Chocolate cupcakes: What’s not to love?

I happen to love chocolate. I don’t eat a lot of it,  because I don’t eat a lot of sugar, but when I do eat it, I usually go for chocolate!

During the Valentine’s Day season, chocolate becomes a nationwide obsession, practically. Heart-shaped boxes of chocolate show up in drugstores and grocery stores, magazine covers feature desserts of all kinds featuring the luscious treat, and even bars get in on the act, offering chocolate martinis and the like.

Amazing chocolate selections at The Potpourri House in Tyler, Texas.

Amazing chocolate selections at The Potpourri House in Tyler, Texas.

Though I’ve been privileged to be in kitchens with chefs preparing gorgeous chocolate works of art, and have tried my hand at it as well, I know that during this season of my life, there isn’t time for me to make such delicacies. I need something simple, fast, and deliciously chocolate-y.

Problem solved.

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Here’s a recipe for chocolate cupcakes that doesn’t require a mixer, or even more than one bowl. It includes basic ingredients that you very likely have in your pantry right now (I did) and you can whip them up in no time. I can’t take credit for this recipe; it’s one from my imaginary baking mentor, Martha Stewart. :)  The only thing I did differently was use canola oil instead of the safflower oil that her recipe calls for.

Here it is:

One-bowl chocolate cupcakes

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract

Method:

Preheat oven to 350 degrees, and line 18-22 cupcake tins with cupcake papers.

Sift all dry ingredients together in large mixing bowl.

Add eggs, warm water, buttermilk, oil, and vanilla extract to dry ingredients. Mix by hand with a large spoon until shiny and smooth, about three minutes. Batter will be loose; don’t be concerned.

Fill cupcake papers 2/3 full. Bake for about 20 minutes. Cupcake will bounce back slightly when pressed with fingertip when done.

Remove from oven to wire cooling rack. Let cool completely.

(tip: if you don’t have buttermilk, make your own by placing about a tablespoon white vinegar into an empty 3/4 cup measure, then fill the rest of the way with whole milk. Allow to set for 10 minutes, then stir.)

Now, the simple, amazing…

Chocolate Glaze:

4 ounces semi-sweet chocolate chips

1 TBS light corn syrup

2/3 cup heavy cream

Method: Heat cream on stovetop; do not  allow to boil. Place chocolate and corn syrup in small bowl, then pour hot cream over it.

Whisk together until chocolate is completely melted, and keep whisking until the glaze is smooth and very shiny. You’ll see it happening after just a couple of minutes.

Next, dip top of cooled cupcakes into chocolate glaze, allowing excess to drip back  into bowl. Place on cooling rack until dry, for about thirty minutes. (I stuck mine in the fridge).

When glaze is firm, decorate however you like; I melted some white chocolate, put it into a sandwich bag and poked open one tip to make my “pen.”  This would be really fun with kids! They don’t have to be perfect, just fun, fast and delicious!

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Of course, you can forego the glaze and use your favorite icing: buttercream, peanut butter, strawberry, or whatever flavor you most enjoy.  It’s up to you…have fun with it!

Now I want to say Happy Valentine’s Day to you all; I really love and appreciate the fact that you are here and allow me to be a small part of your day, and that, sometimes, you even take my ideas into your kitchen and then come back to tell me about it! You’re all a blessing to me  and I thank you for  that!

Now go make some cupcakes, and enjoy!

You might also like:  Making Chocolate Turtles!

 

heart cookie cutters

Copyright 2013 Stephanie Hill Frazier. All rights reserved.

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