Best Granny Twichells Secret Chocolate Cupcake Recipes

PEANUT BUTTER FILLED CHOCOLATE CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
• For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
• For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
• In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
• In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
• Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
• Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
• For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
• Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.

GERMAN CHOCOLATE CUPCAKE

Steps:

• For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• Whisk together the flour, baking soda and salt. In a mixing bowl, cream the sugar and butter until light and fluffy with an electric hand mixer. Add the eggs, one at a time, beating until each is incorporated. Beat in the vanilla. Reduce to a low speed. Add the flour mixture in 3 batches, alternating with buttermilk. Beat in the melted and cooled chocolate. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: In a large mixing bowl, combine the coconut flakes and pecans, and set aside. In a medium saucepan, combine the sugar, butter, vanilla, egg yolks and evaporated milk. Heat the pan over medium-high heat until it begins to boil. Stir constantly. Let the mixture boil for an additional 2 minutes. Remove from the heat and pour over the coconut and chopped pecans mixture. Stir until completely incorporated. Put in the refrigerator for 1 to 1 1/2 hours to cool and thicken.
• For the frosting: In a mixing bowl, cream the butter and cocoa powder with an electric hand mixer on medium-high until light and creamy. Add in the vanilla. Add in the milk. Add 1 cup of the powdered sugar at a time, mixing between each addition. Add more milk as needed until you reach the desired consistency. Add the frosting to a piping bag fitted with a large star tip.
• To assemble, pull out the centers of the cooled cupcake with a cupcake corer. Fill with the coconut pecan filling. Pipe the frosting onto each cupcake. Place a small amount of coconut pecan filling on top for garnish.

ORANGE CHOCOLATE CUPCAKE MOSAIC

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with dark (black or dark brown) cupcake liners.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. (Do not skimp on the creaming time!) Add the sour cream, orange zest and vanilla and beat until well combined. Add the egg whites in two batches, mixing until well combined after each addition. Scrape down the sides and bottom of the bowl as needed to be sure all the ingredients are well incorporated.
• Combine the flour, baking powder and salt in a separate large bowl and whisk together. Combine the milk and orange juice in a measuring cup.
• Add half the dry ingredients to the batter and mix until well combined. Add half the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides and bottom of the bowl as needed to be sure all the ingredients are well incorporated. Add the last of the milk mixture and mix to combine, being sure not to overmix.
• Use an ice cream scoop to fill the cupcake liners three-quarters of the way to the top. Bake until a toothpick inserted in the center of a cupcake comes out with a few crumbs sticking to it, 15 to 17 minutes. Allow to cool for 2 to 3 minutes, then remove to a cooling rack to finish cooling completely.
• For the rum marshmallow filling: Add the marshmallow creme to a medium bowl. Stir in the rum until well combined. Transfer the filling to a disposable pastry bag.
• For the frosting: Put the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until light and fluffy. Add the vanilla and salt and beat until combined. Add the cocoa powder and beat on low speed until combined. Add half the powdered sugar and half the milk. Beat on low speed until the ingredients are moistened, then turn the mixer to high and beat until well incorporated. Add the remaining powdered sugar and another 2 tablespoons milk; mix on low again until the ingredients are moistened, then turn the mixer to high and beat until fluffy. (This is a thick icing; if you prefer a thinner consistency, add more milk one tablespoon at a time until you reach your desired thickness.)
• Use a paring knife to cut a small plug out of the center of the top of each cupcake, saving the cake plugs. Cut the tip from the pastry bag with the filling and fill the center of each cupcake with a small amount of marshmallow filling. Trim the bottoms of each cake plug and use to seal the holes in each cupcake.
• To decorate: Frost each cupcake with the frosting, using an offset spatula to smooth the tops. Arrange the cupcakes next to each other with their edges touching in a 4-by-6 grid on a large cake board or platter.
• Line a baking sheet with parchment paper. Roll out the green gum paste to about 1/8-inch thick and cut twenty-four 1-inch squares. Place on the lined baking sheet and let dry 15 minutes. Roll out the blue gum paste and cut four 2-inch teardrops; place on the lined baking sheet and let dry for 15 minutes. Repeat with each of the three remaining colors (pink, purple, red) to make a total of 12 more teardrops.
• Brush the top of each of the blue teardrops with a small amount of the alcohol, then sprinkle with blue edible glitter. Repeat with each of the colored teardrops, sprinkling each with its coordinating colored glitter. Use a small amount of alcohol to moisten the top half of a green square, then position a teardrop on top, pointy-side out, to look like a small lightbulb on a string of lights. Repeat with the remaining teardrops and squares. Let dry for a few minutes.
• Use an offset spatula to place a lightbulb on top of each cupcake, varying the colors and the direction they are pointing throughout the grid of cupcakes. Thread the licorice laces around, looping them and attaching them to lightbulb bases occasionally, to mimic a tangle of holiday lights.