Chocolate Cherry Cupcakes, Two Ways

I am a bit addicted to all things chocolate and cherry right now. As long as the cherry part is not actual cherries. I don’t like the mushyness of maraschino cherries or the way pie filling has whole cherries. I spend most of my time with cherry pie eating the goo around the cherries. 

But I love chocolate and cherry shakes, and malts and Blizzards. 

Yum.

I’m adding cupcakes to the list, also.

I used the recipe and instructions from Annie’s Eats for the first set of cupcakes, pie filling.

 I cheated for the frosting. I used store bought because I don’t have a hand mixer at the rig. 

The second batch I swirled some blended pie filling into the cupcake before baking. 

Then I mixed some into the frosting, too.

Strawberry Vanilla Bean Cupcakes

I spent several days coming up with anything I could to use my flat of strawberries before they went bad.  

I did two versions of the Strawberry Preserves in hopes that the second batch wouldn’t be soupy, and had to leave before I found out.  

However I also made some ice cubes, drank a lot of strawberry and lemon water, made some cupcakes and a smoothie or two.

The cupcakes turned out quite well, almost muffin-like. They were not overly sweet like many cakes and cupcakes. 

The recipe is based on the Vanilla Bean Cupcake recipe in The Sweet Little Book of Cupcakes. I just added about half a cup of mashed strawberries. They turned the batter a pretty pink color with little bits of red. Although, it definitely could have taken more. 

I will update this with a recipe the next time I get a chance. 

Promise.

Caramel Chocolate Cupcakes

Today I made cupcakes. Chocolate ones. Birthday ones. But I don’t know anyone who had a birthday. I made them because it’s the best ever chocolate cake recipe. Hershey’s Hot Water Devil’s Food Cake. It has been THE birthday cake in our family since before I can remember.

I also made THE birthday frosting. Hershey’s One Bowl Chocolate Buttercream Frosting. But today I made it with vanilla, instead of orange.

But the star of today’s show was the caramel. I used the caramel sauce from Annie’s Eats. I filled the cupcakes with the sauce. Then I drizzled it over the top to garnish. They turned out very pretty. And I have lots of left-over caramel for ice cream sundaes.

I ended up with two types of caramel because I didn’t let the first batch cook long enough. But it is still very good. Tastes like English toffee. The second batch was darker and had more of a caramel flavor. It’s what I used for the cupcakes.

Caramel Sauce:
½ c Unsalted Butter
1 c Sugar
1 c Heavy Cream
¼ t Vanilla
A pinch of Salt

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to foam and turn dark. It will look and smell like it’s on the verge of burning. Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt. Let cool.

Source: Annie's Eats

Black Forest Cupcakes

I used to think I didn’t like cherries. I wouldn’t eat anything that was cherry flavored, or had cherries in it. Especially cherry pie, the texture scares me (but I love the filling part of cherry pie filling). Except fresh cherries.

But lately I have discovered that I’m a bit obsessed with chocolate cherry shakes from Brahms. Not a huge fan of the chunks in the bottom, but I live with them because the rest of the shake is marvelous.

To celebrate the fact that I got to dance at a party, I decided to make chocolate cherry cupcakes, and I knew the perfect place to find them: Annie’s Eats and her Black Forest Cupcakes. She has never failed me in having an intriguing recipe when I’m at a loss.

Here is my modified version.

Black Forest Cupcakes

Cake:
1 2/3 c Flour
2/3 c Cocoa Powder, sifted
1 1/2 t Baking Soda
1 t Salt
1 t Instant Coffee
8 T Unsalted Butter, at room temperature
1 1/2 c Sugar
2 Eggs
1 t Vanilla
1 1/2 c Cream, soured (or Buttermilk)

Directions:
Preheat the oven to 350° F. Line the sections of two cupcake pans. In a medium bowl, combine the flour, cocoa powder, baking soda, salt and coffee powder together. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until incorporated. Mix in the vanilla. Mix in the dry ingredients in three additions alternately with the cream, beginning and ending with the dry ingredients.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Bake 18 minutes, or until a toothpick inserted in the center comes out clean (check these early, they were slightly dry at 18 minutes for me). Let cool in the pan for 5-10 minutes, and then transfer to a wire rack to cool completely.

