Triple Chocolate Cupcakes

I always hating making cupcakes for school when the girls were younger. I would much rather make a whole cake. I've changed my mind a little bit about that and it wasn't due to that stupid cupcake craze. I used to hate spooning the batter into the papers! I think what changed my mind was that using an ice cream scoop to portion the batter makes it easier and the cupcakes themselves are portion control (providing I don't eat several).

Triple Chocolate Cupcakes (Adapted from ???)

2 c cake flour
2/3 c cocoa powder
1 1/4 t baking soda
1/4 t salt
1 1/2 stick butter
1 3/4 c sugar
2 eggs
1 1/2 t vanilla extract
1 t chocolate extract (optional)
1c buttermilk
1 c chocolate chips (feel free to be more generous)

Frosting:
7 1/2 oz bittersweet or semisweet chocolate, chopped
1/2 c heavy cream
3 T butter, cut in small cubes
Chocolate sprinkles (optional)

In a small bowl whisk together flour, cocoa powder, baking soda, and salt. Set aside. In a mixer bowl beat butter until fluffy. Add sugar and beat until light and fluffy about 5 minutes. Add eggs 1 at a time beating after each addition. Add vanilla and chocolate extracts. Add flour mixture alternating with buttermilk in 3 batches. Beating well after each addition. Stir in chocolate chips. Using an ice cream scoop, fill lined muffin cups 2/3 full. Bake 20 - 25 minutes at 350 or until inserted toothpick comes out clean. Cool in pans for 5 minutes and then cool completely on wire racks.

Place chocolate and cream in a glass bowl. Microwave in 20 second increments until melted. Stir until combined. Stir in several cubes of butter; stirring to incorporate. Let cool to room temperature. Refrigerate 15 minutes. Beat in mixer until thickened about 3 minutes. Ice or pipe onto cupcakes. Scatter sprinkles on top. Refrigerate to set icing.

I don't know where I got this recipe from. It's one of those that were clipped from some magazine. I did a search and there were a lot under it's title of Divine Devil's Food Cupcakes but none that looked like the original source.

I don't know I find with the chocolate cupcakes, you don't get that nice dome effect. They seem to spread on the top. You need to fill a little less but if you have a little spreading - no problem. Use a pair of kitchen scissors to trim the edges. Now they're all ready for frosting and a little bonus of munching on the scraps for the chef. These little babies are moist as anything. I felt the frosting was a little skimpy - but that's me. We are talking chocolate here!

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

Mensa Member?

I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.

Chocolate-It's What's for Dinner

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