Chocolate cupcakes with vegetable oil. Chocolate cupcakes. Chocolate Cupcakes Recipe

Both adults and children love to eat chocolate cupcakes. There are a large number of recipes for delicious chocolate cupcakes. Each has its own flavor, but there are several win-win flavor combinations (chocolate + mascarpone, coffee, caramel, etc.). By following the recipe, you can easily create a confectionery masterpiece that will appeal to children and adults.

Not too sugary cupcake dough with a rich chocolate flavor goes perfectly with the most delicate cream cheese cream.

Ingredients (for 10-12 pcs.):

For the test:

premium wheat flour - 120 g;
dark chocolate - 60 g;
butter - 100 g;
baking powder - 3/4 tsp;
cocoa powder - 70 g;
chicken egg - 2 pcs.;
baking soda - 1/3 tsp;
natural yogurt without additives (can be replaced with sour cream or kefir) - 100 g;
sugar - 120 g;
salt - a small pinch.

For cream:

cream cheese - 240 g;
butter - 120 g;
vanilla - 1/2 tsp;
powdered sugar - 200 g;
salt - a small pinch.

Preparation:

Cut the butter into small cubes, break the chocolate into pieces, place in a clean container and melt in a water bath.

Cool the melted mass a little, add sugar, beat in the eggs and beat until smooth with a whisk (by hand or using an immersion blender).

Add yogurt (sour cream or kefir) to the warm whipped mixture and mix thoroughly. Add sifted flour with baking soda, baking powder and cocoa powder, knead the dough.

The finished mass is laid out in molds. You can use special baking paper liners, but if you don’t have them on hand, just grease the baking pan with margarine. The molds should be no more than 3/4 full.

Place the cupcakes in an oven preheated to 180 degrees for half an hour.

Ready-made muffins must be removed from the baking pan and cooled. At this time, you can start preparing the creamy mixture.

Mix cheese and butter, then beat with a mixer. Add vanilla and, gradually adding powdered sugar, beat the mixture until it has a thick, homogeneous consistency (the cream should not spread).

Cooled cupcakes are decorated with creamy mixture on top using a pastry bag and served.

The classic combination of dark chocolate and coffee turns these cupcakes into a delicious treat.

Ingredients (for 12-15 pcs.):

For the test:

premium wheat flour - 300 g;
butter - 75 g;
natural yogurt without additives (can be replaced with low-fat sour cream) - 150 g;
baking powder - 1 tsp;
cocoa powder - 100 g;
chicken egg - 1 pc.;
baking soda - 1 tsp;
sugar - 250 g;
coffee (strong) - 100 ml.

For cream:

dark chocolate - 70 g;
instant coffee - 1 tsp;
cocoa powder - 50 g;
butter - 100 g;
powdered sugar - 115 g.

Preparation:

Thanks to the presence of strong coffee and cocoa in this recipe, the color of the finished chocolate cupcakes is very rich.
Melt the butter (in a water bath or in the microwave). In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and mix thoroughly with a whisk.
In a separate bowl, beat the egg with yogurt (sour cream) and mix with the dry mixture. Fill cupcake molds 3/4 full with the finished dough and place in an oven preheated to 175 degrees for 20 minutes.
To make the cream, beat soft butter at room temperature for 5 minutes. Then gradually add cocoa butter and powdered sugar, whisking thoroughly. The mixture should be thick.
Melt the chocolate (in a water bath, in the microwave or in a fondue). Add melted chocolate to the cream, a spoonful of dry instant coffee, and put it in the refrigerator for 15-20 minutes.
Before serving, decorate the cooled cupcakes with cream.

The most delicate combination of white glaze with mascarpone, and inside filled with juicy cherries - a delicious and easy-to-prepare dessert.

Ingredients (for 10-12 pcs.):

For the test:

premium wheat flour - 120 g;
butter - 100 g;
chicken egg - 2 pcs.;
cocoa powder - 70 g;
baking powder - 3/4 tsp;
dark chocolate - 60 g;
baking soda - 1/3 tsp;
natural yogurt without additives (can be replaced with low-fat sour cream or kefir) - 100 g;
sugar - 120 g;
salt - a small pinch.

