Diary of a Foodie

Thursday, February 20, 2014

Chocolate Chocolate Chip Cupcakes with Grasshopper Frosting

I've been on a baking kick lately, selling treats to raise funds for the National MS Society, to help find a cure. I've been posting pics on Facebook and Instagram of the treats and people have been asking for the recipes. So here is yet another cupcake recipe.

Just like it's vanilla counterpart, this is a basic recipe that you can add to to make a unique flavor.
At the end of the recipe, I will add additions that you might want to try and also a basic cream cheese frosting that you can also add to.

This recipe is also based on one found in Family Circle, but again, I made some subtle changes to work for me.

Chocolate Cupcakes yield 15-18 cupcakes

1 stick butter, softened
1 c sugar
2 eggs
1/2 c sour cream
1 t vanilla
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 c unsweetened cocoa powder
1 1/2 c all purpose flour
2/3 c water

Preheat oven to 325 degrees F. Line muffin tins with paper liners. In a stand mixer, or a mixing bowl with a hand mixer, cream together softened butter and sugar until smooth, about 3 minutes. Add eggs and beat together. Add sour cream, vanilla, baking powder and soda, and salt and mix until well incorporated. Add the cocoa powder and mix on low speed til totally mixed. Add 3/4 of the flour and mix well. Add ALL the water and mix. Add the last 3/4 c of the flour and mix well. Using a one ounce ice cream scoop, divide the batter into the liners. Bake at 325 degrees F for 20-25, or until done. Let cool completely before frosting.

Tip: I add about 1 cup of mini, semi-sweet chocolate chips into the batter before baking to add extra boost of chocolate and moistness.

Basic Cream Cheese Frosting: enough for 18-24 cupcakes

1 stick butter, softened
6 oz of cream cheese, softened
1 TBSP vanilla
1/4 tsp salt
2-3 c powdered sugar

In a large mixing bowl, cream together softened butter and cream cheese until smooth. Add vanilla and salt and mix well. Add 1 1/2 c powdered sugar and mix on low until well incorporated. Add up to another 1 1/2 c of powdered sugar, to the desired thickness of frosting is made. Use can use an offset spatula to frost cupcakes, or spoon into a piping bag with a 1 MM tip to pipe onto cupcakes.

For variations of cupcakes, you can be as creative as you want:

Nutella Cupcakes:

Add one entire jar of Nutella to the batter at the same time you add the sour cream.
For the frosting, add 1/2 jar of Nutella into the cream cheese and butter mixture and beat. Top with a strawberry.


Salted Caramel Cupcakes:

When you have filled the cupcake liners with batter, poke a chocolate covered caramel into the middle. ie: Milk Duds
For the frosting, add 2/3 c of prepared caramel sauce and add 1 1/2 t of Kosher salt right after you cream together the butter and cream cheese. This frosting will NOT get thick, it's more of a glaze. Top with a chocolate covered caramel after frosting.



Unwrap 28 pieces of Andes Mint Candies and melt in microwave in 20 second increments until completely melted. Add to the frosting right after you cream together cream cheese and butter. Garnish with a mint chocolate cookie or more Andes Candies.

Peanut Butter Cupcakes

Melt 1/2 cup of creamy PB in the microwave for 30 seconds or until soft and pourable. Add to the frosting base after you cream together cream cheese and butter. Beat for about 5 minutes. It will look crumbly. Add the salt, vanilla, and powdered sugar. Still may be crumbly. Add about 2 TBSP of milk and it will come together. Garnish with chocolate chips or PB chocolate candies.

Triple Chocolate Cupcakes:

Add 1/2 c unsweetened cocoa powder to mixture after you've cream together cream cheese and butter. Garnish with chocolate chips.

Go crazy and make cupcakes! Tell me your thoughts and ideas for cupcakes. Soon I will be featuring Key Lime Cupcakes!