Chocolate Cupcakes
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Simple and delicious chocolate cupcakes with buttercream frosting.
Photos of the process here.
Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®’S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting.
Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Buttercream Frosting
This frosting reminds me of the kind you get on bakery sheet cakes. It’s delicious, easy to pipe, and easy to spread.
1/2 cup butter
1/2 cup butter flavor Crisco
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners’ sugar
1/4 cup milk
In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and milk. Beat well.
Frosting Note:
The first time I made this frosting, I used regular water based food coloring and the colors came out extremely muted. Since then, I’ve used gel color and the colors have looked great.
Recipe from Hershey.
Best Ever Buttercream Frosting
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This frosting reminds me of the kind you get on bakery sheet cakes. It’s delicious, easy to pipe, and easy to spread.
Ingredients
1/2 cup butter
1/2 cup butter flavor Crisco
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners’ sugar
1/4 cup milk
Preparation
In a large bowl, cream butter and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and milk. Beat well.
Frosting Note:
The first time I made this frosting, I used regular water based food coloring and the colors came out extremely muted. Since then, I’ve used gel color and the colors have looked great.
Recipe from All Recipes.
Toffee Chip Cookies
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Sweet and chewy. So delicious.
Cookies
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 (10 ounce) package Skor English toffee bits (English toffee bits)
- Heat oven to 350 degrees F.
- Stir together flour, baking soda and salt.
- In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
- Add eggs and blend thoroughly.
- Gradually add flour mixture, beating well.
- Stir in toffee bits.
- Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
- Bake 9 to 11 minutes or until lightly browned.
- Cool slightly, remove from the cookie sheet to a wire rack.
- Cool completely.
Makes four dozen cookies.
Recipe from bag of Skor chips.
Chocolate Chip Cookies
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This recipe uses packets of vanilla pudding mix which gives them a sweet and delicious taste. Nice and chewy, these are always gobbled up by my coworkers in no time.
Cookies
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Makes six dozen cookies.
Recipe from All Recipes.
Zabar’s Black and White Cookies
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Jewish deli cookies. So. Damn. Good.
Cookies
1 3/4 cups granulated sugar
1/2 lb unsalted butter, softened (2 sticks)
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
- Preheat the oven to 375.
- Butter two baking sheets and set aside.
- To make the cookies: In a large mixing bowl, combine the sugar and butter.
- Mix with mixer or hand until fluffy.
- Add the eggs, milk, and vanilla and lemon extracts and mix until smooth.
- In a medium bowl, combine the flours, baking powder, and salt and stir until mixed.
- Add the dry ingredients to the wet in batches, stirring well to combine.
- Using a soup spoon or ice cream scoop, drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
- Bake until the edges begin to brown, 20 to 30 minutes.
- Allow to cool completely.
Makes two dozen cookies.
Frosting
4 cups confectioners’ sugar
1/3-1/2 cup boiling water
1 ounce bittersweet chocolate
- Place the confectioners’ sugar in a large bowl.
- Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.
- Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate.
- Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth.
- Remove from the heat.
- With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.
Note:
The chocolate frosting was a little too thick, so I thinned it out with water, adding about a quarter teaspoon at a time while stirring.
Recipe from Recipe Zaar.
