CHOCOLATE CUPCAKES

CHOCOLATE CUPCAKES

from Family Circle, April 2013

1 1/2 C all-purpose flour
1/2 C unsweetened cocoa powder
1t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsalted butter, softened
1 C sugar
2 large eggs
1/4 C plain yogurt or sour cream

Heat oven to 325 degrees. Place paper liners in cups of mini muffins pans. (36 total) 

In a small bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. 

In a large bowl, beat together butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in yogurt. On low, beat in half the flour mixture. Pour in 2/3 cups water and beat on low until blended. Scrape down side of bowl. On low, beat in remaining flour mixture.

Divide batter among prepared cups. Bake at 325 degrees for 19 minutes. Cool completely. Frost and decorate as desired. 

VARIATIONS:

COOKIES AND CREAM: 
Finely chop 1/3 cup mini Oreo cookies (about 10 cookies); fold into batter.
To frost: Beat 1/2 cup (1 stick) softened, unsalted butter, 2 cups powdered sugar and 2 Tbs milk. Crush 8 mini Oreos and fold into frosting. Spread frosting over cupcakes and top each with a mini Oreo. 

CHOCOLATE-COVERED PRETZEL:
Chop 12 small chocolate- covered pretzels (1/2 cup chopped). Fold into batter. To frost: Melt 3 oz coarsely chopped semisweet chocolate in microwave for 1 1/2 minuttes. Stir until smooth. Cool slightly. Beat 1/2 cup (1 stick) unsalted butter with 2 cups powdered sugar, and 2  Tbs milk. Beat in 1 heaping Tbs of the melted chocolate. Transfer remaining chocolate to a resealable plastic bag. Spread frosting over cupcakes. Snip a small corner from bag and drizzle chocolate over cupcakes. (reheat if needed.) Top with chopped chocolate covered pretzels.

COCONUT:
Finely chop 1/2 cup sweetened flake coconut. Fold into batter along with 1/2 teaspoon coconut extract. 
To frost: Combine 1 egg white, 1/4 cup sugar, 2 tsp water, and a pinch of salt in a double boiler set over simmering water. Cook, whisking constantly, until mixture is foamy and registers as 160 degrees on an instant read thermometer. Remove top of double boiler and beat with until stiff peak forms. Beat in 1/2 tsp coconut extract. Spread thin layer over cupcakes and top with 1 1/3 cups sweetened flake coconut. 

GRASSHOPPER MINT: 
Unwrap and chop 12 Andes mints (about 1/3 cup) and fold into batter. 
To frost; combine 1 stick (1/2 cup) softened unsalted butter with 2 cups powdered sugar, 2 Tbs milk, 1/2 tsp peppermint extract and two drops green food coloring in a bowl. Beat in medium speed until smooth. Spread over cupcakes and roll edges in  16 unwrapped and finely chopped Andes mints. 

S'MORES:
Chop 3/4 cup honey graham sticks and fold into batter.
To frost: Melt four 1.55 oz chocolate bars in microwave for 1 minute, stirring halfway. Stir until melted and smooth. Crush 1/2 cup honey graham sticks. Dip top of each cupcake in chocolate. Roll edge of cupcake in crushed graham crackers. Top each with 4 or 5 mini marshmallows. Broil 4 inches from heat, ! minute or until golden brown.