Wednesday, November 23, 2016

Chocolate Cupcakes


This moist Chocolate Cupcake recipe is a great one to make with kids because it can be mixed by hand and teaches some great basic baking skills.


These junior bakers had great fun measuring and stirring the ingredients. 


Use Cupcake liners to fill muffin tins.



The easiest way to get the batter into the cupcake liners is by using a large spring loaded ice cream scoop.  This batter is firm enough to make this easy.  


Another skill that is so easy and great for kids to learn is this simple way to decorate cupcakes using a Wilton 1M tip. 


Chocolate Cupcake Batter


  • 1 cup salted butter, cut into cubes 
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs 
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 cup sour cream (not low fat)
  1. Preheat oven to 350 ℉.  Put the oven rack in the center of the oven. Prepare two muffin tins with 24 large cupcake liners.
  2. Put the butter, chocolate, and cocoa powder into a bowl and heat in the microwave, stirring often until all the ingredients are melted and smooth.  Set aside to cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a large bowl, whisk eggs, vanilla and sugar until it is well combined.   Add cooled chocolate mixture and beat well with a whisk.  
  5. Add the flour and sour cream with a wooden spoon, stirring until the batter is mixed.  Use a spatula to scrape sides.  
  6. Fill cupcake liners about 2/3 full.  Bake 18 - 20 minutes or until a toothpick tested in the center of the cupcake comes out clean. 
  7. Let cupcakes cool before frosting.  
Chocolate Frosting
  • 1 cup butter, cut into cubes and softened at room temperature
  • 4 ounces semi-sweet chocolate, cubed and melted and cooled to room temperature
  • 1 teaspoon vanilla
  • 1 cup powdered/icing sugar
  •  a bit of cream if necessary to make a smooth frosting
  1. Combine softened butter and cooled melted chocolate with a beater on medium speed.
  2. Add vanilla and powdered sugar and beat until smooth.  I do not add additional liquid but if yours is a bit stiff, add a bit of cream to make a consistency that is easy to pipe or spread.
  3. Put a Wilton 1M tip into a 12-inch disposable piping bag.  Add half of the frosting at a time and pipe circles onto the cupcake starting from the edge and working to the center of the cupcake. 
Cupcakes are best kept at room temperature in a covered container or frozen.  


4 comments:

  1. These look awesome, Lovella; I will definitely be making them! My daughter introduced me to ice cream scoops and now I have three different sizes - don't know what I ever did before!

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  2. The girls look like they are having such fun! I remember the fun I had cooking with my daughter when she was little. It's another recipe I'll have to try. You're going to make us quite plump at our house!

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  3. Oh what fun!!! Such a great idea to use an ice-cream scoop! Those cupcakes look absolutely delicious.

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  4. I just had to say I love the fun these photos portray!

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