How to make chocolate cupcakes Martha Stewart?

Sift 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. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes.

What makes cupcakes break?

Your Oven is too Hot . The fan pushes hot air around in the oven, but makes the environment too intense for the batter to handle. The outer edges of the cupcakes bake too fast, crisp up and stop rising very quickly while the center still keeps rising and ends up pushing through the top of your cupcakes.

How should I cool cupcakes?

Transfer cupcakes to a wire rack as soon as they're out of the oven. If you've made a dozen cupcakes or less, you can carefully pop the entire wire rack into the fridge or freezer for 10-20 minutes to cool them more quickly.

What is the secret to moist cupcakes?

Brush the warm cupcakes with a small amount of simple syrup . This is optional, as they are already moist and delicious without it. But I always recommend simple syrup for cupcakes as it soaks into the cupcakes, seals in the moisture and makes them extra-moist!

How do bakeries keep cupcakes moist?

How do bakeries keep cakes fresh? Coating cakes with frosting, icing or ganache helps to hold in moisture, keeping them fresh. Cakes can also be sealed in air tight bags or containers while they wait to be frosted. Freezing them is another method but I think freezing cakes results in a loss of quality.

What does cupcake mean for a girl?

a sexually attractive young woman .

How do you make perfectly domed cupcakes?

Basically, you'll start with a high temperature and drop to a lower temperature. Try starting at 400°F for 5 minutes, then reduce to 350°F for another 10 to 15 minutes, or until the cupcakes are done according to the recipe directions. You'll also want to be sure to fill your cupcake tins 3/4 full with batter.

Should you refrigerate cupcakes before frosting?

Unfrosted cupcakes will stay fresh for two days without refrigeration. However, if you plan to cover the cupcakes with frosting that requires refrigeration, you should wait to frost them until you are ready to serve them—within two days .

Why are my chocolate cupcakes dry?

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter , a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

What does cocoa powder do in cupcakes?

The role of cocoa powder in cakes: When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color . Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present.

How long do homemade chocolate cupcakes last?

Cupcakes can last between 2-5 days , but by using suitable cupcake boxes they should keep their freshness for up to a week. Plain cupcakes without any icing or frosting can keep for up to a week on your kitchen counter, but iced cupcakes, or those with a sweet filling, will only last 2-4 days.

What's the difference between chocolate chip muffins and cupcakes?

The fluffy batter is what gives cupcakes their soft, spongy texture. Muffins, on the other hand, are moist and dense. Another important difference between a cupcake and a muffin is that cupcakes tend to have more sugar and so they're a lot sweeter than muffins .

Super Bowl (Or Any Day) Chocolate Cupcakes W/Cabernet Recipe

Submitted by twissis

"I'm beginning to think I might need to get a life away from RZ. I had some idle time & decided to Google the net to see what was being suggested as food fare for Super Bowl Day. I found the most intriguing recipe I have seen in some time. This is it & my source is http://home.ivillage.com & Martha Vining was acknowledged. The intro said "Adults love these cupcakes. So make more than you need for 1 event & freeze the rest. Stored in an airtight bag, they should keep up to 2 months." DH & I are NY resolved to limit our sweet treats, so I hope you will be as intrigued as I was, give this recipe a try & enjoy the outcome. (Time does not include time for cupcakes to cool)"

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photo by limeandspoontt

Ready In:: 40mins
Ingredients:: 15
Yields:: 18 cupcakes
Serves:: 18

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ingredients

1 ¹⁄₂ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
¹⁄₂ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¹⁄₂ cup unsweetened cocoa powder
¹⁄₂ cup vegetable oil
1 teaspoon vanilla extract
2 eggs
³⁄₄ cup cabernet sauvignon wine
¹⁄₂ cup dried cherries (chopped)
2 cups whipped cream (lightly sweetened)
¹⁄₄ cup dried cherries (chopped)
1 tablespoon cinnamon (as garnish) (optional) or 1 tablespoon cocoa powder (as garnish) (optional)

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directions

Preheat oven to 350°F & prepare muffin pans w/paper baking cups.
Into the lrg bowl of an electric mixer, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon & cocoa powder.
Add oil, vanilla, eggs & wine.
Beat w/the electric mixer at low speed for 30 seconds. Turn the mixer speed to high & cont beating for 3 min, scraping the sides occ.
Remove the bowl from the mixer & stir in the dried cherries. Pour the batter into the prepared muffin pans & bake for 20 min or till a toothpick inserted comes out clean.
To Serve: Spoon a dollop of whipped cream on the center of the completely cooled cupcakes. Add 5-6 bits of dried fruit & a dusting of cinnamon or cocoa powder.
NOTE: IMHO dried cranberries may well be a good sub for the dried cherries.

Questions & Replies

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Reviews

The carbernet in this recipe is perfect! It adds such a depth of flavour. My new go to chocolate cake recipe!!

limeandspoontt
This a really different take on chocolate cake! A nice change. Cupcakes were a little dry but the wine did add an element of flavour, as did the cinnamon. Since I couldn't find dried cherries, I served at Sewing Circle spread with a tsp or so of seedless raspberry jam & a dollop of Cool Whip.

Debbb

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These were really different and great... easy to make- I used cherry flavored dried cranberries so I didn't have to chop the cherries first. They looked, smelled and tasted great (to the adults, kids predictably weren't big fans). The only complaint I had is that they turned out just a tad bit dry. But certainly a keeper!

LunaJenn24
You can't go wrong with wine and chocolate! Adding in the cherries makes these cupcakes extra special. You can really taste the wine, and thats a good thing. I followed the directions exactly and they turned out perfect. I am curious to see if they keep for 2 months, but, I do not think they will make it past today. Thanks for a nice easy recipe.

susie cooks

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RECIPE SUBMITTED BY

twissis

Iceland

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)

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