by Heena
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my 18 recipes »
A&M's Testing Notes:
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ExpandChocolate Cupcakes (Makes 15 large cupcakes): Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 cup unsweetened cocoa powder Ask a question about this ingredient
1/2 cup hot water Ask a question about this ingredient
1 cup (2 sticks) unsalted butter Ask a question about this ingredient
1 1/4 cup sugar Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1 tablespoon pure vanilla extract Ask a question about this ingredient
2/3 cups sour cream Ask a question about this ingredient
Chocolate Frosting (Makes 2 cups): Ask a question about this ingredient
8 ounces (240 gm) dark (not unsweetened) chocolate Ask a question about this ingredient
8 ounces (240 ml) heavy cream Ask a question about this ingredient
2 tablespoons corn syrup or table syrup Ask a question about this ingredient
Preheat the oven to 350⁰F (175⁰C). Line a standard muffin tin with paper liners.
Ask a question about this stepSift together the flour, baking soda, baking powder and salt in a bowl.
Ask a question about this stepSift the cocoa in another bowl. Whisk together the cocoa and hot water until smooth.
Ask a question about this stepMelt the butter and sugar in a saucepan over medium heat until combined. Remove from heat and whisk for 4-5 mins with an electric mixer on medium-low speed until cool to touch.
Ask a question about this stepWhisk in the eggs, one by one, beating until incorporated before adding another.
Ask a question about this stepAdd the vanilla, then the cocoa mixture, beating only till combined.
Ask a question about this stepSwitch the mixer to low speed and add half the flour followed by half the sour cream, beating only till combined. Fold in the remaining flour and sour cream.
Ask a question about this stepDivide batter evenly among the lined cups filling each ¾ full, and bake until a cake tester comes out clean, about 20-25 mins.
Ask a question about this stepCool the cupcakes completely on a wire rack before frosting.
Ask a question about this stepMake the chocolate frosting: Chop and place chocolate in a bowl. Heat the cream with the syrup in a heavy-bottomed saucepan over medium heat until it just comes to a simmer.
Ask a question about this stepPour the cream over the chocolate and let sit for a few minutes. Stir the chocolate into the cream until smooth and shiny.
Ask a question about this stepThe ganache will thicken as it cools. Refrigerate it, stirring after every 10 mins until it has a soft spreading consistency.
Ask a question about this step12 chocolate cupcakes Ask a question about this ingredient
2 cups chocolate frosting Ask a question about this ingredient
18-20 Oreo cookies, cream removed Ask a question about this ingredient
12 rectangular cookies Ask a question about this ingredient
Piping or ziplock bag, scissors or round decorating tip, stapler/scotch tape Ask a question about this ingredient
Place a generous dollop of frosting in the center of the cupcake. Spread the frosting evenly around the cupcake with the back of a spoon or an offset spatula.
Ask a question about this stepCrush the Oreo cookies finely to get ‘dirt’.
Ask a question about this stepStarting at the edge, roll the cupcake tops in the Oreo dirt to cover completely.
Ask a question about this stepFill a piping or ziplock bag with the remaining chocolate frosting pushing it all the way down. (Microwave the frosting for 10-15 seconds if too stiff.) Press out the excess air, fold the open end 2-3 times and staple or tape shut. Using scissors snip off a small slit at the end or fit it with a round decorating tip.
Ask a question about this stepUsing the piping bag, decorate the rectangular cookie to make the ‘tombstone’.
Ask a question about this stepInsert the rectangular cookie into the cupcake.
Ask a question about this stepArrange the graveyard cupcakes on a platter layered with the remaining Oreo dirt
Ask a question about this stepP.S. The chocolate cupcakes are adapted from Martha Stewart's Devil's Food Cupcakes.
Hi Heena,
As you may have guessed, my 9-year-old daughter came home from school just as I was about to decorate the tombstones, and she exercised a bit of her whimsy on them.