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In the Oven: Red Wine Chocolate Cupcakes with Chocolate Glaze

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Let’s celebrate National Wine Day with some cupcakes! Posting date is May 24.

Red Wine Chocolate Cupcakes with Chocolate Glaze
 
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Yield: 18 to 20 cupcakes
Ingredients
For the Red Wine Chocolate Cupcakes
  • ½ cup (40 g) unsweetened dark cocoa powder, such as Valrhona
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 1¼ cups (300 ml) hearty red wine
  • 2 cups (255 g) all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 8 ounces (2 sticks/225 g) unsalted butter, cool but not cold
  • 1 cup (200 g) granulated sugar
  • ¾ cup (165 g) firmly packed dark brown sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract (optional)
For the Chocolate Glaze
  • 4 ounces (115 g) dark chocolate (60 to 72% cacao), chopped
  • 1 tablespoon corn syrup
  • ½ cup (120 ml) heavy cream
For Décor
  • White sprinkles (optional)
Instructions
Make the Red Wine Chocolate Cupcakes
  1. Preheat the oven to 350°F (175°C). Line one 12-cup cupcake pan with paper liners and another with only 6 to 8 paper liners (or bake in batches with one pan).
  2. Place the cocoa powder and chocolate in a medium heatproof bowl. Heat the wine in the microwave in a glass measuring cup (or on the stovetop in a pan) until almost boiling. Pour the hot wine directly over the cocoa powder and chocolate and whisk until the chocolate is melted and completely combined with the wine.
  3. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until smooth. Add both sugars and mix on medium-high speed until the mixture is light and fluffy, about 3 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition, then add the vanilla, if using. Scrape down the sides and bottom of the bowl and beat again for 30 seconds.
  5. Remove the bowl from the mixer and, using a rubber spatula, fold in the flour mixture in three parts, alternating with the wine mixture in three parts, beginning with flour and ending with wine.
  6. Fill the cupcake liners about three-quarters full with the batter. Bake, rotating the pan halfway through, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes.
  7. Allow the cupcakes to cool for 20 minutes in the pan, then turn them out onto a cooling rack to cool completely.
Make the Chocolate Glaze
  1. Place the chocolate in a shallow, heatproof bowl. Drizzle the corn syrup on top of the chocolate.
  2. Heat the cream in small saucepan over medium heat until it just begins to bubble along the edges. Pour the hot cream over the chocolate and wait 30 seconds. Whisk from the center out until the mixture is completely smooth.
Assemble the Cupcakes
  1. Dip the top of each cupcake into the glaze. Allow the excess glaze to run off back into the bowl and return each cupcake, right side up, to the cooling rack. Add a stripe of white sprinkles, if using, right along the center top of each cupcake, and allow to set for at least 30 minutes before serving.
Notes
How to store: The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

In the Oven: Chocolate Mayonnaise Cupcakes

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We’re down to the last three recipes in Baked Elements. We’ll wrap up the book with chocolate, pumpkin, and booze, which feels just right. This week, we’re making a classic chocolate cupcake that includes mayonnaise in the batter for a super moist cake.

Posting date is October 12!

Chocolate Mayonnaise Cupcakes
Yield: 24 cupcakes

For the Chocolate Mayonnaise Cupcakes
2 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
2⁄3 cup dark unsweetened cocoa powder (like Valrhona)
1 3⁄4 cups boiling water
2 3⁄4 cups all-purpose flour
1 1⁄4 teaspoons baking soda
1⁄4 teaspoon baking powder
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1 1⁄3 cups mayonnaise
2 large eggs
1 teaspoon pure vanilla extract

For the Chocolate Frosting
12 ounces (3 sticks), unsalted butter, softened
3 cups confectioners’ sugar, sifted
1 1⁄2 tablespoons pure vanilla extract
10 ounces good-quality dark chocolate (60 to 72%), melted and cooled

Make the Chocolate Mayonnaise Cupcakes
Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.

In a medium heatproof bowl, stir together the chocolate and cocoa powder. Add the water and whisk until smooth.

In another medium bowl, sift together the flour, baking soda, and baking powder.

In the bowl of a standing mixer fitted with the paddle attachment, beat both sugars and the mayo together until well blended, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition, then beat the mixture until it is completely combined and uniform in color. Add the vanilla and beat again.

Scrape down the sides and the bottom of the bowl. Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture. Beat just until incorporated.