For filling:

pitted cherries, preferably fresh (if using frozen ones, do not drain the juice) - 400 g;
juice from 1 lemon;
sugar - 100 g;
yolk - 3 pcs.;
corn starch - 2 tbsp. l.

For cream:

white chocolate - 100 g;
mascarpone cheese - 0.5 kg.

Preparation:

Break the chocolate into pieces, cut the butter into small cubes, mix and melt in a water bath. Let the mixture cool slightly, beat in the eggs, add sugar and beat until smooth. Add sour cream and mix thoroughly.
Sift the flour with cocoa, baking powder, soda, combine with the liquid mixture and knead the dough. Fill the molds (greased with margarine or with special paper baskets) 3/4 full. Bake in an oven preheated to 180 degrees for half an hour.
For the cherry filling, beat the yolks with cornstarch. Place the cherries in a saucepan, add sugar, bring to a boil and simmer over low heat for 10 minutes. Remove from heat, grind with a blender to a puree consistency, rub through a sieve, pour in lemon juice, and then bring to a boil again.
Add cherry puree to the egg mixture (pour in a thin stream, stirring with a whisk), put on the stove and, stirring constantly, cook until thickened.
Important: as soon as the cherry filling begins to boil, it must be immediately removed from the stove so that the yolks do not curdle.
The filling must be cooled, and while it is cooling, prepare the cream.
Mash the mascarpone with a spoon, melt the chocolate in a water bath or in the microwave. Mix the ingredients. If the mass is not sweet enough, you can add a little powdered sugar.
Remove the core from the cooled muffins and fill it with cherry filling. Squeeze the cream out of the pastry bag on top.

When preparing chocolate cupcakes, you must follow the recipe, but you can use your imagination when decorating the dish before serving. To decorate the cupcakes use:

cocktail cherries;
candied fruit;
confectionery powder;
coconut flakes;
ground nuts;
marmalade;
decorative flags;
dragees in colored glaze;
marshmallow;
fresh berries;
slices of fresh fruit, etc.

The finished dessert can be stored in the refrigerator for 2-3 days in an airtight container. When serving frosted cupcakes from the refrigerator, it is advisable to let them sit at room temperature for 15 minutes.

Cupcake (cupcake - cupcake in a cup) is an amazing dessert that has won a huge audience of connoisseurs and admirers of its unsurpassed taste, elegant shapes and all kinds of design designs. The variety of fillings and additives, dough recipes, caps, sizes makes it unique every time. Today, cupcakes with chocolate decorate any holidays, celebrations, and make family tea parties especially cozy. Just a few advantages of this miracle dessert will undoubtedly win you over:

delicate texture of dough and fillings;
impeccable taste with a charming aroma;
the airy dough remains like this even after a couple of days;
light and nutritious, which will be appreciated by those with a sweet tooth;
cooking does not require special skills or culinary skills;
prepare in a very short time, without keeping you waiting.

Among all possible variations, the leader is cupcakes with chocolate. Recipes and photos of the most popular desserts are presented below. They will allow even an inexperienced housewife to easily prepare amazing cupcakes to the delight of loved ones and the admiration of guests.

Cupcakes with chocolate: recipe for 6 servings

You will need about an hour to prepare the chocolate cupcake. The proposed set of ingredients is designed for 6 servings. The recipe sequence is quite simple:

Thoroughly mix 100 g of butter with 1/2 cup of sugar. There is no need to heat the oil additionally; during mechanical grinding it will acquire the desired consistency.
Separately, beat 3 chicken eggs and slowly add to the oily mixture, stirring and rubbing the lumps.
Mix the resulting dough base with 200 g of wheat flour, 4 teaspoons of cocoa and 2 teaspoons of baking powder.
Chop the chocolate bar into pieces and add to the dough.
Place paper baskets or parchment paper in special baking tins. To get the correct shape of the cupcakes, it is better to use a double layer of paper or two baskets.
Pour the dough evenly into the molds and bake in an oven preheated to 180 degrees for about 25 minutes.
As a decoration, you can melt a chocolate bar using a double boiler and pour it on top of the baked desserts. The powder can be: nuts, grated chocolate, colored culinary sprinkles.

