I've started packing my kitchen and realized this may be the last posting (of something baked) until I arrive in North Carolina. Don't worry, July's apron winner will be announced before I leave! I have a mission, on my "to do" list, to use up all the ingredients that won't make it in a moving truck. For these cupcakes, I used up some eggs, milk, bittersweet chocolate (actually that was for the buttercream) and the last of the strawberry jam in the refrigerator, which I used in the center. I also lightened the load of flour, brown sugar, and cocoa considerably:-D
In just 2 weeks, 4 days, we will be leaving a home that we thought we'd live the rest of our lives in. However, life happens and losing Kelly, three years ago, made us rethink that notion. Our family comes first and being closer will definitely fill our life with so much laughter and love. Kelly said we were like the "Grizwalds" and we love every minute we share together.
|Image borrowed from internet|
1 cup Dutch-processed cocoa
1 cup boiling water
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups firmly packed dark brown sugar
1/4 cup granulated sugar
4 large eggs
1/2 cup vegetable oil
1 cup milk
2 tsp. vanilla extract
2 cups King Arthur all-purpose flour
1 tsp. baking soda
Preheat oven to 350F-degrees. Line 2-12 cup muffin pans with papers (this recipe makes 24 cupcakes.)
Begin with measuring the cocoa in a small bowl. Slowly add the boiling water and whisk until combined. Add the milk and vanilla to this mixture.
In a stand mixer, using a paddle attachment, cream the butter with the sugars thoroughly. Add the eggs, one at a time, beating well to incorporate and scraping down the sides of the bowl as needed with a rubber spatula. While mixer is running on low, slowly add the oil. When completely incorporated, increase speed to medium and beat until light and fluffy.
Sift the flour and baking soda together. Add alternatively with the cocoa mixture, beginning and ending with the dry ingredients. Beat 1 minute more after scraping down sides.
Scoop batter into prepared liners, filling 3/4 full.
Bake in the preheated oven for 18 to 20 minutes--until the tops fill firm, but not "hard."
Allow to cool in the pan about 10 minutes, then, transfer to a rack to cool completely--about 1 hour.
Mix up Chocolate Buttercream:
10 oz. chocolate, chopped or use chips
1 cup heavy cream
1/4 cup light corn syrup
1/4 tsp. salt
1 1/2 cups confectioners' sugar
2 tsp. vanilla extract
18 T (2 1/4 sticks) unsalted butter, softened
Place the chocolate in the food processor. On the stove, in a small saucepan, heat the heavy cream, light corn syrup, and salt to a low boil. Pour the hot cream mixture over the chocolate and process the mixture until smooth.
Add the sugar and vanilla and pulse several times to combine (about 30 seconds). With the machine running, add the butter, one tablespoon at a time and combine until smooth and no butter chunks remain. Transfer frosting to a medium glass bowl and cover with plastic wrap. Refrigerate until thick, then, remove and beat with a hand mixer until fluffy.
Remove a center "plug" of cupcake and fill with favorite jam; I used up strawberry.
|Ah...perfect amount left to fill!|
I added a few pearls to dress them up; even Julia would approve of that:-D
These worked out perfectly. I got my fix and when some friends came over to give my houseplants a new home and take our gas barbeque...I had dessert for them--and some to go. Enjoy!