Fill the cupcake liners about three-quarters full. Bake the cupcakes for 17 to 20 minutes,
rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to cool for 15 minutes in the pan, then turn them out onto wire racks to cool completely.

Make the Chocolate Frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add the confectioners’ sugar all at once and beat until completely blended, about 2 minutes. Add the vanilla extract and beat for 15 seconds. Scrape down the sides and bottom of the bowl and add the chocolate. Beat until smooth, continuing to scrape down the sides as needed until the frosting is uniform in color.

Assemble the cupcakes
There are many ways to frost a cupcake. If you have a pastry bag, simply fit it with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Maple Cupcake with Maple Cream Cheese Frosting

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I feel I should justify my scheduling choice with this one, but where I come from, maple is associated with spring, not fall. And Matt encourages us to make these cupcakes during any season you please, so there! Hope everyone will be able to use real maple syrup! Have fun everyone! Posting date is next Sunday, April 22nd.

Maple Cupcakes with Maple Cream Cheese Frosting
recipe from Baked Explorations, by Matt Lewis and Renato Poliafito 

yield: 24 cupcakes

FOR THE MAPLE CUPCAKES
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) butter, slightly softened,cut into chunks
2 tablespoons vegetable shortening, at room temperature
2 cups pure maple syrup
3 egg yolks
1 large egg
1 1/2 cups whole milk
1 cup walnuts, toasted and coarsely chopped

FOR THE CREAM CHEESE MAPLE FROSTING
 3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces cream cheese, softened
4 cups confectioners’ sugar, sifted
2 tablespoons maple syrup

ASSEMBLY
 Whole toasted walnuts (optional)

MAKE THE MAPLE CUPCAKES
Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.

In a medium bowl, sift together the flour, baking powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.

Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.

Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.

Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.

MAKE THE CREAM CHEESE MAPLE FROSTING
 In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.

Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.)

ASSEMBLE THE CUPCAKES
 There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes. Top with whole toasted walnuts.

Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Tomato Soup Cupcakes with Mascarpone Frosting

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From the original Baked Sunday Mornings, by Seattle Pastry Girl.

Did you know these have been around since the Great Depression? Did you also know that M.F.K Fisher was a fan, and was quoted as saying that “This is a pleasant cake, which keeps well and puzzles people while you are cooking other things, which is always sensible and makes you feel rather noble, in itself a small but valuable pleasure”? Want to learn more about the history of these head over to Cakespy and she will tell you everything you were afraid to ask and more! Looking forward to what you thought of these and how every ones turned out. Anxious to see who tried the savory version and what you thought.

Tomato Soup Cupcakes
Makes 24

Ingredients
2 (10¾ oz.) cans condensed tomato soup, preferably low sodium
1 tsp. baking soda
3½ c. all-purpose flour
1½ tsp. cinnamon*
½ tsp. freshly grated nutmeg*
½ tsp. ground allspice*
¼ tsp. salt
1 tsp. baking powder
¾ c. (1½ sticks) unsalted butter, at room temp.
1 c. granulated sugar
1 c. firmly packed light brown sugar
4 large eggs

* For a more savory cake, replace the cinnamon, nutmeg, and allspice with 1 tsp. freshly ground pepper and increase the salt to ½ tsp.

1. Preheat oven to 325°. Line two twelve-cup cupcake pans with paper liners.
2. In a large bowl, sprinkle baking soda over the tomato soup and stir well. Set aside.
3. In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.
4. Beat butter and sugars together on medium speed until fluffy, three to four minutes. Add eggs, one at a time, and beat until just combined. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with tomato soup, beginning and ending with flour mixture. Scrape down the bowl again, and mix on low speed for a few more seconds.
5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.

Mascarpone Frosting
Ingredients
¾ c. (1½ sticks) unsalted butter, softened
12 oz. mascarpone cheese, softened
4 c. confectioners’ sugar, sifted
1 tsp. pure vanilla extract

1. In the bowl of a standing mixer beat softened butter until it is completely smooth . Add mascarpone and beat until combined.
2. Add sugar and vanilla and beat until smooth. Be careful not to over beat; this will cause the frosting to lose structure. (At this point, you can tightly cover the frosting and refrigerate overnight if you want. Let it soften at room temperature before using.)
3. Fit a pastry bag with the largest tip, fill with frosting, and cover each cupcake with a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism; scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
4. Refrigerate any leftovers in an airtight container for up to three days. Bring the cupcakes to room temperature before serving.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.