Chocolate Cupcakes
Deep, luscious chocolate is a reward after a long day’s work, a treasure to enjoy with a hot bubble bath, or a dessert to share for a special birthday. Each bite wraps us in blanket of warmth and love, urging us to come back for just one more nibble. These sweets are all that and more, turning chocolate into soft, tender baby cakes beckoning with brilliant swirls of icing and decorations. Go ahead—give in to temptation.
Chocolate Hugs and Kisses Cupcakes
Dark Chocolate–Raspberry Cakes
Chocolate, Caramel, and Pecan Cupcakes
Double Chocolate Muffin Cupcakes
Peanut Butter–Chocolate Twist Cupcakes
Salted Caramel and Bourbon Chocolate Cupcakes
German Chocolate Cupcakes
Prep: 25 minutes Freeze: 4 hours Stand: 30 minutes Bake: 25 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
1 recipe Chocolate-Pecan Ice Cream “Frosting”
1⁄2 cup butter
2 eggs
2 ounces sweet baking chocolate
1⁄4 cup water
1 cup all-purpose flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup sugar
1⁄2 teaspoon vanilla
1⁄2 cup buttermilk or sour milk (see tip)
Caramel-flavor ice cream topping
2⁄3 cup toasted shaved coconut*
Pecan halves, toasted (optional)
1. Prepare Chocolate-Pecan Ice Cream “Frosting.” Cover and freeze for at least 4 hours.
2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, in a small saucepan combine chocolate and the water. Cook and stir over low heat until chocolate is melted; cool about 10 minutes. Line twelve 21⁄2-inch muffin cups with paper bake cups. In a small bowl stir together flour, baking soda, and salt. Set aside.
3. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beating on medium to high speed for 1 minute, scraping sides of bowl. Add eggs and vanilla. Beat on low speed until combined. Beat in chocolate mixture. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
4. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
5. Bake about 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. Before serving, heat caramel topping until warm. Remove cupcakes from paper liners; place cupcakes on dessert plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream “Frosting.” Top with toasted coconut and, if desired, pecan halves. Drizzle with warm caramel topping. Serve immediately.
Chocolate-Pecan Ice Cream “Frosting”
Line a baking sheet with waxed paper. Cut 1⁄2 gallon chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut ice cream rounds just larger than the cupcakes. Place on prepared baking sheet. Press 3⁄4 to 1 cup broken pecans, toasted, into ice cream, letting them protrude from the ice cream. Cover and freeze for 4 to 24 hours.
*Test Kitchen Tip:
Use a vegetable peeler to shave strips of coconut from a halved, peeled coconut. Place in a shallow baking pan. Bake in a 350°F oven about 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only bake for 2 to 3 minutes.
Per cupcake: 411 cal., 25 g total fat (12 g sat. fat), 80 mg chol., 261 mg sodium, 43 g carb., 2 g dietary fiber, 28 g sugar, 6 g protein.
Chocolate Hugs and Kisses Cupcakes
Prep: 40 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 16 (21⁄2-inch) cupcakes
1⁄3 cup unsalted butter
2 eggs
3⁄4 cup all-purpose flour
1⁄3 cup unsweetened cocoa powder
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
3⁄4 cup sugar
1 teaspoon vanilla
1⁄2 cup sour cream
1 recipe Cherry Frosting or Chocolate Frosting
1 recipe Hugs and Kisses Cookies
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line sixteen 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
2. Preheat the oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until light and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and the flour mixture.
3. Spoon 2 slightly rounded tablespoons of the batter into each prepared muffin cup. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Spread Cherry Frosting or Chocolate Frosting onto tops of cupcakes (you will have some frosting left over). Top with Hugs and Kisses Cookies.
Cherry Frosting
In a chilled large mixing bowl combine 11⁄2 cups powdered sugar, one 8-ounce container sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), and 2 tablespoons maraschino cherry juice. Beat with the chilled beaters of an electric mixer on medium to high speed for 3 to 5 minutes or until fluffy.
