Home Party Dessert Recipe
10/25/2012
Halloween Cupcakes
Basic Chocolate Cupcakes:
1 1/2 cups all purpose flour
1/2 cup cocoa powder
3/4 t baking soda
1/4 t salt
1/2 sup unsalted butter, at room temperature,
cut into small pieces
1 1/3 cups sugar
1 t vanilla extract
2 large eggs
1 cup milk, at room temperature
Fudge Frosting:
1/4 cup unsalted butter, at room temperature,
cut into small pieces
4 cups confectioners' sugar
1/3 cup milk, at room terperature
1 t vanilla extract
3 oz unsweetened chocolate, melted and slightly cooled
Tombstone Cupcakes:
1 batch Chocolate Cupcakes
1 1/2 batches Fudge Frosting
1 3/4 cups ground chocolate cookie crumbs
18 chocolate covered graham crackers
Hairy Spider cupcakes:
1/2 batch batter from Chocolate Cupcakes
12 ox block of semisweet chocolate
2 batches Fudge Frosting
3 cups chow mein noodles
72 small edible confetti decorations
>how to make<
(for chocolate cupcakes)
*Preheat oven to 350 degrees.
*Place paper liners in all wells of one 12 cup and one 6 cup cupcake tin.
*Whisk flour, cocoa powder, baking soda, and salt together in a small bowl to aerate and combine; set aside.
*In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes.
*Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice.
*Beat in vanilla extract.
*Beat in eggs one at a time, scraping down after each addtion, allowing each egg to be absorbed before continuing.
*Add the flour mixture in 4 addition, alternately with the milk.
*Begin and end with the flour mixture, and beat briefly until smooth on low medium speed after each addition.
*Divide batter evenly among cupcake wells.
*Bake for about 22~25 minutes, or until a toothpick inserted in the center shows a few moist crumbs.
*Cool pans on rack for 5 minutes, then remove cupcakes to cooling racks to cool completely.
(for fudge frosting)
*In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes.
*Add 1 cup sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice.
*Add remaining 3 cups sugar and the milk and beat on high speed until smooth and creamy.
*Add vanilla extract and melted chocolate and beat until combined.
*If the frosting is too soft, add a little amount of sugar.
(for tombstone cupcakes)
*Frost each cupcake generously using an icing spatula or a spoon.
*Place chocolate cookie crumbs in a wide bowl.
*Hold each cupcake over the bowl.
*Using a spoon or your fingers, scoop up crumbs and sprinkle over the frosting to cover completely.
*You want the surface to look like dirt.
*Place chocolate covered graham crackers flat on wok surface.
*Using icing writer to write "RIP" on each one.
*Press graham cracker "tombstone" into "dirt".
-makes 18 cemetery friendly cupcakes-
(for hairy spider cupcakes)
*Preheat oven to 350 degrees.
*Coat the insides of three 12 cup miniature cupcake tins with nonstick cooking spray.
*Divide batter among cupcake wells and bake for about 15~18 minutes, or until a toothpick inserted in center shows a few moist crumbs.
*Cool pans on racks for 5 minutes, then remove the cupcakes to cooling racks to cool completely.
*Use a sharp knife to shave chocolate shavings off of the block of semisweet chocolate.
*Simply run the knife down one of the edges of the chocolate block and you should get shards and shaving; set aside in a medium bowl.
*Line a jelly roll pan with parchment paper or foil; set aside.
*Make sure frosting is very soft.
*Place about 1 cup of frosting in a small bowl.
*Pick up a cupcake and literally roll it around in the frosting.
**Use your finertips to push the cupcake around on the surface of the frosting.
*Remove cupcake from bowl and immediately roll the cupcake around int chocolate shavings.
*This is when the cupcake takes on a round shape.
*Keep rolling it around until it is completely covered.
*Transger to prepared jelly roll pan.
*Repeat with all the cupcakes.
*Insert 8 chow mein "legs" into each spider and also give each one 2 eyes.
*Chill until frosting firms up; bring back to room temperature before serving.
-makes 36 creepy, crawly cupcakes-
Note: These recipes were taken from "Cupcakes" by Dede Wilson.
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Basic Chocolate Cupcakes:
1 1/2 cups all purpose flour
1/2 cup cocoa powder
3/4 t baking soda
1/4 t salt
1/2 sup unsalted butter, at room temperature,
cut into small pieces
1 1/3 cups sugar
1 t vanilla extract
2 large eggs
1 cup milk, at room temperature
Fudge Frosting:
1/4 cup unsalted butter, at room temperature,
cut into small pieces
4 cups confectioners' sugar
1/3 cup milk, at room terperature
1 t vanilla extract
3 oz unsweetened chocolate, melted and slightly cooled
Tombstone Cupcakes:
1 batch Chocolate Cupcakes
1 1/2 batches Fudge Frosting
1 3/4 cups ground chocolate cookie crumbs
18 chocolate covered graham crackers
Hairy Spider cupcakes:
1/2 batch batter from Chocolate Cupcakes
12 ox block of semisweet chocolate
2 batches Fudge Frosting
3 cups chow mein noodles
72 small edible confetti decorations
>how to make<
(for chocolate cupcakes)
*Preheat oven to 350 degrees.
