• 10/18 National C.C. Day - 1

    From Dave Drum@1:229/452 to All on Sat Oct 16 20:42:56 2021
    October 18: National Chocolate Cupcake Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Creme Filled Cupcakes
    Categories: Snacks, Chocolate, Dairy
    Yield: 24 Cupcakes

    MMMMM--------------------------CUPCAKES-------------------------------
    2 c All-purpose flour
    1 c Unsweetened cocoa powder
    1 1/2 ts Baking soda
    1/2 ts Salt
    1 1/2 c Buttermilk
    1 ts Vanilla
    1/2 c Unsalted butter; softened
    1 1/2 c Sugar
    3 lg Eggs

    MMMMM----------------------FILLING & SWIRL---------------------------
    4 tb Unsalted butter; softened
    1 1/2 c Powdered sugar
    3 tb Milk; as needed

    MMMMM---------------------------GLAZE--------------------------------
    1/2 c Heavy cream
    1 tb Light corn syrup
    1 c Semisweet chocolate chips

    Preheat your oven to 350ºF/175ºC.

    Line 24 muffin cups with paper liners.

    FOR CUPCAKES: Combine flour, cocoa, baking soda and salt
    in a medium bowl, whisk to blend.

    Combine buttermilk and vanilla as well.

    Beat butter and sugar with an electric mixer on med-high
    speed until light and fluffy.

    Add eggs, one at a time, beating well after each addition.

    Add the flour mixture alternating with the buttermilk
    mixture, starting and ending with the flour mixture.

    Divide batter among prepared muffin pans and bake until
    toothpick inserted comes out clean, about 18-20 minutes.

    Let cool for 10 minutes and then take cupcakes out of
    pans to cool completely.

    FOR FILLING & SWIRL: Beat butter with an electric mixer
    until light and fluffy.

    Gradually add powdered sugar.

    Add 2 Tbsp of milk and beat for 5 minutes, until almost
    white and light and fluffy.

    Add additional milk if mixture is too thick.

    Spoon frosting into a pastry bag with a medium-sized
    round tip.

    Place tip into center tops of cupcakes about 1/2" deep
    and squeeze to fill!

    FOR GLAZE: Heat corn syrup and cream in a small saucepan
    over medium heat until it just comes to a boil.

    Remove from heat and stir in chocolate chips.

    Cover and let stand 5 minutes. Whisk until smooth.

    Dip tops of filled cupcakes into the chocolate glaze and
    place on a cooling rack to set for 10 minutes. Then,
    using a smaller round tip in your pastry bag, pipe
    decorative swirls on top of your glazed cupcakes.

    MAKES: 24 cupcakes

    RECIPE FROM: http://www.recipesource.com

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