ONE-BOWL CHOCOLATE CUPCAKES
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
CHOCOLATE GLAZE FOR HANDWRITTEN VALENTINE CUPCAKES
Use this recipe to decorate our Handwritten Valentine Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.
HANDWRITTEN VALENTINE CUPCAKES WITH CHOCOLATE GLAZE
These decadent cupcakes are certain to make your valentine smile. They're perfect for an office party for 20 or a quiet dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 3
Steps:
- Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes. Decorated cupcakes will keep, covered, for up to 2 days.
GLAZED DARK CHOCOLATE CUPCAKES
Delight your guests with these delicious chocolate cupcakes - a wonderful dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, add 1 1/2 oz chocolate, 6 tablespoons cocoa and the espresso powder; set aside. In small microwavable measuring cup, microwave 1/2 cup milk uncovered on High (100%) 30 seconds or until steaming but not boiling. Pour over chocolate mixture; stir. Cover; let stand 5 minutes. Stir until smooth.
- Meanwhile, in medium bowl, stir flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat egg product with electric mixer on medium speed 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Beat in oil and 2 teaspoons vanilla. Beat about one-third of the flour mixture and about one-half of the chocolate mixture at a time alternately into sugar mixture on low speed until blended.
- Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool 5 minutes; remove from muffin cups to cooling rack. Cool completely before glazing.
- In small bowl or microwavable custard cup, heat 2 teaspoons milk uncovered on High (100%) about 10 seconds or until hot. Stir in 1 tablespoon cocoa until smooth; set aside.
- In separate small bowl, stir cream cheese until smooth. Stir in cocoa mixture until blended. Stir in powdered sugar. Stir in vanilla and salt until mixture is smooth and shiny.
- Spoon about 1 teaspoon glaze over each cupcake; spread to edge with back of spoon. Sprinkle about 1/4 teaspoon grated chocolate over each glazed cupcake.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 18 g, TransFat 0 g
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