Hot Chocolate Cupcakes

Alright you guys, I maybe say this about every cupcake, but this really is the very tip top of my list so far.
I love hot chocolate and the frosting is absolutely delicious, but this chocolate cupcake, ya'll.....
I will probably never use another chocolate cupcake recipe, ever. Over at The Cupcake Project, over 30 bakers tested out tons of chocolate cupcakes and it all came down to this one. It is the moistest, most insanely amazing cupcake I've ever had. I'm so excited I found it.
But take this absolutely divine cupcake and marry it with the completely winterlisous Hot Chocolate frosting, and you have a match made in heaven.

Chocolate Cupcake Recipe – The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting

Yield: 16 cupcakes

Ingredients

• 1/4 cup (2 ounces) unsalted butter, room temperature
• 1 cup (7 ounces) sugar
• 2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate or candy melts.)
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
• 2 teaspoons vanilla extract
• 1/3 cup (2 3/4 ounce) full-fat sour cream
• 1 cup (5 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
• 1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup

Instructions

1. Preheat oven to 350 F.
2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
3. Melt the chocolate in the microwave or in a double boiler.
4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
5. Mix in eggs and egg yolks one at a time until just combined.
6. Mix in oil, vanilla, and sour cream until just combined.
7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
9. Mix in water until just combined.
10. Fill cupcake liners 2/3 full and put in the oven.
11. Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Notes

If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.

Hot Chocolate Frosting

makes enough to frost 12 cupcakes.

Ingredients

• 1/2 cup butter, room temperature
• 4 cups powdered sugar
• 1/2 cup dry hot chocolate mix (without mini marshmallows)
• 1/3 cup + 1 Tbsp heavy cream

How to Make

1. In a small saucepan combine hot chocolate mix and cream. Heat over medium until hot and steaming...not quite boiling, stirring consistently. You want the sugar in the hot chocolate to dissolve. Set aside.
2. In large mixing bowl cream butter until smooth.
3. Add in powdered sugar and mix until combined. It will be very dry.
4. Turn mixer to low and slowly pour in your hot chocolate mixture. Once all is added turn mixer up to medium and beat for about a minute until light and fluffy, scarping down sides of bowl when necessary.
5. Spread or pipe on cupcakes.

Chocolate Peppermint Cupcakes

Christmas is coming you guys!!!! What!?? I have so much to do, but instead I'll bake.... ;)
When it comes to Christmas flavors, Mocha or Chocolate and Peppermint are my absolute favorite!
It just tatses like Christmas.
These turned out perfect.
The frosting alone I would have just eaten with a spoon.
I found this lovely recipe here.

Perfect Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa (best quality available)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract (best quality available)
• 1 cup boiling water

~ Directions ~
*Line muffin tin with paper liners. Heat oven to 350*F.
*In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
*Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
*Stir in boiling water (the batter will be thin, don’t worry, this is right).
*Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
*Bake cupcakes for approximately 22-24 minutes.
*Cool completely on wire rack before frosting.

Peppermint Cream Cheese Frosting

• 1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
• 6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
• 4 cups powdered confectioners sugar
• 1 teaspoon pure peppermint extract
• 1/2 teaspoons pure vanilla extract
• 1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

~ Directions ~
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Add vanilla and peppermint extracts
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

To achieve the red stripe in the frosting:  Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting.  Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.

I topped mine with white Gems, but Andes's Candies the holiday edition would be perfect as well!

My Top 3 Fall Cupcakes

I'm indecisive anyways, but when it comes to Fall flavors and scents I basically have a top 10 favorites.
So when I decided I was going to do mini cupcakes for our family Thanksgiving, I could only narrow it down to 3 musts.
3. Pumpkin Cheesecake Cupcake
2. Peanut Butter & Chocolate Cheesecake Cupcake
1. Apple Spice Cupcake with Brown Sugar Frosting

*****I made these all as mini cupcakes, the Apple Spice and Pumpkin recipes are for regular sized cupcakes, cut the recipe in half for minis.

