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RE: Chocolate cupcakes - 7/19/2010 9:07:38 PM
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BelleWeather
Posts: 2438
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Black-Bottom Cupcakes
Makes 12
Filling:
1 (8oz) package cream cheese, room temperature
1/4 cup sugar
1/8 teaspoon salt
1 large egg white
1 tablespoon sour cream
1/4 cup semi-sweet mini chocolate chips
Cupcakes:
3/4 cup all-purpose flour
2/3 cup sugar
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water, room temperature
6 tablespoons sour cream, room temperature
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
Temperature: 400 degrees F
1. Adjust oven rack to lower middle position and pre-heat oven.
2. Line muffin tin with cupcake liners.
3. For Filling: In medium bowl, beat cream cheese, sugar and salt until smooth. Add egg white and sour cream until combined. Stir in chocolate chips.
4. For Cupcakes: Whisk flour, sugar, cocoa, baking soda, and salt in large bowl. Whisk in water, sour cream, melted butter, and vanilla until just incorporated.
5. Using 1/3 cup ice cream scoop or greased 1/3 cup measuring cup, portion batter evenly into each muffin cup. Spoon tablespoon of cream cheese filling into the center of each cupcake.
6. Bake until the tops just begin to crack, 18 to 22 minutes, rotating the tin halfway through baking. Let cool in muffin tin 10 minutes, then transfer them to a wire rack to cool completely.
Note: Do not substitute regular chocolate chips for mini chips; regular chips sink to bottom of cupcake.
Fast Chocolate Frosting
Makes 3 cups
20 tablespoons (2-1/2 sticks) unsalted butter, softened (60 to 65 degrees)
1 cup confectioners sugar
3/4 cup Dutch-processed cocoa
pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 oz baking milk chocolate, melted and cooled (85 to 100 degrees)
In food processor, process butter, sugar, cocoa and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup, vanilla and process until combined, 5 to 10 seconds. Scrape sides of bowl, add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or store in refrigerator, covered (let stand 1 hour at room temperature before using).
Note:This frosting may be made with milk, semi-sweet, or bitter-sweet baking chocolate.
_____________________________
Jessica Rabbit: You don't know how hard it is being a woman looking the way I do.
Eddie Valiant: You don't know how hard it is being a man looking at a woman looking the way you do.
Jessica Rabbit: I'm not bad. I'm just drawn that way.
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RE: Chocolate cupcakes - 7/20/2010 7:57:56 AM
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EclecticJoy
Posts: 9346
Joined: 4/11/2005
From: Here . . . and that's exactly where I want to be!
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Thanks, Belle!
And what a great way to organize the recipe - thanks for that, as well!
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RE: Chocolate cupcakes - 7/20/2010 3:10:45 PM
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BelleWeather
Posts: 2438
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quote:
ORIGINAL: EclecticJoy
Thanks, Belle!
And what a great way to organize the recipe - thanks for that, as well!
; )
_____________________________
Jessica Rabbit: You don't know how hard it is being a woman looking the way I do.
Eddie Valiant: You don't know how hard it is being a man looking at a woman looking the way you do.
Jessica Rabbit: I'm not bad. I'm just drawn that way.
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RE: Chocolate cupcakes - 7/20/2010 4:34:45 PM
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EclecticJoy
Posts: 9346
Joined: 4/11/2005
From: Here . . . and that's exactly where I want to be!
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What are some of y'all's other "surprises" that you put inside cupcakes?
When making chocolate cupcakes, do you use cocoa or do you use bricks? And milk chocolate or dark chocolate?
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RE: Chocolate cupcakes - 7/20/2010 5:27:14 PM
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FunBetty
Posts: 5261
Joined: 4/11/2005
From: Land o Cheesecake and Pizza
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I'm a cheater and I use a box mix. However, I use the Pillsbury Moist Supreme mix (it has pudding in the mix). I've gotten so many compliments on those cakes!
Also, in keeping things easy (which is how I prefer), when I made my layer cakes, my instructor told us we can use pudding as a filling for the layers. For cupcakes, you could probably take said filling and pipe them into the cupcakes after they have finished baking. I think vanilla pudding would be a good compliment to the chocolate, but if they're hard core chocolate lovers, you can always do chocolate!
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My PFY
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RE: Chocolate cupcakes - 7/20/2010 5:42:08 PM
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BelleWeather
Posts: 2438
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quote:
ORIGINAL: EclecticJoy
What are some of y'all's other "surprises" that you put inside cupcakes?
When making chocolate cupcakes, do you use cocoa or do you use bricks? And milk chocolate or dark chocolate?
