Chocolate cupcake recipe that is LIGHT brown?

I need a cupcake that turns a lighter brown when baked vs. the traditional chocolate cupcake. Anyone have one or ideas?Chocolate cupcake recipe that is LIGHT brown?
try making a german chocolate cake! i find it's usually lighter in color.Chocolate cupcake recipe that is LIGHT brown?
This is a somewhat curious question! (Has me wondering why they need to be lighter brown in color.)





Cocoa powder will range in color based on pH level, from a light/cinnamon brown color to mahogany/dark brown shade. Dutch or Dutch processed cocoa has a higher pH and has a darker color and a smooth flavor that mixes freely with liquid, therefore making excellent hot cocoa; many readily available (grocery store) cocoa powders are Dutch. You can also get Natural cocoas, which are typically lighter in color, are good for baking and are slightly bittersweet.





Different flavor and color intensities are available to bakers, but usually through specialty suppliers or outlets. You could try a Penzeys store to compare the colors of their two cocoas (Dutch and Natural) to see if there is much of a color difference (they sell bulk sizes in clear bags), or see if there are any local suppliers of baking ingredients that could steer you in the right direction. A natural foods store may have some options, or look in the natural foods section of your grocery store, too. (But most cocoas are sold in canisters, so you may not be able to preview the color.)





Something that could be used to lighten your batter, whatever cocoa you use, is Wilton's White-White Icing Color. This is something that can be used to lighten or whiten icing, and should work to light cake batter, too (although I don't know how much you'd have to use to lighten it to your satisfaction.) See the link in Sources for info. This is sold at craft stores like Hobby Lobby, Michaels, etc. in their cake decorating section.





Happy Baking!


~ Maria
Try using a ';German Chocolate'; cake mix. It produces a lighter brown cupcake then regular chocolate mixes.
CHOCOLATE CUPCAKES





2 sticks unsalted butter (8 ounces)


1 cup granulated sugar (7 ounces)


1 cup light brown sugar (7-3/4 ounces)


4 large eggs (one at a time)


6 ounces unsweetened chocolate


2 cups cake flour (9-1/4 ounces)


1 teaspoon baking soda


1 cup buttermilk (room temperature)


1 teaspoon pure vanilla extract





Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.








Cream together:





2 sticks unsalted butter (8 ounces)


1 cup granulated sugar (7 ounces)


1 cup light brown sugar (7-3/4 ounces)








Add:





4 large eggs (one at a time)


6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added)








Add and alternate:





2 cups cake flour (9-1/4 ounces)


1 teaspoon baking soda








With:





1 cup buttermilk (room temperature)


1 teaspoon pure vanilla extract








Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.


Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean.





Yields 24 to 27 cupcakes
I think mixing a chocolate cake mix with a white cake mix might give you what your looking for....or use food coloring in a white cake mix








orange and black creates brown.
Use an ice cream scoop (or a mashed potato scoop like they use in cafeterias) to scoop your batter so all cupcakes will be the same size and cook evenly.








%26lt;%26lt;Orange Cupcakes with Orange Cream Cheese Frosting%26gt;%26gt;


--by Judith Sutton, Sweet Gratitude:





Delicious Ways to Bake a Thank-You For the Really Important People in Your Life





Makes 24 cupcakes





Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.





for the cupcakes


3 cups unbleached all-purpose flour


1 Tbsp. baking powder


½ teaspoon salt


14 Tbsp. unsalted butter, room temp


2 cups granulated sugar


4 large eggs


2 teaspoons pure orange extract


1 tablespoon grated orange zest


1½ cups whole milk





Make the cupcakes


1. Put a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 24 muffin cups with foil or paper cupcake liners.





2. Whisk together the flour, baking powder, and salt in a medium bowl.





3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.





4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)





For the frosting


1 (8-oz.) pkg. cold cream cheese, cut into chunks


4 tablespoons unsalted butter, room temp


2 teaspoons grated orange zest


1 teaspoon pure orange extract


2 cups confectioners' sugar





Make the frosting


1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.





2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)





--Leite’s Culinaria


_________________________





Chocoalte Cupcakes %26amp; Peanut Butter Icing





Yield: 12 cupcakes





12 Tbsp. (1½ sticks) unsalted butter, room temp


2/3 cup granulated sugar


2/3 cup light brown sugar, packed


2 extra-large eggs, room temp


2 tsp pure vanilla extract


1 cup buttermilk, shaken, room temp


½ cup sour cream, room temp


2 Tbsp. brewed coffee


1 3/4 cups all-purpose flour


1 cup d cocoa powder


1½ teaspoons baking soda


½ tsp kosher salt


Peanut Butter Icing, recipe follows


Chopped salted peanuts, to decorate, optional





Preheat the oven to 350ºF. Line cupcake pans with paper liners.





In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.





Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.


Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.





Peanut Butter Icing:


1 cup confectioners' sugar


1 cup creamy peanut butter


5 Tbsp. unsalted butter, at room temperature


3/4 tsp pure vanilla extract


¼ tsp kosher salt


1/3 cup heavy cream





Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.





-- Ina Garten


____________________________





Gingerbread Cupcakes + Caramelized Mango Buttercream





For the ginger syrup:


1 cup water


1 cup granulated sugar


1 (2”) piece fresh ginger, peeled and coarsely chopped


Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using





For the cupcakes:


1 3/4 cups all-purpose flour


1 teaspoon baking powder


3/4 teaspoon baking soda


1/4 teaspoon salt


1 tablespoon ground ginger


2 teaspoons ground cinnamon


1/4 teaspoon ground cloves


1/2 stick unsalted butter, melted


3/4 cup dark brown sugar


2 large eggs


6 tablespoons black strap molasses


3/4 cup water





Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.


Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.





Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.





Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.





Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup. Allow cupcakes to cool prior to frosting.





For the caramelized mango buttercream:





2 tablespoons unsalted butter plus 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces


1 to 2 tablespoons honey


3 ripe mangoes, peeled, pitted and coarsely chopped


6 egg yolks


3/4 cup sugar


1/2 cup light corn syrup


1 tablespoon pure vanilla extract


1/4 cup candied ginger, finely diced





Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.


In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.





In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238--242º F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.





Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.





Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.





Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger.