Hot Chocolate Cupcakes!

These cupcakes were as delicious as they sounded. It would have been best to drink them with milk or water, anything other than soda. But other than that, I am very pleased with the way my cupcakes turned out! I have a few comments about the cupcake and the frosting recipe but to be honest, it could have all been mistakes on my part but I'm going to say them anyways just in case you guys want to try and make them. 1) The cupcake recipe made more than enough, it said it made 24 cupcakes and I ended up getting 36 out of them. 2) Not all of the cupcakes rose the way I wanted them to, someone of the comments on the page said they sunk in the middle, I didn't really get much sinkage but there was some. 3) The frosting was thin, and it made more than 24 cupcakes worth of it. The picture on the website shows a lot of frosting but I didn't use too much because too much frosting kills the point in my opinion. Well that's all the comments I have right now. If I think of anymore, I'll just make another post about it. So here's the recipe!

Hot Chocolate Cupcakes: WEBSITE!

Ingredients for the cupcakes:

• 6 oz. (3/4 cup) unsalted bytter
• 3 cups unbleached all-purpose flour
• 3/4 cup canola oil
• 4-1/4 oz. bittersweet chocolate, finely chopped
• 3 cups granulated sugar
• 3/4 cup natural unsweetened cocoa powder
• 3 large eggs, at room temp
• 3/4 cup buttermilk, at room temp
• 2 Tbs. pure vanilla extract
• 2-1/2 tsp. baking soda
• 1/2 tsp. kosher salt

Ingredients for the frosting:

• 1-1/2 cups sugar
• 2 Tbs. light corn syrup
• 6 large egg whites
• 1 tsp. pure vanilla extract

Directions for the cupcakes:

1. Heat the oven to 350 degrees F. Place cupcake liners into cupcakes pans.
2. In a large, heavy saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted and fully combined.
3. In a large bowl, whisk the flour sugar, and cocoa powder. Put the hot chocolate mixture into the sugar mixture and whisk until combines.
4. Whisk in the eggs, one at a time (making sure to keep whisking- you don't want the eggs to scramble), then whisk in the buttermilk, vanilla, baking soda, and salt. Fill each cupcake liner about 3/4 full.
5. Bake cupcakes for 17-22 minutes, or until a toothpick comes out clean when inserted in the center. Cool on racks for 10 minutes.

Directions for the frosting:

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, ¼ cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
2. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately. After frosting, use a handheld kitchen torch to lightly toast the top of the frosting if desired.

And here's the picture of the cupcakes that I made.

The straw is not edible, and because I didn't have a kitchen torch I had to use a lighter. Normal lighters probably wouldn't work but I had a heavy duty lighter and it took me about 30 minutes for 36 cupcakes. But all in all I loved these cupcakes and I would totally make them again using a different tip for the frosting and maybe with an actual kitchen torch.

Favorite YouTube Video!

So and FYI about the favorite YouTube video, I'm really trying not to repeat videos so I apologize now if somewhere along the line I do, I am also trying not to use too many of the same type/ same channel but I honestly only watch a few of the same videos so I'll try to spice it up a bit more but I spent 10 minutes a blog post looking for a video. Please leave comments about videos I should watch and I'll watch them, I promise.

Anyways thanks for stopping by,

Maranda M.