Mary Moore Chocolate Cupcakes Food

CHOCOLATE CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
• Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

MARY MOORE CHOCOLATE CUPCAKES

Steps:

• In beater bowl, cream together butter, sugar and cocoa. Add egg and blend.
• Stir in sour milk and hot water to which 1 teaspoons baking soda has been added.
• In another bowl, mix together the baking powder, salt and flour. Add all at once to the creamed mixture. Add vanilla. Stir to incorporate all the flour mixture, then beat with mixer at high speed for 3 minutes, scraping down sides of bowl with spatula.
• Spoon into paper-lined muffin tins filling 2/3 full. Bake at 350° for 18-20 minutes. Frost with Fudge Icing.
• FUDGE ICING.
• 1/2 cup butter, 1 egg, 1/4 cup cocoa, 2 cups icing sugar, milk (see below).
• In bowl, cream together butter and cocoa. Add egg and blen well. Mix in icing sugar, then using beater on high, combine throughly. If too stiff, add 1 tsp milk at a time until desired consistency is reached. Fudge icing should be thick and moist rather than light and fluffy.

S'MORES CUPCAKES

Steps:

• For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners.
• Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl.
• Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.
• Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.
• Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.
• Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.
• For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes.
• Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.
• Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.

MRS. MOORE'S CHOCOLATE CAKE

Steps:

• Cake: Sift flour and sugar together.
• Heat butter, cocoa, water and oil until it boils.
• Pour hot mixture over flour and sugar.
• Mix well by hand!
• Add buttermilk and soda.
• Add eggs and vanilla.
• Mix well.
• Bake in a well greased and floured 9x13 pan at 350 for 30-35 minutes.
• Icing: Mix butter, cocoa and buttermilk in heavy sauce pan.
• Heat until boils.
• Remove from heat.
• Add powdered sugar and mix well.
• Add pecans or walnuts and vanilla.
• Pour over cake while cake is still hot.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.