This recipe can be adjusted using all kinds of chocolate: black, milk, white. Cupcakes with white chocolate will be especially tender and delicious.

Cupcakes with chocolate chips: recipe for 12 servings

An alternative version of cupcakes with chocolate pieces in just 40 minutes will allow you to prepare 12 servings with excellent taste and alluring aroma. All you need to do is follow these simple steps to create a masterpiece:

Prepare the oven by preheating it to 180 degrees.
For the dough, you need to mix 70 g of butter, 60 g of sugar, 1 tablespoon of cocoa, 50 ml of milk and 40 g of chocolate. Stir the mixture thoroughly over the heat, bringing it to a boil.
Cool the dough and add one egg, beating it lightly. If the mixture is hot, the egg may form “cooked” lumps.
Pour 120 g of wheat flour and a teaspoon of baking powder into the dough base, mixing well until a homogeneous mass is formed.
Fill the prepared molds 2/3 full with dough and add crushed chocolate (60 g) to it, lightly pressing it in.
Baking time is about 25 minutes.

Recipe for mini cupcakes with soft chocolate inside

Particularly popular are mini-cupcakes with delicate fillings, which can be either chocolate flavored or with all kinds of fruit additives, caramel, and cottage cheese.

An excellent recipe for a cupcake with chocolate inside will be the pride of any housewife and a “lifeline” when meeting uninvited guests. Its preparation will require more dark chocolate. This is what will allow you to feel the soft chocolate filling inside the cupcake. The step-by-step recipe includes simple steps:

Mix 100 g of butter and 300 g of bitter dark chocolate, heating in a water bath.
Beat 50 g of sugar, 2 eggs and 3 yolks until a thick foam forms.
Combine the two mixtures in one container, adding 60 g of wheat flour and a pinch of salt.
Pour into molds, trying to fill them only 2/3 full.
Leave to bake in an oven preheated to 200 degrees for 10 minutes.

These cupcakes with soft chocolate inside will look elegant and appetizing with cream decoration or using all kinds of sprinkles.

Recipe for delicate chocolate cupcakes with liquid chocolate inside

Lovers of delicate and light desserts will love cupcakes with liquid chocolate inside. Skillful housewives can add caramel sauce to the chocolate filling. Making such sophisticated sweets takes no more than half an hour:

First, you should prepare the oven, which should warm up well to 200 degrees.
You need 200 g of dark chocolate and it must contain more than 70% cocoa. The tile must be broken and mixed with 200 g of butter, heated over low heat, stirring well so that the mass does not burn.
In another container, beat 2 eggs well with the addition of 1-2 yolks and 110 g of sugar. The egg-sugar mixture should acquire a thick foamy consistency.
Cooled chocolate with butter and 35 g of well-sifted flour are alternately added to the egg mass. You need to mix until you get a homogeneous mass.
Provide baking tins with paper baskets into which to place the dough. You can additionally place a piece of chocolate and a spoonful of caramel sauce in the middle.
Bake in a preheated oven for no more than 12 minutes. Try not to “overbake” the cupcakes, otherwise the filling will become undesirably thick.

Recipe for chocolate cupcakes with chocolate and banana pieces

The taste of any dessert becomes more intense with the use of all kinds of fruits and berries. Culinary masters conducted many experiments that allowed them to create truly masterpieces. Some recipes for chocolate cupcakes with chocolate and fruits are offered below.

The undisputed championship among fruit cupcakes belongs to cupcakes with banana and chocolate. Its preparation sequence pleases with its simplicity and efficiency:

Mix 150 g of sugar with 130 g of flour, a teaspoon of baking powder, 40 g of cocoa and a pinch of salt. To obtain airiness in the muffins, you should sift the flour several times.
In a separate container, mash the banana with the addition of one egg, 100 ml of milk, 50 g of pre-melted butter and 50 g of crushed chocolate. Add a packet of vanilla sugar to this mixture.
Mix both homogeneous masses together. Place the resulting dough into prepared molds with parchment or paper baskets.
Bake in the oven for 20-25 minutes at 180 degrees.