Filling:
1 package Dried Cherries
1 1/2 c Water, to cover cherries
2 T Sugar
Maraschino cherry juice or cherry liqueur

Directions:
To make the filling, add dried cherries to a sauce pan and add enough water to cover them. Mix in the sugar. Bring to a simmer and reduce heat. When most of the water has been soaked up, mash with a wooden spoon or potato masher until the cherries are no longer completely intact. When only a thick syrup is left of the liquid add the liqueur or cherry juice. (I used both)

To fill the cupcakes, remove a portion from the center of each cupcake. (I used a strawberry huller, but a paring knife will work just as well) Spoon in about 2-3 teaspoons of the cherry compote. Brush cherry juice or liqueur over the cupcakes, be generous.

Frosting:

1 1/4 c Whipping Cream

6-7 T Powdered Sugar

1 t Vanilla

Directions:

Pour the cream into a large bowl. Add in the powdered sugar and the vanilla. Using a hand mixer, start beating on medium speed, slowly increasing as the cream begins to thicken up to high speed. Whip the cream until stiff peaks form.

Frost the filled cupcakes with the whipped cream. Garnish as desired with a cherry and chocolate shavings. Refrigerate until ready to serve.

Peanut Butter Chocolate High Hats

I saw these on Jamie’s Green Kitchen a long time ago. I’ve always been intrigued with the way they look, but was hesitant to make them. I thought that the peanut butter would be overwhelming.

It’s not, and they’re pretty fantastic. Although, naturally, I didn’t follow the entire recipe. I’ve given up on the Swiss Meringue Buttercream combination. The eggs and butter never stay stiff enough. And I don’t like the way it tastes. What I did turned out quite well. The cake recipe came from the cookbook Baking easy-to-make great home bakes by Carole Clements

Best-Ever Chocolate Cake

1/2 c Unsalted Butter

1 c Cake Flour

1/2 c Cocoa Powder

1 t Baking Powder

1/8 t Salt

6 Eggs

1 c Sugar

2 t Vanilla

Preheat oven to 350 degrees. Place paper liners in cupcake pan.

Melt the butter over low heat; skim off any foam that rises to the surface. Set aside

Sift the flour, cocoa, baking powder and salt together three times. Set aside

Place eggs and sugar in a large heatproof bowl set over a pan of hot water. Beat with an electric mixer until the eggs double in volume and are thick enough to leave a ribbon trail, about 10 minutes. Add the vanilla.

Sift over the dry ingredients in three batches, folding carefully after each addition. Fold in the butter.

Divide the batter between the cups and bake about 18 minutes, until done. The cake will spring back when pressed, or a toothpick inserted will come out clean.

Frosting/Filling
2 tubs Cool Whip
8 oz Cream Cheese
1 c Peanut Butter

Combine the peanut butter and cream cheese. Fold in the Cool Whip.

When the cupcakes have cooled cut a small slit into each one. Using a large tip for a piping bag, insert into the slit and fill each cupcake with the Cool Whip mixture. Then top the cupcakes with a generous portion of the frosting.

Chill the cupcakes until the frosting is set.

Topping
12 oz Semisweet Chocolate Chips
3 T Vegetable Oil

Melt chocolate over double boiler. Add the oil and stir until smooth. Pour into a deep container, such as a 2 c liquid measuring cup. Dip each cupcake in the chocolate so that the frosting is coated. Chill until ready to serve.

Oreo Cupcakes

I finally remembered to take a picture so that I can post! 

Today I made Cookies and Cream Cupcakes, a recipe I found on Annie's Eats.  I didn't eat any because I was too stuffed to even think about trying one, but the roughnecks seem to like them.

They involve a lot of Oreos. I used nearly a full package, and I just used the wafers for garnish. Annie prefers using a sandwich.


