Tuesday, June 19, 2007
People love cupcakes. The number of people who have visited this blog in the last two days proves it! But then again, how could you not love cupcakes? They're fun to make and decorate. They're the perfect serving size. They're versatile. People love getting them as gifts. And don't we all have memories of eating them at birthday parties at school? Well, my birthday is in the summer so I never got a class party, but all of my friends did and I remember LOTS of cupcakes. Cupcakes just bring a smile to your face - they equal happiness!
I have to admit that when I clipped this recipe I didn't read very closely and I thought it was a recipe for making muffins with chocolate chunk cookie dough in them. Apparently I glossed right over the word cupcake! And I also have to admit that my brain was saying, "You better be careful. Don't let Martha break your heart." Sometimes her recipes ... just don't work. BUT. Big BUT here ... my heart was saying, "But they're chocolate, and you have those cherries in the fridge, and cherries need chocolate!" Cherries do need chocolate. My heart won out.
And they were great. The big chunks of chocolate won rave reviews from my co-workers and my husband, who ate six of them himself. Six. In two days. My (soon-to-be) brother-in-law really dug them and made the mistake of telling my sister to take cooking lessons from me. BIG mistake - Elaina didn't like that so much! But, like we told her, it's not an insult to her cooking, it's a compliment to mine! But you know how siblings can be....
Chocolate Chunk Cookie Cupcakes
Adapted from Martha Stewart
* Makes about 2 dozen cupcakes.
1.5 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup sugar, packed
3 large eggs
1 teaspoon vanilla
1/3 cup milk
8 ounces semisweet chocolate, chopped
1. Preheat oven to 375 degrees. Line two 12-cup muffin tins with liners.
2. In a medium-sized bowl, whisk flour, baking powder and salt, then set aside.
3. In a large bowl, beat butter and sugars until fluffy, about three minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix. Add flour mixture in two batches, alternating with milk. Fold in chocolate chunks.
4. Spoon 1/4 cup of batter into muffin cups. Bake about 20 minutes, or until golden and cake tester comes out clean. Transfer cupcakes to wire racks to cool completely before frosting.
Looking for the perfect frosting? Try one of these:
* Mrs. Milman's Chocolate Frosting
* Cooking Light Chocolate Frosting