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Six Delicious Chocolate Cupcake Recipes

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Super Moist Chocolate Cupcakes Sally's Baking Addiction
Super Moist Chocolate Cupcakes Sally's Baking Addiction from sallysbakingaddiction.com




Are you looking for the perfect chocolate cupcake recipe? Well, look no further! We have gathered the best six chocolate cupcake recipes for you to choose from. Whether you’re a beginner or an experienced baker, you’ll find something to suit your baking needs. From classic chocolate cupcakes to exotic flavors like espresso and caramel, you’ll find something to satisfy your sweet tooth!

1. Classic Chocolate Cupcakes



These classic chocolate cupcakes are sure to please. They have a rich and moist chocolate flavor, with a light and fluffy texture. To make the cupcakes, you will need all-purpose flour, cocoa powder, baking soda, baking powder, salt, butter, light brown sugar, eggs, and buttermilk. For the frosting, you’ll need butter, powdered sugar, cocoa powder, vanilla extract, and heavy cream.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, melted
  • 1 cup light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream

Instructions:

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the melted butter and light brown sugar until combined. Add the eggs, one at a time, and mix until combined. Add the buttermilk and vanilla extract, and mix until combined.
  4. Add the dry ingredients to the wet ingredients and mix until combined. Fill each cupcake liner about two-thirds of the way full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. To make the frosting, beat the softened butter until light and fluffy. Add the powdered sugar, cocoa powder, vanilla extract, and heavy cream, and beat until smooth. Use an offset spatula to frost the cooled cupcakes.

Nutrition:



These classic chocolate cupcakes are a delicious treat! Each cupcake contains about 234 calories, 8.4g of fat, and 35.2g of carbohydrates. They also contain 2.4g of protein and 1.3g of dietary fiber. Enjoy these cupcakes as a sweet treat!

2. Mocha Cupcakes



These mocha cupcakes are the perfect way to satisfy your coffee and chocolate cravings. The cupcakes are made with a light and fluffy coffee-flavored cake, and topped with a rich chocolate frosting. To make the cupcakes, you will need all-purpose flour, cocoa powder, baking soda, baking powder, salt, butter, light brown sugar, eggs, coffee, and buttermilk. For the frosting, you’ll need butter, powdered sugar, cocoa powder, vanilla extract, and heavy cream.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, melted
  • 1 cup light brown sugar
  • 2 eggs
  • 1/2 cup strong brewed coffee, cooled
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream

Instructions:

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the melted butter and light brown sugar until combined. Add the eggs, one at a time, and mix until combined. Add the cooled coffee, buttermilk, and vanilla extract, and mix until combined.
  4. Add the dry ingredients to the wet ingredients and mix until combined. Fill each cupcake liner about two-thirds of the way full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. To make the frosting, beat the softened butter until light and fluffy. Add the powdered sugar, cocoa powder, vanilla extract, and heavy cream, and beat until smooth. Use an offset spatula to frost the cooled cupcakes.

Nutrition:



These mocha cupcakes are a delicious and indulgent treat! Each cupcake contains about 243 calories, 8.6g of fat, and 36.6g of carbohydrates. They also contain 2.5g of protein and 1.4g of dietary fiber. Enjoy these cupcakes as a sweet treat!

3. Caramel Cupcakes



These caramel cupcakes are sure to please. The cupcakes are made with a light and fluffy caramel-flavored cake, topped with a rich caramel frosting. To make the cupcakes, you will need all-purpose flour, baking soda, baking powder, salt, butter, light brown sugar, eggs, buttermilk, and caramel sauce. For the frosting, you’ll need butter, powdered sugar, caramel sauce, and heavy cream.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, melted
  • 1 cup light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup caramel sauce
  • 3 tablespoons heavy cream

Instructions:

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the melted butter and light brown sugar until combined. Add the eggs, one at a time, and mix until combined. Add the buttermilk, vanilla extract, and caramel sauce, and mix until combined.
  4. Add the dry ingredients to the wet ingredients and mix until combined. Fill each cupcake liner about two-thirds of the way full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. To make the frosting, beat the softened butter until light and fluffy. Add the powdered sugar, caramel sauce, and heavy cream, and beat until smooth. Use an offset spatula to frost the cooled cupcakes.

Nutrition:



These caramel cupcakes are a delicious and decadent treat! Each cupcake contains about 243 calories, 8.6g of fat, and 36.6g of carbohydrates. They also contain 2.4g of protein and 1.4g of dietary fiber. Enjoy these cupcakes as a sweet treat!

4. Espresso Cupcakes



These espresso cupcakes are sure to satisfy your coffee and chocolate cravings. The cupcakes are made with a light and fluffy espresso-flavored cake, and topped with a rich chocolate frosting. To make the cupcakes, you will need all-purpose flour, cocoa powder, baking soda, baking powder, salt, butter, light brown sugar, eggs, espresso, and buttermilk. For the frosting, you’ll need butter, powdered sugar, cocoa powder, vanilla extract, and heavy cream.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, melted
  • 1 cup light brown sugar
  • 2 eggs
  • 1/2 cup strong brewed espresso, cooled
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream

Instructions:

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the melted butter and light brown sugar until combined. Add the eggs, one at a time, and mix until combined. Add the cooled espresso, buttermilk, and vanilla extract, and mix until combined.
  4. Add the dry ingredients to the wet ingredients and mix until combined. Fill each cupcake liner about two-thirds of the way full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. To make the frosting, beat the softened butter until light and fluffy. Add the powdered sugar, cocoa powder, vanilla extract, and heavy cream, and beat until smooth. Use an offset spatula to frost the cooled cupcakes.

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