Cupcake Delights

Gourmet Chocolate Cupcakes with Cherry Preserves

Ingredients:

For the cupcakes:

2 Tbsp. canola oil

6 Tbsp. unsalted butter, softened

1/2 c. granulated sugar

1/2 c. light brown sugar, packed

2 large eggs

2 tsp. vanilla extract

1 c. all-purpose flour

6 Tbsp. unsweetened cocoa powder

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3/4 c. milk

3/4 c. cherry preserves

For the frosting:

1 c. unsalted butter, softened

3 c. confectioner’s sugar

2 Tbsp. heavy cream

1/3 c. cherry preserves

Directions:

1. Preheat oven to 350 degrees F. Line 20 muffin cups with paper liners; set aside.

2. In a large bowl, beat together oil, butter, granulated sugar and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Stir with a whisk until well combined.

4. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.

5. Spoon 2 tablespoons of batter into prepared paper-lined muffin tins. Bake for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Remove cupcakes to a wire rack to cool for 2 minutes and then remove them from the pan to a wire rack to cool completely.

6. Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves. Replace the top portion of the cupcake.

7. Prepare the frosting by beating the butter until fluffy. Gradually beat in the confectioner’s sugar until light and fluffy and then add the milk and continue to beat until smooth and spreadable. Beat in the cherry preserves.

Top cupcake with frosting and garnish with a fresh or maraschino cherry dipped in chocolate.

Gourmet Chocolate Cupcakes with Mint Patties

Ingredients:

For the cupcakes:

2 Tbsp. canola oil

6 Tbsp. unsalted butter, softened

1/2 c. granulated sugar

1/2 c. light brown sugar, packed

2 large eggs

2 tsp. vanilla extract

1 c. all-purpose flour

6 Tbsp. unsweetened cocoa powder

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3/4 c. milk

For the frosting:

1 c. unsalted butter, softened

3 c. confectioner’s sugar

2 Tbsp. heavy cream

1/2 tsp. peppermint extract

2-3 drops green food coloring

Directions:

1. Preheat oven to 350 degrees F. Line 20 muffin cups with paper liners; set aside.

2. In a large bowl, beat together oil, butter, granulated sugar and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Stir with a whisk until well combined.

4. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.

5. Spoon 2 tablespoons of batter into prepared paper-lined muffin tins. Bake for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Remove cupcakes to a wire rack to cool for 2 minutes and then remove them from the pan to a wire rack to cool completely.

6. Prepare the frosting by beating the butter until fluffy. Gradually beat in the confectioner’s sugar until light and fluffy and then add the milk and continue to beat until smooth and spreadable. Beat in the peppermint extract and food coloring until combined. Top cupcake with frosting and garnish with a peppermint patty cut in half.

Ultimate Chocolate Peanut Butter Cupcakes

Ingredients:

For the cupcakes:

3 Tbsp. canola oil

1/2 c. unsalted butter, melted and slightly cooled

1/2 c. semi-sweet chocolate chips

3/4 c. + 2 Tbsp. all-purpose flour

1/2 tsp. baking soda

1 tsp. baking powder

1/2 c. unsweetened cocoa powder

1/2 tsp. salt

2 large eggs + 1 egg yolk

1 c. granulated sugar

1 tsp. vanilla extract

1/2 c. sour cream

1/2 c. hot coffee

18 peanut butter cups

For the frosting:

1 1/2 c. creamy peanut butter

1 c. unsalted butter, softened

1 tsp. vanilla extract

3 c. confectioner’s sugar

1/4 tsp. salt

3 Tbsp. heavy cream

9 peanut butter cups, halved (garnish)

Directions:

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners; set aside.

2. Melt the oil, butter and chocolate together in a microwave-safe bowl on 75 percent power for 30 seconds at a time. Whisk mixture until completely smooth; set aside to cool.

3. In a medium-sized bowl, combine the flour, baking soda, baking powder, cocoa powder and salt. Whisk together until well combined; set aside.

4. In a large bowl, whisk together the eggs, yolk, sugar and vanilla. Beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream and stir to combine. Repeat the process until everything is added and mix only until combined. Quickly stir in the hot coffee and mix only until combined.

5. Scoop 2 tablespoons of batter into the prepared paper-lined muffin tins. Press a peanut butter cup into the batter and top with another 3 tablespoons of batter. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. (You may have leftover batter depending on the size of your tin.) Remove to a wire rack to cool for 2 minutes. Remove from tin to wire rack to cool completely.

6. Prepare the frosting by beating the peanut butter and butter until completely smooth. Beat in the vanilla. Reduce mixer speed to low and add remaining ingredients, beating until fully incorporated. Spread the frosting on the top of the cupcakes and garnish with half a peanut butter cup on top.