Chocolate Chip Muffins

 

INGREDIENTS

  

210 g (3/4 cups+2tbsp) milk room temperature; you can use buttermilk and skip vinegar/lemon juice

8 g (3/4 tbsp) vinegar or lemon juice skip it if you use buttermilk instead of milk

360 g (2+3/4 cups) all purpose flour

160 g (3/4 cups) caster sugar

1/2 tsp baking soda

12 g (2+1/2 tsp) baking powder

pinch of salt

120 g (3/4 cups) chocolate chips + more for topping

3 medium-large eggs room temperature

80 g (1/3 cup) vegetable oil

40 g (3 tbsp) unsalted butter melted then cooled down

1+1/2 tsp vanilla extract

INSTRUCTIONS

 

In a pitcher, mix together milk, vinegar and set a side for about 5-10 minutes. You can use buttermilk instead of milk and skip vinegar.

Meanwhile in a large bowl sift together: flour, baking powder, baking soda, sugar and salt.

Add chocolate chips to the flour mix and mix until combined.

Into the milk mix add eggs, oil, melted butter, vanilla and mix until well combined.

Gradually pour the milk mix into the flour mix and mix with a spatula or a whisk just until combined: be careful do not overmix the batter!

Cover the batter with plastic wrap and let it rest for about 15 minutes in refrigerator, until preheat the oven.

Meanwhile preheat the oven (upper + lower heat, no fan) at 210°C-410°F.

Divide the batter into 11 or 12 lined muffin molds: the cupcake molds should be full filled, so you'll get perfect high domed bakery style muffins.

Add some extra chocolate chips on top of muffins.

Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get higher muffins.

Then turn down the heat and bake at 185°C-365°F for about 13 minutes or until a toothpick comes out clean and the top is slightly golden.

Cool down on a wire rack and serve it.

Marble Cupcakes

 

INGREDIENTS & PROCESS:

2 EGGS

BEAT FOR 1 MIN.

½ CUP SUGAR 

BEAT UNTIL FLUFFY 

¼ CUP OIL

1 TSPN VANILLA ESSENCE 

MIX WELL

1 CUP FLOUR 

1 TSPN BAKING POWDER 

SIEVE

MIX 

3 TBSP MILK

MIX WELL

DIVIDE 2-3 TBSP BATTER 

1 TSPN COCOA POWDER

1 TSPN MILK

MIX WELL

POUR IN A PIPING BAG

GREASE OIL IN A PAN 

CUPCAKE MOULD

POUR 3 TBSP BATTER 

MAKE PATTERN WITH CHOCOLATE BATTER

COOK FOR 12-15 MIN.

BAKE FOR 12-15 MIN.

Dutch Chocolate Cupcakes

 

Ingredients

Dry Ingredients

-220 grams (1 metric cup) caster sugar

-110 grams (2/3 metric cup) plain flour

-80 grams (1/2 metric cup) corn flour

-80 grams (2/3 metric cup) Dutch Cocoa powder

-1 teaspoon baking powder

-1/4 teaspoon baking soda

Wet Ingredients

-140 grams salted butter at room temperature

-2 large eggs lightly whisked at room temperature

-200 ml (3/4 metric cup) full fat sour cream

-1 teaspoons vanilla extract

Directions

Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2). Line cupcake baking tray with cupcake liners. This recipe makes 12 cupcakes.

In a stand mixer bowl add and mix dry ingredients caster sugar, plain flour, corn flour, cocoa powder, baking powder and baking soda until well combined. Scrape bowl as needed.

Add room temperature butter to dry ingredients and mix until well combined. Scrape sides of bowl as necessary. Mixture should resemble a cookie dough.

Add one half of the lightly whisked eggs until well combined, then add the other half. Scrape sides of bowl as necessary.

Add the sour cream and vanilla extract until all well combined and scrape the sides of the bowl as necessary.

Fill the cupcake liners with batter in equal measurements. This recipe serves 12 cupcakes with 1/4 cup of batter for each. Otherwise fill 3/4 of the cupcake liner, depending on the size of your cupcake liner.

Bake in the oven for 20-25 minutes. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean it’s ready. Allow to cool for 5 minutes before moving onto a cooling rack to cool completely before icing.

Notes

I use Dutch Cocoa powder in this recipe. You may replace with a different cocoa powder, however the flavour and richness in the chocolate flavour may change.

