Baking, Cupcakes

“Chocolate Surprise” Cupcakes

Chocolate and cream cheese = yummy!  You really don’t need to experiment with this recipe, Hershey’s has it just right.    It’s moist, rich, and easy to whip up in less than 30 minutes, plus baking time.   Make the filling first!

FILLING

  • 1 package (8 oz.) cream cheese, softened/at room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup mini chips OR 1/2 cup of regular chips

Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. (Use hand mixer.)  Stir in chocolate chips.  Set aside.

CAKE

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup HERSHEY’S unsweetened Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  1. Heat oven to 350°F.  Line muffin cups with pan.
  2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl.   Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.  (I used a small cookie dropper for this.  It was a lot less messy.)
  3. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 2-1/2 dozen cupcakes.

Original recipe: http://www.hersheys.com/recipes/recipe-details.aspx?id=5373&name=Filled-Rich-Chocolate-Cupcakes

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Baking, Cupcakes

Strawberry Cupcakes

Happy summer!  I can’t believe over half of 2012 is over.  Even though it’s been busy, I’ve still been baking.  Just haven’t had time to actually blog about it.  Today, I share with great recipe from Real Mom Kitchen.

These are better than Sprinkles.  For me, Sprinkles lacks any discernible strawberry flavor.  It looks pretty, but the taste is “meh.”  The jello in this recipe really gives the cupcake a solid strawberry flavor and the buttercream frosting is sweet, but not too overpowering that you’re running to the fridge to grab a glass a milk.  I did change the order around just a bit.  For the batter, I added the strawberries last, because I wanted them to stay as solid as possible and not to get broken down by the mixer.  I tried piping the delicious frosting, but it didn’t work for me.  I probably didn’t have the right tip and/or lack technique.  Therefore, I got out my offset spatula and tried to frost them the Sprinkles way.

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Cupcakes:

  • 1 white cake mix (Duncan Hines is my favorite)
  • 1 (3 oz) box of strawberry gelatin (Jello brand of course)
  • 2/3 cup canola oil
  • 1/2 cup water
  • 4 eggs
  • 1/2 cup of frozen sliced strawberries in syrup, thawed (Cut them in small pieces)
  1. Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
  2.  In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, and water until combined. Then beat in the eggs 1 at a time until well incorporated.  Hand mix strawberries.
  3. Fill cupcake liners 2/3 of the way full with batter, do not over fill.
  4. Bake at 350 for about 16 to 18 minutes until a toothpick inserted into the center of a cupcake comes out clean.  Cool.

Frosting:

  • 2/3 cup frozen sliced strawberries in syrup, thawed
  • 1 1/2 cups butter, softened
  • 6 cups powdered sugar
  1. Place the 2/3 cup of strawberries into a blender or mini food processor and puree.
  2. Place the butter in a bowl and using a mixer beat until smooth.
  3. Add half the powdered sugar (3 cups) to the butter and beat until all combined and fluffy. Then beat in the strawberry puree until well blended.
  4. Beat in the remaining powdered sugar (3 cups) until combined and fluffy. Pipe or spread frosting onto cooled cupcakes.

Real Mom Kitchen: http://realmomkitchen.com/6521/strawberry-cupcakes/