NATIONAL CHOCOLATE CUPCAKE DAY

Friday, October 18, 2019

National Chocolate Cupcake Day is observed annually on October 18. With a dollop of frosting, one sweet serving will satisfy chocolate and dessert lovers! Try this Super Easy, Super Moist Chocolate Cupcakes recipe listed below.

Cupcakes were originally baked in heavy pottery cups. Today, some bakers still use individual ramekins, small coffee mugs, large teacups, or other small ovenproof pottery-type dishes for baking their cupcakes.

Five Food Finds about Cupcakes:

• Cupcake liners do more than make it easy to remove them from the pan. Traditionally, sides of tins are greased for easy removal, but also floured because the batter needs to have something to cling to. A cupcake liner takes care of both.

• On August 15, 2009 GourmetGiftBaskets.com broke the world record for largest cupcake ever made. The cupcake was 1,224 pounds, 4 foot tall by 10 foot wide, and had 2 million calories.

• One of the most popular cupcake bakery’s in the U.S. is Crumbs in New York City. They have reported $23.5 million in cupcake revenue last year alone!

• The first mention of a cupcake recipe goes as far back as 1796. Amelia Simms wrote a recipe in “American Cookery” which referenced, “a cake to be baked in small cups”.

• However, it wasn’t until 1828 that the actual word cupcake was used by Eliza Leslie in her cookbook “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats”.

Household Essentials, Health & Pets

Super Easy, Super Moist Chocolate Cupcakes

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YIELD:  Makes 12 cupcakes
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INGREDIENTS

Cupcakes:
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
 
Frosting:
4 Tbsp butter
1/3 cup unsweetened cocoa powder
1 1/2 cup powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract

DIRECTIONS

Cupcakes:
1. Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3. In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

Frosting:
1. While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

2. To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

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