Posts Tagged ‘Chocolate Cupcakes’

The ChocolateDoctor’s The Perfect Hostess—No More!

Friday, January 25th, 2013

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Wonder BreadI am a professional chef and a chocolatier, but I am definitely not a food snob. I like peanut butter and jelly sandwiches on toasted Wonder Bread and a quick snack of a Hostess Cupcake, Ding Dong or Twinkie. But alas, at the current time these iconic, all-American foods have all gone missing on supermarket shelves.

TwinkiesHostess Bakeries, being struck by their workers’ union, has gone out of business, suspended operations in 33 bakeries, ceased deliveries and is liquidating its remaining assets, putting 18,500 employees out of work. Aside from the brands listed above, you may never see another Dolly Madison, Drake’s, Home Pride or Butternut product again.

Ho-HosAlthough there’s a chance that some of these products may reemerge as parts of other companies, as for now Hostess brand products may now join a long list of other foods and drinks that have gone the way of the dodo bird. The only thing left is to sell remaining assets to the highest bidders.

If you feel you can’t live with out another swirly-topped, Hostess Chocolate Cupcake here’s a recipe that will definitely fill the bill.

Hostess Chocolate CupcakesPrep Time: 30 minutes
Bake Time: 15-18 minutes
Cool time: 15-20 minutes
Ready In: 1 hour
Yield: 36 cupcakes

Ingredients for the Cupcakes:
3 cups all-purpose flour
1 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
2 cups granulated sugar
3/4 cup applesauce
1 cup whole milk
1 cup water
1 teaspoon pure vanilla extract

Ingredients for the Filling:
6 tablespoons unsalted butter, softened
1/2 cup, plus 2 tablespoons confectioners’ sugar
3/4 teaspoon pure vanilla extract
pinch salt
1 1/4 cups Marshmallow Fluff

Ingredients for the Frosting:
6 tablespoons unsalted butter, softened
1 1/2 cups Choclatique Semi-Sweet Chocolate Chips
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract

Directions for the Cupcakes:

  1. Preheat an oven to 375º F.
  2. Line a medium muffin pan with cupcake liners.
  3. In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
  4. In a large bowl combine oil and sugar. Mix well. Stir in the apple sauce and vanilla extract.
  5. Add half of the flour mixture and mix until just combined. Slowly pour in the water, mixing on low speed, then beat in the remaining flour mixture. Slowly add the milk and beat on low until thoroughly mixed.
  6. Fill each cupcake liner with 2 tablespoons of batter and bake for 15-18 minutes.
  7. Allow to cool completely before filling or frosting.

Directions for the filling:

  1. In a medium bowl, cream the butter and sugar together.
  2. Stir in the vanilla and pinch of salt.
  3. Mix in the marshmallow fluff and whisk until light and fluffy.
  4. Cover and chill until slightly thickened.

Directions for the frosting:

  1. In microwave-safe bowl, melt the butter, chips and corn syrup until smooth and glossy.
  2. Stir in the vanilla and cover and chill until slightly thickened.

Putting it all together:

  1. Fill a disposable pastry bag, fitted with a cupcake filling tip, with the chilled filling. Insert the tip into the center of the cupcake and squeeze to fill.
  2. Turn the cupcakes upside down and dip them in the chocolate frosting to coat the tops completely.
  3. Chill for 15 to 20 minutes before decorating with the swirly design.
  4. Use the remaining white marshmallow filling to pipe it on top of the cupcakes in the signature swirled design.
  5. Chill for 30 to 45 minutes.

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Gourmet Chocolate Gifts For The Holidays

Monday, October 19th, 2009
— Ed Engoron, Co-Founder of Choclatique

Christmas, Chanukah and Kwanza… I know it’s really early, but I was in a department store over the weekend and I saw Christmas decorations going up in the middle of October. I am old enough to remember when people gave of themselves before they gave of Mr. Macy and Mr. Bloomingdale.

This was the time when gifts were very personal—things we made or freshly-baked with our own hands. It seems like America was quite a different place back then where it would have been unseemly to give a gift certificate instead of a tin of homemade chocolate fudge brownies or shop for a gift on Black Friday instead spending the day after Thanksgiving with family and friends.

Not only are home-baked chocolate gifts more personal than store bought ones, but they’re easier on your wallet, too. And, this year that’s very important for many people who are finding financial circumstances difficult. Why not share the joy of home-baked chocolate gifts with your friends around the holidays this year or any time of year? So, head for the kitchen, adorn one another with aprons, fire-up the mixer and light the oven, and begin to rediscover the fun of home baking.

I was baking well before I was making gourmet chocolate. My family has always given home-baked goodies not just as gifts to show good will, but to show our love during the holidays to those around us. So every year, I bake and bake and then deliver fresh-baked presents to family, neighbors, friends and co-workers. We make sure to bake a little extra for the postman, the doctor’s office, work, etc. This way everyone feels special and not forgotten and we haven’t burned a hole in our wallets.

