Chocolate Cupcakes

Chocolate Cupcakes
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 284.

I wanted a quick recipe for a meeting I was attending and I wanted to try out a new muffin pan. This cupcake recipe is from Maida Heatter's chocolate book. She notes that this is the recipe she usually uses when asked to bring something to a bake sale.

You can make these with cupcake liners like I did (the fastest method!) or you can grease the pans.

The recipe makes 24 cupcakes although I came up short. I probably added too much batter to each cup. The instructions say to fill them 2/3 full.

The cupcakes are dipped in a glossy icing which makes it easy. I do think that they might be more attractive if the icing was piped on. I suppose it depends on how much time you have!

2 cups sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
5 1/3 oz. (10 2/3 TBS) sweet butter
1 tsp. vanilla extract
1 1/2 cups granulated sugar
3 large eggs
1 cup milk

Preheat the oven to 350. Butter and flour two cupcake pans or line them with liner papers.

Sift the flour, baking soda, salt and cocoa and set aside. 

Beat the butter until softened and gradually add the vanilla extract and sugar. 

Add the eggs one at a time, mixing well. Scrape the sides of the bowl and mix well.

Alternately add the cocoa with...

the milk in three additions. Beat only until smooth. Do not overbeat.

The batter will be a little thick and grainy. 

Fill the cupcake forms with batter, filling about 2/3 full. 

You do not have to smooth the tops.

Bake for 20-25 minutes until the tops spring back when pressed. Do not overbake. Cool completely before icing.

The icing should be at room temperature before using.

For faster cooling (as well as easier dipping), you can place it in a shallow bowl or plate. Dip each cooled cupcake into the icing. This can be done several times.

Delicious Bran Loaf

Delicious Bran Loaf  (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 265).

Another "healthy" recipe, this one is on the next page following Health Food Raisin Bread. I think I like this one better but they are both good. I like the addition of dates to this recipe and it makes the cake (or bread) more moist. This isn't sweet and it makes a good bread for breakfast or a coffee break. 

I used Kellogg's All-Bran cereal for the recipe (and Maida Heatter said that she did too) and I did not include the sunflower or pumpkin seeds, which are optional.

1 cup 100% bran cereal
2/3 cup raisins
1/2 cup dark or light molasses
2 TBS unsalted butter, cut into small pieces
3/4 cup boiling water
1 egg, slightly beaten
1 cup walnuts or pecans in large pieces
1/2 cup dates, cut into pieces
Optional: 1/4 cup unsalted sunflower or pumpkin seeds
1/2 cup unsifted all-purpose whole wheat flour
1/2 cup unsifted all-purpose white flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon

Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 3/4 inch loaf pan and dust it with wheat germ, quick-cooking oatmeal or fine, dry bread crumbs. (I used wheat germ)

Place the bran, raisins, molasses and butter in a large mixing bowl.

Add the boiling water and stir until the butter has melted.

Add the egg, nuts, dates and optional seeds. 

Sift the two flours, baking soda, salt, ginger and cinnamon over the mixture in the bowl.

Stir until just mixed.

Transfer the mixture to the prepared pan and smooth the top. Bake for 35-40 minutes, until the top is barely firm to the touch.

Cool in the pan for 10-15 minutes and then transfer to a cooling rack.