Cat Coras Chocolate Brownie Cupcakes Food

CAT CORA'S CHOCOLATE BROWNIE CUPCAKES

Steps:

• Preheat the oven to 350°F Line muffin pans with paper cupcake liners.
• Place the chopped chocolate in the top of a double boiler. (If you don't have a double boiler, use a wide stainless steel bowl that sits snugly over a saucepan one-third full of water.) The water beneath the bowl should be hot but not boiling. Stir the chocolate every minute or so until it's melted. As soon as the chocolate is melted, remove the pan from the heat and set aside to cool.
• Sift the flour, baking powder, and salt onto a piece of waxed paper; set aside.
• With a hand mixer or in the bowl of a stand-up mixer, thoroughly cream the softened butter and sugar until light and fluffy. Crack the eggs into a small bowl (just to monitor egg shells), and then add them to the mixture one at a time, beating well after each egg. Add the cooled chocolate and blend thoroughly. Add the sifted dry ingredients a little at a time so they don't fly up; beat at medium speed after each addition and after adding the last of the flour mixture, beat until smooth. Stir in nuts and vanilla extract.
• Divide batter among prepared muffin cups and bake for about 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
• Transfer the cupcakes to a rack and allow them to cool completely before icing.

CHOCOLATE-GLAZED BROWNIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
• Put the butter, cocoa powder and unsweetened chocolate in a large bowl. Pour over the boiling water and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts or chocolate chips if using. Divide the batter among the prepared liners so they are about three-quarters full.
• Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
• Put the semisweet chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the tops of the cupcakes into the glaze.

CHOCOLATE BROWNIE CUPCAKES

Steps:

• Preheat oven to 325F and use muffin pan lined with paper liners.
• In a small bowl, mix together flour, cocoa powder, baking powder and salt.
• In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla and almond extract. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined. Stir in chocolate chips.
• Scoop batter into prepared pan. Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate. The tops of cupcakes will not spring back when touched.
• Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
• Top cooled cupcakes with favorite frosting.

CHOCOLATE CAT CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
• Microwave chocolate and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Gradually stir in sugar until well blended; spread onto cupcakes.
• Decorate with remaining ingredients to resemble cat faces as shown in photo.

BROWNIE KISS CUPCAKES

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs and vanilla; mix well.
• Combine next 4 ingredients; add to creamed mixture; mix well.
• Fill paper lined muffin cups 2/3 full.
• Place an overturned chocolate kiss in the center of each.
• Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched.

PASSOVER BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees F/160 degrees Celsius.
• Roughly chop the chocolate into pieces
• Put the chocolate in a medium-sized bowl and add the one cup of butter.
• Place the bowl over a saucepan of simmering water, stir until the two ingredients have melted.
• Mix well and transfer to a large bowl; set aside.
• Sift the sugar and matzoh cake meal together, then stir into the chocolate.
• Add the eggs and mix well.
• Cover and let stand at room temperature for 30 minutes.
• The batter will slightly thicken.
• In the meantime, line a muffin pan with paper cupcake or grease with the 2 tbs butter or margarine.
• Spoon 1/4 cup batter into each cup.
• Bake in preheated oven for 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
• Remove from oven and cool in pan for 5 minutes, then remove from pan and let cool completely.

CHOCOLATE BROWNIE CUPCAKES

Steps:

• preheat the oven to 180c/350f/gas mark 4.
• line a 12-hole muffin tin with 12 papper cases .
• place the chocolate and butter in a saucepan and heat gently,stirring constanly until melted.
• remove from the heat and stir until smooth and leave to cool slightly.
• place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .
• stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.
• if using stir the chopped walnuts.
• spoon the mixture into the papper cases.
• and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.
• leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely. i hope you enjoy them

CAT CUPCAKES

Steps:

• Line a baking sheet with wax paper.
• Melt chocolate chips in a small bowl in microwave as bag directs.
• For cat's tails, dip pretzel loops in chocolate, remove excess, place on lined baking sheet and sprinkle with Jimmies.
• Refrigerate until needed.
• Spoon 1 Tbsp vanilla frosting into a small ziptop bag; set aside.
• Tint rest grass-green with the food color.
• Frost top of cupcakes with green frosting.
• For each cupcake: Insert a tail into frosting at top right, letting part of tail extend over the side.
• Reserve 1 tsp chocolate frosting.
• Spoon rest into a small ziptop bag.
• Snip 1/4inch off corner and pipe cat's body (like a large"C") and legs.
• Press point of chocolate Kiss into frosting for head.
• Snip tiny tip off corner of bag with vanilla frosting- pipe whiskers.
• Pipe eyes with yellow icing Dip a toothpick into reserved chocolate frosting; use to make cat's ears.