Perfect Chocolate Cupcakes With Vanilla Butter Cream

Finally! A chocolate cupcake recipe that won’t give you cupcakes with a sad dimple in the middle! Firm, but unbelievably moist. Chocolate and vanilla are probably the most underestimated flavors. Don’t look passed these, they are easy to make, and taste outstanding!

Oven temp: 350 F

Bake time: 18-19 minutes

Ingredients For Cupcakes:

• 1 1/4 cups flour, sifted
• 1/2 tsp baking soda, sifted
• 1/4 tsp salt
• 1 stick butter at room temperature
• 1 1/4 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk,
• 1/2 cup Dutch process cocoa powder

Ingredients For Butter Cream:

• 2 sticks butter softened
• 4-5 cups powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp salt

Directions:

Preheat your oven to 350 degrees F. Line a cupcake tin with paper or foil liners. In a large bowl beat the butter with an electric mixer until it looks like mayonnaise. add sugar and continue beating for 2 min. Beat in eggs . Add the flour, baking soda, and salt to a small bowl and whisk thoroughly to combine. Add one third of the flour to the large bowl with butter and blend to combine, then add one third of the milk and combine. Continue alternating until all the milk and dry ingredients are combined. Add Cocoa powder and vanilla extract and combine. Fill the cupcake tins with the batter about 2/3 of the way full. Bake for 18-19 minutes or until a toothpick inserted into a cupcake comes out clean.

To make your frosting add butter, salt, and vanilla to a medium mixing bowl. Beat with an electric mixer until it looks like mayonnaise. Slowly add in powdered sugar until the frosting reaches the consistency of your liking. Wait for Cupcakes to cool completely before frosting them. I used a 1 inch round tip on a pastry bag to pipe frosting. You can also use a large plastic Ziplock bag With one corner snipped off. Enjoy!

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The Ultimate Red Velvet Cupcakes with Dark Chocolate Frosting Recipe

First of all let me assure you, these cupcakes come out a lot more red when you make them. The color just didn’t show up in the picture. These cupcakes are amazing, as delicious as they as pretty to look at. The dark chocolate frosting is outrageous topping these light cupcakes. Perfection! And easy to make too!

Oven: 350 F

Bake Time: 17 minutes

Ingredients For Cupcakes:

3 cups all purpose flour

1/4 cup cornstarch

1 tsp salt

1 and 1/2 sticks softened butter

1 3/4 cups white sugar

2 large eggs

2 oz liquid red food coloring (4 tbs)

1 tsp vanilla extract

3 tbs cocoa powder

1 1/2 cups whole milk

1/2 tbs baking soda

1/2 tbs vinegar

Ingredients For Frosting:

2 sticks butter softened

2/3 Cup Dutch Process cocoa (Hershey’s special Dark works Perfect)

4 Cups Powdered Sugar

1 tsp vanilla extract

1 tbs Instant espresso powder

Directions:

Preheat your oven to 350 F. Line a cupcake tin with paper liners In a medium bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add in the vanilla extract, and red food color. SIFT in the cocoa powder. DON’T SKIP THIS STEP! Stir in until all of the cocoa is dissolved.

Add the salt, flour, and cornstarch to a large bowl. Whisk to combine well. Into the Creamed butter mixture add in one third of the milk and stir to combine and then add one third of the dry ingredients and stir to combine. Alternate until everything is combined. In a very small bowl add the baking soda and vinegar. Stir until the mixture foams and quickly add to your batter and stir to combine. Use a large ice cream scoop to measure out batter for each cupcake. Fill to about 2/3 of the way up. Bake for 17 minutes or until a toothpick inserted into a cupcake comes out clean. Cool Completely on a cooling rack before frosting.

For the Frosting, add butter to a medium bowl. With an electric mixer, beat the butter until it looks and feels like mayonnaise. Add the cocoa powder and blend until completely combined. Slowly add the powdered sugar with the mixer on low. Add in the vanilla extract and instant coffee. Beat the mixture on high for 5 MINUTES. This step is crucial for an amazingly smooth rich frosting. Frost cupcakes With a pastry bag with a 1 inch round tip or as you like! Enjoy!

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The Best Fudge Brownies Recipe

Makes: 16

Oven: 350 F

Baking Time: 55 minutes

Ingredients: 

1 stick butter

1 1/4 cups dark chocolate chips or 8 oz bittersweet chocolate (or semi-sweet or a mixture!)

1 1/4 cups sugar

3 eggs

1 cup flour

1/4 cup cocoa powder

1/2 tsp salt

1/2 tsp baking powder

1 tsp vanilla extract

Directions: 

Preheat your oven to 350 degrees. In a metal bowl over simmering water, melt the butter. Stir constantly until everything is smooth. Remove from the simmering water and allow to cool slightly. In a medium bowl combine the flour, salt, cocoa powder, and baking powder and set aside. Add the 3 eggs and the sugar to the melted chocolate and butter and mix well. Add the wet ingredients to the dry and mix only until just combined. Pour the batter into a 9 x 9 baking pan and bake for about 55 minutes. They will look odd and wet when they come out. But allow them to cool for 30 minutes and then cut them into 16 pieces. Enjoy!

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Hazelnut Double Chocolate Chip Cookies Recipe

 Double Chocolate heaven, meets Nutella. These cookies are one of the Best and Most delicious you will ever try. Hazelnut meal is easy to find in the gluten free section of your mega mart, or you could buy hazelnuts in bulk and make your own hazelnut meal in your food processes. These Cookies are so easy, try using white chocolate, or chocolate chunks for a decadent twist!

