After testing and re-testing this chocolate cake recipe, I have found the best cocoa that will give you the best chocolatey flavor is Dutch Processed Cocoa Powder. Dutch cocoa powder- we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well! Add papers to a cupcake tin. *AMAZING* Classic Chocolate Cake - Lauren's Latest Before I share my version of Debbie's Chocoholic cupcakes, we need to sit down and chat about Dutch Processed Cocoa. Once the cupcakes are fully cooled, use a cupcake corer, piping tip, or paring knife to cut out an approximately 2.5 cm deep piece from the top of each cupcake, Add the cooled strawberry sauce to a piping bag, then fill each cupcake with strawberry sauce. Beat on medium speed for one minute or until batter is smooth. Refrigerate mixture for 20 minutes. Next s plit the buttercream into 2 parts. Sift together the flour, baking powder, baking soda, cocoa and salt. Ghirardelli Premium Cocoa Powders for all your baking . Grease a 9" x 13" cake pan. In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. In the bowl of the electric mixer using the paddle attachment, cream the butter until smooth and creamy. Pre-heat the oven and line your muffin tin with paper liners. These include sauces, hot cocoa, frostings, ice cream, pudding, etc. Make The Chocolate Cupcakes. Whisk until well combined. Scoop (or spoon) batter into prepared tin (s). Step 2: Melt the chocolate over a double boiler (or use the microwave at 50% power in 30 second increments) until smooth and shiny. Best-Ever Chocolate Zucchini Cake Cocoa Powder. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Chocolate . If you're concerned about caffeine, go ahead and use decaf. 1/4 teaspoon (1 gram) baking soda. Advertisement. Regular unsweetened cocoa powder is a little more acidic while Dutch processed is neutral. If you've never baked with it, you're missing out. 1/2 teaspoon salt. Puree until smooth. Step 1: Preheat the oven to 350°F. Dutch cocoa powder- we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well! With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Regular unsweetened cocoa powder is a little more acidic while Dutch processed is neutral. To make the chocolate cupcakes: Preheat the oven to 350°F (177°C). Preheat the oven at 160 C / 325 F. Line a muffin pan with cupcake liners; Dry ingredients - Combine flour, cocoa powder, baking powder, baking soda, and salt. We can't make stellar homemade chocolate cupcakes without first considering the chocolate! Mix well until combined and smooth. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or foil liners. Step 3: Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. 3 ounces bittersweet or semisweet chocolate, finely chopped. eggs 4; baking powder 3; baking soda 3; sugar 3; chips 1; espresso powder 1; dark brown sugar 1; soft cream cheese 1; light brown sugar 1; View More . Line a muffin tin with paper liners. 1/4 teaspoon (1 gram) baking soda. For the chocolate cupcake: Flour- we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well. 1 1/3 cups (175 grams) all purpose flour. 1 1/3 cups (175 grams) all purpose flour. 1/2 cup cocoa powder , unsweetened, preferably Dutch Processed, sifted (Note 3) 1/4 cup milk (any) 1 tsp vanilla extract (optional) Instructions Place butter in the bowl of a stand mixer with paddle attached. Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes. Step 1: Preheat the oven to 350°F. Rinse with fresh water and allow to drain. In a microwave-safe bowl, combine the chocolate chips or chopped chocolate and butter. Instructions Checklist. Line a cupcake tin with baking-cup liners. The darker cocoa adds a lovely depth of flavour which really makes these cupcakes extra special. Cupcakes. Step 2 With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Mix flour, cocoa and baking powder in a bowl. Preheat the oven to 350°F. Add eggs, milk, oil and vanilla. And if the recipe you're using doesn't use any leavening agents at all (frosting or fudge sauce or even these chocolate biscotti for example), Dutch-process cocoa powder and natural cocoa powder are interchangeable.How to Shop for Cocoa Powder. The dutch cocoa gives the deep rich chocolate color. Add the 4 tbsp of cocoa powder to the other half and blend until combined as well. Combine the cocoa powder with the coffee (photo 1). Chocolate Cupcake Recipe: Preheat oven to 350°F / 175 C. Line a muffin pan with cupcake liners and set aside. Fill the each cup 2/3 full. