HOW TO MAKE CHOCOLATE FROSTING FOR CUPCAKES RECIPES

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CHOCOLATE CARAMEL CUPCAKES RECIPE: HOW TO MAKE IT



Chocolate Caramel Cupcakes Recipe: How to Make It image

You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. —Bev Spain, Belleville, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 dozen.

Number Of Ingredients 6

1 package chocolate cake mix (regular size)
24 caramels
3/4 cup semisweet chocolate chips
1 cup chopped walnuts
Chocolate frosting and hot caramel ice cream topping
Additional walnuts, optional

Steps:

  • Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set., Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean. , Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired.

Nutrition Facts : Calories 212 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 29g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

CHOCOLATE CUPCAKES RECIPE - NYT COOKING



Chocolate Cupcakes Recipe - NYT Cooking image

Right or wrong I’ve always viewed the cupcake as a frosting transport system, and if you’re not a huge frosting fan (I’m not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a “grown-up cupcake.” I figured perhaps I owed the miniature confections a chance. Ms. Heatter’s recipe, modestly entitled, “Chocolate Cupcakes” from her 1974 book “Maida Heatter’s Book of Great Desserts,” produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it’s her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that’s a bit on the small side.

Provided by Suzanne Lenzer

Total Time 1 hours

Yield 24 cupcakes

Number Of Ingredients 13

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch process)
2/3 cup/5 1/3 ounces unsalted butter (1 1/3 sticks)
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
3 eggs
1 cup milk
6 ounces of semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon granulated sugar
1 1/2 tablespoons unsalted butter

Steps:

  • Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
  • On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
  • Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
  • To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
  • When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 3 grams, CarbohydrateContent 27 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 6 grams, SodiumContent 116 milligrams, SugarContent 18 grams, TransFatContent 0 grams

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