chocolate cupcakes | Bewitching Kitchen

Sorry, could not resist the pun… These are chocolate cupcakes, and they are the most fun and adorable project you can definitely do with kids. They will love the process and later consuming all the owlsome calories. Ok, I’ll stop now.

OWLSOME CHOCOLATE CUPCAKES
(from The Bewitching Kitchen)

makes 10

for the cupcakes:
50g butter, room temperature
110g all-purpose flour
25g cocoa powder (Dutch-processed)
150g sugar
1 large egg at room temperature
130ml milk at room temperature
1/2 tsp salt
1 + 1/2 tsp baking powder

for buttercream:
120g butter, softened
240g powdered sugar
1 tablespoon cocoa powder
heavy cream to thin consistency, if needed

to decorate:
Oreo cookies, gently open so that the filling stays nicely on one side
brown and orange M&Ms

Make the cupcakes. Line a muffin tray with cupcake liners. I like to sprinkle rice at the bottom of the muffin space before adding the liners on top.

Whisk the egg and milk in a measuring cup with a fork. Reserve.

Put the flour, baking powder, sat, cocoa powder, butter and sugar into the stand mixer fitted with the paddle attachment.Mix on medium speed until the butter forms a sand-like consistency, in very small pieces.

Pour half the mix/egg mixture into the bowl and mix on low speed until incorporated, the increase the speed to high for a minute. Add the remaining milk, and again mix on low, then increase speed to high. Add to the cupcake liners until half full, not more than that,

Bake at 350F for about 15 minutes until a toothpick comes out clean. Cool completely on a rack before frosting.

Make the buttercream by whisking the butter for about 7 minutes on high speed. Add the powdered sugar in three portions, whisking low at first, then increasing speed. At the last addition, incorporate also the cocoa powder. Whisk on high for a couple of minutes, thin wth heavy cream if needed.

To decorate, spread a layer of buttercream on top of the cupcakes. To the open Oreos add brown M&M to form the eyes, press gently but firmly to attach to the white filing. It is easier to do that before you add the Oreo to the cupcake. Place the Oreos as eyes, then use Oreos without filling cut in half for the eyebrows. Add the orange M&M for the beak.

ENJOY!

to print the recipe, click here

Comments: I cannot take credit for the idea, I saw it somewhere on Pinterest and made a version, as it seemed pretty straightforward. The only thing is, you will need a lot more Oreos than you think, because yes, “there will be breaks”. Also, sometimes when you separate them the filling does not stay nicely on one side. If you try to move it around and fix things, it just won’t work very well. So, be gentle, twist slowly as you open them. Also, when you cut them in half for the eyebrows, it is easy to crumble one of the halves. Anyway, no big deal but make sure you have enough to start with.

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Not sure how many people will get this quote, but I’ll take the risk…

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You need to bring something sweet and tasty for an event that will take place in less than 24 hours.

You are cake challenged.

What could you possibly do? Get into panic mode? Call 911? Worse yet, grab something from the grocery store? No need. Emergency cupcakes to the rescue!

EMERGENCY BLENDER CUPCAKES
(from Abigail Dodge, The Weekend Baker)

1 cup all purpose flour
1/2 cup cocoa powder, not Dutch-processed, sifted
1 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 + 1/2 tsp vanilla extract

For frosting:
8 ounces bittersweet chocolate, chopped
1/2 cup butter, cut into pieces
1 cup condensed milk
1/4 cup light corn syrup
1 tsp vanilla extract
pinch of salt
Optional: sprinkles for decoration

Heat the oven to 375F. Line 12 muffin cups with paper liners.

Combine flour, cocoa powder, sugar, baking soda and salt in a blender. Cover with the lid and process until combined. Add hot water, oil, egg, and vanilla. Process until smooth, making sure to stop a few times and run a spatula around the edges to ensure it is fully homogenized. Pour into the prepared muffin cups, filling 3/4 of the way.

Bake until a toothpick inserted in the center comes out clean – about 17 to 20 minutes. Transfer to a rack to cool.

Prepare the frosting by melting chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt.
Whisk until well blended. Set aside at room temperature, whisking frequently. The frosting will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost the cupcakes. It can be prepared in advance.

Decorate with sprinkles if you so desire…

ENJOY!

to print the recipe, click here

Comments: This recipe is all over the internet, getting praises from both experienced and naive bakers. Experienced bakers love the fact that they can have something simple but delicious ready at the drop of a hat. Naive bakers… well, we need this recipe. It is a dream come true for those with cake insecurities. One important note: the frosting recipe makes A TON. Unless you plan to have cake emergencies on a daily basis for a month, consider halving it. 😉

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