Alyssa Rivers September 01 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं
Alyssa Rivers September 01 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

बुधवार, 1 सितंबर 2021

Chocolate Cupcakes

For treats that are incredibly moist, fudgy, and delicious, this is your go-to recipe! Topped with smooth chocolate buttercream, these chocolate cupcakes are a classic dessert your friends and family will go crazy over.

Cupcakes are the perfect bite-sized way to please a crowd. Whenever I make some of my other favorites like strawberry, lemon, or angel food cupcakes, they are always eaten in a snap!

Frosted chocolate cupcakes on a serving dish.

Easy and Delicious Chocolate Cupcake Recipe

Chocolate cupcakes are like little bits of heaven. That moment when you peel back the liner and sink your teeth into layers of frosting and moist cake! Chocolate cupcakes reign supreme over other flavors. There is something about a soft, moist cake packed with fudgy chocolate flavors in each bite. In this recipe, learn how to get the perfect chocolate cupcake base and top it with mouthwatering chocolate buttercream. The best part is, this recipe is super easy but will taste better than anything you can buy! Only 20 minutes of prep time are needed. This is the kind of dessert both beginners and seasoned bakers alike can enjoy with great results each time. You are going to love them!

The great thing about cupcakes is that you can easily customize each one with just a change of frosting, fillings, or toppings! Add some crushed cookies to your frosting for an Oreo cupcake! Top with chopped pecans and a drizzle of homemade caramel sauce for a turtle cupcake! No matter how you choose to eat them- as-is or customized to your liking, the end result will be irresistible! The best foundation, these amazing chocolate cupcakes will not let you down. They will be a favorite at every event they are served at. Let’s get baking!

Ingredients for Chocolate Cupcakes and Buttercream

No fancy ingredients are required here! All you have to do is pull a few staples out of your pantry to put these decadent, delicious chocolate cupcakes together! Check out the printable recipe card below for each individual measurement.

  • Vegetable Oil: This is what is going to make your cake super moist! Additionally, it helps to bind all ingredients together. You can also use other great substitutes like olive or avocado oil. It might just alter the overall flavor slightly.
  • Warm Coffee: I like to add coffee because it deepens the chocolate flavor. See more on this secret ingredient in my tips section below!
  • Egg: Works as a binding agent and helps provide structure.
  • Vanilla: Used to enhance and richen flavor. I like using pure vanilla extract for best results.
  • All-Purpose Flour: Using all-purpose flour will keep your chocolate cupcakes light and fluffy!
  • Granulated Sugar: For sweetness and to help ingredients meld together smoothly when baked.
  • Unsweetened Cocoa Powder: Any brand will do, just avoid using Dutch process cocoa for this recipe.
  • Baking Soda: Needed for light and airy cupcakes!
  • Salt: Enhances overall flavor.

Chocolate Buttercream

Recipes that don’t need a grocery trip are always the best. Just make sure that whatever ingredients you are using are fresh, as this will make the end result better!

  • Butter: In this recipe, it is best to use unsalted butter that has been softened. Using butter that is cold and hard may keep you from getting the smoothest frosting possible.
  • Powdered Sugar: Added for a tasty sweetness and smooth texture.
  • Unsweetened Cocoa Powder: For that rich, chocolate flavor we all love!
  • Milk: Used to thin out your buttercream until it is smooth and pipeable. Add as needed.
  • Vanilla Extract: Used to add a rich flavor to your frosting.
  • Salt: For enhancing overall flavor.

How to Make the Best Cupcakes

It is easy to make impressive chocolate cupcakes at home. Just a few straightforward steps leave you with fudgy, chocolatey treats that you will not be able to get enough of! These are so tasty, I have to make sure to save some for myself, or else they are all gobbled up in an instant at my house.

  1. Preheat Oven and Prep Pan: To begin, preheat the oven to 325°. Line a cupcake pan with cupcake liners and set aside.
  2. Whisk Wet Ingredients: In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
  3. Mix Dry Ingredients: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
  4. Fill Cupcake Liners: Next, scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

How to Make Chocolate Buttercream

  1. Mix Butter and Powdered Sugar: To start, beat the butter in the bowl of a mixer until fluffy. Then, add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
  2. Mix in Remaining Ingredients: Next, scrape down the sides and the bottom of the bowl and add the cocoa powder, milk, vanilla and salt. Mix on medium high until completely smooth and combined.
  3. Thin With Milk: If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
  4. Pipe: Lastly, pipe the frosting onto the tops of the cooled cupcakes and serve.
Process shots of preparing cupcake batter.