Oven Temp: 350 degrees

Baking Time: 9-11 minutes

Ingredients: 

1 1/4 cups flour

1 tsp baking soda

1/2 tsp salt

3/4 cup cocoa powder

2/3 cup brown sugar

2/3 cup white sugar

2 eggs

1 1/2 sticks butter (3/4 cup)

1 cup hazelnut meal

12 oz package (1 3/4 cups) semisweet chocolate chips

Directions:

Preheat your oven to 350 degrees F. In a small bowl whisk the flour, baking powder, salt, cocoa powder, and hazelnut meal to combine. In a large bowl cream the butter and brown and white sugar together until creamy. Add the eggs one at a time and blend until incorporated. Be sure to scrape down the bowl as you go. Add the dry ingredients into the wet and mix with a spatula until completely combined. Add the chocolate chips and mix to combine.

Scoop with a cookie scoop, a mini ice cream scoop, or just two spoons small balls onto a parchment paper lined cookie sheet. Bake for about 9 to 11 minutes until the centers of the cookies are almost set. Allow to cool on a cooling rack after letting them set on the sheet for 5 minutes. Enjoy!

If you liked this recipe try it out! Its so easy! And be sure to follow me and like and share this for more Delicious Easy recipes. Check out all of my Other recipes in my recipe page!

Snickers Whoopie Pies Recipe

   The cakey chewy stick to your teeth perfection of a whoopie pie meets the buttery sweet peanut crunchy goodness of a snickers bar. Velvety caramel marshmallow filling, crunchy peanuts, rich chocolate. Like… I don’t even have to continue. These will be a hit at ANY party. Everyone loves anything baked with snickers. It’s a culinary pairing from heaven.

Pan: 2 sheet pans or cookie sheets lined with parchment paper.

Oven: 400 degrees F

Baking time: 10 minutes exactly.

Whoopie Pie Batter Ingredients:

3 cups flour

1 1/2 cups cocoa powder

1 tbs baking soda

1 tsp baking powder

1/2 tsp salt

2 sticks room temperature butter (1 cup)

1 1/2 cups sugar

2 large eggs

2 cups buttermilk at room temperature

2 tsp vanilla extract

(Note: If you don’t have any butter milk lying around, make some yourself! It’s so easy! Stir two tablespoons of white vinegar into two cups of whole milk and allow to sit for 10 minutes. It will get thick and tart.)

Caramel Marshmallow Filling Ingredients:

1 16 oz jar of fluff

3/4 cup of caramel sauce (Store bought or you can use my recipe here)

1 stick butter

1/4 teaspoon salt

3 cups powdered sugar or as needed

20 frozen mini snickers chopped into little pieces (cut each bite sized piece into 9 pieces)

Directions: Preheat your oven to 400 degrees F. Line 2 sheet pans or cookie sheets with parchment paper.
In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. LIKE ACTUALLY SIFT THEM. I hate sifting normally but here it’s crucial to remove any lumps of cocoa and flour so you’ll get the perfect texture! Set the mixture aside.

Cream together the butter and sugar with an electric mixer or with a whisk. Beat for an entire minute. Beat in the eggs, buttermilk and vanilla.
Slowly add in the dry mixture. Do not over mix! Once it’s combined, stop!
Using a medium cookie scoop, portion out 12 dollops of the batter onto a lined pan. Use up to two pans at once in the oven on the middle rack.
Bake for ten minutes exactly.

 Place on a cooling rack and allow them to cool while you make the frosting.

In a large bowl combine the container of fluff, the stick of butter, caramel sauce  and salt, beat until the mixture is smooth. Slowly add 1 cup of powdered sugar at a time. Stop adding powdered sugar when the frosting is thick and holds is shape. Fold in the chunks of frozen chopped snickers. Scoop the frosting into a large pastry bag fitted with a half-inch tip. You can also use a large zip-top bag with the corner snipped off. But if your brave enough to make this recipe you probably already know that. (*u*)

Assemble the whoopie pies by putting some frosting on the bottom side of one of the half pie cookies you cooled, and top it off with another.

They will keep stored in a closed container for 3 days, but they won’t last that long… Enjoy!

Brazilian Brigadeiro Recipe

These Brazilian treats are a staple for any party at my house. They’re like chocolate truffles except have deep notes of sweet flavor and have a texture like caramel. They are also incredibly easy and basic to make!

Pan: medium saucepan

Ingredients:

1 14 oz can of sweetened condensed milk

1 tbs butter

4 tbs cocoa powder

Whatever you choose to roll them in after forming them for example: bittersweet chocolate crushed into a fine powder in your food processor  coconut shreds, sprinkles,  toffee, chopped nuts, or anything along those lines really…

Directions: Mix the sweetened condensed milk, cocoa, and butter in a medium saucepan over medium low heat. Stir constantly over medium low heat until the mixture thickens up and releases from the bottom and sides of the pan. 

If you tilt the pan and the mixture just starts to roam around free from the sides and bottom, remove the pan from the heat and pour the mixture onto a large glass plate. Allow the mixture to cool to room temperature (about 20 minutes) before forming into balls.
 

Grease your hands with some butter or cooking spray and tear off half tablespoon to one tablespoon sized balls from the brigadeiro mixture and roll them into balls in your greased palms. Roll in the topping of your choice, i used finely ground bittersweet chocolate to add a different level of sweetness and to cut the richness of the brigadeiro. Place in little mini cupcake liners. Enjoy!