CHOCOLATE CUPCAKES RECIPE - NYT COOKING
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
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
SALTINE CRACKER BRICKLE RECIPE - NYT COOKING
In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Col. was one of the 35 recipes chosen for online publication. It's got just five ingredients - Saltines, sugar, butter, vanilla and chocolate chips - and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo.
Provided by The New York Times
Total Time 20 minutes
Yield About 2 pounds
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
- Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.
Nutrition Facts : @context http//schema.org, Calories 306, UnsaturatedFatContent 7 grams, CarbohydrateContent 35 grams, FatContent 20 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 12 grams, SodiumContent 80 milligrams, SugarContent 27 grams, TransFatContent 0 grams
More about "maida heatter brownies recipes"
CHOCOLATE CUPCAKES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
- 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.
36+ VALENTINE'S DAY DESSERT RECIPES - SALLY'S BAKING ADDICTI…
From sallysbakingaddiction.com
WHAT ARE YOU BAKING THESE DAYS? JANUARY 2022 EDITION ...
From chowhound.com
HOW TO LINE A BAKING PAN WITH ALUMINUM FOIL - DAVID LEBOVITZ
From davidlebovitz.com
OLD FASHIONED DATE NUT BARS - CREATIVE CULINARY
From creative-culinary.com
PAIN D'EPICES RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
MYSTERY LOVERS' KITCHEN: 02/01/2022 - 03/01/2022
From mysteryloverskitchen.com
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES
From allrecipes.com
MYSTERY LOVERS' KITCHEN: BEEF STIR FRY #RECIPE BY MAYA ...
From mysteryloverskitchen.com
MYSTERY LOVERS' KITCHEN: BEEF STIR FRY #RECIPE BY MAYA ...
From mysteryloverskitchen.com
109 NEW YEAR'S EVE DESSERTS FOR A SWEET START TO 2022 ...
From epicurious.com
GINGERBREAD LAYER CAKE - SMITTEN KITCHEN
From smittenkitchen.com
36+ VALENTINE'S DAY DESSERT RECIPES - SALLY'S BAKING ADDICTI…
From sallysbakingaddiction.com
SALTINE CRACKER BRICKLE RECIPE - NYT COOKING
From cooking.nytimes.com
WHAT ARE YOU BAKING THESE DAYS? JANUARY 2022 EDITION ...
From chowhound.com
HOW TO LINE A BAKING PAN WITH ALUMINUM FOIL - DAVID LEBOVITZ
From davidlebovitz.com
OLD FASHIONED DATE NUT BARS - CREATIVE CULINARY
From creative-culinary.com
PAIN D'EPICES RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
MYSTERY LOVERS' KITCHEN: 02/01/2022 - 03/01/2022
From mysteryloverskitchen.com
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES
From allrecipes.com
MYSTERY LOVERS' KITCHEN: BANANA WALNUT PANCAKES FROM ...
From mysteryloverskitchen.com