The duration of heat treatment depends on the size of the cupcakes, so it is worth checking the level of readiness with a toothpick.

Amazing cupcakes with chocolate and cherries

In the summer, cherries, raspberries, and currants will be an unsurpassed addition to chocolate dessert. Amazing cupcakes with chocolate and cherries can be prepared quite simply and quickly by any housewife. To do this, follow these steps in the recipe:

Melt 80 g of dark chocolate while mixing with 45 g of butter. The oil must be fat, at least 82.5% fat.
When the chocolate mixture has cooled, add 1 egg and a glass of milk. Stir everything thoroughly until a homogeneous consistency is obtained.
Use a different container for dry ingredients. Mix 200 g of flour, 100 g of sugar and 2 teaspoons of baking powder.
Mix prepared pitted cherries with potato starch. This will ensure they are evenly placed in the baked goods and prevent them from settling on the bottom.
Combine all mixtures in a bowl and mix thoroughly. Externally, the resulting dough should resemble thick sour cream, small lumps are allowed.
Add cherries to the dough and literally stir a couple of times with a spoon to evenly distribute the berries in it.
Pour the batter into the prepared molds, but not to the brim, since the cupcakes need to “grow” during baking. Sprinkle each cupcake with sugar, this will give the finished dessert a special appetizing look.
Baking duration is about 10 minutes at 200 degrees.

As an experiment, you can replace the cherries with strawberries or currants. These sweets will have an alluring aroma and a great summer vacation flavor.

Orange treat: cupcakes with chocolate and orange

Citrus fruit lovers will not remain indifferent to cupcakes with orange and chocolate.

Just one hour - and simple culinary steps will allow you to please your household with an impeccable dessert. The preparation steps include simple “manipulations”:

Beat 3 eggs well with 0.8 cup sugar until foam forms.
Add 5 tablespoons of 20% sour cream and 4 tablespoons of vegetable oil to the resulting foam mixture. Mix everything thoroughly until a homogeneous mass is obtained.
The zest of one large orange must be grated into the dough. Peel the center of the fruit from the white film and cut into slices.
Add 2 cups of flour, 1 teaspoon of baking powder and 100 g of chopped milk chocolate to the dough. The structure of the mixture should resemble thick sour cream.
Fill the baking molds with dough and “drown” the orange slices in it. Bake for 30 minutes at 180 degrees.

Cooled orange cupcakes with chocolate can be decorated with airy butter cream or. This will add a special piquancy to the citrus notes of this delicacy.

Elite sweets: cupcakes with chocolate and mascarpone

Cupcakes surprise with their variety and all sorts of flavor variations. The use of familiar culinary fillings can enhance the unsurpassed taste, shading it with Italian or French “notes”.

The most popular among elite sweets are cupcakes with chocolate and mascarpone. Their preparation requires fairly simple steps:

Mix 150 g dark chocolate with 100 g butter. Stir the ingredients over low heat until they are completely melted.
Add 90 g of sugar and a bag of vanilla sugar to the chocolate mixture.
In a separate bowl, beat 3 eggs into a thick foam, adding 4 tablespoons of 20% sour cream and a pinch of salt. Add the chocolate mixture little by little to the resulting mass, mixing it thoroughly.
Add 250 g of sifted wheat flour and 1 teaspoon of baking powder to the dough. The resulting mixture should be slightly viscous.
Next, prepare the baking dishes by placing paper baskets in them. Fill the containers halfway with dough, add a teaspoon of mascarpone and cover the top again with a small amount of dough mixture. It is worth remembering that the forms cannot be filled to the brim.
Bake for no more than 25 minutes, checking doneness with a toothpick.

Cupcakes with chocolate filling

For a change, cupcakes don't always have to be chocolate. Many recipes are based on creamy dough with cream or chocolate content.