Chocolate Frosting
Prepare Cherry Frosting as directed, except omit cherry juice and beat in 1⁄4 cup unsweetened cocoa powder.
Hugs and Kisses Cookies
Preheat oven to 375°F. Knead 1⁄3 cup all-purpose flour into half of a 16.5-ounce package refrigerated sugar cookie dough. On a lightly floured surface, roll dough until 1⁄4 inch thick. Using 11⁄2-inch X- and O-shape cookie cutters, cut 16 cookies for cupcakes (cut remaining dough into desired shapes). Bake 11⁄2-inch cookies about 6 minutes or until edges are lightly browned (larger cookies will bake 7 to 8 minutes). Transfer to a wire rack. Cool completely. Frost with Cherry Frosting or Chocolate Frosting and sprinkle with red sugar.
Per cupcake: 246 cal., 15 g total fat (9 g sat. fat), 88 mg chol., 125 mg sodium, 28 g carb., 1 g dietary fiber, 21 g sugar, 3 g protein.
Marbled Chocolate Cupcakes
Prep: 45 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 20 (21⁄2-inch) cupcakes
1⁄3 cup butter
2 eggs
11⁄4 cups all-purpose flour
1⁄4 cup unsweetened cocoa powder
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 teaspoon ground cinnamon
1 cup sugar
2 ounces semisweet chocolate, bittersweet chocolate, or milk chocolate, melted and cooled
11⁄2 teaspoons vanilla
3⁄4 cup milk
1⁄3 cup seedless red raspberry or blackberry preserves
1 recipe Chocolate Ganache
1 recipe Decorating Icing
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 21⁄2-inch muffin cups with foil bake cups. In a medium bowl stir together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed after each addition until combined.
3. Spoon batter into prepared muffin cups, filling each nearly two-thirds full. Bake for 15 to 18 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Remove paper liners from cupcakes. Place cupcakes 2 inches apart on wire racks set over waxed paper. Spread a scant 1 teaspoon of the preserves over each cupcake.
5. Slowly drizzle a small amount of Chocolate Ganache over each cupcake, allowing it to spread and cover preserves and entire surface of the cupcake. If necessary, spread ganache gently so it covers the preserves completely. Spoon Decorating Icing into a pastry bag fitted with a small round tip (or spoon icing into a heavy resealable plastic bag; snip off a small piece from one corner of bag). Pipe large dots onto each cupcake. Drag a toothpick through icing dots to create swirls and designs.
Chocolate Ganache
In a small saucepan bring 1⁄2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add 7 ounces chopped semisweet chocolate, bittersweet chocolate, or milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes.
Decorating Icing
Place 11⁄2 cups powdered sugar in a small bowl. Add 4 to 7 teaspoons milk, 1 teaspoon at a time, to make icing piping consistency. If desired, stir in a few drops desired color of food coloring.
Per cupcake: 247 cal., 10 g total fat (6 g sat. fat), 38 mg chol., 89 mg sodium, 37 g carb., 1 g dietary fiber, 29 g sugar, 3 g protein.
Dark Chocolate–Raspberry Cakes
Prep: 45 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes Chill: 40 minutes
Makes 24 (21⁄2-inch) cupcakes
1⁄2 cup butter
2 eggs
Nonstick cooking spray
12⁄3 cups all-purpose flour
1⁄2 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
2⁄3 cup granulated sugar
2⁄3 cup packed brown sugar
11⁄2 teaspoons vanilla
1 cup buttermilk or sour milk (see tip)
2 cups fresh raspberries
1 recipe Chocolate Truffle Icing
Fresh raspberries (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly coat twenty-four 21⁄2-inch muffin cups with cooking spray. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl combine granulated sugar and brown sugar. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1⁄4 cup at a time, beating on medium speed until combined. Scrape sides of bowl occasionally; beat on medium speed about 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
4. Divide half of the batter among prepared muffin cups. Divide the 2 cups raspberries among muffin cups, adding 3 or 4 berries to the center of each cup. Spoon the remaining batter over berries in muffin cups.
