It’s National Chocolate Cupcake Day

chocolatecupcakes

“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz

Today is National Chocolate Cupcake Day. What’s more fun and more delicious than chocolate?

Here are some great chocolate cupcake recipes to try:

Chocolate Cupcakes by Martha Stewart

INGREDIENTS

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Try them with this Easy White Icing:

INGREDIENTS

1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners’ sugar
1 to 2 tablespoons milk (optional)

DIRECTIONS

In a mixing bowl, cream butter until smooth.
Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

Rich Chocolate Cupcakes
Very Best Baking by Nestlé

INGREDIENTS

CUPCAKES:
1 1/2 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk

MILK CHOCOLATE FROSTING:
1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
6 tablespoons butter or margarine, softened
1/2 teaspoon salt
2 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

DIRECTIONS
PREHEAT oven to 350° F. Paper-line 20 muffin cups.

FOR CUPCAKES:
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.

BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.

FOR MILK CHOCOLATE FROSTING:
MICROWAVE morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.
1/2 cup sour cream

Dark Chocolate Cupcakes by Betty Crocker

INGREDIENTS

Reynolds™ Baking Cups

Chocolate Shards
2 tablespoons dark chocolate chips (1 oz)

Frosting
1 1/3 cups dark chocolate chips
1/4 cup butter, cut into small pieces
1 cup whipping cream

Cupcakes
1 cup Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup boiling water
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine
3/4 cup sugar
1/2 teaspoon vanilla
1 egg

Have a favorite chocolate cupcake recipe of your own? Share it in the comments below.

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