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National Chocolate Cupcake Day Recipes

National Chocolate Cupcake Day Recipes
That’s right chocolate lovers, we have a day dedicated to some delicious treats that we could eat
and celebrate about as well! Here are a few recipes gathered from different food blogs that will
definitely have you to commemorate this day as one your favorites.

Jamielyn Nye’s Best Chocolate Cupcake Ever Recipe
For 20-24 cupcakes:
 1 box (15 ounce) devils food cake mix
 1 (5.9 ounce) box instant chocolate pudding (dry)
 4 eggs
 3/4 cup canola oil
 3/4 cup hot water
 8 oz sour cream
 1 1/2 cups chocolate chips
1. Preheat oven to 325°.
In a large bowl combine the cake mix and chocolate pudding.. Stir until combined. Next mix in
the eggs, canola oil and water. Stir in the sour cream and then chocolate chips.
2. Pour cake mix into the cupcake liners (about 3/4 the way full). Bake for 20-25 minutes or until
they Spring back when touched. Do not overcook. You can also test with a tooth pick to make
sure the centers are cooked all the way through.
3. Remove from oven and allow cupcakes to cool on a cooling rack

As for the top off, you could go ahead and put what frosting you fancy to finish it off. cupcakes/

Ashley’s Ultimate Chocolate Peanut Butter Cupcakes
For 18 cupcakes
For the Chocolate Cupcakes:
 3 tablespoons coconut OR canola oil
 1 stick unsalted butter, melted and slightly cooled
 1/2 cup semi-sweet chocolate chips
 3/4 cup + 2 tablespoons all-purpose flour, not packed
 1/2 teaspoon baking soda
 1 teaspoon baking powder
 1/2 cup unsweetened cocoa powder
 1/2 teaspoon salt
 2 large eggs + 1 large egg yolk, at room temperature
 1 cup granulated sugar
 1 teaspoon vanilla
 1/2 cup full fat sour cream
 1/2 cup hot coffee OR hot water
 18 peanut butter cups (I used the full-sized ones, but think the minis would work, too)
For the Peanut Butter Frosting:
 1 and 1/2 cups creamy peanut butter
 1 cup (2 stick) unsalted butter, very soft
 1 teaspoon vanilla extract
 3 cups confectioners' sugar
 1/4 teaspoon salt
 3-4 tablespoons heavy cream
 9 peanut butter cups, cut in half (I used the full-sized ones, but again, minis could work

For the Chocolate Cupcakes:
1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners
and lightly spray the liners with non-stick spray (optional but it does help them peel right
off). Set aside.
2. Melt the oil, butter, and chocolate together in the microwave, heating in 30 second
increments, stirring between. *You can also melt the oil, butter, and chocolate over very
low heat on the stove top, but I find the microwave to be much easier. Whisk mixture
completely smooth and set aside to cool.

3. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and
salt; stir together until thoroughly combined and set aside.
4. In a large bowl whisk together the eggs, yolk, sugar and vanilla together; beat until smooth.
Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour
mixture, then half of the sour cream. Repeat the process until everything is added, and be
sure to mix until JUST combined. Quickly stir in the hot coffee/water. It's important not to
over mix, here! Just stir until evenly combined.
5. Scoop 2 tablespoons of batter into the bottom of each cupcake tin, press a peanut butter
cup into the batter, then top with another 3 tablespoons of batter; each cupcake mold
should be 3/4 full. You will have leftover batter (enough to make another 6 cupcakes).
6. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool
completely before frosting.
For the Peanut Butter Frosting:
7. Using an electric mixer, beat the peanut butter and butter on medium-speed until
completely smooth. Beat in vanilla. Reduce the speed to low and add in the remaining
ingredients, beating until fully incorporated. Increase speed to medium-high and beat the
frosting for 1-2 minutes, or until light and fluffy.
8. Once the cupcakes are cooled, spread or pipe the frosting on top then press half of a
peanut butter cup on top. peanut-butter- cupcakes/

Amy’s Marshmallow Stuffed Chocolate Cupcakes
For 12 cupcakes
 1¼ cups flour
 ½ cup cocoa powder
 ¾ teaspoon soda
 ¼ teaspoon salt
 1 cup sugar
 1/3 cup vegetable oil
 1 egg
 1 teaspoon vanilla

 ¾ cup buttermilk
 ½ cup semisweet chocolate chips
 (12 large marshmallows)
1. Combine dry ingredients.
2. Beat together sugar, oil, egg and vanilla.
3. Whisk in  dry ingredients and buttermilk, alternating, begining and ending with the dry
ingredients. Beat until smooth.
4. Stir in chocolate chips.  Scoop into prepared muffin pan.
5. Bake at 350 for 20-25 minutes or until tops of cupcakes spring back lightly when touched.
6. After cooling 5 minutes spoon or scoop small indent in center of cake and insert large
marshmallow. Marshmallow Stuffed Cupcakes! recipe/

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