So, to prepare a creamy cupcake with chocolate filling, you need to follow simple recommendations:

The dough is prepared by uniformly mixing the following ingredients: 80 g butter, 1 egg, 100 g 10% fat cream, 100 g sugar, 120 g flour, 1 teaspoon baking powder, packs of vanilla sugar. Place the resulting dough into molds and bake for 20 minutes at 180 degrees.
For the filling, you need to break 50 g of chocolate and heat it together with 50 g of 10% fat cream over low heat. The melted mixture should be completely homogeneous.
Cut small holes in the prepared cupcakes for the filling. On top of the dessert you can decorate with butter cream made from butter, powder and cream cheese.

Just a couple of steps - and an Oscar-worthy masterpiece is ready!

The proposed recipes for delicate chocolate cupcakes with chocolate and other fillings will be the pride of any housewife who will be able to “conjure up” divine desserts in a matter of minutes.

Ingredients for making chocolate cupcakes with chocolate-banana filling in the photo:

In a large container, combine all the dry ingredients and mix as in the photo.

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Add eggs to dry ingredients and mix.
Then add milk and mix again.
Lastly, add the melted butter. Knead the dough until a homogeneous mass without lumps is obtained.
We fill silicone molds lined with paper capsules with dough, filling them to ¾ of the volume. Bake cupcakes in an oven preheated to 180 degrees for 35 minutes.
Cut the banana into strips.
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Using a metal round cutter, remove the centers from the cupcakes.
If you don't have a cutter, just cut out the centers with a knife.
Fill the centers with chocolate ganache and banana pieces.
Preparing cream for cupcakes. Combine soft butter with boiled condensed milk and beat until smooth. The cream is ready!
Using a pastry bag with a convenient nozzle, squeeze the cream onto the cupcakes, as in the photo.
We form cacti from sugar mastic and place them on wooden skewers or toothpicks.

It seems to me that cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also a great variety of serving methods - these include different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.

So don’t be surprised that I have a lot of cupcakes and more will appear. So far I will definitely call this recipe my favorite. It has everything that I love so much in desserts - an insane amount of chocolate and coffee flavors, the most delicate texture of the cream and the dessert itself.

Look how beautiful it is.

The cupcakes still hold up great even after a couple of days (if stored in an airtight container). They are very tender and you know, a little moist. The dough is beautiful, very aromatic. You can see from the photo how dark they turn out, which is usually rare for baking.

First of all, melt the butter. I just put it in a deep cup and heat it in the microwave for 20-40 seconds.

In a separate bowl, beat the egg with yogurt.

Now mix the dry ingredients with the liquid ones.

I transfer the dough into a piping bag and pipe the dough about 3/4 of the way down the pan.

Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it will come out completely dry.

Turn the pan over to release the muffins and place the second batch in the oven. The specified amount of dough makes 12-15 muffins.

Now about the cream.

The butter should be at room temperature - very soft. Beat it with a mixer for about 5 minutes so that the butter is well beaten and saturated with oxygen.

Add cocoa butter and powder in three stages. Whisk the mixture well each time; at first it will seem too thick, which is as it should be.

Melt the chocolate (I do this in a cup, put it in the microwave. Heat for 20 seconds, stir and put back until all the chocolate is melted).

When you completely beat the butter with cocoa and powder, pour in the chocolate and pour in the coffee. Give a final stir.

Place the finished cream in a pastry bag and refrigerate for at least 20 minutes. This will stabilize the cream and allow it to spread onto the cakes better.

The cream turns out to be very delicate, with a strong coffee taste and aroma. At the same time, the color turns out to be very deep. It holds its shape perfectly (even at room temperature) and has an appetizing glossy shine. He's not fat at all.

How to make chocolate cupcakes at home? The classic recipe is chocolate cupcakes with chocolate cream, soft as silk and very tasty. Ideal chocolate cupcakes made with vegetable oil and boiling water turn out juicy, but at the same time not too wet.

A variety of creams are prepared for cupcakes - ganache, mascarpone, cream cheese, but TestoVed suggests making chocolate cupcakes with butter cream. To make the chocolate cream for cupcakes really tasty and keep its shape, you need to follow a few simple recommendations.

