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Basic Chocolate Cupcakes with Variations
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Brief Description
Here is a basic chocolate mini cupcake with some fun variations like s'more, cookies 'n' creme, and grasshopper mint.
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Main Ingredient
flour
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Category: Cakes
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 19 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Mar 23, 2013
Number of Servings:
Ingredients:
- 1 1/2 cups - flour
- 1/2 cups - unsweetened cocoa powder
- 1 teaspoons - baking powder
- 1/4 teaspoons - baking soda
- 1/4 teaspoons - salt
- 1/2 cups - unsalted butter softened
- 1 cups - sugar
- 2 - large eggs
- 1/4 cups - plain yogurt or sour cream
- 3/4 cups - honey graham sticks chopped
- 4 - milk chocolate bars 1.55 oz. each
- 1/2 cups - honey graham sticks crushed
- - mini marshmallows
- 12 - Andes mints unwrapped, chopped
- 1 sticks - unsalted butter softened, 1/2 cup
- 2 cups - confectioners' sugar
- 2 tablespoons - milk
- 1/2 teaspoons - peppermint extract
- 2 drops - green food coloring
- 16 - Andes mints unwrapped, chopped
- 1/3 cups - mini Oreo cookies finely chopped
- 1/2 cups - unsalted butter softened, (1 stick)
- 2 cups - confectioners' sugar
- 2 tablespoons - milk
- 8 - mini Oreos crushed
- - mini Oreos for garnish
Directions:
Heat oven to 325 degrees . Place paper liners in cups of mini muffin pans (36 total).
In a small bowl, whisk together flour, cocoa, baking powder, baking soda and salt.
In a large bowl, beat together butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in yogurt or sour cream. On low, beat in half the flour mixture. Pour in 2/3 cup water and beat on low until blended. Scrape down side of bowl. On low, beat in remaining flour mixture.
Divide batter among prepared cups. Bake at 325 degrees for 19 minutes. Cool completely. Frost and decorate as desired.
S'Mores Variation:
Fold chopped 3/4 cup of graham sticks into chocolate batter. For frosting, melt chocolate bars in microwave for 1 minute, stirring halfway. Stir until melted and smooth. Dip top of each cupcake in milk chocolate; then roll edge of cupcake in crushed grahams. Top each cupcake with 4-5 mini marshmallows; broil, 4 inches from heat, for 1 minute or until golden brown.
Grasshopper Mint Variation:
Fold 12 chopped Andes mints into batter. For frosting, combine butter, confectioners' sugar, milk, peppermint extract and green food coloring in a bowl; beat on medium speed until smooth. Spread over cupcakes and roll edges in chopped Andes mints.
Cookies 'n' Creme Variation:
Fold 1/3 cup of chopped mini Oreo cookies into batter. For frosting, beat together butter, confectioners' sugar, and milk. Fold crushed Oreos into frosting. Spread frosting over cupcakes and top each one with a mini Oreo.
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