Monday, February 21, 2011

Darth Chocolate Cupcakes + GIVEAWAY Winner Announced!!!

Today, my kids are off from school.  I am thrilled - am I such a bad mom that I love it when my kids are not off receiving an education?  I love it when they are home.  Even better, I love it when their friends are over and that our home is the hub of social networking. 

Last night, my oldest daughter had 2 friends over and they decided to make cupcakes.  Actually, a few more kids were supposed to come over and watch the Star Wars movies, but due to yet ANOTHER snow storm, most of them couldn't make it.  However, that didn't stop me from encouraging them to make Darth Chocolate Cupcakes.  I went to Williams Sonoma the other day and picked up a Star Wars cupcake kit, so there was no turning back!  This recipe is from my Martha Stewart Baking Handbook Cookbook (my go-to baking book) and it was so much fun to watch these up & coming young bakers experiment in the kitchen. 

While I did not have my oven mitts on helping them out, I thought I would post pictures and blog about it anyway - Mr. Groovy and I sampled their cupcakes, and they were nothing short of delicious!

One Bowl Chocolate Cupcakes
Recipe from Martha Stewart's Baking Handbook, pg. 168

2 1/2 C all-purpose flour
1 1/4 C Dutch process cocoa powder
2 1/2 C sugar
2 1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 1/4 tsp. salt
2 large whole eggs, plus 1 large egg yolk
1 1/4 C milk
1/2 C + 2 T vegetable oil
1 1/4 tsp. pure vanilla extract
1 1/4 C warm water

Preheat oven to 350 degrees.  Line two standard 12-cup muffin pans with paper liners.  Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.  Attach bowl to mixer fitted with the paddle attachment; add the eggs and yolk, milk, oil, vanilla, and warm water.  Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.

Divide batter evenly among the muffin cups, filling each about 2/3 full.  Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20-25 minutes.  Transfer pans to a wire rack to cool slightly.  Invert cupcakes on to the rack; then reinvert and let them cool completely, top sides up.  Frost cupcakes (recipe to follow).  Cupcakes can be refrigerated in an airtight container for up to 3 days.

Cream Cheese Frosting
8 oz. package cream cheese, cold
5 T unsalted butter, softened
2 tsp. vanilla
4 C confectioner's sugar, sifted

Beat cream cheese, butter & vanilla in a medium bowl at a low speed just until blended.  Adding 1/3 at a time, the sugar and beat just until smooth and at desired consistency.

The Empire!

Click here for a printable version of this recipe - Kitchen Groovy

Now - for the big announcement!  The winner of my very first giveaway is . . . . Christine Lasley!!  Congratulations!!  Thank you to everyone who participated!  There will be another giveaway in April! 

**I used to generate who the winner would be.  There were 44 entries. . . generated #11.

Enjoy and live with gusto!

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