Pour chocolate onto 12 xinch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. If you want to be fancy, you can even pipe the frosting through a pastry bag fitted with a 1M star tip, as seen in the photos, effortlessly turning the cupcakes into a culinary work of art.
In small bowl, mix boiling water and cocoa until dissolved. The cupcakes should be stored in the refrigerator. Just like my Vegan Brownies Recipethe simple vegan chocolate cupcakes can be made with just Chocolate cupcakes few basic ingredients you might already have at home — NO Chocolate cupcakes, NO black beans, NO avocado, and NO flax eggs!
In medium bowl, mix flour, baking soda, salt and baking powder; set aside. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center. Fit decorating bag with large star tip.
These classic chocolate cupcakes will take you right back to childhood. Hide Images 1 In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. You can easily turn the basic chocolate cupcake into new flavors by using different extracts, fillings, or frostings.
Remember that famous volcano experiment from elementary school? Place Reynolds Baking Cups in each of 12 regular-size muffin cups. Garnish each cupcake with chocolate shards.
To serve, allow cupcakes to stand at room temperature for about 15 minutes before serving. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Place second 12 xinch sheet of waxed paper over chocolate square; press to release air bubbles.
Gradually add sugar, beating well.
Every time I serve the cupcakes, they are always completely devoured, by vegans and meat eaters alike! Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
Remove from pan to cooling racks. Irresistibly light and fluffy, they hold their own against any box of Duncan Hines or Betty Crocker cake mix, with none of Chocolate cupcakes unhealthy corn syrup or artificial ingredients. And if you can find Dutch cocoa, I like to include a few tablespoons in the recipe, because it really heightens the chocolate flavor and gives these cupcakes a classic straight-from-the-bakery taste.
Beat 2 more minutes. Divide batter among muffin cups. Fill bag with frosting. Roll waxed paper tightly into a cylinder. Deep, dark, rich, fudgy vegan chocolate cupcakes — no eggs required! On low, alternatively add flour mixture and cocoa mixture, beating just until blended.
Bake 20 to 25 minutes or until toothpick comes out clean. This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, causing bubbles to form and thus the cupcakes to rise as they bake. Top them with your favorite frosting or nut butter if you wish, or try my Chocolate Frosting Shots or Healthy Nutella.
Beat in vanilla and egg until blended.Find what you’re craving. Top-rated recipes for moist, delicious chocolate cupcakes. Satisfy your sweet tooth with our best Chocolate Cupcakes Recipes from the expert chefs at Food Network.Download