Chocolate Cupcakes
I know it’s been a while since I posted. I have missed you all. I certainly hope that in my 3 month brake I didn’t lose all my loyal readers, but if so, I totally understand. I really enjoyed the time off, but all of a sudden I felt the need to start baking again and re-connecting with my long lost readers. Thanks to all who have supported me and continue to support me! It means the world! Now onto the food:
I don’t know if I’ve posted this recipe before, I can’t seem to find this particular one. But this is definitely my go-to recipe for Chocolate Cupcakes. I got this recipe from my Mom and it is so versatile. You can add whatever you like or leave it as it is, either way it is delicious! It works out perfectly every time and it is the perfect combination of texture and moistness. I love to add some mini chocolate chips to the batter and you get that extra richness that I happen to like.
I hope you enjoy it as much as I do!!!
Chocolate Cupcakes
makes 2 dozen
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
6 tablespoons unsweetened cocoa
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
In a medium bowl, sift together the flour, baking soda, salt, sugar and cocoa. Set aside. Using a mixer, beat the eggs, vanilla, oil and water until well blended. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Frost with your favorite frosting. Here is my favorite:
Vanilla Frosting
2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
4 1/2 cups confectioner’s sugar
1/4 cup milk
1 teaspoon vanilla extract
Using a mixer, beat the cream cheese and butter until creamy. Add 2 cups of the sugar and mix until well combined. Add the remaining sugar, milk and vanilla extract. beat until fluffy.
xoxo,
Steph
Mini Chocolate Bundt Cakes with Peanut Butter Frosting
Dear Stephanie’s Kitchen,
It’s been a while since I’ve been able to sit down and feed you a new post. I think about you ALL of the time. But there is always a bum to change, or someone needs to eat (geez, what am I a full service diner?) or even worse, the 2 year old has taken the liberty of taking off his own diaper and wiping down the walls with it (sorry TMI). And when I’m not doing that, I’m feeding a helpless little baby who hasn’t quite figured out how to hold the bottle all by herself. All of this means you have been neglected once again. Please don’t give up on me little blog. One of these days I swear, I will have all of my time devoted to you and only you, but until then, just keep on breathing. Please know that you are always on my mind and hopefully soon I will have this 3 kids under the age of 4 thing down pat and I will be able to master the art of multi-tasking.
Love,
Steph :)
p.s here are some lovely and super delicious mini-chocolate bundt cakes with peanut butter frosting for you and only you, enjoy!
Mini Chocolate Bundt Cakes with Peanut Butter Frosting
6 tablespoons cocoa powder
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
Sift together the cocoa, sugar, salt, baking soda and flour. Set aside. Using a mixer, mix the eggs, vanilla, oil and cold water until creamy. Slowly add the dry ingredients until well incorporated. Scoop evenly between 18 mini bundt cakes or 24 lined muffin cups and bake at 375 degrees for about 15-18 minutes. Top with peanut butter frosting.
Peanut Butter Frosting
2 cups confectioners’ sugar
1/2 cup butter, at room temperature
1 cup creamy peanut butter
3 tablespoons milk
1/2 teaspoon vanilla extract
Cream the butter and peanut butter together until smooth. Add the confectioner’s sugar and vanilla and slowly add the milk until the consistency is perfect for piping onto the bundt cakes. Place the frosting in a ziploc bag and cut off just a bit of the corner of the bag. Slowly pipe the frosting on the bundt cakes. I topped mine with reeses peanut butter pieces. Yummy!
Double Chocolate Chip Coconut Cookies
Hey everyone! How has your summer been? Mine has been busy but very fun! It has been so weird not posting and hearing from ya’ll, so I am very ready to come back and try to get back into blogging again. I’m sure it will be a little slow but I will be back full time soon enough. I just wanted to check in with everyone and also to let you locals know about a boutique I am selling my sweets at next week in Layton (Utah). Stephanie’s Sweet Shop will be selling the very best yummy treats and I would love it if you stopped by to check it out! Email me at steph@stephanieskitchen.com if you want the address. The boutique will also have some awesome crafts made by my family and it will be so much fun so you don’t want to miss it! It is on Friday, September 25 from 9:00 am to 5:00 p.m and Saturday, September 26 from 9:00 am to 5:00 p.m.
Anyways, if you want to check this yummy recipe out, go to the Zupas blog and try these amazing cookies out! Talk to you later guys!
Chocolate Dipped Peanut Butter Pretzel Bites – and farewell, for now
It has been a crazy couple of weeks and I can’t believe how fast time has flown by! This summer will be gone before we know it! Sad news. I have decided that I need a break from blogging for a little while. Just for the rest of the summer. I am having a lot harder time adjusting to life with 3 kids than I ever imagined I would. I decided that they need to be my first priority and so I am going to take the pressure off of myself for the need to bake everyday and try to find time to blog about it. I will be back in September, so I hope you won’t forget about me. I could never abandon my blog forever. It has allowed me to be me, not just Mommy, Wife, Maid and so forth. It has opened my eyes to what I truly am passionate about and for that I don’t want to say goodbye forever. I just need to breath for a while and get my world in order. When I come back, I vow to be better than ever! So, for now, feel free to browse through the many recipes I have here and do come back! I will however be blogging for Cafe Zupas every Tuesday, so be sure to check it out every week. Thanks for your support friends!
I will leave you with a scrumptious snack though! I first saw these babies on Studio 5, here in Utah. They originally came from this blog. They are absolutely delicious, and super easy to make. You might want to make a double recipe, because they seem to disappear very quickly! See you in a couple of months!
Chocolate Dipped Peanut Butter Pretzel Bites
makes about 45 sandwiches
1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)
Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
Chocolate Mint Brownie Cookies
I’m finally feeling human these days. It’s such a relief. I swear the last 6 months have been really challenging for me, but I’m trying to be positive and keep going. I do apologize for the lack of blogging. I’m sorry I haven’t been around to comment on your blogs either. I can’t promise I will get better because when I have this baby in just a few months, I’m sure it will become even more challenging. Three kids will keep me very busy, I’m sure. But I’m not giving up my blog. I love it and I’m proud of it and I am just going to do the very best I can. I appreciate everyone’s support. Food bloggers are the best! Everyone has been so kind and supportive and it sure means a lot to me! :)
Anyways, you have to try these cookies. I’m sure there are dozens of recipes out there for them, but I had a mint brownie recently that was similar and I wanted to turn it into a cookie. And that is just what I did! They are divine in every sense of the word. I devoured many in a very short period of time. Am I ashamed? No, I just blame it on the baby. I can do that you know. And I’m probably going to finish them off pretty soon. So there! Give them a try if you have any willpower!
And just so you know all of you locals…I have been asked to come back to Studio 5! I know, I was a bit surprised too. But I’m really excited. I already did the so nervous you want to throw up bit and so now that is out of the way I can just look forward to it and I don’t have to worry so much. I know how it works and I can just focus on the experience. Be sure to tune in if you wish, one week from today. Thursday, March 5th at 11:00 a.m. Thanks everyone, have a great weekend!!!
Chocolate Mint Brownie Cookies
recipe by Stephanie
For the cookies:
2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
For the middle layer:
1 cup Guittard green mint chips, melted
For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk
1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.
Enjoy!
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