One of the company men just stopped in to comment on them.

Co Man: Hi

Me: Hi

Co Man: I just wanted to say thank you for the cupcakes. I really like the Oreo things, they’re really good.

*Well, I’m glad you like the “Oreo things”, kid.

Here’s my modified recipe:

Oreo Cupcakes

Cupcakes
24 Oreo halves, with cream filling attached
2¼ c Flour
1 t Baking Powder
½ t Salt
½ c Butter, room temperature
1 2/3 c Sugar
3 Egg Whites, at room temperature
2 t Almond Extract
1 c milk
20 Oreo cookies, coarsely chopped

Frosting
8 oz. Cream Cheese, at room temperature

4 c Powdered Sugar, sifted
2 T Heavy Cream

In a small bowl mix the flour, baking powder and salt.

In another bowl, mix the butter and sugar until fluffy. Add the egg whites and mix well. Next add the almond extract. Alternate adding, and mixing, the flour mixture and the milk. When well combined add the cookie pieces.

Place a cookie half in the bottom of each lined well of a cupcake pan. Add batter over the cookies, filling the wells nearly to the top. Bake at 350 degF for 18-20 minutes, or until a toothpick comes out clean.

While the cupcakes cool, combine the cream cheese, powdered sugar and cream. Beat until smooth. Pipe over cupcakes and garnish with a cookie half and/or crumbs.

Minty Chocolate Cupcakes

I finally have a new post!  With good pictures from my real camera, if I can just remember where I put it.

Just kidding.  I am trying to make sure the camera, charger and cables all stay together any time I'm not taking pictures.  Only semi successfully, but I still know where all three are.

A while ago I was home for a couple days and made some cupcakes.  I have no idea what recipe I used. Probably Hot Water Devil's Food Cake.  With mint rather than vanilla.  I got some Andes Mints and put a half in the batter of each cupcake before baking.

Then I made some frosting.  I didn't have all I needed for Cream Cheese Frosting, and I didn't really want it that sweet.  My solution: Marshmallows.

Marshmallow Frosting

8 oz Cream Cheese
1/2 c Butter
1 pkg Mini Marshmallows

Combine in a double boiler until the marshmallows have melted.  Glop this on the cupcakes while it's still hot.  It's really stretchy and difficult when it cools.  I stuck mine in a pastry bag and drew some squiggles.  They were fast and easy and I think they look pretty cool.  And it was just the right amount for me.

Smore Treats!

Last night I made some new cupcakes I found on Jamie's Green Kitchen.  They looked like lots of fun.  S'more Cupcakes!

I'm not sure if they turned out exactly as they should, I only had 1 cup of graham crackers.  I had to cut everything back by a third, and they are VERY crumbly.  But they're pretty. 

Notice the frosting is drippy and gooey...it's not supposed to be, but I have many problems with egg whites right now.  This is my third attempt at making something with them, and failing.  :(  The darn things just won't stay fluffy.

Crash and Burn

Whoa, there sparky.  Getting a little ahead of yourself there.  This is not working right.  But they do look pretty when finished...

I tried making the Creme Brulee Cupcakes again last night.  Not so much.  Something in that recipe is not quite right.  I had to add about 1 1/2 c of buttermilk to make it more like cupcakes and less like cookies.  I'm sure they would have made great cookies, but I wanted cupcakes.  This is another recipe that I'll have to tweek before posting it again.  In the mean time, if you want some Caramel French Vanilla Cookies, I have a wonderful recipe.

UPDATE: I made them again, again. And they turned out fine. Evidentally I just can't follow directions.

Red Velvet

Last night I made some Red Velvet Cupcakes.  I didn't have cake flour, or buttermilk, but considering the limitations they turned out alright.  They looked quite pretty, though.

I took them to my group dance lesson.  They were favorably accepted.  One of the dancers told me I was his future second wife. 