Pumpkin Cheesecake Cupcakes

Cupcake Ingredients
• 3/4 C graham flour or whole wheat flour
• 3/4 C all-purpose flour
• 1 t cinnamon
• 1/2 t ginger
• 1/2 t nutmeg
• 1/2 t allspice
• 1 t baking soda
• 1/2 t salt
• 1 1/2 C sugar
• 3/4 C pumpkin puree
• 2 large eggs
• 1/2 C vegetable oil
• 1/2 C cream soda
• 1 T vanilla bean paste or vanilla extract
• 2 C smashed graham crackers (pea-sized bits)
• 
  
Pumpkin Cheesecake Frosting Ingredients
• 8 oz cream cheese, room temperature
• 1/4 C unsalted butter, room temperature
• 1/2 C pumpkin puree
• 3 1/2 C powdered sugar, sifted

Instructions

Cupcake Instructions
1. 1. Whisk together flours, spices, baking soda, and salt.
2. 2. In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
3. 3. Mix the oil, cream soda, and vanilla into the wet ingredients.
4. 4. Slowly add the flour mixture and mix until fully incorporated.
5. 5. Stir in the graham crackers.
6. 6. Fill cupcake liners 3/4 full.
7. 7. Bake at 350 F for 20-25 minutes.
8. 
   
Pumpkin Cheesecake Frosting Instructions
1. 1. Mix cream cheese and butter until smooth and creamy.
2. 2. Mix in pumpkin puree.
3. 3. Slowly mix in the powdered sugar. 

Mini Chocolate & Peanut Butter Cheesecake Cupcakes

Ingredients

Crust (adapted from Woman's Day:
• 16 peanut butter Oreos, crushed
• Cheesecake (filling recipe from Taste of Home):
• 2 bricks (8 oz each) cream cheese, softened
• 2/3 cup sugar
• 1/3 cups creamy peanut butter
• 1 tsp vanilla
• 1 egg
• 1 egg white
• 1/2 cup peanut butter chips
• 1/2 cup semi sweet chocolate chips
• Chocolate Glaze:
• 1/4 cup peanut butter chips
• 1/2 cup semi sweet chocolate chips
• 1/4 cup half and half
• 1 tbsp butter
• Chopped peanuts for garnish, if desired

Instructions

1. Preheat oven to 325°F.
2. Press 1 tablespoon crushed peanut butter Oreos into the bottom of 12 lined muffin cups.
3. Place in the freezer until ready to fill.
4. Beat together softened cream cheese and sugar until smooth.
5. Add peanut butter, vanilla, egg, egg white and mix well.
6. Stir in peanut butter chips and chocolate chips.
7. Spoon about 2 tablespoons of the cheesecake mixture into each muffin cup.
8. Bake at 325°F for 20-25 minutes until puffed and set.
9. While cheesecake is baking, prepare chocolate glaze by microwaving peanut butter chips, semi sweet chocolate chips, half and half and butter for 45-60 seconds.
10. Stir until chips are melted and mixture is smooth.
11. Place in the fridge to cool until ready to use.
12. Allow cheesecakes to cool before adding chocolate glaze. The muffin liners can be removed prior to adding chocolate glaze, if desired.
13. Sprinkle with chopped peanuts.
14. Place in the fridge for at least 2 hours or until ready to serve so the chocolate glaze can set.

Apple Spice Cupcakes with Brown Sugar Cream Cheese Frosting (One of the best cupcakes I've ever had)
Prep Time: 25-30 minutes
 Bake Time: 15-18 minutes
 Makes: 20-22 cupcakes 
 Cupcakes: 

• ¼ cup butter, softened 
• 2/3 cup packed brown sugar 
• 2/3 cup white sugar 
• 2 eggs 
• ½ cup applesauce 
• 1 teaspoon vanilla 
• 2 ¼ cups flour 
• ½ teaspoon baking powder 
• 1 teaspoon baking soda 
• ½ teaspoon salt 
• 1 ½ teaspoons ground cinnamon 
• ½ teaspoon ground nutmeg 
• 1/8 teaspoon all spice 
• 2 medium/large apples, cored, peeled and grated 

Brown Sugar Cream Cheese Frosting: 

• 1 (8 ounce) package cream cheese, softened 
• 2 tablespoons butter, softened 
• 1 teaspoon vanilla 
• 1 cup brown sugar 
• 1 ½ cups confectioner’s sugar 
• Walnuts, chopped, optional for garnish 

For cupcakes: 

1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners. 

2. In a large bowl, cream together butter and both sugars. Add eggs, one at a time, mixing until well blended. Mix in applesauce and vanilla. 

3. Lightly spoon flour into measuring cup and level off. In a separate medium sized bowl, combine flour, baking powder, baking soda, salt and spices; mix well. 

