KID-MADE COCOA CUPCAKES
I'm only a kid, and this is the first recipe I've created. I spent a year perfecting these cupcakes, asking advice from owners of local bakeries and my baker friends. I make them for every special occasion in my family and sometimes just for fun. If you want the cupcakes to taste more like hot cocoa, double the amount of hot cocoa mix. This recipe works well with multiple frosting flavors: mint, maple syrup, vanilla, marshmallow and buttercream. Decorate them any way you want! -Maia Hubscher, South Orange, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line 24 muffin cups with paper liners., Combine the first 5 ingredients. In another bowl, mix eggs, milk, water and vanilla. Add egg mixture to dry ingredients, beating on medium until smooth. Beat in butter; add melted chocolate and beat just until blended., Fill prepared muffin cups half full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. If desired, top with whipped topping. Decorate as desired.
Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 64mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
COBWEB HOT COCOA
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the milk, sugar, cocoa powder and salt in a medium saucepan over medium-low heat. Cook, whisking, until the sugar dissolves and the mixture is smooth and steaming with tiny bubbles around the edge of the pan, 8 to 10 minutes.
- Add the chocolate to the pan; whisk until fully dissolved and smooth. Keep warm.
- Put the mini marshmallows in a microwave-safe bowl and microwave until puffy, 10 to 20 seconds. Stir with a fork until smooth, then let cool slightly.
- Pour the hot cocoa into mugs. Using the fork, lift up some of the melted marshmallow and drape it over each mug, zigzagging strands of marshmallow across the top.
HOT COCOA "CUPCAKES"
I made cupcakes for my wedding to make it fun for all the kids there and to make it easier to portion the cake. Rich Melman, one of my restaurant partners, stopped by the reception and loved the idea and then said I should bake them someday in cups and then they'd really be "cup cakes." I don't think he thought I would ever do it, but here it is. I think it's fun to top them with whipped cream to look like a cup of hot cocoa or you could place mini marshmallows on top and broil it to give it a toasted marshmallow top. You could also do these mini for even more kid-fun!
Provided by Food Network
Categories dessert
Time 50m
Yield about 12 servings, depending on the size of your coffee cup
Number Of Ingredients 13
Steps:
- Make the Cake: Preheat the oven to 350 degrees F.
- Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
- Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
- Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
- Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
- When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.
CUBAN COFFEE CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
- Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
- For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
- For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
- For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
- To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.
CORN-ON-THE-COB CUPCAKE
This wonderfully whimsical cupcake recipe, perfect to make for a summer dessert, is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24 cupcakes or 8 "ears of corn"
Number Of Ingredients 8
Steps:
- Color the frosting pale yellow with food coloring.
- Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.
- Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.
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