I've added toasted coconut or toasted chopped pecans to the filling--a small amount, less than a 1/2 teaspoon, just before baking.
For the cupcake recipe I posted, I use Dutch-processed cocoa for the cupcake: It gives chocolate cakes a richer flavor. (Joy of Baking has lots of useful information for the novice or experienced baker)
I use baking milk chocolate (Scharffen Berger) in the frosting. Regular chocolate bars have emulsifiers--it keeps the chocolate stabilized for shelf-life and eating, but can interfere with melting and baking purposes--double check recipes that you are using the right type of chocolate for the purpose. If the recipe doesn't specify, go with chocolate made for baking purposes.
_____________________________
Jessica Rabbit: You don't know how hard it is being a woman looking the way I do.
Eddie Valiant: You don't know how hard it is being a man looking at a woman looking the way you do.
Jessica Rabbit: I'm not bad. I'm just drawn that way.
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RE: Chocolate cupcakes - 7/21/2010 11:50:40 AM
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crankius
Posts: 3340
Joined: 4/12/2005
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This is my favorite chocolate cupcake recipe. It comes from Fanny Farmer (and hey, it's eggless!):
1 2/3 cups flour
1 cup sugar
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup very fresh buttermilk*
1/2 cup vegetable oil
2 tsp vanilla
Mix all dry ingredients. Add buttermilk, oil, and vanilla. Pour into prepared muffin tins (I use the normal cupcake paper liners).
Bake at 350 for about 15 minutes.
Frost with favorite frosting.
*I've noticed if my buttermilk isn't fresh it doesn't turn out as well.
_____________________________
Do not be overly righteous, Nor be overly wise: Why should you destroy yourself?
Ecclesiastes 7:16
God's Attributes
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RE: Chocolate cupcakes - 7/22/2010 11:58:33 PM
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crankius
Posts: 3340
Joined: 4/12/2005
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A long time ago someone posted this cake recipe--I absolutely love this cake. The flavor of this cake is heavenly. I've never tried it for cupcakes, but I'm going to share it anyway.  They say that just about any cake recipe will work well for cupcakes.
If I could remember who that poster was, I would give them the credit for the recipe. Oh well!
Best Chocolate Cake
2 cups all-purpose flour (Gold Medal)
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract
Sift together dry ingredients in a mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Batter will be thin. Pour into 2 greased and floured 9 inch cake pans. Bake at 325 for 25-30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks.
The person also posted the icing recipe. I've never tried it so I can't say if it is good or not.  Here it is:
Icing
1 cup milk
½ cup all purpose flour
½ cup butter, softened
½ cup shortening
1 cup sugar
1 teaspoon vanilla extract
For icing, combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.
(I realize this post is off-topic and breaks the rules--you can give me detention.  )
_____________________________
Do not be overly righteous, Nor be overly wise: Why should you destroy yourself?
Ecclesiastes 7:16
God's Attributes
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RE: Chocolate cupcakes - 7/30/2010 1:16:04 PM
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EclecticJoy
Posts: 9346
Joined: 4/11/2005
From: Here . . . and that's exactly where I want to be!
Status: offline
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{{{Belle}}}
{{{Tina}}}
{{{Cranky}}}
{{{Maggie}}}
{{Blueeyedgirl}}}
{{{Erin}}}
{{{Gma}}}
Thanks so much to each of y'all for participating in this thread! There are some good recipes in here.
*~*~*~*~*
I've made my decision, and will be announcing the winners in the next post.
Yep, I said winners, plural.
I didn't plan on doing this, but after looking over all the recipes, I've decided to choose a winner for the cupcakes and a winner for the icing.
I just hope I can get both links in my siggy at one time; if not, I will link the cupcake winner for one week and then the icing winner for the next week.
Y'all ready to find out who won?
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RE: Chocolate cupcakes - 7/30/2010 1:23:23 PM
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EclecticJoy
Posts: 9346
Joined: 4/11/2005
From: Here . . . and that's exactly where I want to be!
Status: offline
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OK . . .
I think a great combination will be
Belle's cupcakes
with
Maggie's frosting
Gma, I like you idea of also just a light dusting of powdered sugar.
The person who requested that I make chocolate cupcakes, though told me to frost them . . . but not to decorate them, as she as some special decorations to put on them. I'm also gonna try them without frosting - when I make them just for Tex and me.
I'll let y'all know how everything turns out.
Congratulations to Belle and Maggie!
Thanks again, y'all!
Be blessed . . . and Happy Baking!
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