*Place paper liners in all wells of one 12 cup and one 6 cup cupcake tin.
*Whisk flour, cocoa powder, baking soda, and salt together in a small bowl to aerate and combine; set aside.
*In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes.
*Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice.
*Beat in vanilla extract.
*Beat in eggs one at a time, scraping down after each addtion, allowing each egg to be absorbed before continuing.
*Add the flour mixture in 4 addition, alternately with the milk.
*Begin and end with the flour mixture, and beat briefly until smooth on low medium speed after each addition.
*Divide batter evenly among cupcake wells.
*Bake for about 22~25 minutes, or until a toothpick inserted in the center shows a few moist crumbs.
*Cool pans on rack for 5 minutes, then remove cupcakes to cooling racks to cool completely.
(for fudge frosting)
*In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes.
*Add 1 cup sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice.
*Add remaining 3 cups sugar and the milk and beat on high speed until smooth and creamy.
*Add vanilla extract and melted chocolate and beat until combined.
*If the frosting is too soft, add a little amount of sugar.
(for tombstone cupcakes)
*Frost each cupcake generously using an icing spatula or a spoon.
*Place chocolate cookie crumbs in a wide bowl.
*Hold each cupcake over the bowl.
*Using a spoon or your fingers, scoop up crumbs and sprinkle over the frosting to cover completely.
*You want the surface to look like dirt.
*Place chocolate covered graham crackers flat on wok surface.
*Using icing writer to write "RIP" on each one.
*Press graham cracker "tombstone" into "dirt".
-makes 18 cemetery friendly cupcakes-
(for hairy spider cupcakes)
*Preheat oven to 350 degrees.
*Coat the insides of three 12 cup miniature cupcake tins with nonstick cooking spray.
*Divide batter among cupcake wells and bake for about 15~18 minutes, or until a toothpick inserted in center shows a few moist crumbs.
*Cool pans on racks for 5 minutes, then remove the cupcakes to cooling racks to cool completely.
*Use a sharp knife to shave chocolate shavings off of the block of semisweet chocolate.
*Simply run the knife down one of the edges of the chocolate block and you should get shards and shaving; set aside in a medium bowl.
*Line a jelly roll pan with parchment paper or foil; set aside.
*Make sure frosting is very soft.
*Place about 1 cup of frosting in a small bowl.
*Pick up a cupcake and literally roll it around in the frosting.
**Use your finertips to push the cupcake around on the surface of the frosting.
*Remove cupcake from bowl and immediately roll the cupcake around int chocolate shavings.
*This is when the cupcake takes on a round shape.
*Keep rolling it around until it is completely covered.
*Transger to prepared jelly roll pan.
*Repeat with all the cupcakes.
*Insert 8 chow mein "legs" into each spider and also give each one 2 eyes.
*Chill until frosting firms up; bring back to room temperature before serving.
-makes 36 creepy, crawly cupcakes-
Note: These recipes were taken from "Cupcakes" by Dede Wilson.
Labels: Halloween chocolate cupcake recipe, Halloween cupcake recipe
10/19/2009
Chocolate Spider Cupcakes
Cupcakes:
2 cups sifted flour
1 t baking soda
1/4 t salt
1/2 cup unsweetened cocoa
11 T butter, softened
1 t vanilla extract
1 1/2 cup sugar
3 eggs
1 cup milk
Icing:
6 oz semisweet chocolate, finely chopped
1/3 whipping cream
1 T sugar
1 1/2 T butter
Spiders:
2 cups chocolate chips
1 t vegetable oil
Webs:
3 oz white chocolate, finely chopped
1 t vegetable oil
>HOW TO MAKE<
Cupcakes:
*Spray 16 cupcake wells with cooking spray or line with paper cups and set aside.
*Sift together the flour, baking soda, salt and cocoa; set aside.
*Cream the butter with an electric mixer; add the vanilla and sugar and beat to mix.
*Add the eggs, one at a time.
*One the lowest speed, alternately add the day ingredients in 3 additions with the milk in 2 additions.
*Beat just until smooth.
*Spoon into the prepared pans.
*Bake in a preheated 350-degree oven 25 minutes.
*Cool a few minutes in the pans.
*If the cupcakes have been baked without paper cups, run a knife around the edges and invert onto a rack.
