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Chocolate Cupcakes
1/4 cup Oil
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla
1/4 teaspoon Salt
1/4 teaspoon Cinnamon; optional
1 teaspoon Baking soda
2/3 cup Milk
2 tablespoons Lemon juice
1/3 cup Unsweetened cocoa powder
1 cup All-purpose flour
Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined cupcake wells. Bake ata 350~ for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutese. Remove to platter to continue cooling. Frost as desired.
Chocolate Peanut Butter Cupcakes
CHOC PEANUT BUTTER
2 tablespoons Heavy cream
2 ounces Semisweet chocolate
2 teaspoons Granulated sugar
1/4 cup Peanut butter
CUPCAKES
6 ounces Semisweet chocolate; (6
6 tablespoons Butter or margarine
2 Eggs
2/3 cup Granulated sugar
1 teaspoon Vanilla extract
3/4 cup All-purpose flour
1/4 teaspoon Baking soda
1/4 teaspoon Salt
An hour before baking prepare the Chocolate Peanut Butter Filling. Chocolate Peanut Butter Filling: In a small saucepan, heat the cream to boiling. Add the chocolate and sugar, stirring until the chocolate melts. Remove from heat, and beat in the peanut butter until well combined. Refrigerate the mixture until firm but not hard, about 40 minutes. Line twelve 2 1/2-inch muffin-pan cups with paper baking cups. In the top of a double boiler, over simmering water, melt the chocolate and butter.
Remove from heat and set aside. In a large bowl, with an electric mixer on high speed, beat the eggs until foamy. Beat in the sugar and vanilla until the mixture is fluffy and lemon
colored, about 5 minutes. Reduce the mixer speed to low, and slowly beat in the chocolate-butter mixture; beat in the flour, baking soda, and salt just until combined. Heat the oven to 350F. Divide the batter among the prepared muffin-pan cups. Using the palms of the hands, roll rounded teaspoonfuls of the chocolate-peanut butter filling into 12 balls.
Push one ball into the center of the batter in each muffin-pan cup. (Make sure that the chocolate peanut butter ball is covered by the cupcake batter.) Bake the cupcakes 15 to 20 minutes, or until the center springs back when touched lightly with fingertip. Cool the cupcakes completely in the pan on a wire rack. Remove the cupcakes from the pan. If desired, cover the centers of the cupcakes with a small piece of aluminum foil or paper towel, and sift confectioners sugar over the edges. Remove foil or towel. Store the cupcakes in an airtight container. These taste best after they have cooled completely.
Black Forest Cheese Cupcakes
24 Vanilla wafers
16 ounces Cream cheese
1 1/4 cups Sugar
1/3 cup Cocoa
2 tablespoons Flour
3 Eggs
1 cup Sour cream
1/2 teaspoon Almond extract
Cocoa sour cream topping
Canned cherry pie filling,
Black Forest Cheese Cupcakes Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture.
Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes Cocoa Sour cream Topping 1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved.
Fudge Cupcakes
4 Squares semi-sweet chocolate
2 Sticks butter
3 cups Broken pecans
1 3/4 cups Sugar
1 cup Unsifted flour
4 large Eggs
1 teaspoon Vanilla
Melt chocolate and butter in saucepan. Add pecans and stir until well coated. In a bowl, combine sugar, flour and eggs. Blend well. Stir in chocolate mixture; add vanilla. Do not beat! Place paper baking cups in muffin tin and com- pletely fill with batter. Bake at 350 for 35 minutes. Cool 8-10 minutes in tins. Makes 14-16 cupcakes.
Pineapple Coconut Cupcakes
1/2 cup Flaked coconut
1/2 cup Butter
1 cup Crushed pineapple
2 Eggs
2 teaspoons Baking powder
1/4 cup Water
3/4 teaspoon Vanilla
1 cup Sugar
2 cups Flour
1/2 teaspoon Salt
FROSTING
3 ounces Cream cheese
1 tablespoon Milk
1 pinch Salt
1/4 teaspoon Vanilla
Combine coconut and water. Let stand while mixing the cake. Cream butter, sugar, salt, and vanilla. Add eggs one at a time and beat well. Add coconut; mix well. Add dry ingredients and pineapple alternately; mix well. Bake in cupcake tins, 350 F, 15 to 20 minutes. Frosting: Combine until smooth.
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