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Boston Creme Pie Cupcakes

I saw Boston Creme cupcakes somewhere the other day and decided to day that I would make them. I didn’t want to use egg yolks in my creme filling so I found a recipe that used cornstarch as a thickener. Otherwise, I used the recipe from Martha Stewart’s website for the cupcakes and the chocolate ganache topping.

I have to say, the Vanilla Pudding mix is probably the best I have ever had. The first batch I made of it did not come out right because I didn’t use enough of the warm milk mixture to heat up the corn starch. It ended up really lumpy and didn’t set up right. I did it a second time and it came out pretty amazing.

Boston Cream Pie Cupcakes
Adapted from Martha Stewart’s Boston Cream Pie Cupcakes
Serves 18

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
3 ounces (6 tablespoons) unsalted butter, softened
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze

Directions
1. Preheat oven to 350 degrees. Line one and a half cupcake tins with paper liners.
2. Whisk together flour, baking powder, and salt in a small bowl.
3. Start warming milk and butter in a saucepan over low heat.
4. Whisk eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes.
5. Beat in dry ingredients.
6. Once the milk and butter come to a boil, add milk mixture to batter with the mixer on low speed. Beat until smooth.
7. Add vanilla.
8. Divide batter among cupcake cups, filling each a little more than halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
9. Using an apple corer, take the center out of each cupcake once they are room temperature.

While the cupcakes cool, make the vanilla pudding for the center of the cupcakes. I changed a few things in this recipe as well. The biggest difference is that I halved the recipe!

Vanilla Pudding
Adapted from TheKitchn’s D.I.Y. Pudding
makes 2 cups

2 cups 2% milk
1/4 cup vanilla sugar
1/2 vanilla bean pod, sliced in half
2.5 Tablespoons cornstarch
Pinch of salt
1 tablespoon unsalted butter
1/4 teaspoon vanilla (optional)

1. Whisk the sugar into the milk and warm over low heat, stirring constantly. i added a half a vanilla bean pod from the vanilla sugar when I whisked in the sugar. This allowed the vanilla bean to steep in the milk while it came to a boil.
2. When bubbles appear around the edges, ladle a cup of the milk into a bowl with the cornstarch and beat the whisk until smooth.
3. Add cornstarch mixture back into the saucepan of milk and cook over low heat, stirring constantly, until it thickens.
4. Turn the heat to the lowest setting and cover the pot loosely. Let sit for about 10 minutes. Remove from the heat, uncover, and whisk in the butter and vanilla extract. Cool completely before filling the cupcakes.

While the pudding is cooling, make the chocolate ganache. The only thing I did differently was to use mini semi-sweet chocolate chips instead of chopping my own chocolate.

Chocolate Ganache Glaze
Adapted from Martha Stewart’s Chocolate-Ganache Glaze recipe
Makes 1 1/4 cups

Ingredients
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Directions
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

I was low on corn syrup so I ended up putting half a tablespoon of it into the ganache. It still poured nicely and was awesome.

Once everything is cooled to room temperature, you can begin to build them. I filled each cupcake with a teaspoon or 2 of the pudding. (there was a LOT leftover to eat on its own!) Once that was done, I poured a fat tablespoon of the chocolate ganache on top. I put them onto a baking sheet with a piece of Glad Press n Seal wrap under them for quick clean up. As you pour the ganache onto each cupcake, it will spill over the side. This is good! They look pretty awesome when that happens!

OK time for pics!

Boston Creme Cupcakes

366: Picture 138

Boston Creme Cupcakes

Boston Creme Cupcakes

Boston Creme Cupcakes

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Posted by on May 17, 2012 in The Bakery!

 

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St. Patrick’s Day Treats!

Yesterday, I made some chocolate Guinness cupcakes with a Bailey’s Irish Creme buttercream. I followed the recipe pretty closely. The recipe recommended making them in a jumbo size, but I did them regular cupcake sized. I didn’t know which Guinness to buy, so I asked a nice girl who was buying some which would taste best in a chocolate cupcake. She said that she makes them every year and uses the Guinness Draught. This was good news for me because it was available in a 4-pack! I also used Bailey’s in place of the Guinness in the original recipe for the frosting. I added a bit of milk to make the frosting soft enough to pipe onto the cupcakes with my new star tip. The cakes were very tasty with a light Guinness flavor. The frosting was WAY too strong for me personally but everyone else said it was awesome.

