Tag Archives: chocolate

Yellow Cupcakes with Chocolate Sour Cream Frosting

I have a confession to make. Before now, I had never made cupcakes and frosting from scratch at the same time. I had make cupcakes from scratch and then cheated with frosting from a tub—and vice versa. So this was a big deal for me. It made me feel like I should call my grandma to tell her because I knew, as a former wedding cake baker and caterer, she would be as proud of me as I was of myself.

After my Sunday marathon baking session, I take my proverbial hat off to people who bake from scratch all the time because it is no joke. The result was outstanding, but I have officially decided that I prefer cooking to baking—it’s less strict … more room for deviating from the recipe. But if you love baking, you have to try these cupcakes. They were so good that even I {the self-proclaimed non-baker} will be making them again! 

Yellow Cupcakes with Chocolate Sour Cream Frosting

For the Cupcakes:
Yields 24 cupcakes 

3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2 cups granulated sugar
1 cup unsalted butter, at room temperature
2 large eggs plus 4 large egg yolks, at room temperature
1 cup sour cream
1 tbsp vanilla extract

 

1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.

2. In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the sugar and butter.  Beat on medium-high speed until light and fluffy, about 3-4 minutes.

3. Blend in the eggs and egg yolks one at a time, scraping down the sides of the bowl as needed.  In a small bowl or measuring cup, blend together the sour cream and vanilla.

4. With the mixer on low speed, add the dry ingredients in three additions alternately with the sour cream, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

5. Divide the batter evenly between the prepared liners.  Bake until the cupcakes are just set and pale golden, about 20-22 minutes.  Let cool in the pan about 5 minutes, then remove to a wire rack to cool completely.  Once cool, frost as directed below.

 

For the Frosting:

9½ oz bittersweet chocolate, finely chopped
6 oz cream cheese, at room temperature
6 tbsp unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp unsweetened cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp sour cream

 

1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.

3. Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.

4. Frost cupcakes immediately before the chocolate hardens and the frosting sets.

Recipes from Annie’s Eats

 


White Chocolate Cranberry Oatmeal Cookies

Update: Since I bake these bad boys every year, and my photography skills have greatly improved over the past 12 months, I figured I’d give this post an upgrade. Same amazing recipe. . . WAY better pictures.

Ok, I am admittedly not a big cookie baker—I don’t even eat cookies very often. In fact, these cookies are the only ones I have ever made that weren’t cut from a log or broken off in a neat little square from a block. But they are, by far, the best cookies I have ever had. The tartness of the cranberries with the sweetness of the chocolate chips and the moist chewiness of the oatmeal—they are pure heaven!

 

White Chocolate Cranberry Oatmeal Cookies
(Makes 36 cookies, technically, but I usually manage to get about 48- maybe I make them on the smaller side) 

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup unsalted butter , softened

1 cup sugar

1 cup dark brown sugar , firmly packed

2 large eggs

2 teaspoons vanilla

3 cups quick-cooking oats

6 oz white chocolate morsels

1 cup dried cranberries

Preheat your oven to 350°. Whisk together the first four ingredients and set aside. Cream together the wet ingredients (butter, sugar, brown sugar, eggs, and vanilla) using a hand mixer on low speed. Slowly increase the speed until the mixture lightens in color. Gradually add in the dry ingredient mixture until it is all completely absorbed and combined. Try not to over mix, as that can result in a tough cookie. Stir in the oats, chocolate chips and cranberries.

Spray a cookie sheet with nonstick spray. Using a cookie scoop or a small spoon, drop cookies 2 inches apart on the cookie sheet.  Bake for 10-12 minutes or until edges are golden and just set (the cookies will still look slightly moist on top). Allow the cookies to cool on the cookie sheet for a minute or two before moving to a wire cooling rack.


Chocolate Cake in a Mug

I go through phases where I absolutely crave chocolate. I cannot get enough, and it doesn’t matter in what form it comes as long as it ends up in my tummy. These phases generally last three to five days every month, so I’m sure you ladies can relate. :) I was smack dab in the middle of one of these “phases” the other day and, having polished off the rest of the rocky road ice cream two days prior, I was experiencing chocolate withdrawal.

As I was puttering around on Pinterest, I came across a pin about coffee cake in a mug. Someone commented on the pin, “First chocolate cake in a mug and now this- what are you doing to me?!” I immediately started Googling chocolate cake in a mug to see if I had the necessary ingredients, and within five minutes, I was at my kitchen counter preparing two mugs of cake (no, they weren’t both for me—the hubby wanted to try it too!).

This cake isn’t going to win any culinary awards or rock your socks off, but in a pinch (or a PMS-induced craving), it works just fine! Next time, I think I’ll add chocolate chips to the batter or top the cake with ice cream or Cool Whip, since it was a bit dry. Also, the cake is pretty dense, so one mug of cake would have been plenty for Ryan and I to split.

 

Instant Chocolate Cake
Recipe ©2011 Food Network Magazine, LLC  

Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oiland a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.