Tips for the Best Chocolate Cupcakes

Chocolate cupcakes are a staple and can be used in many variations and occasions. The good news is, they are surprisingly simple! Here are some tips to help you make successful, amazing cupcakes! From birthday parties to weddings, summer barbecues to the everyday sweet treat craving, these incredible chocolate cupcakes are sure to please.

  • Use Room Temperature Ingredients: This is something that is often overlooked, but will change the end result of your cupcakes. Making sure wet ingredients like butter, eggs, and milk are at room temperature before use is super important for ending up with a light, fluffy cupcake. It also helps your batter to mix together smoothly.
  • Don’t Overmix Batter: Only mix your cake batter until smooth. Overmix, and you run the risk of having dense, heavy cupcakes.
  • Don’t Overfill Cupcake Liners: Only fill the cupcake liners 2/3 full. Any more full than that can result in the cupcakes spilling over and sticking to the pan.
  • Choose The Right Cocoa Powder: These chocolate cupcakes need regular cocoa powder in order to activate the baking soda in the recipe. If you use Dutch process cocoa powder instead, the cupcakes won’t rise because Dutch process cocoa powder has been alkalized and won’t have the proper reaction with the baking soda.
  • Allow to Cool Completely: Make sure your cupcakes are completely cool before frosting them or your buttercream will melt!

Variations for Chocolate Cupcakes

A few variations with these cupcakes can lead to more great ways to making chocolate cupcakes. Substitutions are not my favorite but if needed here are the two ways you can enhance your cupcakes easily. These homemade cupcakes are the best!

  • Vegetable Oil: Using vegetable oil instead of butter in this recipe will give your cupcakes a more tender crumb and keep them very moist. If you’d like to substitute the oil for butter, you may, but know that the crumb will change the texture.
  • Coffee: There won’t be any coffee flavor in your cupcakes, it just enhances the flavor of the chocolate and makes for a deeper, richer flavor. If you don’t want to use coffee you can substitute it for buttermilk or even hot water.
Top-down shot of frosted chocolate cupcakes.

Can I Store Chocolate Cupcakes?

Yes! These chocolate cupcakes are great for making ahead of time or even for keeping in the freezer so you always have them on hand when a craving hits.

  • At Room Temperature: Unfrosted cupcakes can be stored at room temperature in an airtight container or a large ziplock bag for up to a week.
  • In the Refrigerator: Frosted cupcakes can be stored in the fridge in an airtight container for 3-5 days. Allow to sit at room temperature for 30 minutes before serving.
  • In the Freezer: Unfrosted cupcakes can be frozen for up to 3 months. It’s best to put them in a ziplock bag inside an airtight container and bring to room temperature before frosting.
One chocolate cupcake, frosted.
Print

Chocolate Cupcakes

For treats that are incredibly moist, fudgy, and delicious, this is your go-to recipe! Topped with smooth chocolate buttercream, these chocolate cupcakes are a classic dessert your friends and family will go crazy over.
Course Dessert
Cuisine American
Keyword chocolate cupcake recipe, chocolate cupcakes, homemade chocolate cupcakes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 Cupcakes
Calories 470kcal
Author Alyssa Rivers

Ingredients

  • ½ cup vegetable oil
  • 3/4 cup warm coffee
  • 1 large egg
  • 1 ½ teaspoon vanilla
  • 1 1/3 cup all purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder not Dutch process
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Chocolate Buttercream

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoon milk more as needed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 325°. Line a cupcake pan with cupcake liners and set aside.
  • In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
  • In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
  • Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

Chocolate Buttercream

  • Beat the butter in the bowl of a mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
  • Scrape down the sides and the bottom of the bowl and add the cocoa powder, milk, vanilla and salt. Mix on medium high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
  • Pipe the frosting onto the tops of the cooled cupcakes and serve.

Nutrition

Calories: 470kcal | Carbohydrates: 61g | Protein: 3g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 249mg | Potassium: 125mg | Fiber: 2g | Sugar: 46g | Vitamin A: 501IU | Calcium: 22mg | Iron: 2mg


from The Recipe Critic https://ift.tt/3t49A88
https://ift.tt/3zDJqeQ

मंगलवार, 1 सितंबर 2020

Panzanella Salad

Panzanella Salad is a perfect marriage of summer sun ripened tomatoes, cucumbers, red onions and spinach tossed together with toasted bread and a light but flavorful dressing. This light but flavor packed salad is SO GOOD, and perfect for your next BBQ, potluck or dinner tonight.

This delicate Panzanella Salad won’t weigh you down. For more light and refreshing salads like this one try Mouthwatering Watermelon Salad with Feta, Caprese Salad or Chilled Cucumber Tomato Salad.