I got the recipe for both from Leite’s Culinaria: Chocolate Stout Cupcakes
Recipe adapted from The Butch Bakery Cookbook by David Arrick

Chocolate Stout Cupcakes:
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup cocoa powder
3/4 cup dark stout, such as Guinness, poured and settled before you measure
2 large eggs
1/2 cup light sour cream
1 1/4 cups unbleached all-purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt

For the Vanilla Bailey’s Buttercream:
8 tablespoons (1 stick) unsalted butter, softened
3 cups confectioners’ sugar, sifted or whisked.
3 tablespoons Bailey’s Irish Creme liquor
1/4 teaspoon vanilla extract
Pinch salt

Make the cupcakes
1. Preheat the oven to 350°F (176°C) and place a baking rack in the center of the oven. Line 24 regular sized cupcake pans with liners (Mine had a basket print on the outside! :D)
2. In a small saucepan over low heat, melt the butter. Remove the pan from the heat, add the cocoa powder, and stir until smooth. Then stir in the stout. Set the mixture and aside to cool for 10 minutes.
3. In the bowl of your stand mixer, whisk together the eggs and the sour cream. Slowly add the cooled chocolate mixture, making sure to incorporate it well. Next, add the flour, sugar, baking soda, and salt, and whisk until smooth, scraping down the bowl as needed.
4. Fill each prepared cup about 2/3 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 15-18 minutes. Leave the cupcakes in the pan on a rack to cool for 5 minutes or so, then transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour.

Make the buttercream
5. In a medium bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add the confectioners’ sugar, Bailey’s, vanilla, and salt to the bowl, and continue to beat until very smooth and creamy, 2 to 3 minutes. Add a little green food coloring if you would like at this point too!

Construct the cupcakes
6. Frost each cupcake in a way that you like. I used my new star tip and a piping bag. The original recipe recommends sprinkling each cupcake with a tablespoon of the crushed pretzels but I just used some green sugar crystals I had here. The cupcakes can be refrigerated for up to 3 days in an airtight container or frozen for up to 1 month. However, they were gone by the end of today. The rig crew sure did like them! 😀

Today (St. Patrick’s Day) I made some chocolate cupcakes with a mint chocolate ganache filling and mint buttercream. These I got from The Cupcake Bakeshop website by Chockylit. I love her basic chocolate cupcake recipe so instead of the one she paired with the mint chocolate ganache and mint buttercream, I used the one that I like so much. I like using Hershey’s unsweetened cocoa because it is less expensive than Valhrona. It is pretty amazing with Hershey’s so I am sure it would be amazing with the high quality chocolate. I found that when I added the milk directly from the refrigerator, the mix would look like it was breaking. I think the milk made the butter cold enough to partially solidify so I am going to try taking it out of the fridge when I start making everything to let it warm up a touch next time.

Chocolate Cupcakes
Recipe by Chockylit (I doubled her base recipe)

Ingredients:
1/2 cup (1 stick) butter, room temp
1 cup + 4 tablespoons sugar
1 large eggs, room temp
1/2 cup + 4 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Hershey’s unsweetened cocoa
1/2 cup milk, not fridge cold
1 teaspoon vanilla

Directions:
Beat butter until light in color. Add sugar and beat until it is fluffy, about 2 minutes.
Add the eggs and beat until everything is well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small bowl and whisk to combine. (Whisking the mix aerates it so you don’t have to sift it together)
Measure out the milk and vanilla and stir to combine.
Add 1/3 of the dry ingredients to the butter/sugar mix and beat to combine. Add half of the milk/vanilla and mix well. Continue alternating between the dry mix and the wet once more, finishing with the last portion of the dry mix.
Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 15 minutes or until a cake tester comes out clean.

The Mint Chocolate Ganache and Mint Buttercream were from a completely different recipe. I adapted it a little by accident. I forgot to add the butter and the teaspoon of mint after I mixed it all up but it ended up working out anyway!

