Oops, I Did It Again

I'm a roll when it comes to cupcake baking recently. I can't help but go through this cupcake book and not find a recipe that looks delicious.



After the Wedding Cake cupcake, I had to try the First Kiss Cupcake. I'm not a huge chocolate cake fan but everyone who was enjoyed this cupcake and I even ate my way through a couple. They were a hit.

Chocolate Cupcakes:

1 c. Dutch process cocoa

2 c. boiling water

1 c. butter, softened

2 cups sugar

4 large eggs

2 3/4 c. all-purpose soft-wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tsp. chocolate extract (I could not find this in our store so did without it)

paper baking cups

Combine cocoa and 2 cups boiling eater in a large heatproof bowl, stirring until blended and smooth; cool completely.

Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next three ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.

Place paper baking cups in 2 (12 count) muffin pans, spoon batter into cups, filling 2/3 full. Bake at 350 degrees for 12 to 15 minutes. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely.

While cupcakes are still warm, press one chocolate kiss into the center of each.

Cherry Frosting:

1/2 c. butter

3 Tbsp. cherry jam or maraschino cherry juice

1/4 c. whipping cream

1/2 tsp. almond extract

1/8 tsp. salt

1 (16 oz.) package powdered sugar

Beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Top frosted cupcakes with red maraschino cherries (with stems). Yummy!!