Super Bowl Or Any Day Chocolate Cupcakes Wcabernet Recipes

SUPER EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.

SUPER BOWL (OR ANY DAY) CHOCOLATE CUPCAKES W/CABERNET

Steps:

• 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.

STUFFED SUPER BOWL CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C)
• Cream the butter and sugar until fluffy. Beat in 4 eggs, one at a time.
• In a separate bowl, mix the flour, cocoa powder, and baking soda. Alternate mixing half of the dry ingredients and buttermilk into the egg mixture.
• Line the bottom of a 9×13 (22x33 cm) glass dish with parchment paper, and grease. Pour in batter, and bake for 22-25 minutes.
• For the filling, mix the marshmallow fluff, butter, powdered sugar, and vanilla. Set a little aside, and color the rest.
• Cool completely, and with a 2-3 inch (5-7 c m) cookie cutter or biscuit cutter, cut 12 circles into the cake.
• Cut each cake in half horizontally, and scoop out a little cake out of each side. Fill, and stack the cake with the scooped sides in the middle.
• For the frosting, bring the cream and sugar to a boil, and pour over the chocolate chips and butter. Stir until there are no longer lumps.
• Spread the frosting over the top and sides of each cake. Let dry, flip, and cover the bottom with frosting.
• Pipe a football design on the top of the cake with the filling you set aside.
• Enjoy!