Wednesday, December 16, 2009

Easiest chocolate cupcakes with glossy chocolate glaze

First, I am alive and well. I just have a gazillion pumpkin recipes that will be ready to post next fall that I never got around to posting before Thanksgiving (i.e., the last day I want to see or eat pumpkin until September 1, 2010).

Switching gears to Christmas, the season of chocolate, I have so many recipes I look forward to sharing and only a few days to do it. Whoops. But let me start with this one.

Husband forget to tell you about his office holiday party where he signed up to bring cupcakes?* Need a quick recipe to wow your family that is descending on you for the holidays? Feeling unstable and need a supremely fudgy treat?

With the exception of the Baker's unsweetened chocolate, you are likely to have all of these ingredients in your pantry! (And, if you're an avid baker, you will have it all.) When does that ever happen?! You don't even need more than a whisk, a bowl, and a saucepan.

This recipe is from one of my favorite blogs. She even provides a link so you can print it all pretty!

*Purely hypothetical :) He was good this year. ;)

Easiest chocolate cupcakes with glossy chocolate glaze
1 c. flour
1/2 c. cocoa powder
1 c. sugar
1/2 t. baking soda
1/4 t. salt
3/4 c. hot water
1/2 c. canola (or vegetable) oil
1 1/2 t. vanilla extract
1 egg

1. Preheat oven to 375 degrees. Line 12 muffin cups with liners.

2. Whisk together flour, cocoa, sugar, baking soda, and salt in a medium bowl. Pour in hot water, oil, and vanilla extract. Add the egg, whisking until well blended.

3. Pour into prepared muffin cups. Bake about 20 minutes or until toothpick comes out clean. Transfer to a cooling rack. Frost when completely cooled.

1/2 c. sugar
1 1/2 T. cornstarch
1 1-oz. square unsweetened Baker's chocolate, grated or chopped very finely
dash of salt
1/2 c. boiling water
1 1/2 T. butter
1/2 t. vanilla extract

1. In a medium saucepan, whisk together sugar, cornstarch, grated/chopped chocolate, and salt. Add boiling water and cook over medium heat until mixture thickens and begins to bubble, whisking so it will be smooth.

2. Remove from heat and stir in butter and vanilla. Stir until smooth.

3. While frosting is still hot, dip the cooled cupcake tops into the glaze one at a time. Top with sprinkles and set on a cooling rack. Devour, with milk. You'll need it!

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