A Panzanella Salad in a white dish with mint leaves around it and tomatoes.

What is Panzanella Salad?

Panzanella Salad a traditional Italian bread salad.  Customarily it was made with chopped stale bread, onions, cucumbers and tomatoes soaked in a flavorful vinaigrette.  Garden fresh basil added a splash of color and zest, creating the colors of the Italian flag, red, green and white.  This Panzanella Recipe is wonderful nod to the traditional salad with a little bit of a fresh twist.

Panzanella Salad is so easy and fresh you’ll wonder why you haven’t tried it before. A step away from your typical green salads it’s a bright and unique addition to any meal. Pair with a protein and fresh fruit for a filling, yet healthy meal.

Panzanella Salad Ingredients:

  • Italian Loaf: No sandwich bread here. Look for sturdy, crusty Italian or French bread, with lots of holes inside. Day old bread is perfect.
  • Olive oil: Olive oil is the oil of choice for this Italian staple
  • Italian seasoning: Look for this blend in spice isle
  • Mixed Tomatoes: Mixed tomatoes make for a more colorful and unique taste. Sub with regular tomatoes if you can’t find mixed tomatoes.
  • Red Onion: Red onions have nice kick that makes the salad irresistible.
  • Spinach: Can use basil here if you prefer
  • Cucumber: English cucumbers are a favorite in this salad
  • Red wine vinegar: Balances with the tomatoes for perfection
  • Salt and Pepper: To taste.
  • Balsamic glaze: This is optional but I love the extra zing.

How to Make a Panzanella Salad:

  1. Toast: Spread bread cubes on a baking sheet and toss with olive oil and Italian seasoning, bake at 400 for 12-15 min till nice golden brown.
  2. Combine: In a medium bowl toss the tomatoes, onion, spinach, cucumber and bread together.
  3. Whisk: In a separate bowl whisk together olive oil, red wine vinegar, and salt and pepper.
  4. Toss: Gently toss all the ingredients together and let sit for at least 20 min to meld the flavors.

The process of making a Panzanella Salad.

Salad Variations:

Panzanella Salad is very flexible, so make it to your liking.

  • Peppers: Add red, yellow or orange peppers, roast them first for extra pizzazz.
  • Tomatoes: Use cherry tomatoes or romas if you can’t find mixed tomatoes.
  • Cheese: You can add freshly grated Parmesan or add in fresh mozzarella balls.
  • More Ideas: Stir in capers or pepperoncini for zin or for a lighter onion flavor use shallots.

What to Serve with Panzanella Salad:

This is such an amazing salad it can easily be served on it’s own or as a side dish. With veggies and bread all in one dish, pairing it with a simple protein is all you need.

  • Grilled or roasted Chicken
  • Any kind of Fish or Shrimp
  • Your favorite pasta dish (especially tasty with a nice pesto or lemon garlic pasta)
  • Grilled steak

A up close photo of Panzanella Salad on a white dish.

More Delicious Salad Recipes to Try:

Print

Panzanella Salad

Panzanella Salad is a perfect marriage of summer sun ripened tomatoes, cucumbers, red onions and spinach tossed together with toasted bread and a light but flavorful dressing. This light but flavor packed salad is SO GOOD, and perfect for your next BBQ, potluck or dinner tonight.
Course Appetizer, Dinner, Salad, Side Dish
Cuisine Italian, Italian American
Keyword panzanella, panzanellla salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 People
Calories 401kcal
Author Alyssa Rivers

Ingredients

  • 1 loaf Italian sourdough or French bread, cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 pound mixed tomatoes sliced
  • 1/2 red onion sliced
  • 2 cups spinach
  • 1 cucumber sliced
  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • salt and pepper
  • balsamic glaze optional

Instructions

  • Preheat oven to 400 degrees. Spread the bread cubes on a baking sheet and toss with olive oil. Sprinkle with Italian seasoning. Toast until golden for 12-15 minutes.
  • In a medium sized bowl add the tomatoes, red onion, spinach, cucumber and bread. In a small bowl whisk together olive oil, red wine, salt and pepper. Toss until coated. Drizzle with balsamic glaze if desired.

Nutrition

Calories: 401kcal | Carbohydrates: 31g | Protein: 5g | Fat: 29g | Saturated Fat: 12g | Sodium: 218mg | Potassium: 226mg | Fiber: 3g | Sugar: 18g | Vitamin A: 730IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

 



from The Recipe Critic https://ift.tt/32Jy2Pr
https://ift.tt/2DjjrBJ

Chili’s Copycat Skillet Queso

This Chili’s Copycat Skillet Queso combines smooth Velveeta cheese that melts magically with flavorful chili and Mexican spices in a skillet to pure queso perfection, hands down one of the best copycat recipes EVER!  A super easy appetizer that will disappear faster than it took to make it.

