XOCOLATL Recipes, Chapter 2: Chocolate Cupcakes and Muffins

Chapter 2: Chocolate Cupcakes and Muffins is dedicated to providing readers with five delicious recipes for chocolate cupcakes and muffins. The chapter includes step-by-step instructions and ingredients for Chocolate Cupcakes with Chocolate Buttercream Frosting, Double Chocolate Muffins, Chocolate Chip Muffins, Chocolate Banana Muffins, and Chocolate Zucchini Muffins. Each recipe highlights the rich and decadent flavors of chocolate, making them perfect for satisfying your sweet cravings. Our recipes are suitable for a variety of occasions, including birthday parties, brunches, or simply as a tasty snack. Whether you prefer classic chocolate flavors or unique twists like chocolate banana and zucchini, our chapter has something for everyone. Try out our recipes and experience the deliciousness of homemade chocolate cupcakes and muffins today!

Recipe 1: Chocolate Cupcakes with Chocolate Buttercream Frosting

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

For the frosting:

• 1 cup unsalted butter, at room temperature
• 3 and 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons whole milk

Directions:

1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
3. In a separate mixing bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until well combined.
5. Fold in the semisweet chocolate chips.
6. Fill each cupcake liner about 2/3 of the way with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and let them cool completely on a wire rack.

For the frosting:

1. In a large mixing bowl, beat the butter until light and fluffy.
2. Add the powdered sugar, cocoa powder, salt, vanilla extract, and whole milk, and beat until well combined and smooth.
3. Scoop the frosting into a piping bag and pipe onto the cooled cupcakes.
4. Serve and enjoy!

Recipe 2: Double Chocolate Muffins

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 and 1/4 cups semisweet chocolate chips

Directions:

1. Preheat the oven to 400°F. Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. In a separate mixing bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until well combined.
5. Fold in the semisweet chocolate chips.
6. Fill each muffin liner about 3/4 of the way with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.

Serve and enjoy!

Recipe 3: Chocolate Chip Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 375°F. Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate mixing bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until well combined.
5. Fold in the semisweet chocolate chips.
6. Fill each muffin liner about 3/4 of the way with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.

Recipe 4: Chocolate Banana Muffins

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 350°F. Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a separate mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until well combined.
6. Fold in the mashed bananas and semisweet chocolate chips.
7. Fill each muffin liner about 3/4 of the way with batter.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.

Recipe 5: Chocolate Zucchini Muffins:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup grated zucchini
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
3. In another bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
5. Fold in the grated zucchini and chocolate chips.
6. Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days.