Chocolate Cupcakes

This was originally a chocolate cake recipe contributed by Gwen Uy at yummy.ph. We decided to try making it into cupcakes to yield more servings. We were able to make around 36 to 40 cupcakes for one recipe. 

Like what the original recipe says, cooking the frosting takes a lot of time. It took us approximately an hour and twenty minutes to finish cooking the frosting alone. But it was worth all the time and effort. The frosting was absolutely delicious.

Here's the recipe:

For the cake base

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup cocoa powder

1 teaspoon coffee powder

1 teaspoon vanilla extract

1 1/2 cups warm water

1 cup butter

2 1/4 cups sugar

4 whole eggs

For the fudge frosting

2 cups sugar

1 1/4 cups cocoa powder

1/4 cup all-purpose flour

1 cup water

1 1/4 cups condensed milk

2 cans evaporated milk

1/2 cup butter

Preheat oven to 350deg F. Sift together flour, baking powder, baking soda, and salt. Set aside. 

In another bowl, whisk the cocoa powder, coffee powder, and vanilla into the warm water. Using a mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Then alternately add the dry and liquid ingredients, making sure you begin and end with the dry ingredients. Pour the batter into lined-cupcake pans. Bake for 20 minutes or until toothpick inserted in the center comes out clean. 

Make the frosting: 

In a thick saucepan, combine sugar, cocoa powder, and flour. In a mixing bowl, combine all liquid ingredients then pour into a saucepan. Whisk until well combined. Place the saucepan on low heat and keep whisking until the frosting is thick and of spreading consistency. Blend in butter. When ready, spread on the cupcakes.

Vanilla Cupcakes with Raspberry Buttercream Frosting

I will definitely try this out

Chocolate Cupcakes

This is another recipe that I've tried from Yummy Mag. It has always been a favorite among my friends and co-workers when I bring this to office activities and other gatherings.

The recipe said that Prep Time is only 15 minutes. After trying this out for a couple of times, it usually takes about 25-35 mins of prep time for me. Cook time is approximately 20 mins. And it makes around 24-30 cupcakes.

The original recipe is actually called Belgian Chocolate Cupcakes since it uses Belgian Chocolate. Since I can't find Belgian Chocolate anywhere in Dumaguete, I have to settle for normal bittersweet chocolate. But it's still yummy anyways, so I don't mind.

1/2 cup butter, melted

100 grams bittersweet chocolate, chopped

1/4 cup butter

1 1/4 cups sugar

2 eggs

2 tablespoons cocoa powder

1 tsp vanilla

1 3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup milk

• In a small pan, melt butter. Stir in chopped chocolate and whisk until blended. Set aside.
• Preheat oven to 350 deg F.
• In a mixing bowl, cream together butter and sugar.
• Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.
• Add melted chocolate.
• Combine dry ingredients and stir into creamed mixture alternatively with milk.
• Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.
• Bake for 15 minutes or until toothpick inserted in the middle comes out clean.
• Cool before frosting.

For the chocolate ganache:

2 cups cream

400 grams bittersweet chocolate, chopped

• Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate.
• Whisk until smooth.
• Cool until thick and use to frost cupcakes.

Ciao Bella!

Delicious and delightful cupcakes. I got the recipe from Yummy mag. If you have very short patience, then don't even attempt to try this. Preparing this recipe involves a lot of patience because pressing the crust into the liner alone is really time-consuming, plus you have to roll each cupcake into the graham cracker crumbs after adding the frosting. However, you won't regret the result. Too yummy to even describe.

Crust:

1 cup crushed graham crackers

t tablespoon melted butter

Cupcake:

3 cups cake flour

1 tbsp baking powder

1/2 tsp salt

1/2 bar cream cheese, softened

2 cups white sugar

1 cup oil

1/2 cup strawberry yogurt

3/4 cup buttermilk (I just used Alpine evaporated milk)

5 eggs, separated

1 tsp vanilla

zest of 1 lemon

Lemon Cream Cheese Frosting:

1/2 bar cream cheese, softened

2 cups powdered sugar, sifted

1/2 cup butter, chilled and cut into chunks

juice of half a lemon

Topping:

1 can strawberry pie filling

1/2 cup crushed graham crackers

1. Line two 3-ounce cupcake pans with cupcake liners.

2. Make the crust: In a bowl, mix butter and grahams. Place a spoonful of the mixture in each liner; press down with fingers. Place in the freezer until firm, about 30 minutes.

3. Make the cupcakes: Preheat oven to 300 deg F. Sift together flour, baking powder, and salt. Set aside.

4. Beat the cream cheese at medium speed. Add the sugar. Beat at high speed fro 10 minutes or until smooth.

5. Lower the speed and blend in the oil, yogurt, buttermilk, egg yolks and vanilla. Increase speed for about 5 mins to get a smooth mixture.

6. Lower the speed and gradually mix in the flour mixture. Do not overbeat.

7. In another bowl, beat egg whites to stiff peaks. Gently fold it into the cake batter.

8. Take out cupcake pants from the freezer and fill with batter, about three-fourths full. Bake for 20 to 25 mins. Cool cupcakes on a wire rack.

9. Make the frosting: In a mixing bowl, beat powdered sugar and cream cheese on low speed. Increase the speed and add the butter and lemon juice. Beat until smooth. If the consistency is too soft for spreading, chill for at least 30 minutes.

10. Using a flat metal spatula, smear frosting on each cupcake. With a handful of crushed grahams in your hand, gentry roll the sides of the frosted top against your palm. Top with strawberry pie filling.

Makes 30-36 cupcakes for me.