recipe and Ideas

Welcome to our chocolate cupcake recipe page.

There are many different ways to make chocolate cupcakes, We are going to include some of the easiest cupcake ideas and chocolate recipes here for you.

Seat back and find the best cupcake recipe that you and your kids will enjoy baking and eating.
Also don't forget when it's ready and you are done, send us the picture to chance to win prizes.

Basic Chocolate Cupcakes

Preheat your oven to 325 F. Start by pouring hot brewed coffee over an ounce of chopped semisweet chocolate. This process of adding a hot liquid to chocolate in order to melt it, is called "blooming". It completely enhances the strength of chocolate flavor in your baked good. And despite the fact that you are using coffee, no coffee flavor will be detectable in the finished product, it just intensifies the cocoa.

Allow the coffee and chocolate to stand for a minute, then stir until the chocolate has melted completely and the mixture is smooth.

Set the chocolate aside. In a standing mixer, or using a hand-held electric mixer, beat your egg until it is opaque and a bit frothy, about 30 seconds.

Add in the sour cream, oil, and vanilla. Mix well.

Now stream in your chocolate and beat until all ingredients are well combined.

In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and cocoa powder. Add it to your wet ingredients and mix just until combined.

Divide the batter evenly among a paper-lined muffin tin. You do not need to coat the paper liners with nonstick cooking spray before filling.

Bake for 18-20 minutes, or until a toothpick inserted in the center of one comes out clean. Let them cool in the pan set atop a wire rack for 15 minutes beforeremoving to cool completely.

Easy Chocolate Cupcake

Preheat oven to 350F.
Line 12 muffin cups with paper liners.
Combine flour, cocoa, baking powder, soda and salt.
Beat the next six ingredients until combined, about 1 minute.
Stir in flour mixture alternately with milk until just combined.
Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean.
Remove cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with sugar, if desired.

Pomegranate Chocolate Cupcakes

Preheat oven to 350F with rack in the center.
Place a paper baking cup in each of 24 regular sized muffin cups, spray edges around cups lightly with cooking spray
Whisk together the dry ingredients in a large bowl and make a well in the center.
In a large measuring cup, combine pomegranate juice and boiling water.
Add oil, beaten eggs, vinegar and vanilla to the pomegranate juice mixture.
Pour pomegranat juice mixture in well in center of the flour mixture all at once and whisk just to combine "batter will be lumpy".
Divide the batter evenly among the muffin cups
Bake 15-18 minutes or until toothpick inserted in the middle comes out clean and free of crumbs
Let cool completely before frosting

Low Fat Chocolate Cupcakes

Little Chocolate Cupcakes

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