Friday, January 16, 2009

New Obsession

I have found my new love... since the last post, I have discovered that not only do I like cupcakes, I LOVE them... and I love any reason to use my new mixer so here's another cupcake post. (Read the entire recipe before starting in the kitchen!!!)

Hot Chocolate Cupcakes

Chocolate Cupcake Recipe
Marshmallow Frosting Recipe
Cool Whip
Cocoa Powder
Mini Marshmallows

Bake and cool chocolate cupcakes. Add marshmallow frosting to cooled cupcakes. Spoon a Tablespoon or so of cool whip on each cupcake. Sprinkle cupcakes with cocoa powder. Top the cupcakes with mini marshmallows.

Chocolate Cupcakes

1/2 c. cocoa powder
2/3 c. boiling waterl
2/3 c. (4 oz) bittersweet chocolate, coarsely chopped
1/4 lb. plus 4 tbsp (1 1/2 sticks) unsalted butter at room temp.
1 1/2 c. granulated sugar
4 large eggs at room temperature
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. plain yogurt, at room temperature
1 1/2 c. semi-sweet chocolate chips

Preheat oven to 350F. Insert liners into a medium cupcake pan
Place the cocoa in a small bowl. Pour the boiling water over cocoa and whisk until all lumps are dissolved. Add the bittersweet chocolate to the cocoa and water mixture and stir until smooth. Set aside to cool
In a large bowl, cream together the butter and sugar on medium speed until fluffy (3-5 minutes). Add the eggs one at a time and beat 1 minute after each addition. Add the vanilla.
In a separate bowl combine the flour, baking soda and salt
Add half of the dry ingredients to the butter mixture. Mix at low speed until well integrated. Add the yogurt and mix well. Add the remainder of the dry ingredients. Mix until combined. Add the chocolate. Mix until blended. Do not overmix.
Stir in the semi-sweet chocolate chips.
Fill the cupcake liners half to three-quarters full. Bake for 20-25 minutes or until they pass the toothpick test. Cool cupcakes in the pan.

Marshmallow Frosting

2 tbsp. milk
6 tbsp. sugar
1 pkg. mini marshmallows
2 tbsp boiling water
1/2 tsp vanilla extract

In a saucepan over low to medium heat warm the milk and sugar for 6 minutes without stirring.
In a double boiler, heat the marshmallows. When they are very soft, add the boiling water, stirring until smooth.
Remove from heat. Add the vanilla. With an electric mixer on medium speed beat in the hot sugar. Keep beating until partly cool and use immediately on cooled cupcakes.

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