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. The deeeeeep chocolate flavor comes from not only Dutch processed cocoa powder, which creates more of a dark chocolate feel, but also complemented by coffee. The cupcakes themselves use a whole 4 ounces of bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible. Natural cocoa powder is acidic and reacts with baking soda, while dutch processed cocoa powder is neutral and will not react with baking soda.Dutch-processed cocoa is usually called for when only using baking powder.. For this recipe, I use natural, unsweetened cocoa powder with baking soda for proper leavening. Directions. Step 3: Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Premium Baking Cocoa 100% Cocoa Dutch Process Unsweetened Cocoa Powder highlights the true essence of the roasted cocoa bean in your favorite recipes. ; In the bowl of a stand mixer with the whisk attachment, whip the egg. 1/2 teaspoon baking soda. 3/4 cup hot, strong-brewed coffee. Prepare 24 cupcake liners in muffin tins. 1/2 teaspoon baking soda. Step 2: Melt the chocolate over a double boiler (or use the microwave at 50% power in 30 second increments) until smooth and shiny. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted). Place a rack in the center or upper third of the oven and preheat oven to 350 degrees F. Line a muffin pan with cupcake papers and set aside. Sift together the flour, soda, salt, and cocoa powder and set aside. Whisk in flour mixture until smooth. Line 2 standard muffin tins with paper liners. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. Sift or sieve the cocoa, 1 1/2 cups (170g) confectioners' sugar and espresso powder into a bowl. Stir into half of the flour and cocoa mixture and pour the milk. 3/4 cup bread flour. Line a 12-cup muffin pan with cupcake liners. All done! Sugar - Adding in both granulated sugar and brown sugar keeps these cupcakes sweet and moist! This recipe calls for dutch-process cocoa, and unfortunately, there is really no true substitution for this recipe. If you're looking for a go-to cocoa powder for general baking, our look for a container labeled unsweetened, natural or 100% cacao. Dutch processed cocoa is created by alkalizing regular cocoa powder to bring it up to a pH of 7. These mint chocolate cupcakes are a mash up of my Devil's Food Cupcakes and Small Batch Chocolate Cupcakes recipes, and are really, REALLY good!. Into a blender add the greens, applesauce, and water. Set aside. In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Advertisement. Beat until creamy. In a separate bowl, add butter. chocolate. Then, add just enough of the wet ingredients to the dry ingredients to have it form a thick batter (photo 2). Dutch Processed Cocoa Powder Versus All the Others. Cocoa powder comes from cocoa beans. This Toasted Coconut Chocolate Cupcakes recipe calls for Dutch processed cocoa as the cocoa powder. Add milk and oil, then eggs, vanilla and vinegar. Eggs - Don't forget to use room temperature eggs for best results! Add 2 tbsp of the cooled blackberry coulis to one half and blend until combined. Add confectioner's sugar and cocoa powder and starting slowly, mix until ingredients are fully combined. The soft and tender cakes are made extra tasty with the addition of regular cocoa powder AND dutch processed cocoa. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. Preheat the oven to 325˚F and line a muffin pan with cupcake liners. 1/2 cup sour cream Instructions. Add the sugar and vanilla and mix to combine. Set aside to cool slightly. These bubbles make your muffins rise and your mounds of cookie dough spread into nice round cookies. Whisk in the granulated sugar and brown sugar until well combined. About 3 minutes. Dutch-processed cocoa powder will give your cupcakes a much darker look but a more earthy and lighter taste. Chocolate Cupcakes: 3 ounces bittersweet chocolate, chopped fine 1/3 cup (1 ounce) Dutch-processed cocoa ¾ cup hot coffee ¾ cup (41/8 ounces) bread flour ¾ cup (5¼ ounces) granulated sugar ½ teaspoon table salt ½ teaspoon baking soda 6 tablespoons vegetable oil . Dutch processed Medium brown cocoa powder from Van Houten. Chocolate Cupcakes 3 ounces bittersweet chocolate, chopped fine 1/3 cup Dutch-processed cocoa 3/4 cup hot, strong-brewed coffee 3/4 cup bread flour 3/4 cup granulated sugar 1/2 teaspoon table salt 1/2 teaspoon baking soda 6 tablespoons vegetable oil 2 large eggs 2 teaspoons white vinegar For this recipe, I used half unsweetened cocoa powder and half dutch process, with a little bit of espresso powder, which gives them a deep, rich chocolatey taste while the added buttermilk and vegetable oil makes . 