Plain Chocolate Cupcake Recipe

What do I do if my dog ate a chocolate cupcake?

Let’s look at this mathematically. You don’t state the size of your dog, so let’s just say for the sake of argument that you have an average-sized 44 pound dog (20 kg).The LD50 of theobromine (the toxic component of chocolate) for dogs is 300mg/kg. The LD50 is the median lethal dose, or the dose that half the dogs thusly exposed would die of toxicity. That means your dog would need to ingest 6,000mg of theobromine. One ounce of milk chocolate contains about 60mg of theobromine. That means your dog would need to eat 6.25 pounds (100 ounces) of milk chocolate to possibly die. That probably equals dozens and dozens of cupcakes.When I was in practice, people would call panicked and in tears because their Labrador Retriever ate an M&M. Generally, we would consider one ounce of milk chocolate per pound of body weight to be of a concern, and generally you can see this is hardly ever a problem.Of course, signs of mild toxicity can occur at smaller doses, with the lowest reported dose being 16 mg/kg of theobromine. That means the same dog would have to eat as little as 5 ounces of milk chocolate to show any signs of toxicity, usually nausea, vomiting, and diarrhea (although the fat and sugar could do it as well). In practice, I rarely saw casual chocolate-stealing cause a problem in dogs. And although that is the lowest reported dose, it’s awfully low, and I don’t recall ever seeing a dog showing signs with such a small amount of chocolate ingestion.This of course changes if the dog is smaller, and if the theobromine is more concentrated, especially in baking chocolate. Agitation, arrhythmias, seizures, and death can follow. In 25 years of practice in a busy multi-doctor practice, I successfully treated a handful of dogs for theobromine toxicity. In that same time there was sadly just one death — and this was a small dog that ate a huge amount of baking chocolate. Sometimes the math is stacked against the dog.But a chocolate cupcake? I’d probably be more upset that the dog ate it before I could.

Which are the easiest chocolate cupcakes?

SIMPLE CHOCOLATE CUPCAKESINGREDIENTS1 1⁄3 cups flour1⁄4 teaspoon baking soda2 teaspoons baking powder3⁄4 cup unsweetened cocoa powder1 dash salt3 tablespoons softened butter1 1⁄2 cups sugar2 eggs, beaten1 teaspoon vanilla3⁄4 cup milkDIRECTIONSHeat oven to 350°F.Put cupcake liner in muffin tin OR grease very well muffin tin.sift flour, baking powder, baking soda, cocoa and salt.The in another bowl beat together the butter and sugar and then add the eggs beating very well then mix in the vanilla.Add the flour mixture alternately with the milk to the sugar and be sure to beat well each time!.Spoon batter into the muffin cups 2/3 full.Bake for 15 to 17 minutes oven, or until a toothpick inserted into the cake comes out clean.It really depends on how full you fill the muffin tin to decide on the yield. If you want really domed cupcakes fill them almost full.

What is the best ever recipe for eggless chocolate cake?

This is my own tried and tested recipe. So, this cake won't rise up like a sponge cake but it remains soft. Since it doesn't rise much, the chocolate flavor intensifies. Trust me when I say this gives hands down the softest chocolate cake in the world.I suggest using measuring cups. You cannot bake without measuring cups.Again, this is my own recipe. :DEquipments RequiredA wire whiskA large bowlMeasuring cups and spoonsA baking tin or a cupcake tinParchment paper or cupcake linersDry ingredients1 cup All purpose flour (maida)1 cup granulated sugar1 tsp baking Soda1/2 tsp baking powderPinch of salt1/4 cup coco powder (I use the Cadbury one)Wet Ingredients1/2 cup milk1/2 cup vegetable oil (I use olive oil, the non flavored one)1/2 cup hot strong coffee (coffee brings out the flavour)1/3 cup yogurt (if you do eat egg, use 1 egg)Procedure:-Take all the dry ingredients in a bowl and whisk them together until they are all incorporated. It’s very important to whisk them. In the same bowl, slowly add the wet ingridents. Fold the wet ingridents into the dry ingredients (NOTE: FOLD. DO NOT WHISK IT) until it’s all incorporated.You ask why coffee? Coffee brings out the flavour of chocolate beautifully.This recipe will give you around 14 medium size cupcakes or a full fledged cake.For cupcakes, bake them for 19 minutes at 180 C on a medium rack. Use cupcake liners. For a cake, it takes anywhere between 24–30 minutes to bake. You can either grease your pan with oil and flour or use foil or parchment paper. You can insert a fork or a toothpick and if it comes out clean, Voila! You just successfully baked a beautiful chocolate cake aka Geetanjali’s secret recipe.Let’s look at some reviews.“This chocolate cake made my life successful.”“I was so overwhelmed by it’s softness”“Kya mast cake banaya tune!”By the way, I ice my cake with a very easy chocolate ganache.Here are some pictures of this recipe. All of them were baked by me but with different combinations:-Cupcakes with a chocolate icing.Cupcakes with white chocolate and dark chocolate ganache.Cake with chocolate ganache.Chocolate cake with a buttercream frosting.Yay! Now bake these everyday and annoy your parents. Do let me know if you try this out.

What type of frosting goes well with chocolate cupcakes?

Traditional vanilla buttercream (which can be spiced up by browning the butter, scraping out vanilla seeds or using paste or by adding coconut, raspberry, strawberry or blackberry jam or extract and topping with fresh fruit)Coffee (a quick and easy way to convert vanilla frosting to coffee is to just add instant coffee to taste… I'd use decaf unless you want caffeine in your frosting)coconut cream cheesecinnamon with a pinch of spicesalted caramelpeanut butter (be sure to disclose given allergies)nutellaBiscoffPeppermint (you can use extract and garnish with a mint leaf or crushed peppermint)toasted marshmallowcookie dough chocolate chiporange frosting with zest or candied orange rind garnish pairs especially well with dark chocolatepumpkin spicegreen teagingervanilla chailavendarlemonDark chocolate ganache

Baking: What are some great cupcake recipes?

Red velvet choc-cherry cupcakesIngredients100g butter, softened140g golden caster sugar2 large egg, beaten225g plain flour25g cocoa powder½ tsp bicarbonate of soda150ml buttermilk28ml bottle red food colouring (natural food colouring won't look as bright as an artificial one)100g glacé cherry, roughly chopped, plus extra to decorateFor the icing150ml double cream140g cherry conserve or jam, sieved100g dark chocolate, choppedred icing or edible red glitter, to decorate (optional)MethodHeat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely – the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glacé cherry. These cakes will keep for a few days in a cake tin.