June 19, 2013
Written by Judy Vig and Joy Paoletti
Thursday, 07 February 2013 13:45
Valentine’s Day is here again and Judy and I love doing something special for our families. Whether it is a quiet meal shared with the family, romantic “I love you” cards for the hubbies, or jewelry and flowers for Mom and the girls, our most favorite thing is anything chocolate!
Red velvet pancakes are a favorite with the kids and Judy’s fabulous red velvet cake is a winner with all of us. You can find both of these scrumptious recipes at TwiceBakedTwins.com. But let’s get right to the sweeter part of the meal. Dessert! Chocolate is Joy’s passion and a great choice to end the day.
We decided these cupcakes are the perfect present for the most romantic day of the year, just the right size and sinfully decadent.
Working that day and out of time? Here is our Twice Baked “2 Minute Take” for a fabulous shortcut: Start with a box cake mix, it will be quicker; or better yet, buy chocolate cupcakes already frosted and decorate with chocolate cherries (you can even buy chocolate covered cherries)...no one will know! Happy Valentine’s Day!
2-2/3 cups all -purpose flour
2-1/2 cups granulated sugar
1/2 cup cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 tablespoon vanilla extract
2/3 cup sour cream, at room temperature
10 tablespoons butter, melted and cooled
2/3 cup corn oil
1-1/4 cups ice-cold water
Preheat oven to 350F. Line the cupcake pan with the papers liners. Sift together the flour, sugar, cocoa powder, baking soda and salt into a medium bowl. Whisk to combine. In another bowl whisk together the eggs until blended and now add the sour cream and vanilla extract until blended. Set aside.
In the bowl of an electric mixer, mix the melted butter and oil together at low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix for one minute. Add the egg mixture and mix for one minute more, scraping down the sides of the bowl as necessary.
Fill cupcake pans only 2/3 of the way filled and bake for 17-20 minutes. Every oven temperature is different. Keep checking by inserting a wooden toothpick. It should come out clean.
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners sugar
1 tablespoon milk
1 cup hot fudge topping
Cream the butter and the shortening. Sift the cocoa and the confectioners sugar and add to the creamed mixture. Add 1 tablespoon of milk to keep the mixture smooth (if you need another, add 1 tablespoon more at a time, but wait to do it until the end). Now add the hot fudge topping and the vanilla extract. Beat until smooth and creamy.
Melt 1 cup chocolate chips in the microwave. Dip maraschino cherries into the chocolate and place on wax paper to dry and then top your cupcake!
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