Usually there is only one cupcake at my house because it is just that good and I’m decidedly a bit of a food snob. (Not to scare anyone… just telling the truth). Because it is a family favorite that I’m forbidden to share it often disappoints people that the only way they can get one is if I make it for them. This year I got brave and decided to try something new. After many failed attempts at finding a good cupcake, guess what? We LOVE these!!! They are perfect! And I can share them!!! The best part, besides the taste, (and the sharing) is that it is a plain chocolate cupcake which just fits the bill sometimes. I’m not giving up my old family favorite anytime soon but these quick, one bowl creations are super moist and delicious enough to pass even my taste test. They are now permanently added to my repertoire.
How does this recipe fit into my “provident simplicity” theme? Not only are the ingredients simple and probably all on your pantry shelf right now but it’s always way less expensive to make a beautiful treat than to stop in at the local bakery. So put some money back in your pocket book and enjoy the creativity you have to produce these for your next event or classroom birthday party.
Chocolate Cupcake:
1/2 c. granulated sugar
1/2 c. brown sugar
1/4 c. plus 2 TBSP. unsweetened cocoa powder
3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup buttermilk or regular milk with a splash of lemon juice
1/2 c. canola oil
1/2 tsp. vanilla
1/2 c. boiling water
Preheat oven to 350 degrees. Line muffin tins with baking cups.
Combine sugars, cocoa, flour, baking soda, baking powder and salt in a large bowl. Add egg, buttermilk, oil and vanilla to combine. Add boiling water and beat on medium speed for 2 minutes. The batter will be thin. Fill cups 3/4 full with batter.
Bake 15-20 minutes or until center tests clean. Cool completely and decorate as desired.
Serves 14-16 regular cupcakes or 12 jumbo sized cupcakes.
-------------------------------------------------------------------------------------------------
Cupcake Toppers:
These cupcakes deserve something homemade on the top of them but you can be as plain or as fancy as you want to be with these cupcakes. Use something you already love or try what I did. Mine were served with a chocolate ganache spooned over the top followed by a thick vanilla buttercream frosting after they were cooled which I squeezed out of a cookie press for a dramatic effect in the first photo. With some chocolate sprinkles shaken over them I was done. Or you can make this into chocolate buttercream if you want, with my directions down below. The second picture is the same vanilla buttercream recipe with a cup full of fresh pitted and chopped cherries and a splash of almond extract stirred into the mix. Spread this over the cupcake tops with a knife. With a stemmed cherry and a piece of a Hershey Bar stuck on the tops for a totally different look they also gave a beautiful and dramatic effect at my daughter’s graduation party out on our deck last spring.
Ganache:
4 oz. semi sweet chocolate chips and 1/2 cup heavy cream gently stirred and melted over low heat in a double boiler. You can try your hand at heating the cream to bubbling in the microwave and then stirring in the chocolate chips until melted but chocolate can be temperamental and cannot be overheated. Whisk together until smooth. Cool uncovered until slightly thickened. Spoon over the tops of your cupcakes.
Buttercream Frosting:
1 cup unsalted butter with a pinch of salt or 1 cup salted butter
3 cups powdered sugar
4-6 Tbsp. milk or cream
1 1/2 tsp. vanilla
(Optional: You can also add almond, lemon or peppermint extract to taste or leave it plain vanilla)
Beat butter about 1 minute until smooth and creamy. Add powdered sugar and beat on low until combined. Increase speed once combined and beat for a full minute. Add extracts and milk one at a time beating after each addition until desired consistency is reached. Beat on medium high speed until light and fluffy.
(For chocolate buttercream just add in 1/3 to 1/2 cup unsweetened cocoa powder, and add additional cream or milk as necessary)
No comments:
Post a Comment