You may substitute sour cream with buttermilk.

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.

Banana Chocolate Muffins

 

Ingredients:

》6-7 個 （6厘米 鬆餅）

低筋麵粉 120 克   

泡打粉  8 克 

糖  50 克 

蛋  1 隻

香蕉  1 隻

奶/豆奶  50 克 

油  40 克

朱古力粒  25 克 

雲尼拿香油  1/2 茶匙(可省略)

》6-7 pcs （6cm muffin）

Cake Flour 120 g   

Baking Powder  8 g

Sugar  50 g

Egg  1 pc

Banana  1 pc

Milk Soy/ Milk  50 g 

Oil  40 g

Chocolate Chips  25 g 

Vanilla Extract  1/2 tsp （Optional）

Hot Chocolate Cupcakes

 

Ingredients:

1 cup flour

1 cup sugar

6 tbsp cocoa powder

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp espresso powder

1/2 cup milk

1/4 cup veg oil

1 egg

1 tsp vanilla extract

1/2 cup hot water

Chocolate Ganache

4 oz chocolate ( I used a mix of bittersweet and semisweet )

1/2 cup of hot heavy cream

7 minute frosting:

3 egg whites

1 cup sugar

1 tsp vanilla extract

Creamy Center Cupcakes

Original Recipe Yield 24 servings

 

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 3/4 cup shortening
• 2/3 cup confectioners' sugar
• 1 cup marshmallow creme
• 1 teaspoon vanilla extract
• 2 (16 ounce) containers chocolate frosting

Directions

1. Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. Meanwhile in a mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well. Insert a very small pastry tip into a pastry or plastic bag; fill with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount. Frost with chocolate frosting.

Easy Chocolate Cupcakes

INGREDIENTS

• For cupcake batter:
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup sugar
• 1 egg
• 2 eggwhites
• 1/4 cup melted unsalted butter
• 1/4 cup vegetable oil
• 1 tsp vanilla
• 1 chocolate pudding snack cup :)
• 1/4 cup milk

For ganache icing:

• 4.5 to 5 oz of dark or semi-sweet chocolate
• 1/3 cup whipping cream

Peanut Butter Cupcakes (With Chocolate Frosting)

25 minutes to make

Serves 12

Ingredients

• Cupcakes:
• 3/4 c. vanilla soy milk
• 2 tsp. apple cider vinegar
• 1/2 cup chunky peanut butter
• 1/3 cup canola oil
• 2/3 cup raw sugar
• 2 Tbs. pure maple syrup
• 1 tsp. vanilla extract
• 1 cup plus 2 Tbs. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Frosting: 
• 1/2 cup margarine, softened
• 1/2 cup unsweetened cocoa powder, sifted
• 2 1/2 cups powdered sugar, sifted
• 3 Tbs. vanilla soy milk
• 1 1/2 tsp. vanilla extract

How to make it

For Cupcakes:

Preheat oven to 350 degrees. Stir vinegar into soy milk and set aside. In mixing bowl, mix together peanut butter, oil, sugar, maple syrup and vanilla. Add milk-vinegar mixture and blend it in. Sift in the flour, baking powder, soda and salt. Stir together until just combined. Don't over blend. 

Fill lined muffin tins 2/3 full. Bake for 25 minutes. Cool on racks before frosting.

For Frosting:

Blend together margarine and cocoa powder until creamy. Add soy milk. Add powdered sugar in small batches and blend well until you reach desired consistency. Add vanilla and beat about three minutes until light and fluffy.

For fun you can clip the corner of a plastic, zip-lock bag, filled with frosting and swirl frosting onto cupcakes.

Bat Cupcakes

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (11.5 ounce) package fudge stripe cookies
• 1 (6 ounce) bag milk chocolate candy kisses, unwrapped
• 1 tablespoon red gel icing

Directions

1. Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting.
2. Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red gel icing towards the point of the kiss. Let the fun begin!

White chocolate with wasabi treat

Here is a white chocolate with wasabi treat. Nom nom nom.

Chocolate Swirl

The Goods Chocolate cake, chocolate buttercream frosting. Tasters noted the “fragrant decadence” of the cake

Icing to Cake Ratio: 1:2
Sugar Per Cupcake 2 tsp per 2.9 oz serving