Let’s face it… there is really nothing better than the buttery goodness and rich chocolaty flavor of fresh hot-out-of-the-oven holiday brownies, muffins, cupcakes and cookies.

Baking is really not difficult at all. If you can read and follow a recipe, you can bake. If using a mix makes you feel more comfortable, then by all means use a mix. You can always make small adjustments in what you are baking as long as you don’t disrupt the balance of the base ingredients.

Needless to say my four favorites all start with chocolate—Chocolate, Chocolate Brownies; Double Chocolate, Chocolate Chip Muffins, Chocolate, Chocolate Chip Cookies and Chocolate Cupcakes. With or without a mix they’re easy to make, always delicious to eat, and you can’t go wrong with fine chocolate.

Here are a couple of my holiday chocolate baking secrets. It makes no difference if you’re baking from scratch or from a store-bought mix, you can make your holiday baking more chocolaty by adding a couple of tablespoons of chocolate syrup, chocolate ganache or 3 tablespoons of ground chocolate. With the latter, I like to use a ground chocolate that’s at least 60% cacao (Choclatique Private Reserve Dark (64%) is perfect)—not ground chocolate chips. Any of these three ingredients give your chocolate cake a richer, more chocolaty flavor.

If you’re looking for more of a dark “blackout-style” chocolate cake, add ¼ cup of dark alkalized cocoa in place of ¼ of flour. In the case of a mix add 2 to 3 tablespoons of water with the cocoa.

If a pre-measured, fool-proof mix is what you prefer for baking, then let me recommend one of Choclatique’s new baking mixes. You can bake them up yourself (we’ll never tell anyone they’re from a mix and they’ll never know) and bring them over as a fresh-baked gift or you can give a bag of our mix as a great gift and have the recipient bake them at their leisure.

Double Dark Chocolate Brownie Mix

If you like chocolate you will really love our rich, old-fashioned Double Dark Chocolate Brownie Mix. They are made with whole wheat flour and a blend of Choclatique’s Private Reserve 64% finely ground chocolate, Red (Rouge) Cocoa Powder, and dark, Semi Sweet Chocolate Chips. You will have fresh-baked Brownies with a crisp-baked crown with a chewy, fudgy center in just about 30 minutes that will leave your friends and family begging for more. Makes 8 to 12 brownies.

Double Chocolate, Chocolate Chip Muffins

Fresh, hot-out-of-the-oven muffins are always a special treat, especially when they’re chocolate! Double Chocolate, Chocolate Chip Muffins are light and fluffy yet intensely rich with chocolate flavor, and they easily prepared and ready to eat in only 20 minutes. They’re great for Sunday brunch, school or church bake sales, or to add some “special love” to a take-along lunch. Makes 6 jumbo, 12 regular, or 24 mini-muffins.

Ed’s Best Chocolate Chunk Cookie Mix

This very special cookie recipe comes from my stash of favorite chocolate recipes. Ed’s Best Chocolate, Chocolate Chip Cookie Mix is a blend of whole wheat flour, ground chocolate, premium cocoa powders, brown sugar, and the secret ingredient—ground oatmeal. The finished cookies have a crispy outer crust and a cakey with a buttery texture center. Of course, they are loaded with Choclatique chocolate chips. Makes 24 cookies.

Almost Famous Chocolate Cupcake Mix

If you’re looking for a fun, informal and easy way to serve a special dessert for any occasion, then you’ll absolutely love our Almost Famous Chocolate Cupcakes. They’re superior to any store-bought cupcakes, and are super-easy to bake, frost and decorate at home. Almost Famous Chocolate Cupcakes are light in texture with a strong chocolate intensity. They are perfect any time, for any occasion. Almost Famous Chocolate Cupcake Mix is made with a blend of premium cocoa powders and ground chocolate. Makes 12 regular cupcakes.

Chocolate Ganache Frosting Mix

Top them all off with our Chocolate Ganache Frosting. Our Chocolate Ganache frosting is rich and luscious and perfect for topping brownies, muffins and cupcakes. It is even perfect for making a chocolate chip cookie sandwich filling. It just takes minutes to make.

All 5 Choclatique Baking Mixes are packaged in gold bags (great for chocolate gift giving). Buy one or all five and keep them handy for those “just-gotta-have-a-fresh-baked-chocolate-something” moments. Choclatique baking mixes also make great housewarming, shower and birthday gifts, or a not-so-subtle hint that you’d love some fresh-baked chocolate goodies tonight.

So make the time in your schedule and open up your heart to home-baked chocolate gifts this year. Everyone will be talking about your great freshly-baked goods for months to come and asking for more.

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