Recent Posts

Wednesday, January 13, 2010

Its Just Cake!!!!

When I hear the words chocolate cupcakes, my mouth starts to water. I believe that this is the reaction a true cupcake aficionado has. What is it about these little cakes? Is it the ease of eating it or is it the simplicity of ingredients that makes us not able to cease or even pause at best from going back for more.

Is it the different fillings, toppings and additional flavors that contribute toward making it impossible to stop? Of course the ingredients are the most essential part of making a chocolate cupcake so irresistible.

So, I ask forgiveness from those who I will burden with guilt for destroying there 2010 New Year's resolution of eating healthier and losing weight…. But, I have to say that it will be the most wonderful tasting guilt you will have to endure. Enjoy!


adapted from Martha Stewart


Makes 18 to 24.

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons canola oil
  • 1 teaspoon pure vanilla extract

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  • Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely



Makes about 4 cups.

  • 16 ounces cream cheese, room temperature
  • 1 stick unsalted butter, cut into pieces, room temperature
  • 1 stick salted butter, cut into pieces, room temperature
  • 2 cup confectioners' sugar
  • 2 teaspoon pure vanilla extract


  1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. (You will have a bit left over).


Post a Comment