They were a bit coarse for my taste.  I'm pretty sure the flour had some affect on that.  I think I scraped by with the buttermilk: I used half sour cream and half milk.  I'll have to try again, with all the ingredients.  Then perhaps I'll make more changes to perfect them.  I used a RecipeZaar recipe.  That site is quite handy in a pinch, or even when you're bored.  I used my Cream Cheese Frosting, that I used for the cookies, on top.

I'll post a recipe when I've found one that is just PERFECT.

Aww, Baby Cakes

I was inspired by the Layer Cake I made last weekend. I decided I would try it with a white cake, but I wanted them to be little, cupcake size. They turned out pretty well, so I'm giving 2 dozon to the Kiwanis bake sale tomorrow. They taste amazing, you should buy some!



I used the recipe for the Smith Family Layer Cake, but only made a third of it for the trial batch.

1/3 Smith Family Layer Cake
1 1/3 c Flour
1/2 t Baking Powder
pinch of salt
1/2 c Butter
3/4 c Sugar
2 Eggs
1 c Milk
1/2 t Vanilla

Sift the flour, baking powder and salt in a bowl. In another bowl cream the butter and sugar. Add the eggs one at a time and beat well. Add the milk and vanilla in batches, alternating with the flour mixture.

Spray a muffin tin with cooking spray and add about 1 tablespoon of batter to each cup. Bake for about 8-10 minutes at 350*F. Run a knife around the edges of each cake and turn out onto a rack to cool. This recipe makes about 4 dozon small cakes.



1/2 Batch Fudge Icing
1 1/2 c Sugar
1/4 c Cocoa
1/2 c Butter
3 oz (1/3 c) Heavy Whipping Cream
3 oz 2% Milk
1/2 t Vanilla

Bring the sugar, cocoa, butter, cream and milk to a boil in a medium saucepan. Reduce heat and continue to simmer until the liquid starts to thicken. Remove from heat for about 3 minutes. Add the vanilla and mix well.

Place foil cupcake liners on a rack and put a small cake in the bottom of each. Drizzle about 1 teaspoon over each cake. Add another cake and repeat twice. The baby cakes should have 3 layers each of cake and fudge. This makes 16 Baby Cakes

You can also make these without the wrappers, but it's much messier.



Although they look prettier when serving them for dessert!

For the bake sale I made a full batch of the cake and fudge. I ended up with about 4 dozen Baby Cakes!

I then used the Dark Chocolate Cream Cheese Frosting and put a little dab on top of each little cake. They looked so pretty! I almost didn't want to give them away, almost.

Cupcake Bites

I finally used the instructions on my cupcake pops link. I didn't have the pop sticks, so I made Cupcake Bites! They were delicious.

I decided to make some chocolate ones, because almost everyone I know LOVES chocolate. I used a recipe for Hot Water Devil's Food Cake. Yum.

Hot Water Devil's Food Cake

1/2 c Shortening

1 1/2 c Sugar

2 Eggs

1/2 c Cocoa

3/4 c Sweet Milk

2 c All-purpose Flour

1/4 t Salt

2 t Soda

1 c Boiling Water

Mix in order given, when mixed thoroughly add boiling water. Batter will be thin. Bake at 375* for 35-40 minutes in a 9x13 in. pan until a toothpick inserted in the center comes out clean.

We almost always double this recipe and use Hershey's One Bowl Buttercream Frosting with Orange Extract for birthdays. But this recipe only needs a single for about 50 cupcake bites!

Let the cake cool, and make Cream Cheese Frosting. I guess you could buy it too, but its not nearly as good.

Cream Cheese Frosting

1/2 c Butter, softened

8 oz. Cream Cheese, softened

1 T Vanilla

1 lb Powdered Sugar

Cream the butter and cheese, add the vanilla. Add the powdered sugar in batches.