Mint Chocolate Ganache
4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup chopped mint leaves
(1 tablespoon butter and 1 teaspoon chopped mint leaves)

Directions:
Chop the chocolate and transfer into a heat proof bowl.
Heat the cream and mint leaves in a small saucepan until small bubbles form around the edge of the pan. Pour the cream through a strainer, over the chocolate. Let sit for 1 minute then stir until the chocolate is completely melted. (If you add the butter and chopped mint from the original recipe, you add it here.)
Let the chocolate mixture cool then put it into the refrigerator to thicken for about 30 minutes to 1 hour.

Mint Buttercream Frosting
1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
1/4 cup milk
1/4 teaspoon all natural peppermint extract

Directions:
Whisk the butter until creamy, scrape bowl.
Add 4 cups of sifted powdered sugar, milk, and peppermint extract, and mix until combined. I tasted it after I added 1/8 tsp of the peppermint extract and ended up adding another 1/8 tsp. The consistency was perfect at this point but you can add more powdered sugar if it isn’t piping consistency for you. My frosting sort of looked like it was grainy to me but I think it was the fault of the milk being too cold again. I think it really makes a difference.

Once the cupcakes are cooled, you can fill them. I use an apple corer to take out the centers of each cupcake and snack on the middles while I am filling! I filled the cupcakes with one overfull teaspoon of the ganache and then piped on the frosting. (Tinted green for St. Patrick’s Day with a little food coloring while it was mixing.)

I topped mine with brown and green dark chocolate M&Ms 😀

This batch was the second time I used the star tip. I really love the way the frosting looks on these cupcakes! It is bakery worthy I think 😀

 
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Posted by on March 17, 2012 in The Bakery!

 

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Cupcakes!

I asked Carter what to bake today because we were running low on Snickerdoodles. He said the guys at the rig really liked the vanilla cupcakes with Reese’s peanut butter cups in the middle I made a while back. I decided to check outto see if she had a good chocolate cupcake with peanut butter filling. It turns out that she does! The recipe she had was for a rich chocolate cake and ganache with a peanut butter filling. I was looking for something a bit lighter in the cake department. I didn’t want to have the guys eating really rich cake and not having any milk to wash it down with. I found another recipe for devil’s food cake and chocolate buttercream on her website. So, I made those cupcakes and frosting and added the peanut butter filling from the original recipe.

I took the peanut butter recipe from this one:  http://cupcakeblog.com/?p=41
And the cupcakes and frosting from this one:  http://cupcakeblog.com/?p=10

The cakes came out perfectly light and chocolatey. I used Hershey’s cocoa and I know that is like, sinful to say but, I really like Hershey’s chocolate. For the frosting, I used Hershey’s Special Dark cocoa. It made the frosting have a greyish brown tint but it tasted so damn good. There was just enough frosting to do all 24 cupcakes and the 6 mini ones I ended up making as well. Next time, I will use a little more than the 1/4 cup of milk it calls for. Carter said he liked that the frosting was pretty stiff so I didn’t add any more this time. It didn’t end up as shiny and smooth as I wanted it to be. Since I don’t have much experience making cupcakes and frosting from scratch, I tried to follow the directions exactly as they were written.
The peanut butter filling was super easy and came out tasting JUST like the filling for a Reese’s peanut butter cup. I didn’t measure out my milk for that because in the blog, Chockylit says that she should have added more milk to make the filling more smooth and soft. I just eyeballed it until it looked like it would be delicious and soft.

Once the cupcakes were cool, I used an apple corer to take the center of the cupcakes out. Don’t go all the way to the bottom of the wrapper, just take off the top and some of the middle. I don’t bother putting the top back on to cover the filling because it just gets covered with frosting anyways! 😉 I put about a teaspoon or so of the peanut butter filling into each cupcake and topped it with a lighter coating of frosting. Then I used a mini Mini Reese’s peanut butter cup. They came out adorably awesome. I tasted the pieces of them as I went along but I haven’t tasted them all together yet. I can’t imagine they won’t be delicious though!

