Day 318 – Chocolate Cherry Cupcakes

For the start of the weekend, I thought we could use something sweet and tart.  We’ve had a couple of fun fruit cupcakes this week already, but why not finish it with a cherry on top?  (Corny.  I know.  I’m ok with it.)  Chocolate Cherry Cupcakes (recipe below from Recipe Snobs).

    

The cupcakes are light and airy, a little crumbly. They have a nice, smooth chocolate taste. Not bitter at all. Sweet and chocolatey.

The frosting is smooth and fluffy, and maybe a little on the thin side. It has a mild flavor. Not quite as cherry-flavored as I was hoping. I get more sour cream and cream flavor than cherry. But it is a beautiful light shade of pink.

    

The cherry flavor comes out a little bit with the chocolate. But it’s still not as cherry-flavored as I want it to be. The chocolate cupcake is still stellar! I might just do whipping cream, powdered sugar and maraschino cherry juice next time. I feel like the sour cream takes away from the chocolate cupcake and from the cherry.

Scoring Sheet:

• Cupcake Taste: 4

• Frosting Taste: 3

• Overall Taste: 3

• Appearance: 4
• Ease of Making: 4.5
• TOTAL: 18.5

RECIPE

Chocolate Cherry Cupcakes (recipe from Recipe Snobs)

Chocolate Cupcakes:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Cherry Frosting:

• 8 ounces sour cream
• 1 cup whipping cream
• 1 1/2 cups powdered sugar
• 2 tablespoons maraschino cherry juice

Topping (optional):

• 16 whole maraschino cherries, with stem
• 1/2 cup semi-sweet chocolate pieces
• 1 teaspoon shortening

For directions visit Recipe Snobs.

*Tomorrow: Mini Reese’s Peanut Butter Cupcakes*

Day 246 – Peanut Butter Chocolate Chip Cupcakes

It is almost Friday!  So.  Close.  To celebrate, I decided on these Peanut Butter Chocolate Chip Cupcakes (recipe below from Recipe Snobs).  I mean.  Doesn’t that just make you excited?  But first, enjoy today’s Tip Thursday video!

Cake in a mug recipe

In a large mug, whisk together until smooth:

– 1/4 cup flour
– 5 tablespoons sugar
– 2 tablespoons unsweetened cocoa powder
– 1 egg
– 3 tablespoons milk
– 3 tablespoons vegetable oil
– Dash of vanilla
– Pinch of salt

Bake 2 minutes or until cake is puffed.  Top with cocoa powder, whipped cream or ice cream, if desired.

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Now, onto the cupcakes!

    

The cupcakes are dense and a little crumbly, but not dry. They taste like a giant, chewy peanut butter chocolate chip cookie. Like. Exactly like one. Makes me want a big glass of milk!

The frosting is smooth and creamy. It looks like it might be on the thin side, but it pipes nicely. It has a strong peanut butter flavor. Not overly sweet at all! Just like a whipped peanut butter.

    

Together it’s just a smooth, creamy peanut butter morsel. The chocolate chips give it a nice texture, between peanut butters. It’s simple. Again, not overly sweet at all, which is nice!

    

Scoring Sheet:

• Cupcake Taste: 4

• Frosting Taste: 4

• Overall Taste: 4.5

• Appearance: 4

• Ease of Making: 4

• TOTAL: 20.5

RECIPE

Peanut Butter Chocolate Chip Cupcakes (recipe from Recipe Snobs)

Peanut Butter Chocolate Chip Cupcakes:

•      1 cup unbleached all-purpose flour
•      1 tsp baking powder
•      1/4 tsp salt
•      6 tbsp unsalted butter, at room temperature
•      3/4 cup smooth all natural peanut butter, at room temperature
•      1/2 cup packed brown sugar
•      1/2 cup sugar
•      2 large eggs
•      1 tsp vanilla extract
•      1/2 cup whole milk
•      2 cups semi-sweet chocolate chips

Peanut Butter Frosting:

•      6 ounces unsalted butter, room temperature
•      1/2 cup confectioners’ sugar
•      1/2 tsp salt
•      1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
•      1/2 tsp pure vanilla extract
•      1/2 cup whole milk

For directions visit Recipe Snobs.

*Tomorrow: Vanilla Almond & Anise Cupcakes*