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