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Chocolate Cupcake Tips
- Dutch-processed cocoa powder is less bitter than natural cocoa powder.
- Use ingredients that are at room temperature.
- Use a shiny muffin pan.
- Line your pan with cupcake liners.
- Spray cupcake liners with a no-stick canola oil cooking spray.
- Cook only one pan at a time.
- Turning your cupcakes halfway baking.
- Avoid overbaking.
- Cool your pan before you use it a second time.
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Pumpkin Chocolate Cupcakes
This video shares a very quick and easy recipe for chocolate pumpkin cupcakes. The recipe has only two ingredients- a can of pumpkin (you could substitute 1 3/4 cups of homemade pumpkin puree) and a package of chocolate cake mix. The fitness expert in the video recommends using reduced sugar cake mix, but regular would also work.
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Introduction
- Chocolate cupcakes are a great way to enjoy the taste of chocolate. Even better, since they are made with cocoa, there's a chance that they might enhance the blood flow in our brain and improve our brain function.Medical News Today: Some Types Of Cocoa Could Improve Brain Function (Not that we really need an excuse to eat them). Cupcakes are easy to make and shouldn't be reserved for special occasions and parties. If you want to make some chocolate cupcakes today, then this page will help guide you.
Understanding Cocoa
- Cocoa powder is made by pressing chocolate liquor until three-quarters of its cocoa butter has been removed and the remnants are processed.Joyofbaking.com: Cocoa Powder There are two types of unsweetened cocoa powder, Dutch-processed and natural. Although they are not the same, they can usually be substituted for each other in most recipes.Allchocolate.com: Cooking with Chocolate - Techniques and Tips
- Dutch-processed cocoa or cocoa powder with alkali.Diary of a Chocolatier: Cocoa Powder's Processing, Origin Play Key Roles in Taste (September 9, 2008)
- Smoother and darker color.
- Has been treated with an alkali to neutralize its acidity.Allchocolate.com: Cooking with Chocolate - Techniques and Tips
- Has a more mellow, milder flavor.Allchocolate.com: Cooking with Chocolate - Techniques and Tips
- Recommended for recipes that call for baking powder.About.com: Chocolate Types - All About Different Types of Chocolate
What You'll Need
- 1 large mixing bowl
- 1 small mixing bowl
- Standard-size muffin pan (12 cups)
- Electric mixer
- Flour sifter or wire whisk
- Paper cupcake wrappers (optional)
- Oven
- Wire cooling racks
Ingredients
- 1 cup all-purpose flour
- 3/4 cup natural (unsweetened) cocoa powder
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda (optional)Allrecipes: Chocolate Cupcakes
- 1/8 teaspoon salt
- 1/8 teaspoon almond extract (optional)Allrecipes: Easy Chocolate Cupcakes
- 1 cup sugar
- 3 eggs
- Choose one:
Making the Batter
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda and salt and set aside.Allrecipes: Chocolate Cupcakes
- In a medium to large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.Allrecipes: Easy Chocolate Cupcakes
- Add eggs one at a time, beating well with each addition.MarthaStewart.com: Easy Chocolate Cupcakes Allrecipes: Chocolate Cupcakes
- Beat in vanilla and almond extract (if desired) and then reduce speed to low.Allrecipes: Easy Chocolate Cupcakes MarthaStewart.com: Easy Chocolate Cupcakes
- Add the flour mixture alternately with the milk or sour cream, just until blended.Allrecipes: Chocolate Cupcakes MarthaStewart.com: Easy Chocolate Cupcakes Allrecipes: Easy Chocolate Cupcakes Start and end with the flour mixture.MarthaStewart.com: Easy Chocolate Cupcakes
Baking and Finishing the Cupcakes
- Fill the muffin cups evenly about 3/4 full.Allrecipes: Chocolate Cupcakes
- Bake for 17 to 25 minutes until a toothpick inserted into the cake comes out clean or the tops spring back when lightly pressed.MarthaStewart.com: Easy Chocolate Cupcakes Allrecipes: Easy Chocolate Cupcakes
- Cool cupcakes for five minutes in the pan then transfer to a wire rack to cool completely.MarthaStewart.com: Easy Chocolate Cupcakes
- Frost with your favorite frosting.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/2 cup sugar
- 1/4 teaspoon salt (optional)Bake and Destroy: The Best Chocolate Cupcakes
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder (optional)MarthaStewart.com: Hershey's Chocolate Cupcakes
- 1/2 cup boiling water
- 1/2 cup chocolate chips (optional)
- 1/4 cup unsalted butter
- Choose one:
Making the Batter
- Mix, whisk, or sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl.Bake and Destroy: The Best Chocolate Cupcakes Epicurious.com: Chocolate Cupcakes with Butterscotch Icing Recipe About.com: Chocolate Cupcakes Recipe
- Add the butter, milk, oil, sugar, egg, egg yolk and vanilla and beat until mixture is well combined (about 2 minutes on medium speed).Epicurious.com: Chocolate Cupcakes with Butterscotch Icing Recipe MarthaStewart.com: Hershey's Chocolate Cupcakes
- Add boiling water and beat to combine (about one minute).MarthaStewart.com: Hershey's Chocolate Cupcakes About.com: Chocolate Cupcakes Recipe The batter will be thin.MarthaStewart.com: Hershey's Chocolate Cupcakes
- Stir in chocolate chips.Bake and Destroy: The Best Chocolate Cupcakes
Baking and Finishing the Cupcakes
- Divide the batter evenly between 12 muffin cups until they are 1/2 full.Epicurious.com: Chocolate Cupcakes with Butterscotch Icing Recipe About.com: Chocolate Cupcakes Recipe
- Bake cupcakes for 25 to 30 minutes until tops of cupcakes spring back when lightly touched or a tester comes out clean.Bake and Destroy: The Best Chocolate Cupcakes MarthaStewart.com: Hershey's Chocolate Cupcakes
- Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.MarthaStewart.com: Hershey's Chocolate Cupcakes Bake and Destroy: The Best Chocolate Cupcakes
- Frost as desired.