6 tablespoons vegetable oil. Step 4: In a separate bowl, whisk together the oil and C . Whisk until smooth and combined. Frost the cooled cupcakes and enjoy. Medium brown colour; Suitable for a wide range of applications The end result should look like wet sand. Add cocoa powder and mix. Meanwhile, in a medium bowl stir together flour, baking powder, baking soda, and salt. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl. Drain the greens into a colander. 3/4 cup all-purpose flour. This leaves us with chocolate liquor. Add half the icing sugar and cocoa powder. In another bowl, beat softened butter and sugar until soft and light. Pour the hot coffee in while you whisk and set aside. For the cupcakes, sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Different brands may vary in color slightly, which can affect the look of your pastries. Cocoa powder is made from drying and grinding cocoa solids. I most often use Dutch-processed cocoa powder, which means it has been alkali-treated, making it less acidic and darker. Dutch Processed Cocoa Powder Versus All the Others. The chocolate flavor in this recipe is unmatched, and I fully believe it is due to the quality and type of the cocoa. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Microwave for 45 seconds, mix, then microwave for another 30 seconds. 2 teaspoons white vinegar. Set aside. Preheat oven to 350 degrees. But they are easy to put together and they are sure to impress your chocoholic family and friends. Preheat the oven to 350F. Since Dutch-process cocoa powder is neutral, it does not react with baking soda. Pour the hot coffee over the mixture and whisk until smooth. Transfer cupcakes to a wire rack to cool completely. Use a standing mixer or hand-mixer to cream the butter. Single ingredient: Cocoa - processed with alkali. In a mixing bowl, combine the milk and oil. In a large bowl, combine cocoa powder, chocolate, and the hot coffee and let sit until the chocolate has melted. Set aside. Reduced fat & alkalised - 10-12% cocoa butter. In a large bowl, whisk or sift together the confectioner's sugar and cocoa powder. Step 1: Preheat an oven to 350f (180c) and prep a cupcake pan with liners. Then, whip at high speed for 2-3 minutes, or until light and fluffy. Dutch-process cocoa powder can also be used in place of natural cocoa powder in recipes that don't require leavening. Add egs to the butter mixture 1 at a time. Overview: Mint Chocolate Cupcakes. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. 3/4 cup Dutch Processed cocoa powder unsweetened 1 cup oil 2 tsp vanilla extract 1 1/4 cup all purpose flour 1 tsp baking powder 1 tsp salt Instructions Crack the eggs into a large bowl and whisk with the sugar until blended. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Rinse and drain the sauerkraut, then run through the food processor to make fine. For the chocolate cupcake: Flour- we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well. Put the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk for about 3 minutes or until very well blended. Dutch-processed cocoa is typically much darker and can be used to make Oreo cookies. Step 4. Place the chopped chocolate and cocoa powder in a medium bowl. 1 1/2 cups mini chocolate chips, for decorating, optional Instructions Preheat oven to 350 degrees F. Line muffin tins with paper liners. 1/2 teaspoon (2 grams) salt Whisk together to combine. Gradually add the sugar and whip until light and fluffy. 1/3 cup Dutch-processed cocoa powder. Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. The frosting has the look of a ganache, but it's actually a simple French-style egg yolk buttercream which has 10 ounces of melted bittersweet chocolate added to it. Preheat the oven at 160 C / 325 F. Line a muffin pan with cupcake liners; Dry ingredients - Combine flour, cocoa powder, baking powder, baking soda, and salt. Kosher. Place butter and chocolate in a separate, large heatproof bowl. Add one egg at a time, and stir until it is incorporated. 