Authors: Fergal Connolly
500 Cupcakes (10 page)
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variations
These cupcakes are so simple to make, you won’t hesitate to make another batch!
1 cup (7 oz.) semisweet chocolate chips
1 1/4 cups (2 1/2 sticks) sweet butter
5 large eggs
2/3 cup granulated sugar
3/4 cup cake flour
3/4 tsp. baking powder
1/2 tsp. salt
2 tbsp. Dutch-process cocoa powder, for dusting
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in a muffin pan.
In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little.
Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour, baking powder, and salt into the egg mixture and then stir in the melted chocolate and butter until well blended.
Spoon the mixture into the cups and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes from pan. Serve swiftly, dusted with cocoa powder.
Store in the refrigerator in an airtight container for up to 3 days.
Makes 1 dozen
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variations
It’s best to move these cupcakes from freezer to refrigerator 30 minutes before serving.
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
1 1/2 cups cake flour
4 tbsp. Dutch-process cocoa powder
1 tsp. baking powder
1 tsp. salt
4 large eggs
1 tsp. vanilla extract
for the filling and glaze
1 cup chocolate ice cream
1/2 cup (3 1/2 oz.) semisweet chocolate chips
1/3 cup heavy cream
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and creamy, about 2 to 3 minutes.
Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. When cool, slice the cupcakes horizontally and spread a little softened ice cream on the bottom slice. Place the top back on the cupcake and freeze. Prepare the glaze by melting the chocolate in a double boiler, or a medium bowl over a pan of simmering water, stirring until completely melted. Remove from the heat. Add the cream and stir until well combined. Cool slightly and spoon over the cupcakes. Return to the freezer to set.
Freeze in an airtight container for up to 3 months.
Makes 1 1/2 dozen
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variations
Simple yet sophisticated — and perfect for a summer picnic!
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
4 large eggs
1 tsp. strawberry extract
1/2 cup (3 1/2 oz.) white chocolate chips
for the frosting
1 cup cream cheese, softened
1 1/2 cups confectioners’ sugar, sifted
1 tsp. vanilla extract
3 tbsp. sweet butter, softened
3 tbsp. chopped fresh strawberries
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, salt, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese, confectioners’ sugar, vanilla, and butter until smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the cupcakes.
Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
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variations
The Spanish conquistadors brought chocolate back from Mexico, a fact that inspired this delicious combination of semisweet chocolate and tingling chili.
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
1 1/2 cups cake flour
4 tbsp. Dutch-process cocoa powder
1 tsp. baking powder
1/2 tsp. salt
4 large eggs
2 tsp. chipotle chili powder
1/2 cup (3 1/2 oz.) semisweet chocolate chips
for the frosting
1 1/2 cups confectioners’ sugar, sifted
1/2 cup Dutch-process cocoa powder
3 tbsp. Tia Maria
1/2 cup (1 stick) sweet butter, softened
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, blend all the ingredients together in a food processor. Spread the frosting on the cooled cupcakes.
Store unfrosted in an airtight container for up to 2 days.
Makes 1 1/2 dozen
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variations
Technically, white chocolate is not a chocolate, but it tastes just as decadent!
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
4 large eggs
1 tsp. vanilla extract
1/2 cup (3 1/2 oz.) white chocolate chips
for the frosting
1 cup (7 oz.) white chocolate chips
5 tbsp. milk
1 1/2 cups confectioners’ sugar, sifted
3 tbsp. chopped, toasted macadamia nuts
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat in the confectioners’ sugar until smooth. Spread over the cupcakes and sprinkle with the nuts.
Store unfrosted in an airtight container for up to 2 days.
Makes 1 1/2 dozen
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variations
This fudge frosting is bound to bring even the mildest chocaholics to their knees!
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
4 large eggs
1 tsp. vanilla extract
for the frosting
3 1/2 oz. semisweet chocolate, roughly chopped
2 tbsp. milk
1/4 cup (1/2 stick) sweet butter
3/4 cup confectioners’ sugar, sifted
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups into muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on the rack.