Post by chief_cook2 on Oct 14, 2005 12:17:31 GMT -6
Chocolate Cherry Cupcakes
~~~Cupcakes~~~
1/2 cup + 3 TB unsweetened cocoa powder
1 cup boiling water
4 eggs
2 tsp. vanilla extract
2-1/4 cups + 2 TB cake flour
1-1/2 cups sugar
1 TB baking powder
3/4 tsp. salt
1 cup (2 sticks) butter, softened
24 maraschino cherries with stems, well drained
~~~Frosting~~~
1 cup (6 oz.) milk chocolate chips
1/3 cup whipping cream
1-1/2 TB butter
To make cupcakes:
1. Preheat oven to 350° F. Line two 12 cup muffin pans with foil or paper muffin pan liners.
2. In a small bowl, whisk cocoa and water until combined; set aside to cool to room temperature.
3. In a medium bowl, using an electric mixer set on low speed, beat eggs, vanilla and one-quarter of cocoa
mixture, just until smooth, about 30 seconds.
4. In a large bowl, sift flour, sugar, baking powder and salt. Add butter and remaining cocoa mixture. With
the mixer on low speed, mix until moistened, about 30 seconds. Increase speed to medium and beat for
1-1/2 minutes longer.
5. Add egg mixture, one-third at a time, beating for 30 seconds after each addition; batter should be light
and fluffy. Fill each prepared muffin cup two-thirds full with batter.
6. Bake cupcakes on the middle oven rack for 20 minutes. Lightly press a cherry, stem side up, into each
cupcake. Return muffin pans to the oven, rotating pans from front to back.
7. Bake cupcakes until a toothpick inserted in centers comes out clean, 5–7 minutes longer. Transfer cupcakes
to a wire rack to cool completely. Makes 2 dozen cakes.
To make Frosting:
In a small heavy saucepan, combine chocolate chips, cream and butter over medium-low heat; cook until
chocolate is partially melted, about 2 minutes. Remove the pan from heat; whisk until melted and smooth. Let frosting cool for 5 minutes; chill for 20 minutes.
Using a small offset spatula or a table knife, frost cupcakes, leaving cherry stem exposed.
~~~Cupcakes~~~
1/2 cup + 3 TB unsweetened cocoa powder
1 cup boiling water
4 eggs
2 tsp. vanilla extract
2-1/4 cups + 2 TB cake flour
1-1/2 cups sugar
1 TB baking powder
3/4 tsp. salt
1 cup (2 sticks) butter, softened
24 maraschino cherries with stems, well drained
~~~Frosting~~~
1 cup (6 oz.) milk chocolate chips
1/3 cup whipping cream
1-1/2 TB butter
To make cupcakes:
1. Preheat oven to 350° F. Line two 12 cup muffin pans with foil or paper muffin pan liners.
2. In a small bowl, whisk cocoa and water until combined; set aside to cool to room temperature.
3. In a medium bowl, using an electric mixer set on low speed, beat eggs, vanilla and one-quarter of cocoa
mixture, just until smooth, about 30 seconds.
4. In a large bowl, sift flour, sugar, baking powder and salt. Add butter and remaining cocoa mixture. With
the mixer on low speed, mix until moistened, about 30 seconds. Increase speed to medium and beat for
1-1/2 minutes longer.
5. Add egg mixture, one-third at a time, beating for 30 seconds after each addition; batter should be light
and fluffy. Fill each prepared muffin cup two-thirds full with batter.
6. Bake cupcakes on the middle oven rack for 20 minutes. Lightly press a cherry, stem side up, into each
cupcake. Return muffin pans to the oven, rotating pans from front to back.
7. Bake cupcakes until a toothpick inserted in centers comes out clean, 5–7 minutes longer. Transfer cupcakes
to a wire rack to cool completely. Makes 2 dozen cakes.
To make Frosting:
In a small heavy saucepan, combine chocolate chips, cream and butter over medium-low heat; cook until
chocolate is partially melted, about 2 minutes. Remove the pan from heat; whisk until melted and smooth. Let frosting cool for 5 minutes; chill for 20 minutes.
Using a small offset spatula or a table knife, frost cupcakes, leaving cherry stem exposed.