Nothing brings people together like food at the holidays. So when I was asked to come up with something new for the 13 Days of Christmas, I decided to share one of my biggest passions with you, cooking. I really hope you enjoy and try all the recipes that I will share with you during Preheating Bliss. The first one I wanted to share is my Death by Chocolate Cupcakes. These heavenly cupcakes are sure to be the hit of any party this holiday season.
Death by Chocolate Cupcakes
2 ¼ cups sugar
1 ¾ cup all-purpose flour
1 cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup oil
2 tablespoons vanilla
1 cup boiling water
2 cups Crisco
1 cup butter
White chocolate coffee flavoring (The good coffee house sauce type seen here; exact brand not required)
2 tablespoons vanilla
Dash of salt
2 lbs powdered sugar
Melted vanilla ice cream (can sub heavy cream or sweet cream coffee creamer; but ice cream is the best by far!!)
Mini Chocolate chips
Preheat oven to 350 degrees. Combine all dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla. Mix well. Slowly stir in boiling water. Batter will be thin. Pour into prepared muffin tins. Bake at 350 for 15-20 minutes. DO NOT overcook. Cupcakes will be just barely done when it’s time to take them out of the oven. Overbaking will cause a drier cupcake, and nobody wants that. Allow cupcakes to cool in pan for 5 minutes, and then transfer to cooling rack until completely cooled. Frost and decorate as desired.
Frosting: Combine Crisco, butter, vanilla, and salt in large bowl. Mix until well incorporated. Slowly add powdered sugar. Add melted ice cream (or cream, or coffee creamer, or even a little milk) until desired consistency has been reached.
Frost with decorating tips for super awesome bakery effects. Then drizzle with melted chocolate, add chocolate chips, sprinkles, nuts, cookie pieces, or any kind of extra your chocolatey little heart desires.
Other fun things to try:
For Mocha cupcakes, use 1 cup of boiling coffee instead of water.
Try adding chocolate chips to the cupcake batter. Be sure to coat them in four first and mix very gently to avoid sinking to the bottom.
For a less chocolatey cupcake, you can add ¾ cup cocoa powder instead. This should give you closer to a milk chocolate kind of flavor versus dark chocolate of the original recipe.
You can make the icing vanilla by simply omitting the white chocolate sauce and using a bit more of your melted ice cream (or cream, or coffee creamer, or whatever you’re using)