Christmas Party Cupcakes — Delectably Mine

The Christmas party for my work was postponed until January. We’re going through a big EMR switch, and that, combined with everyone’s busy holidays led to a January party. Fine by me! I volunteered to make cupcakes for dessert after some of my coworkers mentioned that they would price out cupcakes from some local bakeries to buy for dessert. I figured I could just do it, especially since my day off is Thursday and the party was Friday. I figured I could make a few dozen the day before and we’d be set.

I made two types of cupcakes, red velvet and a dark chocolate with chocolate frosting. I’d made the dark chocolate ones before (the original recipe is for a dark chocolate cupcake with a ganache center which I have done and it is amazing, but I made it simpler this time and omitted the filling and they are still delicious!) but I’d never made a red velvet cupcakes, although I have made a red velvet cake multiple times so not too different.

Both turned out really well. I ended up making a double batch of each recipe. I think I made the red velvet a little smaller than they were supposed to be because I ended up getting 30 cupcakes and a mini loaf cake (just for fun!). The chocolate cupcakes made a perfect two dozen.

I made the cream cheese frosting a few days in advance and it was just fine, I didn’t even need to re-whip it. With that being made ahead of time, it took me about 5 hours from start to finish to make these all. That was with a quick 20 or so minute break for lunch.

Overall, two nice recipes, perfect for a celebration with friends and co-workers! I love being able to share my joy of food, baking and cake with others!

While both recipes were good, I would say that the chocolate cupcakes were pretty amazing (even without the ganache filling), and the red velvet were average. The red velvet had nice flavor, but I wasn’t blown away by the final result. Perfectly acceptable, but nothing beyond that. The recipe also had quite a few steps including whipping the eggs whites separate. While I would happily make and eat these cupcakes again, I would be more likely to look for a different recipe next time (this review does not apply to the frosting, which was so good! But cream cheese frosting generally is!).

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Cupcakes
From America's Test Kitchen (and see previous blog post as well)
Makes 12 cupcakes
Ingredients
Ganache Filling [I omitted this time, but highly recommend]

2 ounces bittersweet chocolate , chopped fine
1/4 cup heavy cream
1 tablespoon confectioners' sugar

Chocolate Cupcakes

3 ounces bittersweet chocolate , chopped fine
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Directions

FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes. (Do not chill for longer than 30 minutes. The ganache gets too hard and sinks to the bottom of the cupcake during baking. Still just as delicious, but quite messy, and not as easy to eat. I found 20-25 minutes to work well.)

FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Mocha Frosting
From Cook's Country
Makes about 4 cups
This recipe makes enough frosting for two 9-inch layers, a 13 by 9-inch sheet cake, one Bundt cake (made in a 12-cup Bundt pan) or 24 cupcakes. The frosting can be made up to 2 days ahead and refrigerated in an airtight container. Before using the frosting, let it stand at room temperature until softened, about 2 hours, then whip with an electric mixer briefly to re-fluff.

Ingredients

24 tablespoons unsalted butter (3 sticks), cut into pieces and softened
3 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
3 tablespoons cocoa
1 1/2 tablespoons instant espresso

Directions
CREAM BUTTER In an electric mixer fitted with whisk attachment, beat butter, cream, vanilla, and salt on medium-high speed until combined.

WHIP FROSTING Reduce mixer speed to medium-low. With motor running, slowly add confectioners' sugar, cocoa, and instant espresso and mix until smooth, 1 to 2 minutes. Increase speed to medium-high and beat frosting until light and fluffy, about 5 minutes.

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Red Velvet Cupcakes
From Sally’s Baking Addiction
Ingredients

2 large eggs, room temperature and separated
1 and 1/3 cups (160g) all-purpose flour (alternatively you can use 1 and 2/3 cups [192g] cake flour and omit the cornstarch below)
1/4 cup (32g) cornstarch
1/2 teaspoon baking soda
4 teaspoons (6g) natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (105 grams) canola or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon distilled white vinegar
1 ounce red gel food coloring (I used Wilton brand)
1/2 cup (120ml) buttermilk, room temperature
Cream cheese frosting for topping (See below)

Directions
Preheat oven to 350°F. Line a one to two muffin pans with cupcake liners (the recipe makes about 14 cupcakes). With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.

Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring– until you reach your desired color.

With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.

Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 18-20 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Cream Cheese Frosting
From Sugar Spun Run
Ingredients

1/2 cup (1 stick) unsalted butter softened
8 oz cream cheese softened
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups (500 grams) powdered sugar

Directions
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free. Add vanilla extract and salt and stir well to combine. With mixer on low, gradually add powdered sugar until completely combined. Use to frost completely cooled cake or cupcakes.

*Note: I made a double batch of frosting and it was enough to frost my 30 cupcakes with a small container leftover. I’d probably made a 1.5 batch if I was frosting 2 dozen cupcakes, and the full batch would then be plenty for a dozen cupcakes.