Chocolate Cupcake Day 2020 is on Sunday, October 18, 2020: Moist Chocolate Cupcakes?
Sunday, October 18, 2020 is Chocolate Cupcake Day 2020. It's National Chocolate Cupcake Day - ABC News Chocolate Cupcake Day
Everybody likes an excellent cupcake, and the only question truly comes down to the very best flavor. Strawberry, lemon and vanilla are all excellent, yet Chocolate Cupcake Day attacks the nail on the head and dives in at the deep end, marketing gooey, fudgy and extremely chocolately cupcakes.
buy a box of chocolate cake mix and use 1/4 cup mayonnaise for one of the eggs. it will turn out way better than you imagined or you can do a red velvit cake. heres the recipe i use from paula dean the queen of the south
Paula’s Red Velvet Cake
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.
What kind of cupcakes should I make for my birthday?
Devil’s Food Cupcakes with Cream Filling
1/2 cup butter, room temperature
2 cups sugar
3 large eggs
3/4 cup sour cream (low fat or full)
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water, boiling
Preheat the oven to 350F and lightly grease two 12-cup muffin tins.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract.
In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.
Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.
Vanilla Cream Filling
3 tbsp all purpose flour
1/2 cup milk (low fat is fine)
1/2 cup butter (or trans fat-free shortening)
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract
Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.
Chocolate Buttercream Frosting
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.
(A photo how-to of the assembly method can be found here.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.
If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
Store in an airtight container until ready to serve.
4 (1 ounce) squares semisweet chocolate
1 teaspoon vanilla extract
1/2 pound butter
1 1/2 cups granulated sugar
1 cup all-purpose flour
Preheat the oven to 350 degrees F. Line standard muffin tins with paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate with the vanilla extract and butter.
In a large bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg, beaten
Dash of salt
3/4 cup semisweet chocolate chips
Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes.
Makes 20 to 22 cupcakes.
Oh I found another goodie
CHOCOLATE PEANUT BUTTER CUPCAKES
1 CAKE MIX, ANY CHOCOLATE ONE
1 CONTAINER OF HOMNESTYLE VANILLA FROSTING
1/2 CUP CREAMY PEANUT BUTTER
15 MIN. PEANUT BUTTER CUPS UNWRAPPED AND CUT IN HALF
Preheat oven to 350
Place cupcake papers in tin
Prepare and bake and cool cupcakes
Combine frosting and peanut butter
Stir till smooth
Place cut p.b. cup cut side down on top of each cupcake
I have a cooking group with over 14000 recipes. Free to join and no obligations
Also there are cupcakes on sticks if you really want to so something cool
Cupcake Pops and Cupcake Bites
(Video Instructions from the Martha Stewart Show)
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1.25" wide X .75" tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
Bake a cake from a mix or from scratch and cool completely.
Crumble cake into a fine consistency into a large bowl.
TIP: If the texture is too coarse, you can run it through a food processor.
Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.
TIP: You can speed this up by placing in the freezer for about 15 minutes.
Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.
Once shaped, cover and return to freezer. (5-10 minutes)
TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
While cupcake shapes are chilling, begin to heat up your chocolate bark.
Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.
TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.
DON'T - get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.
Dry completely. (15-20 minutes)
Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.
TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.
TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover.
For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.
Makes about 50.
You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.
what would be a great valentines day dessert?
Chocolate covered strawberries
Peanut Butter Chocolate Chip Cupcakes
½ cup creamy, roasted peanut butter (unsalted)
½ cup agave nectar
¼ teaspoon Celtic sea salt
¼ teaspoon baking soda
½ cup roasted peanuts (unsalted), chopped
½ cup dark chocolate chips 73% cacao
In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy. Blend in salt and baking soda. Fold in peanuts and chocolate. Scoop batter one heaping ¼ cup at a time into paper lined cupcake pan. Bake at 350° for 20-25 minutes - Cool for 2 hours - Top with Chocolate Frosting
Makes 11 or 12 cupcakes
1 cup dark chocolate chips 73% cacao
½ cup Grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
Pinch Celtic sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil. Stir in agave, vanilla and salt. Place frosting in freezer for 15 minutes to chill and thicken. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy. Frost over cake, chocolate or vanilla cupcakes or between cookies.
2 Cups Sugar
2 1/2 Tablespoons dry Hershey's Cocoa
2 Tablespoons of butter or margarine
1/3 coup white Karo Syrup (corn syrup)
1/2 cup condensed milk
1 cup walnuts (shelled and chopped)
1 teaspoon Vanilla
Combine all ingredients except nuts and vanilla. Stir together well. Bring to a vigorous boil and boil for 5 minutes.
Remove from flame. Allow to cool for 10 minutes. Beat vigorously to make it creamy. Add walnuts and vanilla. Stir and pout out onto waxed paper lined square pan.
NOTE: Do not attempt to make cooked candies (this fudge recipe) when the weather is rainy, very cloudy or wet fog.
Quick Banana Chocolate Chip Bars
1 Medium Ripe Banana, peeled
1 Cup Whole Wheat Flour
¾ Cup Brown Sugar, packed
1 Teaspoon Baking Powder
½ Teaspoon Ground Cinnamon
¼ Teaspoon Salt
1/3 Cup Olive or Vegetable Oil
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
¼ Cup Chopped Nuts
½ Cup Chocolate Chips (or what feels good)
Preheat oven to 350 degrees. Spray small rectangular or 9x9 square baking pan with non-stick spray.
Chop or mash banana. Combine with flour, brown sugar, baking powder, cinnamon, salt, oil, milk, vanilla and egg in large bowl. Stir in nuts and chocolate chips to this mixture OR save them to add as topping, sprinkling on top of mixture after poured into the pan. Bake for 25-30 minutes.
Isabellas (Oatmeal Cookies)
1 cup butter
1/2 cup sugar
1 tsp vanilla
1 1/4 cups flour
1 1/2 cups oats
Dash salt, optional
Cream butter and sugar until light. Mix in vanilla, then flour, oats and salt. Chill thoroughly, about ½ hour in the refrigerator. Shape into small balls and place 2 inches apart on an ungreased baking sheet. Flatten with a fork, crisscrossing. Bake at 350 degrees for 12-18 minutes (depending on your oven). Sprinkle with Powdered Sugar