Tuesday, October 14, 2008
Mini Chocolate Cupcakes/leftover icing & candy corn
Today, a number of people are helping my husband unload a tractor-trailer full of pumpkins at our church. So, I thought I could make a little treat for them. This was a recipe from scratch for the cupcakes and it was great! Will make again. I then used leftover choc. icing and put a piece of candy corn on each.
1/4 cup (25 grams) Dutch-processed cocoa powder
1/2 cup (120 ml) boiling hot water
4 tablespoons (1/4 cup) (57 grams) unsalted butter
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2/3 cups (95 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C) and lightly butter or line 12 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.