5. Bake for 18 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. To glaze cupcakes, invert one cupcake at a time onto a slotted spoon. Hold the cupcake over the bowl of Chocolate Truffle Icing and spoon icing over cupcake, allowing excess to drip down sides. Place glazed cupcakes on a wire rack set on a parchment-lined baking sheet. Chill about 20 minutes or until icing is set. If desired, garnish cupcakes with additional raspberries.
Chocolate Truffle Icing
In a medium heavy saucepan combine 1 cup whipping cream and 2 tablespoons light-color corn syrup. Cook and stir over medium-low heat just until mixture is simmering. Remove from heat. Stir in 11⁄3 cups semisweet chocolate pieces and 3⁄4 teaspoon vanilla; whisk until chocolate is melted. Transfer to a large bowl. Cover and chill about 20 minutes or until icing reaches a thick, pourable consistency, stirring occasionally.
Per cupcake: 219 cal., 11 g total fat (7 g sat. fat), 40 mg chol., 168 mg sodium, 29 g carb., 2 g dietary fiber, 18 g sugar, 3 g protein.
Chocolate, Caramel, and Pecan Cupcakes
Prep: 20 minutes Stand: 30 minutes Bake: 16 minutes at 350°F Cool: 45 minutes
Makes 24 to 26 (21⁄2-inch) cupcakes
3⁄4 cup butter
3 eggs
2 cups all-purpose flour
3⁄4 cup unsweetened cocoa powder
1 teaspoon baking powder
1⁄2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
11⁄2 cups milk
12 or 13 chocolate turtle candies, such as DeMets brand, cut in half
1 recipe Ganache
1⁄3 to 1⁄2 cup coarsely chopped pecans, toasted
Caramel-flavor ice cream topping (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four to twenty-six 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, cocoa powder, baking powder, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed until well mixed. Scrape sides of bowl; beat on medium speed for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Place a candy half on top of batter in each cup.
4. Bake for 16 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. To serve, remove paper liners from cupcakes. Spread Ganache over tops of cupcakes. Sprinkle with pecans. If desired, drizzle with caramel ice cream topping.
Per cupcake: 339 cal., 19 g total fat (10 g sat. fat), 59 mg chol., 163 mg sodium, 41 g carb., 2 g dietary fiber, 25 g sugar, 5 g protein.
Triple-Chocolate Cupcakes
Prep: 1 hour Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
3 eggs
6 ounces bittersweet chocolate, chopped
1⁄2 cup butter, cut into pieces
3 tablespoons crème de cacao
1⁄2 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup sugar
1 teaspoon vanilla
1 recipe Dark Chocolate Butter Frosting
Chopped bittersweet chocolate
1. Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan combine the 6 ounces chocolate and the butter. Cook and stir over medium heat until melted. Remove from heat. Stir in crème de cacao; cool.
2. Grease and flour twelve 21⁄2-inch muffin cups or line with paper bake cups or parchment paper. In a small bowl stir together flour, baking powder, and salt. Set aside.
3. Preheat oven to 350°F. In a large mixing bowl beat egg yolks and sugar with an electric mixer on high speed about 3 minutes or until thick and lemon-colored. Beat in chocolate mixture and vanilla. Add flour mixture, beating just until combined. Set aside.
4. Wash beaters thoroughly. In a medium bowl beat egg whites on medium to high speed just until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into chocolate mixture to lighten. Fold in the remaining beaten egg whites.
5. Spoon batter into the prepared muffin cups, filling each about two-thirds full.
6. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
7. Spoon Dark Chocolate Butter Frosting into a pastry bag fitted with a medium star tip. Pipe long stars of frosting onto tops of cupcakes. Sprinkle with additional chopped chocolate.
Dark Chocolate Butter Frosting
Allow 6 tablespoons butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 2 ounces dark chocolate, melted and cooled; 2 tablespoons milk, and 1 tablespoon crème de cacao. Gradually beat in an additional 3 cups powdered sugar. Beat in an additional 1 to 2 tablespoons milk until frosting reaches piping consistency.
