Cupcakes, Cupcakes, Cupcakes Galore!!!, Part 2

Here are a couple more AWESOME cupcake recipes!!!

Ashley's Decadent Chocolate Mint Cupcakes!


•8 Tbsp (1 stick, 4 ounces) unsalted butter
•1/2 cup Dutch processed cocoa
•2 ounces bittersweet chocolate, chopped
•3/4 cup all-purpose flour
•3/4 teaspoon baking powder
•1/2 teaspoon baking soda
•2 large eggs
•1/2 teaspoon salt
•3/4 cup sugar
•1 1/2 teaspoons pure mint extract
•1/2 cup sour cream

Optional Buttercream Frosting Ingredients

•8 Tbsp butter, room temperature (1 stick, 4 ounces)
•1 Tbsp milk
•1/4 to 1/2 teaspoon peppermint extract
•2 cups powdered sugar


Optional Cream Cheese Frosting Ingredients

•4 ounces cream cheese, room temperature
•4 Tbps butter, room temperature (1/2 stick, 2 ounces)
•1/4 to 1/2 teaspoon mint extract
•1 1/2 cups powdered sugar (confectioner's sugar)
•Fresh mint for garnish

Preparation:

1. Preheat oven to 350 degrees. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.

2. In a small bowl, sift together the flour, baking soda, and baking powder.

3. In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

4. Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.

5. Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.

6. Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.

Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.

Makes 12 cupcakes.

Frosting Preparation:



1. In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.

2. Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.

********************************************************************


Ashley's AWESOME Chocolate Peanut Butter Cupcakes!

2 1/4 cups all-purpose flour

2 cups sugar

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon pure vanilla extract

2/3 cup canola oil

2 teaspoons white vinegar

2 cups cold water

Preparation:

Preheat oven to 350 degrees. Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.


Peanut Butter Frosting


2 sticks (1 cup) unsalted butter, at room temperature

1 cup creamy peanut butter

3 to 4 cups powdered sugar (depending on your desired consistency)

1 tablespoon milk

Preparation:
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.