Wednesday, November 14, 2012

Chocolate Cupcakes


I always want an excuse to make something chocolate, so I made chocolate cupcakes for a meeting that I went to.  All cooks want people to love the foods they make, so I always try to pick something I think everyone will like.   These cupcakes were delicious and looked beautiful.  This recipe called for dutch processed cocoa and chocolate extract.  I did use the dutch processed cocoa but couldn't find any chocolate extract at 3 different grocery stores.  Walmart looked like it was out of the extract, and Fresh Market and Schnucks didn't carry it.  I think the dutch processed cocoa has a deeper chocolate flavor.  I don't keep superfine sugar, so I just used regular granulated sugar.  You may want to double the frosting recipe, because I didn't have enough to finish all the cupcakes.  The cupcakes were tender, rich, and moist, and I put a generous amount of icing on top.  You can sprinkle them with chopped chocolate or chocolate sprinkles to make them look even more appetizing.  It is an easy recipe to follow, but if you want a shortcut just use a box chocolate cake mix and make this frosting to go on top. 

Chocolate Cake
makes 24 cupcakes

1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t chocolate extract
paper baking cups
vegetable cooking spray

1.  Preheat oven to 350 degrees.  Combine cocoa and boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely.
2.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended.  Add eggs, 1 at a time, beating until blended after each addition.
3.  Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in chocolate extract.
4.  Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
5.  Bake at 350 degrees for 12 to 15 minutes.  Cool in pan on wire rack 10 minutes; remove from pans to wire racks, and cool completely.

Chocolate Frosting
makes 3 cups

1/2 cup butter, softened
1/2 cup unsweetened cocoa
1/3 cup whipping cream
1/8 t salt
1 (16 oz.) package powdered sugar

1.  Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2.  Gradually add powdered sugar, beating at low speed until blended.  Beat at high speed 2 minutes or until creamy.

recipe by
Simply Sweet
Best Cupcakes Ever!
Oxmoor House

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