Pictures!

I highly recommend anything you find on her website. I have made the cherry vanilla cupcakes with vanilla buttercream, Horchata cupcakes, and the 3-vanilla cupcakes. I also did the chocolate cupcakes with the strawberry chocolate ganache filling and cream cheese buttercream. They all have been pretty amazing despite my newbie tendencies. They don’t look as nice as the ones on her website but they taste amazing! Looks will come with practice for me.

Thanks to Chockylit and her wonderful blog!!

 
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Posted by on June 17, 2011 in The Bakery!

 

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Relay for Life!

I wanted to make a quick post to tell everyone that I am doing the Relay for Life here in Bakersfield tomorrow and I made some devil’s food cupcakes for the event! I made homemade buttercream frosting and used some leftover cream cheese frosting from the red velvet cookies for the pink ribbons on top! They came out so adorably that I thought I would write it up before I go to bed.

 
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Posted by on April 30, 2010 in The Bakery!

 

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The Cookie Tree

Since I am visiting with my husband on a job site in Northern California for a few weeks, I thought I would explore the surrounding area and some of the food that can be found here. A friend of mine in New York City writes constantly about getting cupcakes and such from various bakeries throughout the city. I thought this would be a great place to begin my explorations. I did a quick Google search and found the Cookie Tree. It is a place that has served Yuba City and the surrounding areas for twenty-six years. Their website (http://www.cookietree.net/) is simple and the cookies looked promising. The reviews for the place were glowing. The new location is in the heart of downtown Yuba City. The whole area has recently been remodeled and I was very glad to see that the businesses there were open and there were many people shopping. When we were here last time, about a year or so ago, downtown was very quiet and most of the businesses were closed because of the construction blocking the roads and sidewalks.

I stopped at Mr. Pickle Sandwiches for a bite of lunch before heading to the Cookie Tree right around the corner (Delicious turkey, cheese, salami, and ham sandwich on sourdough bread BTW). The Cookie Tree looks clean and smells like you would expect when you walk in, like fresh baked cookies. I walked around the case to where their cupcakes were. They were very pretty but they only had a few regular flavored ones there that day (vanilla, chocolate, cherry). I decided to get a dozen cookies. They have a very large selection of cookies ranging from regular chocolate chip to oatmeal chocolate chip to the Rascal – a peanut butter and chocolate swirled cookie. I chose just about one of every cookie except the ones with walnuts because, well, I don’t like walnuts 😛 They were out of menus for the day but their website has a list of all the flavors they have each day.
I ended up getting:
Molasses (One of the Specials of the Day):

Oatmeal Cranberry White Chocolate:

White Chocolate Macadamia Nut (one of the Specials of the Day):

Snickerdoodle:

Oatmeal Chocolate Chip:

Coconut Oatmeal (Not on the menu):

Butterscotch Oatmeal (Not on the menu):

Black and White (One of the Specials of the day):

Rascal:

Chocolate Crackle:

The whole box:

So far we have tried the White Chocolate Chip Macadamia cookie which my husband said tasted a little off. I tried to get him to tell me what that meant but he said he didn’t know and that it was just different. He said maybe it was a little old or something. I tasted the chocolate chip cookie, chocolate crackle cookie, butterscotch oatmeal cookie, and the black and white. I thought all three were very good. They were slightly under baked, which I like. When I worked for the bakery in NJ, I learned that this helps the cookies stay softer for longer as well. The chocolate crackle cookie is like eating a delicious brownie with a crunchy exterior. The butterscotch cookie tasted like my favorite flavor of oatmeal, cinnamon roll. I have enjoyed the cookies I have tried so far and will definitely get more next time we are up here.

 
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Posted by on February 9, 2010 in The Bakery!

 

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Garden Party

We are having a yard sale tomorrow so I thought it would be cute to make a set of garden party cupcakes and put them in a basket for the ladies. They came out adorable but were a ton of work. Totally worth it tho. Carter and I worked for 5 hours making the little veggies out of various types of candies.

Giant mess!

Lettuce Leaves!

Signs!

Radishes

Garden!

