Because I felt like it
My brother begged me to make more red velvet cupcakes like I made last week (he ate nearly ALL of the 2 dozen cupcakes. How does he stay so skinny? >_< ) - but I felt like making something different, pretty…and chocolatey.
I had some cherries in the fridge that weren’t getting any younger, so I chopped them up and threw them in the chocolate batter with some chocolate chips, to get chocolate cherry cupcakes. I topped them with a chocolate cream cheese frosting.
The cake itself is pretty decent - a good rich chocolatey flavor. I’m just confused on why they baked funny. I only have one regular muffin tin and one that’s like mini bundts - so you can put cupcake liners in them but the bottoms come out bumpy. The mini bundt pan baked within the time allotted by the recipe, but the ones in the regular tin took almost 7 minutes longer to fully bake. I do not understand. o_O Anyways, they still taste pretty good. ^_^ This recipe isn’t spectacular, but it’s decent.
I also wanted to make them pretty to post on one of my food communities - curiouscupcakes
Chocolate Cupcakes
http://allrecipes.com/Recipe/Chocolate-Cupcakes/Detail.aspx
Makes 24 cupcakes
Ingredients:
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup milk
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
These are low fat, with about 3.9 g of fat per serving, which is pretty sweet! XD Of course, then I went and added cream cheese frosting. =P
Chocolate Cream Cheese Frosting
http://allrecipes.com/Recipe/Chocolate-Cream-Cheese-Frosting-2/Detail.aspx
Ingredients:
• 4 (1 ounce) squares unsweetened chocolate
• 1 (8 ounce) package cream cheese
• 4 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons evaporated milk
Directions:
1. Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
2. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
3. Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.
I really liked this frosting, it had a good flavor to it. I wanted to pipe it on my cupcakes so I didn’t add any of the milk, though I might add a little next time. This recipe makes enough frosting to frost a 2 layer cake.
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i meant to take them to work today, but left them in the fridge T_T
I had some cherries in the fridge that weren’t getting any younger, so I chopped them up and threw them in the chocolate batter with some chocolate chips, to get chocolate cherry cupcakes. I topped them with a chocolate cream cheese frosting.
The cake itself is pretty decent - a good rich chocolatey flavor. I’m just confused on why they baked funny. I only have one regular muffin tin and one that’s like mini bundts - so you can put cupcake liners in them but the bottoms come out bumpy. The mini bundt pan baked within the time allotted by the recipe, but the ones in the regular tin took almost 7 minutes longer to fully bake. I do not understand. o_O Anyways, they still taste pretty good. ^_^ This recipe isn’t spectacular, but it’s decent.
I also wanted to make them pretty to post on one of my food communities - curiouscupcakes
Chocolate Cupcakes
http://allrecipes.com/Recipe/Chocolate-Cupcakes/Detail.aspx
Makes 24 cupcakes
Ingredients:
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup milk
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
These are low fat, with about 3.9 g of fat per serving, which is pretty sweet! XD Of course, then I went and added cream cheese frosting. =P
Chocolate Cream Cheese Frosting
http://allrecipes.com/Recipe/Chocolate-Cream-Cheese-Frosting-2/Detail.aspx
Ingredients:
• 4 (1 ounce) squares unsweetened chocolate
• 1 (8 ounce) package cream cheese
• 4 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons evaporated milk
Directions:
1. Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
2. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
3. Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.
I really liked this frosting, it had a good flavor to it. I wanted to pipe it on my cupcakes so I didn’t add any of the milk, though I might add a little next time. This recipe makes enough frosting to frost a 2 layer cake.
~*~*~*~*~*~*~*~*~*~*~*~*~
i meant to take them to work today, but left them in the fridge T_T