I love being able to be together with loved ones eating our favorites from the comfort and ease of home. Try these favorites for more delish copycats: Chili’s Cajun Chicken Pasta, Applebee’s White Chocolate Blondies with Maple Cream Sauce, Cheesecake Factory’s The Best Avocado Egg Rolls, and Red Lobster Cheddar Bay Biscuits.

Copycat queso in a black skillet with chips all around.

Chili’s Copycat Skillet Queso

The perfect blend of cheesy goodness and spices makes this recipe is so versatile, you make it all year long and get creative with it. Besides serving it with the standard tortilla chips you can serve it along side or in tacos, burritos, enchiladas, taquitos or any other dish.  Serve it over rice, home fries or a breakfast hash, for a fantastic Mexican twist.  It’s so easy and addictive you’ll be tempted to make it every week.

Leftovers are easily stored in the fridge for a few day. That’s if you have any leftovers. It’s so simple and quick, you may never need to go out and order it again. The spicy goodness is just that easy and just that good.

Skillet Queso Ingredients:

  • Velveeta Cheese: Velveeta is so smooth when it melts, it’s perfect for dipping.
  • Milk: Don’t use a nut milk here, it’ll make the flavor off
  • paprika: Adds flavor and color.
  • cayenne pepper: Decrease or increase according to your tastes.
  • Hormel Chili No Beans: Beans just don’t belong in Queso.
  • Chili Powder: Try Chipotle Chili powder for a smokey kick.
  • Lime Juice: Balances out the spiciness.
  • Cumin: A staple in Mexican cuisine.

How to Make Skillet Queso:

This can be made for any holiday get-together, family gathering or any celebration. When you want to be the hit of the party this Amazing Chili’s Copycat Skillet Queso will do the job. No one can say no to this descendant cheesy goodness.

  1. Cut: Cut up the velveeta into same size cubes for easy melting.
  2. Combine: Combine the cheese and remaining ingredients in a medium saucepan over medium heat.
  3. Stir: Frequently stir util the cheese melts completely.

The process of making copycat queso.

Velveeta Variation: 

Velveeta is by far the best and recommend it for this recipe but for those who don’t like Velveeta you can make a substitute.

  • 3-4 cups sharp cheddar cheese
  • 1/2 cup milk
  • 1/4 cup sour cream

In a medium sauce pan bring all the ingredients to a boil stirring constantly, then continue to make the recipe as directed.

Skillet Queso Dipping Variations:

Skillet Queso isn’t just for dipping chips. There are so many things you can try, let your imagination run queso wild.

  • Vegetables- use instead of ranch for carrots, cucumbers, celery, sweet peppers, olives, etc.
  • Bread- A crusty french bread torn into pieces or bread sticks.
  • Pita Bread- Cut into triangles for easy dipping.
  • Flavored Corn Chips- Try Doritos for flavor explosion.

Queso in a black skillet with a chip being dipped in it.

More Amazing Queso Recipes To Try:

Love queso as much as I do then try these below:
Print

Chili's Copycat Skillet Queso

This Chili's Copycat Skillet Queso combines smooth Velveeta cheese that melts magically with flavorful chili and Mexican spices in a skillet to pure queso perfection, hands down one of the best copycat recipes EVER!  A super easy appetizer that will disappear faster than it took to make it. 
Course Appetizer, Snack
Cuisine American, Mexican
Keyword chili queso, queso, skillet queso
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 people
Calories 150kcal
Author Alyssa Rivers

Ingredients

  • 16 ounce box Velveeta cheese
  • 1 cups milk
  • 2 teaspoons paprika
  • 1/2 tsp ground cayenne pepper
  • 15 ounce can Hormel Chili No Beans
  • 4 teaspoons chili powder
  • 1 Tablespoon Lime Juice
  • 1/2 teaspoon ground cumin

Instructions

  • Cut the velveeta into cubes
  • Combine the cheese with remaining ingredients in medium saucepan over medium heat.
  • Stir Frequently until the cheese melts.
  • Enjoy with tortilla chips!

Video

Notes

Updated on August 31, 2020
Originally Posted on November 29, 2012

Nutrition

Calories: 150kcal | Carbohydrates: 9g | Protein: 12g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 929mg | Potassium: 267mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1201IU | Vitamin C: 1mg | Calcium: 363mg | Iron: 1mg

 



from The Recipe Critic https://ift.tt/2HlWppP
https://ift.tt/2YSREzA