The basket they are in is an adorable basket that one of the ladies was selling at our yard sale. I snatched it up and the cupcakes fit in there perfectly!

Candies we used in the making of the veggies (the cupcakes were just yellow cake mix and chocolate frosting):
Orange Starburst
Green Jolly Rancher fruit chews
Red Jolly Rancher fruit chews
green and yellow candy streamers
green M&Ms
candy coated sunflower seeds
gum
corn flakes
white airhead
pretzels
white melting chocolate (tinted yellow because thats what I had on hand)
ground up Famous Wafers (for the dirt on top)

 
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Posted by on April 3, 2009 in The Bakery!

 

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Busy Busy!

Alright! It has been a long long time since I have posted here. I have been a busy bee lately! I have been cooking almost every night with my mother in law at her house so I only have a few pictures of our endeavors. They think I am weird when I say “NO! Don’t eat it yet! I need to get a picture!”

So we made Spicy Shrimp Burgers one of the first nights we were home.
Recipe courtesy: Rachael Ray (30 Minute Meals)

1 pound raw peeled and deveined small shrimp
1 celery stalk with green, leafy tops, coarsely chopped
1/2 small to medium yellow skinned onion, coarsely chopped
1/2 green bell pepper, seeded and coarsely chopped
1 clove garlic
A handful parsley leaves
1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, zested
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 English muffins, sandwich size plain or sour dough flavor
1/4 cup mayonnaise or reduced fat mayonnaise
1/4 cup chili sauce or salsa or taco sauce
Butter or Boston lettuce leaves

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

Then on another night we decided that we wanted to make pizza. I don’t have the exact recipe we used but the pizzas ended up being awesome. My mother in law wanted to use up a box of Spicy Garlic Chicken mix. It was really good but we added a bit of fun stuff to it. We used Sriracha sauce (cock sauce) to make it spicy… possibly too much! Carter built that one up. I made a regular italian style pizza using some Boboli tomato sauce and peppers, onions, olives and garlic and mozzarella cheese.
Raw Spicy Chicken!

Raw Italian!

Baked!

Tonight I decided to marinate some portobella mushrooms in balsamic vinegar, EVOO, fresh garlic, and steakhouse seasoning. I grilled them up served them on top of some Salad Macaroni I had in my pantry mixed with some garlic, butter, and parmesan cheese. I also made a zucchini, onion and tomato casserole with cheddar cheese on the top as a side dish.

The recipe for the zucchini casserole thing came from my parents. They grew zucchinis and tomatoes in their yard one year and they ran out of things to do with them. They made a huge batch of this stuff but I cut it down for just my husband and I.

2 zucchinis, cut in half and then sliced
1/2 an onion, cut in half and sliced
2 tomatoes, cut in half and sliced
2 cloves of garlic – diced or pressed
About 2 tbsp Extra Virgin Olive Oil
Enough Sharp Cheddar cheese to cover the top of the veggies

I used a cast iron skillet for the first time tonight for this and it worked better than anything I have ever used before. Put the oil in the pan and heat it up. Add the onions and garlic. Cook them both for about 2-3 minutes. Then add the zucchini. Cook for another few minutes until the zucchini starts to get softish. Then add the tomatoes. (At this point, you can put this in the fridge and come back to it later if you want to… make sure your cast iron skillet is cool before you put it into the fridge tho!)
Cover the veggies with the cheese and stick the skillet into the oven at 350degrees F until the cheese is melted. Hot or room temperature, this veggie dish is awesome either way.

I spent the whole afternoon in the kitchen baking cookies as well today! The recipes for the cookies I made can be found on the back of the chocolate chips bags. I made white chocolate chip and mini regular chocolate chip cookies.

White Chocolate Chip!

Mini Chocolate Chip!

Cookies!

Chicks!

Plain!

I also made a double batch of the Almost No-Knead Bread dough!

I am sorry this ended up being so long but I saved all the fun stuff for one big post! I am planning to make some shrimp tacos tomorrow so I am going to have another post then! 😀 Thanks for reading and I hope you enjoy the recipes I have posted!

 
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Posted by on June 19, 2008 in Meals!, The Bakery!

 

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