A’Tempting’ Tuesday: College Baking and Chocolate Goodness

photoToday, I want to share something with all you chocolate lovers out there.  That’s everyone, right????

I got to spend a wonderful weekend recently visiting with my daughter in her college town.   While there, the weather became pretty dreadful.  Taylor (my daughter) is enjoying having her very first apartment and learning to cook in her kitchen.  We decided to stay in where it was warm one day and do some baking.

She and her friend, Kendall, took to Pinterest to find something they’d like to bake and the recipe they chose — Pinata Cupcakes —  actually came from this Blog.

I so enjoyed shopping with the girls to equip Taylor’s kitchen with everything she needed to make these, and then returning to walk them both through the baking process.  They did a wonderful job. All I did was answer their questions as they went.  I was so enjoying my time with them that I didn’t really focus on getting any great pictures, but I will share what I got.

The recipe is definitely worth sharing, but warning it is very, very rich.  I’m the epitome of the chocolate lover.  I think chocolate, along with cream cheese and Cool Whip, should be a staple in every kitchen.  You can cover anything in chocolate and it will taste great. I truly believe chocolate has healing qualities, and a balanced diet is chocolate in each hand.  Even I, and my love of all things chocolate had to indulge in this cupcake slowly.  I couldn’t eat the whole thing in one sitting.

Here goes y’all:

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PINATA CUPCAKES
makes 12 cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 cup milk
1/2 cup hot coffee
2 eggs
16 ounces bittersweet chocolate
1 cup of heavy cream
1/2 stick unsalted butter (again y’all, REAL butter)
M&Ms for filling the cupcakes
Sprinkles for topping (optional)

The Cupcakes:

  1. Preheat oven to 350 F.  Prepare 12 cupcake liners in a muffin pan.  Set aside.
  2. In mixer bowl, combine sugar, flour, cocoa powder, salt, baking powder and baking soda.  Mix well.
  3. In separate bowl, combine the beaten egg, vegetable oil and milk.  Mix well.
  4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until well blended.
  5. Pour the hot coffee into the batter and mix on low until smooth.
  6. Divide the batter evenly into the cupcake liners (about 3/4 full).  Bake for 20 minutes or until toothpick inserted in center comes out clean.
  7. Remove from oven and cool completely on wire rack. When cupcakes are completely cool, cut a cone shape out of the middle of each cupcake, reserving only the top of the cone for later use.

Chocolate Ganache Frosting:

  1. Place the chocolate in a medium, heat-safe bowl.  Set aside.
  2. Heat the cream and butter in small saucepan over medium heat.
  3. Bring just to a boil.  Immediately pour over the chocolate and allow to stand for a few minutes without stirring.
  4. Stir or whisk gently until smooth.
  5. Refrigerate for at least 30 to 45 minutes to set.

Assembly:

  1. Fill the “hole” cut out of each cupcake with M&Ms.  Cover the hole with the top of each cone that you previously cut out.
  2. Use a pastry bag with large tip to pipe frosting onto each cupcake.
  3. Top with sprinkles if desired.
  4. Refrigerate for at least 30 minutes prior to serving.

Finally, ENJOY!!

Cook’s Talk:

  • The blog, Abusymom’s Blog, is not an American blog.  So many of the measurements were in grams.  Whew!  Above my plain-old-measuring-cup head, so we spent a lot of time Googling the conversions.  A couple of them were probably just a tad under or tad over what they should have been, but the cupcakes turned out just fine.
  • For the bittersweet chocolate for the ganache, we just used plain semi-sweet chocolate chips and it was wonderful!  I will also reiterate her, REAL butter please.  There shouldn’t be anything else.
  • The original recipe also said preheat the oven  to 160 Celsius.  If I am correct, that is 320 Fahrenheit.  My daughter has a college apartment.  The best we could do on her stove was 350 F.  They came out fine.
  • And lastly, back to converting. We just bought a big ole bag of M&Ms.  I was tired of trying to convert grams to ounces and cups and sticks by this time.  We put a few in each cupcake and whatever was left in the big bag I am sure was gone with 10 seconds of all her roommates coming home.
  • Also, make sure you let the cupcakes cool completely before putting the M&Ms in.  If they melted, it would kind of ruin the Pinata effect.

Until next time ….

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