4. Gradually add dry ingredients to wet ingredients; mixing at low speed until well blended. Beat at medium speed 1 minute. Stir in grated apples. 

5. Spoon cupcake batter into prepared muffin tins. Bake at 350 degrees for 15-18 minutes or until toothpick inserted in center comes out clean. 

6. Cool completely and frost with Brown Sugar Cream Cheese Frosting. Top with chopped walnuts, if desired. 

For frosting: 

1. In a large bowl, cream together cream cheese, butter and vanilla. Mix in brown sugar mixing until well blended. Add confectioner’s sugar, mixing until blended. 

Chocolate Nutella Cupcakes

Nutella.
The most delicious kind of spread (in my opinion) that there is.
Nutella cupcakes? OH MY GOSH.
It doesn't get any better than that. I absolutely loved these, I found the recipe here.
If the flavors of the sweet, deep hazelnut of the Nutella and wonderful goodness of a chocolate cupcake had a baby, this would be it right here.
It hit me one day, NUTELLA CUPCAKES. So then began my search of a suiting recipe, and I found it. And baked them, immediately.

Chocolate Nutella Cupcakes

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsweetened cocoa
• 1 cup oil
• 1/8 cup Nutella
• 1 1/2 cups hot water
• 1/2 cup milk
• 2 eggs
• 2 teaspoons vanilla

Preheat oven to 350 F. Line 24 muffin cups with liners (or 12 jumbo muffin cups). Mix ingredients with an electric mixer in a bowl until you get a thin batter. Pour batter into prepared muffin cups. Bake at 350 degrees until a toothpick inserted in the center comes out clean.

Nutella Buttercream from My Baking Addiction

• 2 sticks unsalted butter, softened
• 1 13-ounce jar of Nutella (or the delightful Jiff version of Nutella…it is a 14.1 ounce jar)
• pinch of fine grain sea salt
• 1 tablespoon clear vanilla extract
• 1.5 pounds confectioners’ sugar, sifted
• 6-8 tablespoons milk

In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5 minutes. Slowly add in confectioner’s sugar, and continue mixing until well blended.

Add salt, vanilla, and 3 tablespoons of milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy, about 3 minutes.

Coffee Chocolate Cupcakes with Bailey's Irish Cream Frosting

Oh man, do I have a treat for you today. These cupcakes, are.... heavenly. Now, I do say that being a coffee lover, because these are definitely "coffee cupcakes". There is coffee in the batter as well as the frosting. So if you don't like coffee so much, these probably won't be for you. 

I also learned something new with these, about buttermilk. I, hate buttermilk. I never buy it and didn't want to go buy a half gallon just for this. So I did some research, and apparently 1/4 Tablespoon of lemon juice to 1 cup of milk creates a sufficient substitution with the same acidity as buttermilk ( so in this case I used 1/4 a tablespoon with 1/4 cup of milk instead of the buttermilk) It tasted normal and the batter behaved correctly so I would suggest this as a successful substitution.

Coffee Chocolate Cupcakes

1/2 tsp of baking soda

1/4 cup of buttermilk

3 heaping T of cocoa

1 stick of butter

1/2 cup of coffee

1 cup of sugar

1 cup of flour

1/4 tsp of salt

1 egg

1/2 tsp of vanilla

Bailey's Irish Cream Frosting

1 stick of butter 

4 cups of powdered sugar

1/4 cup of Bailey's

1 tsp of vanilla

1 T of milk

2 T of coffee

Directions:

In a small bowl, dissolve baking soda into room temperature buttermilk. 

In a saucepan melt butter and cocoa together at a low temperature.

When smooth, add coffee.

I thought the texture this made was really quite beautiful.

  

In a separate bowl, sift together sugar, flour and salt.

Add cocoa mixture and egg and mix at a low speed.

Add buttermilk mixture and and vanilla and beat until smooth. 

Bake at 350 for 20 minutes or until inserted toothpick comes out clean.

For Frosting:

Beat ingredients together until smooth.

Spread on cupcakes.

The texture of the frosting was a little more liquidy than I would have wanted, I could have added more powdered sugar to thicken it up but I ran out. 

I just shredded some chocolate on top to make it a little prettier. 

And there you go!

This was a fairly simple recipe that I and my guy, Jonathan (an even bigger coffee lover) really enjoyed.

I hope you do too!

Lyndsey

I found this recipe on this picture through Pinterest, there is no first source listed though.