Ode to cupcakes! This is me, Michelle, and Karma at Cupcakes & Burgers( or is it Burgers & Cupcakes) in Chelsea. The cupcake is by far hot as far as food trends go. In the spirit of Valentine's Day, I give to you a recipe for the "Baby Be Mine Cupcakes". These chocolate treats are sure to sweep someone right off their feet and make them purr! Holla...
"The Kosher Soul Gourmet"
1/2 cup granuled sugar
1 3/4 cups granulated sugar
2/3 cup butter, softened
2 large eggs
1 1/4 cups water
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups heavy whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract
Heat oven to 350°F. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.
Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla.
Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.
For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.
Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.
Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated. Frosting lasts about 4 days.