All-New Cake Mix Doctor - Anne Byrn [158]
Martha’s Chocolate Icing (make the amount for cupcakes; page 480), optional
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.
2. Place the chocolate and the milk or water in a medium-size microwave-safe glass bowl and microwave on high power for 40 to 45 seconds. Remove the bowl from the microwave and stir to melt the chocolate. If you need to return the bowl to the microwave to complete the melting, do so 5 seconds at a time, stirring in between. Set the melted chocolate mixture aside.
3. Place the cake mix, cream cheese, oil, water, granulated sugar, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.
4. Measure out 1 cup of the cupcake batter, stir this into the melted chocolate mixture, and set it aside. Using the rest of the batter, spoon or scoop a heaping 1/3 cup of batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
5. Drop a generous tablespoon of the chocolate batter on top of each cupcake. Swirl it into the batter using a wooden skewer or dinner knife.
6. Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 23 to 28 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes before frosting.
7. Meanwhile, make Martha’s Chocolate Icing, if using.
8. Spoon a heaping tablespoon of frosting on top of each cup-cake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. If using Martha’s Chocolate Icing, place the cupcakes on a rack so the icing can set, 10 minutes. The cupcakes are then ready to serve.
Keep It Fresh! Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cupcakes, in a cake saver or wrapped in aluminum foil, for up to three months. Let the cupcakes thaw overnight in the refrigerator before serving.
How Many Minis Will the Recipe Make?
I’ve heard this question a lot over the years. So here is the skinny on the minis, the regulars, and the grands. One batch of cupcake or muffin batter will make:
Thirty-six cupcakes 2 inches in diameter (minis); bake them 13 to 18 minutes.
Twenty to twenty-four cupcakes 2½ inches in diameter; bake them 18 to 28 minutes.
Twelve cupcakes 3 to 4 inches in diameter; bake them 25 to 30 minutes.
CHOCOLATE BUTTERMILK CUPCAKES WITH CHOCOLATE FUDGE MARSHMALLOW FROSTING
JUST LIKE THAT PAIR of faithful jeans or the little black dress that takes you anywhere, this cupcake recipe is versatile and adored. You can use a chocolate cake mix that is plain or has pudding in it, but you’ve got to add buttermilk, the secret ingredient