JOEY'S MINI CUPCAKES
My husband loves to bake these every year. He often adds mint chocolate chips for the holidays.
Provided by Teena Malina
Categories Chocolate Cupcakes
Time 1h
Yield 44
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.
- Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips.
- Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.
- Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.
Nutrition Facts : Calories 129 calories, Carbohydrate 17.6 g, Cholesterol 9.8 mg, Fat 6.8 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 79.8 mg, Sugar 13 g
CHEF JOEY'S VEGAN BOSTON CREME MUFFINS
I found this recipe at CD kitchens but it wasn't Vegan. So I tweaked it and made it Vegan. Please note that I only included the cooking time for the vanilla pudding in this recipe. I made these this morning and the muffins are so light and delicate. It is best to let them cool thoroughly before piping the pudding inside as they will fall apart easily. I made my own muffins from scratch using the Vegan White Cake Cupcakes recipe 166987 found here on Recipezaar. Also, because you pipe the pudding into the muffin with an cake decorator it makes the top a bit slippery and hard to ice. I made my own vegan chocolate icing for this as opposed to using a can of prepared icing. I included the recipe for the icing in the directions. I used an off set spatula and dipped it in warm water to get the icing to spread. I also used Dr. Oetkers cooked vanilla pudding mix as opposed to the instant variety. I also added a 1/2 package of Kojel gelatin to the hot pudding to get in to set better.
Provided by Chef Joey Z.
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
- Beat for about 2 minutes or until thickened.
- Place the mixture into the fridge for 15 minutes.
- Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
- Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
- Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
- FOR THE VEGAN CHOCOLATE FROSTING.
- 1/2 cup raw cane sugar.
- 1/4 cup good quality cocoa powder.
- 1/4 cup soy milk.
- 2 tablespoons vegan margarine.
- 1 tablespoons light oil.
- 1/2 to 1 cup powdered vegan icing sugar.
- 1/2 teaspoons vanilla.
- Mix the sugar and cocoa powder in a small saucepan.
- Stir in the soy milk, oil and margarine.
- Heat to boiling and let boil for 3 minutes, sir occasionally.
- When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
- Bon Appetit!
Nutrition Facts : Calories 34.2, Fat 0.1, Sodium 119.1, Carbohydrate 7.8, Sugar 7.8
JOEY'S CUPCAKES
Make and share this Joey's Cupcakes recipe from Food.com.
Provided by Ali Flower
Categories Dessert
Time 30m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Put mix into muffin tin.
- Bake at 350 degrees F for 15-20 minutes.
Nutrition Facts : Calories 191.8, Fat 4.9, SaturatedFat 1.1, Cholesterol 19.5, Sodium 142, Carbohydrate 33.6, Fiber 0.6, Sugar 16.9, Protein 3.2
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