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Chocolate Glazed Cupcakes

Chocolate Glazed Cupcakes
Chocolate Glazed Cupcakes might be just the dessert you are searching for. This recipe makes 24 servings with 290 calories, 5g of protein, and 14g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have baking powder, semisweet chocolate, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is a very reasonably priced recipe for fans of American food.

Instructions

1
Preheat the oven to 350 degrees F. Spray the bottoms 24 the cupcake molds with nonstick spray. Fill each with a double layer of cupcake papers. Alternatively, use a nonstick cupcake tin and spray the sides and bottoms with nonstick spray. Set aside.
Ingredients you will need
CupcakesCupcakes
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OvenOven
2
In the bowl of a stand mixer fitted with a whisk attachment, "cream" together the butter and granulated sugar until smooth, 3 to 5 minutes. Scrape down the sides with a rubber spatula and mix to blend.
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Granulated SugarGranulated Sugar
ButterButter
CreamCream
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Stand MixerStand Mixer
SpatulaSpatula
WhiskWhisk
BowlBowl
3
Add the brown sugar and continue mixing until both sugars are fully integrated and the butter soft, 3 to 5 additional minutes. With the mixer on a slow speed, add the eggs, 1 at a time.
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Brown SugarBrown Sugar
ButterButter
EggEgg
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BlenderBlender
4
In a medium bowl, sift together the flour, cocoa powder, baking powder, salt and cinnamon. With the mixer still on low speed, gradually incorporate about half of the flour mixture. When fully mixed, add half of the yogurt.
Ingredients you will need
Baking PowderBaking Powder
Cocoa PowderCocoa Powder
CinnamonCinnamon
YogurtYogurt
All Purpose FlourAll Purpose Flour
SaltSalt
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BlenderBlender
BowlBowl
5
Add the remaining flour and the remaining yogurt. The batter will be fairly dense and thick. Fill the tins a little more than 3/4 full. For a mold that has between 3 and 4-ounce holes, I like to use a 1/3 cup measure, leveled, to fill each one with the same amount of batter. When the tray(s) are full, tap the tray a few times on a flat surface to level the batter out and put the tray(s) in the center of the oven.
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YogurtYogurt
All Purpose FlourAll Purpose Flour
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OvenOven
6
Bake for 8 minutes then rotate the cupcakes halfway.
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CupcakesCupcakes
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OvenOven
7
Bake for an additional 10 minutes. A cake tester, when inserted into the center of a cupcake, should emerge clean.
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CupcakesCupcakes
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OvenOven
8
Remove the cupcakes from the oven and allow them to cool for 5 minutes. Gingerly remove them from the tins so the heat from it doesn't continue to cook the cupcakes and risk drying them out. Set aside to cool completely.
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CupcakesCupcakes
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OvenOven
9
In a small, heatproof bowl, melt the chocolate over a pot of simmering water (a double boiler). In a small saucepan, gently heat the sour cream over low heat. When the cream begins to simmer, shut off the heat and whisk in the vanilla. Use the tablespoon measure to measure out the cocoa powder and add it to the sour cream.
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Cocoa PowderCocoa Powder
Sour CreamSour Cream
ChocolateChocolate
VanillaVanilla
CreamCream
WaterWater
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Double BoilerDouble Boiler
Sauce PanSauce Pan
WhiskWhisk
BowlBowl
PotPot
10
Whisk to blend. Without cleaning the spoon, measure the corn syrup and add it to the chocolate. The layer of cocoa powder on the spoon will prevent the corn syrup from clinging to the spoon making it easier to add the precise amount of syrup. When the chocolate has melted, remove from the heat and allow the cream and chocolate to "rest" for 5 minutes. Gently stir them together and set aside.
Ingredients you will need
Cocoa PowderCocoa Powder
Corn SyrupCorn Syrup
ChocolateChocolate
CreamCream
SyrupSyrup
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WhiskWhisk
11
When the cupcakes are cooled, spread the chocolate glaze over the tops and serve.
Ingredients you will need
Chocolate GlazeChocolate Glaze
CupcakesCupcakes
SpreadSpread
DifficultyExpert
Ready In1 h, 5 m.
Servings24
Health Score2
CuisinesAmerican
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