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For the cupcakes: Preheat oven to 350. line a muffin tin with liners or grease. Combine the melted butter, extract, sugar, eggs and milk. In another bowl, mix the flour, baking powder, salt. Add the dry mixture to the wet mixture, and mix well. Do not over beat.
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Preheat oven to 350 degrees. Line two standard size cupcake pans with 18 liners, set aside. In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract and melted chocolate until smooth. With mixing speed on low, add the eggs one at a time until incorporated.
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Add the sugar and cream some more until light. Beat in the egg and vanilla. Mix the flour and other dry ingredients together in separate bowl. Mix the water and milk in another bowl. Add the flour mixture and milk mixture alternately to the creamed mixture. Finally stir in the melted chocolate until well mixed.
Black and white cupcakes
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1. Pour 1 cup semi sweet chocolate chips and 3/4 cup whipping cream into a medium sized bowl. Melt them together in the microwave 30 seconds at a time, stirring between each cooking interval. Once the ganache is melted, combined and smooth add 1/2 teaspoon vanilla and a dash of salt. Stir until smooth.
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In the bowl of your stand mixer, combine the vanilla sugar, cake flour, baking powder, baking soda and salt. Add the soft butter and mix on medium speed for about 3 minutes. The end result of this will be a coarse meal texture. In another bowl, whisk together the oil, eggs, sour cream and vanilla extract.
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Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners. To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until.
several cupcakes are stacked on top of each other
directions. In a large bowl, stir together the first 5 ingredients. In another bowl, beat together water, oil and vanilla. Gradually add to the dry ingredients, stirring until well blended. Fill 18 cupcake liners half full of batter. Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
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Line 18 muffin cups with cupcake papers, or grease the tins. Step 2. Whisk together the flour, baking powder, baking soda and salt. Step 3. Working with a mixer, beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes.
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Step 4. In a large bowl, thoroughly combine the flour, the remaining cup of sugar, cocoa powder, baking soda, and salt. Make a well in the center of the dry ingredients and add the water, oil.
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In a large bowl add the powdered sugar and the black cocoa powder then whisk together. In a large mixing bowl, or the bowl of a stand mixer, beat the butter until it is light and fluffy. Add the powdered sugar/cocoa powder mixture in 1 cup increments and mix on medium speed until totally mixed in with the butter.
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Instructions. Preheat oven to 350 F. Prepare four 12- cup muffin tins with cupcake liners. For the yellow cupcakes: Add the cake mix, yogurt, water and eggs. Beat until creamy. Pour into prepared muffin tins. Repeat for the chocolate cupcakes. Bake for 18-21 minutes. Remove pans from oven and set on a rack.
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Mix the dry ingredients. In a large bowl, whisk together the flour, the remaining 1 cup of sugar, cocoa powder, baking soda, and salt. Add the wet ingredients. Make a well in the center of the flour mixture, and add the water, oil, vinegar, and vanilla. Mix everything together until well blended.
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Preheat the oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside. In a large bowl, combine the chocolate milk, oil, eggs and the cake mix; beat with.
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Instructions. Preheat oven to 350°F. Prepare muffin pans with liners. Set aside. Place 1 cup of water with coffee granules in microwave and bring to boiling. (1 minute at a time). In a large bowl whisk together; sugar, flour, cocoa, baking powder, baking soda and salt, until well combined.
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To frost the cupcakes, transfer the vanilla and chocolate buttercream to two separate piping bags (or plastic food storage bags). Then pipe them both, at the same time, into one large pastry bag fitted with a plain circle tip. Then pipe out the swirled frosting on top of each cupcake. Top with white and black sprinkles and enjoy!