Per cupcake: 473 cal., 23 g total fat (14 g sat. fat), 90 mg chol., 180 mg sodium, 67 g carb., 2 g dietary fiber, 58 g sugar, 5 g protein.
Black Forest Cupcakes
Prep: 1 hour 45 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 25 (21⁄2-inch) cupcakes
2⁄3 cup butter
2 eggs
21⁄4 cups all-purpose flour
1 teaspoon baking powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
13⁄4 cups sugar
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1 cup water
1⁄4 cup kirsch, other cherry brandy, or water
1 recipe Tart Cherry Filling or one 21-ounce can cherry pie filling
1 recipe Cocoa Butter Frosting (optional)
Grated semisweet chocolate (optional)
1 recipe Sweetened Whipped Cream
25 maraschino cherries with stems
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-five 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and the water to butter mixture, beating on low speed after each addition just until combined. Stir in kirsch.
3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 18 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Using a spoon, scoop out a 1-inch-deep indentation from the center of each cupcake, leaving a 1⁄2-inch rim around the edge. Spoon about 1 tablespoon of the Tart Cherry Filling into the center of each cupcake. Cover and chill until serving time.
6. Just before serving, if desired, pipe Cocoa Butter Frosting onto the center of each cupcake. If desired, sprinkle with grated chocolate. Spoon Sweetened Whipped Cream into a large pastry bag fitted with an open star tip. Pipe a star onto each cupcake and top with a cherry.
Tart Cherry Filling
In a medium saucepan stir together 3⁄4 cup sugar and 3 tablespoons cornstarch. Stir in 1⁄3 cup water. Add 3 cups fresh or frozen pitted tart red cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 4 teaspoons kirsch or cherry brandy. Cover surface with plastic wrap; cool.
Cocoa Butter Frosting
Allow 1⁄3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, and 1 ounce unsweetened chocolate, melted, beating well. Beat in 2 tablespoons milk and 1 teaspoon vanilla. Slowly beat in an additional 31⁄4 cups powdered sugar. Beat in additional milk until frosting reaches piping or spreading consistency.
Sweetened Whipped Cream
In a chilled medium mixing bowl combine 11⁄2 cups whipping cream, 2 tablespoons sugar, and 11⁄2 teaspoons vanilla. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Do not overbeat.
Make-Ahead Directions:
Prepare Black Forest Cupcakes as directed. Cover and chill for up to 24 hours. Let stand at room temperature for 30 minutes before serving.
Per cupcake: 269 cal., 13 g total fat (8 g sat. fat), 50 mg chol., 119 mg sodium, 36 g carb., 1 g dietary fiber, 25 g sugar, 3 g protein.
Vary the Berry
If cherries aren’t your top flavor choice for the Black Forest Cupcakes, use water in place of the kirsch and substitute a 21-ounce can of your favorite pie filling for the Tart Cherry Filling. Yummy possibilities include raspberry, strawberry, or blackberry pie filling.
Double Chocolate Muffin Cupcakes
Prep: 15 minutes Cool: 10 minutes Bake: 18 minutes at 375°F
Makes 12 cupcakes
11⁄4 cups all-purpose flour
1⁄2 cup granulated sugar
1⁄3 cup packed brown sugar
1⁄4 cup unsweetened cocoa powder
2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 cup miniature semisweet chocolate pieces
1⁄2 cup vegetable oil
1⁄2 cup milk
1 egg
1. Preheat oven to 375°F. Line twelve 21⁄2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir in chocolate pieces. Make a well in center of flour mixture; set aside.
2. In a small bowl whisk together the oil, milk, and egg. Add oil mixture all at once to the flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18 to 20 minutes or until edges are firm (tops will be slightly rounded). Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Per cupcake: 295 cal., 15 g total fat (4 g sat. fat), 19 mg chol., 148 mg sodium, 38 g carb., 2 g dietary fiber, 25 g sugar, 3 g protein.
