Cupcakes 3 Ways

 A Cupcake Three Way

I am sure everyone loves a chocolate cupcake, and I think we all should have a great chocolate cake recipe. This recipe can be adjusted for many cupcake variations.  Today I will give you the cake recipe and 3 variations your family is sure to love.

                         Chocolate Cake

Makes: 24 Cupcakes                            Time: 1 Hour

2 Cups    All-Purpose Flour

2 Cups    Sugar

¾ Cups   Cocoa Powder (sifted)

1 ½ tsp    Baking Soda

1 ½ tsp    Baking Powder

½ tsp       Salt

2             Whole Eggs

1 Cup      Milk

½ Cup     Oil

2 tsp        Vanilla

1 Cup      Boiling Water

Directions:

1.  Preheat oven to 350 Degrees F 
2.  In a mixing bowl sift together the dry ingredients, flour, baking soda and powder, salt and cocoa

3.  In another bowl mix together the wet ingredients, sugar, eggs, milk, vanilla, oil and boiling water.   
4.  Add the wet ingredients to the dry in the mixing bowl and mix with an electric mixer just until combined and most of the lumps are gone. (This will be a runny batter) 
5.  Scoop batter into lined cupcake tins and bake at 350 degrees for approximately 15 min.  or until toothpick comes out clean.

Variation 1                              Chocolate Cherry Cheesecake Cupcakes

  

 

Makes 24 Cupcakes                                   Time : 1 hour 30 minutes

1 batch       Chocolate Cake batter

4 Cups        Cheese Cake batter

24              Maraschino Cherries (no stems)

24              Maraschino Cherries (with stems)

2 Cups        Chocolate chips (your Choice)

1 Cup         Heavy Creams

4 Cups        Cream Cheese Icing

Cheese Cake filling

16 oz         Cream Cheese (soft)

¾ Cup        Sugar

2               Whole Eggs

¼ tsp          Salt

1 tsp          Vanilla

Directions: 
1.  Beat together the cream cheese, sugar and salt.     
2. Add eggs 1 at a time, and finish with vanilla, set aside.

Cream Cheese Frosting

16 oz                       Cream Cheese (soft)

1 Stick                     Butter (soft)

1 LB                       Powdered Sugar

¼ Cup                    Milk

1 tsp                        Vanilla

Directions:
1.  Cream together the cheese and butter 
2.  Add vanilla and powdered sugar and mix.

3.  Slowly add milk until it is the consistency you like.

Dipped Cherries 
1.  Melt chocolate chips on a double boiler with cream until smooth and all melted

2.  Drain cherries with the stems and pat dry with a paper towel.
3.  Place a sheet of parchment or wax paper on a sheet tray.

4.  Dip each cherry half way up and place on tray to set.

Cupcake Assembly 
1.  In a lined pan put a spoon full of cake batter, then a TBS of Cheese Cake filling and place a drained cherry with no stem in the middle of the filling then top with more cake batter.  Just enough to fill cupcake tin 2/3 full.
2.  Bake at 350 degrees for 15-20 minutes until toothpick comes out clean. (do not over bake)
3.  After cupcakes have cooled completely, remove liner and dip bottoms in melted chocolate and set on tray with cherries to set.
4.  While cupcake is setting frost with Cream Cheese Icing, and place a dipped cherry on top. Then place cupcake in a new liner.

Variation 2                                 Chocolate Mint High Hat Cupcake

Makes: 24 Cupcakes                            Time: 1 hour 20 minutes

1 Batch                    Chocolate Cake Batter

6 Cups                     Whipped Mint Frosting

24                            Andies mints (broken in half)

1 Cup                      Semi Sweet Chips

1 Cup                      Milk Chocolate Chips

3 TBS                     Coconut Oil

 Whipped Mint Frosting

1 ½ Cups                Butter (soft)

2/3 Cup                  Shortening

1 Lb                        Powdered Sugar

TT                          Peppermint Extract

1/8 tsp                     Salt

Cupcake Assembly: 
1.  Fill cupcake line with batter half way, add an andies mint piece then add more batter until tin is   2/3 full.  Bake at 350 degrees for 15-20 min. or until toothpick comes out clean

2.  When cupcake is completely cooled frost with mint butter cream and refrigerate for 10 minutes.

3.  While the frosting is setting on the cupcake in the fridge, melt the chocolate chips with coconut      oil in a double boiler.      
4.  When all melted remove from heat and let cool slightly.

5.  When frosting is set dip the tops of each cupcake in the melted chocolate and place the other  andies mint half on top and let set in ridge.

Variation 3                                                    Smores Cupcake

Makes 24 Cupcakes             Time:1 hour 20 min.

1 Batch                   Chocolate Cake Batter

1 Batch                   Graham Cracker Crust

6 Cups                    Marshmallow Frosting

12                            Small Graham Squares

2                              Hershey Bars (segmented and cut in half)

Graham Cracker Crust

1 ½ Cup                 Graham Cracker Crumbs (about 20 Squares)

1/3 Cup                  Melted Butter

¼ Cup                     Sugar

Directions:
1.  Stir together Grahams and sugar

2.  Add melted Butter and mix.

 

Marshmallow Frosting

8 Lg                         Egg Whites

2 Cups                     Sugar

½ tsp                        Cream of Tarter

2 tsp                         Vanilla 

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Cupcake Assembly 
1.  Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

2.  Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
3.  Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch or the broiler of your oven lightly brown the frosting, taking care not to burn the cupcake liners.
4.  Decorate with a graham square and a chocolate square