Thursday, March 7, 2013

Chocolate Cupcakes with Chocolate Dipped Peanut Butter Marshmallow Frosting



2 cups sugar
3/4 Hersey's Special Dark Cocoa
1 1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
2 tsp vanilla extract
1) Heat over to 350 degrees. Grease and flour two 9-inch round baking pans.
2) Sift together sugar, flour, cocoa, baking soda, and salt in a large bowl.
3) Add eggs, milk, oil, and vanilla and beat at medium speed with an electric hand mixer for 2 minutes. Stir in boiling water (batter will be thin).
4) Pour batter into prepared pans.
5) Bake for 30-35 minutes or until wooden toothpick in the center comes out clean. Allow to cool.
6) Let cool, spread a thin layer of peanut butter on surface of cupcake if you likely that peanut buttery flavor with your chocolate!

Frosting and Chocolate Shell Adapted from Martha Stewart
For The Chocolate Coating:
  • 2 cups chopped (about 12 ounces) semisweet chocolate
  • 3 tablespoons canola or vegetable oil
For The Frosting:
  • 1 3/4 cups sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1. In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric beater, beat on high speed until foamy, which will be about 1 minute. Set bowl over a pan of barely simmering water. Beat on a high speed until frosting forms still peaks, about 12 minutes. Remove from heat; stir in vanilla and almond extracts, and beat for an additional 2 minutes until frosting thickens.
  • 2. Transfer frosting to a large pastry bag with a 1/2 inch plain pastry tip OR cut a 1/2 inch hole out of a plastic sandwich bag. Leaving a 1/8 inch border on each cupcake, pipe a spiral of frosting into a 2 inch high cone shape or plop a dollop of the frosting on the cupcake. Transfer cupcakes to a baking sheet and freeze while preparing chocolate coating.
  • 3. Prepare the chocolate shell: combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool for about 15 minutes.
  • 4. Holding each cupcake by it's bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet. Place cupcakes in freezer to allow coating to harden.
  • * I made mini cupcakes that fit in the above egg carton, but also made normal size cupcakes. I prefer the bite size ones!









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"I have learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow. I’ve learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. I’ve learned that making a “living” is not the same thing as making a “life.” I’ve learned that life sometimes gives you a second chance. I’ve learned that you shouldn’t go through life with a catcher’s mitt on both hands; you need to be able to throw something back. I’ve learned that whenever I decide something with an open heart, I usually make the right decision. I’ve learned that even when I have pains, I don’t have to be one. I’ve learned that every day you should reach out and touch someone. People love a warm hug, or just a friendly pat on the back. I’ve learned that I still have a lot to learn. I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." Maya Angelou Take Risks. Leap.