Cream-Filled Fudgy Cupcakes
Prep: 20 minutes Bake: at 350°F per package directions Cool: 45 minutes
Makes 30 (21⁄2-inch) cupcakes
1 8-ounce package cream cheese, softened
1⁄3 cup sugar
1 egg
Pinch salt
1 cup semisweet chocolate pieces (6 ounces)
1 package 2-layer-size chocolate cake mix
21⁄2 to 3 cups Butter Frosting or canned vanilla frosting
21⁄2 to 3 cups Milk Chocolate Butter Frosting or canned chocolate frosting
1. In a medium mixing bowl beat cream cheese and sugar with an electric mixer on medium to high speed until combined. Beat in egg and salt. Stir in chocolate pieces. Set aside.
2. Preheat oven to 350°F. Line thirty 21⁄2-inch muffin cups with paper bake cups. Prepare cake mix according to package directions. Spoon batter into prepared muffin cups, filling each about one-half full. Drop 1 rounded teaspoon of the cream cheese mixture into each muffin cup.
3. Bake according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Spoon Butter Frosting into a pastry bag fitted with a star tip. Spoon Milk Chocolate Butter Frosting in to another pastry bag fitted with a star tip. Pipe stars of frosting onto top of each cupcake, alternating colors.
Per cupcake: 161 cal., 9 g total fat (4 g sat. fat), 29 mg chol., 141 mg sodium, 20 g carb., 1 g dietary fiber, 13 g sugar, 2 g protein.
Ebony and Ivory Cupcakes
Prep: 30 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
1 cup all-purpose flour
1 cup sugar
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup butter
1⁄2 cup water
1⁄4 cup unsweetened cocoa powder
1 egg
1⁄4 cup buttermilk or sour milk (see tip)
11⁄2 teaspoons vanilla
Canned chocolate frosting
Chocolate shavings
1 recipe Powdered Sugar Glaze
1. Preheat oven to 350°F. Line twelve 21⁄2-inch muffin cups with paper or foil bake cups. In a medium mixing bowl stir together flour, sugar, baking soda, and salt. Set aside.
2. In a small saucepan combine butter, the water, and cocoa powder. Bring just to boiling, stirring constantly. Remove from heat. Add cocoa powder mixture to flour mixture. Beat with an electric mixer on low speed just until combined. Add egg, buttermilk, and vanilla. Beat on low speed for 1 minute more. (Batter will be thin.)
3. Spoon batter into prepared muffin cups, filling each about one-half full. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean.
4. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Remove paper or foil liners from cupcakes. Frost the sides of each cupcake with chocolate frosting; roll in chocolate shavings to coat. Immediately pour some of the Powdered Sugar Glaze over each cupcake. Using a narrow metal spatula, spread glaze over cupcake surface just enough to cover. If desired, top with additional chocolate shavings.
Powdered Sugar Glaze
In a medium bowl combine 3 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Stir in enough additional milk, 1 teaspoon at a time, until glaze reaches spreading consistency. (The consistency should be thicker than whipping cream, but runny.)
Per cupcake: 287 cal., 9 g total fat (5 g sat. fat), 38 mg chol., 168 mg sodium, 51 g carb., 0 g dietary fiber, 42 g sugar, 2 g protein.
Peanut Butter–Chocolate Twist Cupcakes
Prep: 45 minutes Stand: 30 minutes Bake: 15 minutes at 375°F Cool: 45 minutes
Makes 34 to 36 (21⁄2-inch) cupcakes
1⁄2 cup butter
3 eggs
21⁄2 cups all-purpose flour
21⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄3 cup creamy peanut butter
1 cup packed brown sugar
3⁄4 cup granulated sugar
11⁄2 teaspoons vanilla
1 cup milk
4 ounces milk chocolate, melted
1 recipe Peanut Butter Frosting
1 recipe Chocolate Frosting
Shaved milk chocolate and/or bite-size chocolate-covered peanut butter cups, halved
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line thirty-four to thirty-six 21⁄2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, and salt. Set aside.
2. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add peanut butter. Beat until combined. Gradually add brown sugar and granulated sugar, about 1⁄4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Transfer half of the batter to a separate mixing bowl; add melted chocolate. Beat on low speed just until combined.
4. Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about two-thirds full. Use a butter knife or skewer to swirl batter in each cup.
5. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. Spoon Peanut Butter Frosting and Chocolate Frosting side by side into a pastry bag fitted with a large round or star tip. Pipe frostings in swirls onto tops of cupcakes. Top with shaved chocolate and/or peanut butter cup halves.
Peanut Butter Frosting
Allow one 8-ounce package cream cheese to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, 1⁄2 cup creamy peanut butter, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 6 cups powdered sugar. Beat in enough milk, 1 teaspoon at a time, until frosting reaches piping consistency. Divide frosting into two portions. Set one portion aside for Chocolate Frosting.
Chocolate Frosting
In a medium bowl combine the one portion Peanut Butter Frosting and 4 ounces milk chocolate, melted and cooled. Beat with an electric mixer on medium speed until combined. If necessary, beat in enough powdered sugar or milk until frosting reaches piping consistency.
Per cupcake: 293 cal., 11 g total fat (5 g sat. fat), 36 mg chol., 149 mg sodium, 45 g carb., 1 g dietary fiber, 37 g sugar, 4 g protein.
Salted Caramel and Bourbon Chocolate Cupcakes
Prep: 50 minutes Stand: 30 minutes Bake: 18 minutes at 325°F Cool: 45 minutes
Makes 32 to 34 (21⁄2-inch) cupcakes
1 cup butter
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
11⁄2 cups water
1⁄3 cup bourbon
3 ounces unsweetened chocolate, chopped
2 ounces bittersweet chocolate, chopped
2 cups sugar
11⁄2 teaspoons vanilla
1 recipe Fudge Frosting
1 recipe Salted Caramel
Sea salt, such as fleur de sel
1 Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line thirty-two to thirty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking soda, and the 1⁄2 teaspoon salt. In a 2-cup glass measuring cup combine the water and bourbon. Set aside.
2. In a small microwave-safe bowl microwave unsweetened chocolate and bittersweet chocolate on 100% power (high) for 1 minute; stir. Microwave for 30 seconds more; stir until chocolate is smooth. Cool slightly.
3. Preheat oven to 325°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium speed until combined and scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and bourbon mixture to chocolate mixture, beating on low speed after each addition just until combined.
4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
5. Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Tops of cupcakes may sink slightly, but this will provide a nest for the Salted Caramel filling. (If desired, scoop out some of each cupcake top with a spoon to make more of an indentation for the filling.) Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. Spoon Fudge Frosting into a pastry bag fitted with a star tip. Pipe a border of frosting around edge of each cupcake. Spoon about 1 teaspoon of the Salted Caramel into the center of each cupcake. Sprinkle the caramel lightly with sea salt.
Fudge Frosting
In a large saucepan combine 6 ounces chopped bittersweet chocolate and 2 tablespoons butter. Cook and stir over low heat until melted; cool for 5 minutes. Stir in 1⁄2 cup sour cream. Gradually add 21⁄2 cups powdered sugar, beating with an electric mixer on medium speed until combined.
Salted Caramel
In a small saucepan combine 2 tablespoons whipping cream and 1 tablespoon bourbon. Heat over medium-low heat until steaming but not boiling. Stir in 24 vanilla caramels, unwrapped, and 1⁄4 teaspoon sea salt (such as fleur de sel). Heat until melted, stirring constantly.
Per cupcake: 266 cal., 12 g total fat (8 g sat. fat), 40 mg chol., 212 mg sodium, 37 g carb., 1 g dietary fiber, 28 g sugar, 2 g protein.
Special Salt
The bland, slightly bitter taste of regular table salt just won’t cut it in the Salted Caramel. Go for fleur de sel (“flower of salt” in French) at a gourmet food store or online. Or, if you can’t find fleur de sel, most grocery stores carry a basic sea salt.