*Cool completely.
Icing:
*Put the chocolate, cream, sugar and butter in a medium saucepan.
*Cook over medium heat, stirring occasionally, until the chocolate is partially melted.
*Remove from the heat and stir until completely melted.
*Transfer to a bowl and cool to room temperature.
*Hold a cupcake upside down and dip the top into the icing.
*Twirl the cake slightly and set aside.
*Repeat with the remaining cupcakes and icing. Refrigerate.
Spiders:
*Place the chocolate chips and oil in the top of a double boiler set over hot water.
*When the chips have almost melted, remove from the heat and stir until completely melted.
*Cool 10 minutes, stirring occasionally.
*Spoon the melted chocolate into a pastry bag fitted with a 1/8" tip.
(Or use a zip-top plastic bag and snip off a corner.)
*On a baking sheet lined with wax or parchment paper, start piping out spiders about 2" apart.
*Refrigerate 20 minutes.
*Peel the spiders from the paper; keep refrigerated.
Webs:
*In a double boiler set over medium-low heat, melt the white chocolate and oil together.
*Remove from the heat and cool 5 minutes, stirring occasionally.
*Spoon the chocolate into a pastry bag fitted with a 1/8" tip.
*In the center of a cupcake, make a small dot of the chocolate; from the center pipe out 7 lines, evenly spaced, to the outer edge.
*Pipe out 4 circles, evenly spaced, over the lines.
*The cupcakes can be made 24 hours in advance.
*Hold in refrigerator in tins or loosely covered.
*Remove from refrigerator 1 hour before serving.
*Place a couple of the spiders on top of each cupcake just before serving.
-serves 16-
Note: This recipe comes from "Maida Heatter's Book of Great Chocolate Desserts"
Cupcakes:
2 cups sifted flour
1 t baking soda
1/4 t salt
1/2 cup unsweetened cocoa
11 T butter, softened
1 t vanilla extract
1 1/2 cup sugar
3 eggs
1 cup milk
Icing:
6 oz semisweet chocolate, finely chopped
1/3 whipping cream
1 T sugar
1 1/2 T butter
Spiders:
2 cups chocolate chips
1 t vegetable oil
Webs:
3 oz white chocolate, finely chopped
1 t vegetable oil
>HOW TO MAKE<
Cupcakes:
*Spray 16 cupcake wells with cooking spray or line with paper cups and set aside.
*Sift together the flour, baking soda, salt and cocoa; set aside.
*Cream the butter with an electric mixer; add the vanilla and sugar and beat to mix.
*Add the eggs, one at a time.
*One the lowest speed, alternately add the day ingredients in 3 additions with the milk in 2 additions.
*Beat just until smooth.
*Spoon into the prepared pans.
*Bake in a preheated 350-degree oven 25 minutes.
*Cool a few minutes in the pans.
*If the cupcakes have been baked without paper cups, run a knife around the edges and invert onto a rack.
*Cool completely.
Icing:
*Put the chocolate, cream, sugar and butter in a medium saucepan.
*Cook over medium heat, stirring occasionally, until the chocolate is partially melted.
*Remove from the heat and stir until completely melted.
*Transfer to a bowl and cool to room temperature.
*Hold a cupcake upside down and dip the top into the icing.
*Twirl the cake slightly and set aside.
*Repeat with the remaining cupcakes and icing. Refrigerate.
Spiders:
*Place the chocolate chips and oil in the top of a double boiler set over hot water.
*When the chips have almost melted, remove from the heat and stir until completely melted.
*Cool 10 minutes, stirring occasionally.
*Spoon the melted chocolate into a pastry bag fitted with a 1/8" tip.
(Or use a zip-top plastic bag and snip off a corner.)
*On a baking sheet lined with wax or parchment paper, start piping out spiders about 2" apart.
*Refrigerate 20 minutes.
*Peel the spiders from the paper; keep refrigerated.
Webs:
*In a double boiler set over medium-low heat, melt the white chocolate and oil together.
*Remove from the heat and cool 5 minutes, stirring occasionally.
*Spoon the chocolate into a pastry bag fitted with a 1/8" tip.
*In the center of a cupcake, make a small dot of the chocolate; from the center pipe out 7 lines, evenly spaced, to the outer edge.
*Pipe out 4 circles, evenly spaced, over the lines.
*The cupcakes can be made 24 hours in advance.
*Hold in refrigerator in tins or loosely covered.
*Remove from refrigerator 1 hour before serving.
*Place a couple of the spiders on top of each cupcake just before serving.
-serves 16-
Note: This recipe comes from "Maida Heatter's Book of Great Chocolate Desserts"
Labels: chocolate cupcake recipe, cupcake recipe, Halloween cupcake recipe, spider cupcake recipe