Tips for Making Chocolate Cupcakes
- Bring all your ingredients to room temperature before making the batter. Cold items can make the batter lumpy and cause you to overmix the batter.CupcakeRecipes.com: Top Ten Tips for Baking a Perfect Cupcake
- Use a shiny pan instead of a dark one that has a no-stick coating.CBS News: The Secrets Of Cupcake Perfection, Taste Of Home Magazine Cupcake Contest Yields Sweet Results (May 25, 2007)
- Using cupcake liners will keep your cupcakes fresher, longer.CBS News: The Secrets Of Cupcake Perfection, Taste Of Home Magazine Cupcake Contest Yields Sweet Results (May 25, 2007)
- You can spray liners with a no-stick canola oil cooking spray to make the cupcakes easier to remove.Cupcakes Take The Cake: Cupcake Tips (July 6, 2005)
- Lightly grease the pan edges if you are making large cupcakes.About.com: Cupcake Tips
- Using a #12 ice cream scoop will help ensure that your cupcakes will be the same size and shape.Homemakers.com: 10 Expert Tips for Making Great Cupcakes
- Use an oven thermometer to check that your oven is baking at the right temperature.Cupcakes Take The Cake: Cupcake Tips (July 6, 2005)
- Keep your oven rack in the middle of the oven.CBS News: The Secrets Of Cupcake Perfection, Taste Of Home Magazine Cupcake Contest Yields Sweet Results (May 25, 2007)
- Cook only one pan of cupcakes at a time.CupcakeRecipes.com: Top Ten Tips for Baking a Perfect Cupcake
- Check your cupcakes after 10 minutes to see if they are cooking evenly.CupcakeRecipes.com: Cupcake Baking Tips
- Turning your cupcakes halfway through will ensure they bake evenly if your oven cooks faster in the back.CupcakeRecipes.com: Cupcake Baking Tips
- Avoid overbaking by checking your cupcakes at the minimum baking time suggested.CBS News: The Secrets Of Cupcake Perfection, Taste Of Home Magazine Cupcake Contest Yields Sweet Results (May 25, 2007) DianasDesserts.com: Tips for Cupcakes
- Cool your pan before you use it to bake a second batch of cupcakes.CupcakeRecipes.com: Top Ten Tips for Baking a Perfect Cupcake
- Cupcakes should be completely cooled before they are frosted.Homemakers.com: 10 Expert Tips for Making Great Cupcakes
- Do not store cupcakes in the refrigerator because it will dry out the cake's moisture.Homemakers.com: 10 Expert Tips for Making Great Cupcakes
- Unfrosted cupcakes can be individually wrapped in plastic and frozen for up to three months.Homemakers.com: 10 Expert Tips for Making Great Cupcakes Cupcakes Take The Cake: Cupcake Tips (July 6, 2005)
Variations
- You can enhance the taste of your chocolate cupcakes by trying these variations:
- Try substituting sour cream instead of milk.About.com: Chocolate Sour Cream Cupcakes
- Add 1/4 cup instant coffee to make chocolate cappuccino cupcakes.Reynolds Kitchens Cupcake Central: Chocolate Cappuccino Cupcakes
- If you like mint, add between 3/4 teaspoon to 3 teaspoons peppermint extract.Recipezaar: Chocolate Mint Cupcakes Recipe Reynolds Kitchens Cupcake Central: Mint Chocolate Chip Cupcakes
- Add 16 ounces light canned sweet cherries to make chocolate cherry cupcakes. Recipezaar: Chocolate-Cherry Cupcakes Recipe
- Make your cupcakes more nutritious by adding 2 cups finely grated, unpeeled zucchini.Recipezaar: Chocolate-Zucchini Cupcakes Recipe
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