sandi-in-hawaii
Well-known member
They've been raving about these cupcakes on another board, so I finally decided to try them.
They're FABULOUS! Super quick and easy, and very chocolatey. Loved the fine crumb, very moist, very dark brown and chocolatey, and did I mention it was really easy? It probably took me 30 minutes, from start to finish.
I didn't make the frosting, but if I wanted a frosting, I'd probably forego the one in the recipe, and make Debbie in GA's Look No Further Chocolate Cake frosting instead, since that one's made in a blender, just like the cake.
For some reason, when I ate one straight out of the oven, I tasted the baking soda, but when I ate one the next morning, there was no hint of it.
Not sure if I just got a unsifted lump of the baking soda in the first one, cause hubby didn't notice it, so I might sift all the dry ingredients together next time. (It might add another minute to your time, though smileys/smile.gif
I did have to stir it with my spatula a bit after adding the wet ingredients (with the blender off, of course), cause the blender didn't pull it down.
The cupcakes rose nice and high, with a pretty domed top. Loved it!
Emergency Blender Cupcakes
Makes 1 dozen frosted cupcakes
From "The Weekend Baker," by Abigail Johnson Dodge
For the Cupcakes:
1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Heat oven to 375°. Line 12 regular-sized muffin cups with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended.
Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly.
Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
For the frosting:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 Pinch salt
Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=6&msgid=24
They're FABULOUS! Super quick and easy, and very chocolatey. Loved the fine crumb, very moist, very dark brown and chocolatey, and did I mention it was really easy? It probably took me 30 minutes, from start to finish.
I didn't make the frosting, but if I wanted a frosting, I'd probably forego the one in the recipe, and make Debbie in GA's Look No Further Chocolate Cake frosting instead, since that one's made in a blender, just like the cake.
For some reason, when I ate one straight out of the oven, I tasted the baking soda, but when I ate one the next morning, there was no hint of it.
Not sure if I just got a unsifted lump of the baking soda in the first one, cause hubby didn't notice it, so I might sift all the dry ingredients together next time. (It might add another minute to your time, though smileys/smile.gif
I did have to stir it with my spatula a bit after adding the wet ingredients (with the blender off, of course), cause the blender didn't pull it down.
The cupcakes rose nice and high, with a pretty domed top. Loved it!
Emergency Blender Cupcakes
Makes 1 dozen frosted cupcakes
From "The Weekend Baker," by Abigail Johnson Dodge
For the Cupcakes:
1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Heat oven to 375°. Line 12 regular-sized muffin cups with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended.
Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly.
Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
For the frosting:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 Pinch salt
Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=6&msgid=24