350F temperature. Step 2. ohhhmmmgeeeee, SO GOOD! Instructions. Using the paddle attachment of a stand mixer, beat the butter and sugar together until light and fluffy. Step 2. 1. Add the sugar to the mixture and mix at low speed until blended. Step 1. Step 3. Once cooled, add the sour cream, eggs, sugars, butter, oil, and vanilla extract. Chocolate Pumpkin Stout Cupcakes Recipe Desserts with bittersweet chocolate, heavy whipping cream, beer, butter, bittersweet chocolate, Dutch-processed cocoa powder . unsweetened Dutch cocoa, 5 heaping tablespoons Instructions Make the cupcakes Preheat oven to 180°C. Some people prefer this. This chocolate cupcake base is made with Dutch-processed cocoa powder and a good amount of sour cream and butter, which makes a moist, fudgy cake with a tender crumb. Best Homemade Cupcakes - Chocolate Step by step instructions Cupcakes. *Do not use dutch processed cocoa. Around the 30 minute mark. Line a muffin pan with paper or foil liners. This gets mixed really well on a high speed until light and fluffy. For the cake: Preheat the oven to 350°F. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. Step 3. Cupcakes 1 ¼ cup all-purpose flour ( (170 g)) ½ cup cocoa powder ( (54 g)) 1 cup granulated sugar ( (180 g)) ¼ teaspoon kosher salt ( (1 g)) ½ teaspoon baking powder ( (2 g)) ½ teaspoon baking soda ( (4 g)) 1 cup buttermilk ( (231 g, room temperature)) ¼ cup vegetable oil ( (50 g)) 1 large egg ( (room temperature)) In a small bowl sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Pour 3/4 cup of hot water into a large bowl. Fill only halfway - there will be extra batter to make some cupcakes. Mix to combine. 1 teaspoon (4 grams) baking powder. 3/4 teaspoon baking powder. Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine. Set aside. Dutch process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. 1 teaspoon vanilla extract. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. 'What the heck is Dutch processed cocoa powder', you ask? Cocoa powder - We're using Dutch process cocoa powder for a rich, deep chocolate flavor that pairs perfectly with the peanut butter frosting. Cream together with an electric mixer for 1-2 minutes. Melt the chocolate in the microwave or in a double boiler. Crazy, isn't it. Step 4: Frost the cupcakes. In a large bowl whisk together flour, cocoa powder, baking soda, baking powder, salt and sugar. Add butter, buttermilk, egg, and egg white; beat until combined. To your buttermilk, add in vanilla extract, oil, maple syrup and whisk until fully emulsified. 1 teaspoon (4 grams) baking powder. In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Natural, unsweetened cocoa powder vs. dutch processed cocoa powder . Cherry Chocolate Cupcakes Preheat oven to 350°F. Chocolate Cupcakes: 1/2 cup (50 grams) unsweetened cocoa powder (natural or Dutch-processed) 1 cup (240 ml) boiling hot water or hot coffee. Add the cake mix and eggs. How to make the gluten free chocolate cake. Then, the nibs are pressed to remove 75% of their cocoa butter. 2 ounces bittersweet chocolate, chopped. Chocolate Cupcakes: 1/2 cup (50 grams) unsweetened cocoa powder (natural or Dutch-processed) 1 cup (240 ml) boiling hot water or hot coffee. In a large bowl, cream together the butter and sugar until light and fluffy. Add the rest of the ingredients and mix with a large spoon just until incorporated. The cupcakes themselves use a whole 4 ounces of bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible. Natural, unsweetened cocoa powder vs. dutch processed cocoa powder . Prepare your pan of choice - line one muffin tray with 12 muffin cups or line an 8" or 9" round cake pan with parchment paper. Scrape down the sides and bottom of the bowl as necessary. In a 2 cup measure (such as a Pyrex) whisk together the coffee and cocoa powder, then pour the cocoa mixture into the milk mixture. 3/4 cup granulated sugar. The beans are fermented, dried, roasted and cracked into nibs. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside. 2 eggs. Combine the two and the cocoa's acidity is tamed, allowing its pure chocolate flavor to shine through. Set the bowl over a saucepan of barely simmering water and heat the mixture until the butter and chocolate are melted. 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