500 Cupcakes (11 page)

To make the frosting, gently heat the chocolate, milk, and butter in a small, heavy saucepan, stirring until melted. Remove from the heat and beat in the confectioners’ sugar. Swirl the frosting onto the cooled cupcakes.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

These cupcakes are incredibly rich and moist delights!

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups into muffin pans. Sift the flour, baking powder, and salt and set aside. In a medium bowl, cream the sugar and butter. Add the egg yolks and beat well. Add the melted chocolate and vanilla, mixing well. Add the flour and milk alternately, beating well with each addition. Beat the egg whites in a medium bowl until soft peaks form, and gently fold them into the batter. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, cream the butter in a medium bowl. Beat in the milk until smooth. Stir in the chocolate and vanilla. Beat in the confectioners’ sugar until thick and creamy. Spread over the cupcakes.

Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

The classic German dessert “Black Forest Cake” was the inspiration for this cupcake.

Preheat the oven to 325˚F (160˚C). Place 18 paper baking cups in muffin pans. In a medium bowl, sift together the flour, cocoa, salt and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the flour mixture and the cherries, and stir until well combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Pour a little kirsch over each cupcake. Remove the cupcakes from the pans and cool on a rack.

For the topping, whip the cream and confectioners’ sugar together until slightly stiff. Using a vegetable peeler, shave curls of chocolate from the bar. Garnish the cupcakes with a dollop of cream. Place a cherry in the center and chocolate around it. Store unfrosted in an airtight container for up to 3 days.

Makes 1 1/2 dozen

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variations

Mint is a versatile herb that complements both sweet and savory dishes.

Preheat the oven to 325˚F (160˚C). Place 18 paper baking cups into muffin pans. In a medium bowl, sift together the flour, cocoa, baking powder, and salt. Set aside. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint extract and chocolate chips. Spoon the mixture into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the butter and confectioners’ sugar in a small bowl until smooth and creamy. Stir in the mint extract and just enough food coloring to turn the frosting a mint green. Frost the cupcakes and decorate with chocolate chips.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

You’ll find yourself drawn to the breakfast table by the aroma of these sweet breads, a perfect accompaniment to steaming hot coffee.

Combine the yeast, water, and the teaspoon of sugar in a large bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of the flour until the mixture becomes a smooth paste. Beat the eggs and add them to the yeast mixture. Add the sugar and salt. Stir in the remaining flour, and mix until the dough is soft and slightly sticky. Leave in a warm place, covered with plastic wrap, for 45 minutes or until doubled in bulk. Preheat the oven to 400˚F (200˚C). Grease 12 mini brioche or muffin molds. Beat the butter, raisins, and chocolate chips into the dough. Fill the molds halfway. Leave in a warm place to rise for about 20 minutes, until the dough has risen to fill about two-thirds of each mold.

Brush each brioche with a little of the beaten egg and bake for 20 minutes. Cool in the molds for 5 minutes, remove, and cool on a rack.

Store in an airtight container for up to 2 days.

Makes 1 dozen

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variations

A timeless combination … with very little flour in the mix!

Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in a muffin pan. Melt the butter and chocolate in a double boiler, or medium bowl over a pan of simmering water, stirring until completely melted. Cool slightly.

Beat the sugar and egg yolks in a medium bowl until thick and creamy. Stir the butter and chocolate, flour, and hazelnuts into the egg mixture.

In a medium bowl, beat the egg whites to soft peaks, and gently fold into the chocolate mixture. Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Store refrigerated in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 dozen

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variations

Orange extract helps sweeten the bitterness of the chocolate.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups into muffin pans. Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the chocolate glaze, melt the chocolate in a double boiler or medium bowl over a pan of simmering water, stirring until completely melted. Add the cream and orange extract, and stir until well combined. Cool slightly and pour over the cupcakes. Refrigerate until set.

Store unglazed in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

Try these warm from the oven, topped with a generous spoonful of vanilla-flavored whipped cream.