When the cake is completely cool, crumble it into a large bowl. And I mean LARGE. Add 2 cups of the cream cheese frosting (1 can or about 1/2 of the recipe here). And mix together. Mash the frosting into the cake with a wooden spoon, or knead it with your hands. When the frosting is all mixed in, use a 1 T spoon or a small cookie scoop and roll the mixture into thick oval shapes. When all rolled press into a flower shaped cookie cutter. Mold the cake mixture into a small cupcake shape. (You can just roll them into balls an be done, also.)

I ended up with 50 little cupcakes. When they were all set on the pan they looked like truffles!

Melt candy for the bottom, I used Vanilla Almond Bark. Dip the bottoms in the candy and place on waxed paper with the top side down, to set. I also used a little bit of yellow food coloring to make the candy look like cupcake wrappers.

You can do the same for the top with any kind of candy you like. I decided to use frosting, Hershey's One Bowl Buttercream Frosting, to be exact.

Hershey's One Bowl Buttercream Frosting

6 T Butter, softened

1/3-3/4 Cocoa (1/3 is pretty light but 3/4 is EXTREMELY rich)

2 2/3 c Powdered Sugar

1/3 c Milk

1 t Vanilla

In small mixer bowl, cream butter. Add cocoa and sugar alternately with milk. Beat to spreading consistency (additional milk may be necessary). Blend in the vanilla. Makes about 2 cups of frosting.

I then used a small spatula to spread about 1 tablespoon, maybe less, of frosting on each cupcake bite.

These are very rich! But very tasty.

I did the same with my pumpkin cookie recipe, just baked it as a cake, then crumbled it...but I left them as Cookie Balls and glazed them with a powdered sugar glaze. Mmmmmm!

Creme Brulee Cupcakes!

Cupcakes!

Today I made some Creme Brulee Cupcakes. I saw the recipe on Jamie's Green Kitchen.

I am not one for keeping cake mixes around the house, so I had to look for a recipe for the caramel/french vanilla mix. I found both, and after considerable searching, and modifying this is what I ended up with.

Caramel French Vanilla Cupcakes

Caramel

1/3 c Sugar

Boiling water

Cake Batter

1 1/3 c All-purpose Flour

3 c Cake Flour

1 sm. packet French Vanilla Pudding (instant)

1 1/2 T Baking Powder

1 t Salt

2 1/4 c Sugar

1/2 c Butter, room temperature

3 Eggs

4 Egg Yolks (save the Whites)

1/2 c Oil

1 t Vanilla

Sprinkle 1/3 c sugar in a shallow sauce pan over medium heat. When the sugar is half melted, swirl the pan so that the rest melts evenly. When all the sugar is melted stir until it begins to boil and turns a rusty red color. Remove from heat and add 1/3 c boiling water. Return to medium heat and stir until the caramel has dissolved. Pour into a glass measuring cup. Add more water and repeat, getting more caramel to dissolve. Pour into the measuring cup until liquid level reaches 1/2 cup. Let cool until just warm.

Sift the all-purpose flour, cake flour, pudding mix, baking powder, and salt together in a medium bowl.

Beat the butter until creamy. Add the sugar and continue to beat until fluffy. Add the eggs and yolks, and beat well. Next add the oil and vanilla, and beat until smooth.

Mix the flour into the butter mixture in three batches, alternating with the caramel mixture. When adding the final batch, mix just until smooth. Fill baking cups about 2/3 full, do not over fill (as in the photo) the batter sticks to the top of the muffin tin and is very difficult to remove.

Bake for about 20 minutes at 350*F. Remove onto a rack and let cool completely. This recipe needs to be modified for high-altitude, but should be fine for low. Every single one of my cupcakes fell. I guess that means more frosting, right?

The following frosting recipe is taken from Jamie's Green Kitchen.

Brown Sugar Swiss Meringue Buttercream

1 c Light Brown Sugar

4 Egg Whites

¼ t Salt

1 c (2 sticks) Unsalted Butter, room temperature

Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.

Garnish with some natural sugar crystals and melted sugar chips. Put a thin layer of sugar on parchment paper under the broiler until it melted and browned. When cooled, crack it into little pieces to simulate the "crack" on top of creme brulee.