I need the best chocolate cupcake recipe?

[[[[[[[[[[[[chocolate peanutbutter cupcakes]]]]]]]]]]]]]


1 pkg. (2-layer size) devil's food cake mix


1 cup cold milk


1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling


1/2 cup peanut butter


1-1/2 cups thawed COOL WHIP Whipped Topping


4 squares BAKER'S Semi-Sweet Baking Chocolate


1/4 cup PLANTERS Dry Roasted Peanuts, chopped











PREHEAT oven to 350掳F. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 min. (Cupcakes need to still be warm to fill.)


POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. of the filling.


MICROWAVE whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.





[[[[[[[[[[[[simple chocolate cupcakes]]]]]]]]]]]]


1 pkg. (2-layer size) chocolate cake mix, any flavor


1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling


1-3/4 cups milk


2 eggs


1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks








PREHEAT oven to 350掳F. Place cake mix, dry pudding mix, milk and eggs in large bowl. Beat with electric mixer on medium speed 2 minutes or until well blended. Stir in chocolate chunks. Spoon batter evenly into 24 paper- or foil-lined medium muffin cups, filling each cup about 2/3 full.


BAKE 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks.


SPREAD tops of cupcakes with frosting.











[[[[[[chocolate frosting]]]]]]


4 squares BAKER'S Unsweetened Baking Chocolate


1/4 cup (1/2 stick) butter or margarine, softened


1 pkg. (16 oz.) powdered sugar (about 4 cups), divided


1 tsp. vanilla


1/2 cup milk











MELT chocolate in saucepan on very low heat, stirring constantly; set aside.


BEAT butter in large bowl with electric mixer on medium speed until creamy. Gradually add about half of the sugar, beating on low speed after each addition until well blended. Add chocolate and vanilla; mix well.


ADD remaining sugar alternately with the milk, beating until well blended after each addition. Use to frost your favorite cake or cupcake recipe.





[[[[[[[[[coolwhip frosting]]]]]]]]


Few drops food coloring


1 tub (8 oz.) COOL WHIP Whipped Topping











STIR food coloring into whipped topping until evenly tinted.








[fluffy chocolate frosting]


1 1/2 cups cold milk


1 envelope DREAM WHIP Whipped Topping Mix


1 pkg. (4-serving size) JELL-O Instant Pudding %26amp; Pie Filling, any flavor











BEAT milk, whipped topping mix and pudding mixes in deep narrow-bottom bowl with electric mixer on low speed until blended.


BEAT on high 4 to 6 minutes or until mixture forms soft peaks. Makes about 3 cups or enough to frost 2 (8-or 9-inch) layers or 13x9-inch cake. Store frosted cake in refrigerator. For high altitude areas, reduce beating time to 2 to 4 minutes.











well i hope that gives you some options to try!!! ; ]I need the best chocolate cupcake recipe?
Chocolate Cupcakes With Chocolate Frosting





cupcakes





1 1/2 cups flour


1 cup unsweetened cocoa


1 1/4 teaspoons baking soda


1 1/4 teaspoons baking powder


1 teaspoon salt


2 cups sugar


3/4 cup hot water


3/4 cup milk


2 large eggs


1/2 cup vegetable oil


1 1/2 teaspoons vanilla extract





chocolate frosting





1 cup unsalted butter


3 tablespoons dark corn syrup


1 teaspoon vanilla


1 pinch salt


2/3 cup unsweetened cocoa, sifted


1 lb confectioners' sugar, sifted


1/2 cup whipping cream


candy sprinkles (optional)





Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.





Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.





Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325掳 until a toothpick inserted into the center comes out clean, about 30 minutes.





While cupcakes are cooling, prepare the frosting.





Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.





With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.


.


When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.I need the best chocolate cupcake recipe?
just add pot
This is our family favorite cake! We make it in a bundt pan and as cupcakes.





http://www.recipezaar.com/2496





http://www.recipezaar.com/206223





The filling is also easy for cupcakes or the bundt pan (just bake a few extra minutes)





With or without the filling this cake is SO moist it needs to be totally cooled (unless you have the paper cupcake things) before you get it out of the pan.





I have made this both ways for work and everyone raves over it.
chocolate cup cake





INGREDIENTS:


1/2 cup shortening


1 cup sugar


1 egg


1 teaspoon vanilla


1/2 cup unsweetened cocoa


1 1/2 cups sifted cake flour


1 teaspoon baking soda


1/2 teaspoon salt


1/2 cup sour milk or buttermilk


1/2 cup hot water


PREPARATION:


Cream shortening and sugar until light; beat in egg and vanilla. Sift together the dry ingredients; add to creamed mixture, alternating with milk and hot water. Beat on medium speed for 3 minutes. Fill greased and floured or paper-lined muffin tins about 1/2 full.


Bake at 375掳 for about 15 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


Makes about 18 cupcakes