The best chocolate cupcakes are those decorated with smooth cream without lumps. In order to avoid them, before you start preparing the cream, you must sift cocoa and powdered sugar through a sieve.

DoughVed advises. Before making buttercream for chocolate cupcakes, be sure to remove the butter from the refrigerator in advance. In the warm season, it is enough to keep it for 35-40 minutes at room temperature, and in the cold – about 1 hour. The butter should be very soft, but not completely melted.

After you have baked the simple chocolate cupcakes with cocoa and made the frosting, beat it on medium speed for at least 2 minutes. Do not skip this step in the recipe - it is what gives the cream a light and airy structure.

It is very convenient to serve at the holiday table (do not remove the molds after baking), even more convenient than; The amount of cream in the recipe is calculated to create “curls” or “roses” of medium height using a pastry bag. If you want to make a tall “cap” for very chocolate cupcakes, increase the buttercream recipe, that is, the amount of ingredients for it, by 1.5-2 times.

How to decorate chocolate cupcakes at home? To decorate cupcakes, use marshmallows, colorful sprinkles, pieces of chocolate or chocolate candies, and chocolate ganache. Another interesting option for the amateur is to sprinkle the cupcakes with a small amount of coarse sea salt.

10 minutes to prepare

18 minutes to prepare

380 kcal per 100 g

How to make chocolate cupcakes in molds - the best recipe for cupcakes with cocoa and chocolate cream.

Prepare chocolate cupcakes at home using a simple recipe in paper molds.

Ingredients for cupcakes

wheat flour – 1 cup;
granulated sugar – 1 cup;
cocoa powder - half a glass;
soda – 1 tsp;
baking powder – 1 tsp;
instant coffee – 1 tsp;
salt – 0.5 tsp;
vanillin – 1 tsp;
vegetable oil – a quarter cup;
large chicken egg – 1 pc.;
boiling water - half a glass;
milk – half a glass;
oil for lubrication.

Cream for chocolate cupcakes

butter – 200-220 g;
cocoa powder – 1.5 cups;
powdered sugar – 3 cups;
heavy cream - a third of a glass;
vanillin – 1 tsp;
salt - a quarter tsp.

Preparation

To prepare the dough, combine flour, sugar, cocoa, soda, baking powder, coffee, salt and vanillin in a large bowl. Mix and set aside.
In a separate bowl, beat room temperature egg, milk and vegetable oil until smooth.
Pour liquid ingredients into dry ingredients; Stir gently until smooth.
Pour boiling water over the entire mixture and stir again. The finished dough is quite liquid.
Place paper cups in a muffin tin (1 x 12 or 2 x 6) and grease each one with butter.
Fill the prepared molds with dough no more than two-thirds full and bake in an oven preheated to 180°C for 16-18 minutes. Check readiness with a toothpick.
Remove the cupcakes from the oven, let them cool for a few minutes right in the pan, then transfer them to a plate or cutting board to cool completely (do not remove the paper molds).
While the cupcakes are cooling, let's prepare the cream. To do this, sift the powdered sugar and cocoa separately.
Beat the butter, previously softened to room temperature, in a large bowl using a mixer or blender for about 2 minutes.
Beat in the sifted cocoa at low speed.
Then we begin to gradually add powdered sugar, cocoa and cream into the butter one by one, beating after each portion until smooth. Use a rubber spatula to scrape down the sides as needed.
Add vanilla and salt, beat at medium speed for another 2 minutes.
Apply cream onto cooled cupcakes using a pastry bag, decorate as desired and serve immediately.

Instead of water in the dough recipe, you can use brewed coffee, then the chocolate cupcakes will acquire a more coffee taste and aroma.
For the cream, it is ideal to use sea salt, although regular table salt will do. Don't skip this ingredient - salt is not noticeable in the cream and does not spoil its taste, but it helps balance the sweetness.
If the finished cream turns out to be too liquid, add a little more powdered sugar, 1 tablespoon at a time. at a time until the desired consistency is achieved. If it is too thick, on the contrary, add a little more milk or cream. Beat each time until smooth.