CHOCOLATE LAVA CAKES
Ingredients:
¾ cup semisweet or dark chocolate chips
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
Directions
Make Ahead – You can prepare the batter a day ahead of time. Pour into the prepared custard cups, cover with plastic and refrigerate. Bake as directed when ready to serve
SOUTHERN CARAMEL CUPCAKES
1/2 cup butter (1 stick)
1 cup sugar
2 eggs
1 ½ cups flour, self-rising
1/2 cup buttermilk
1 teaspoon vanilla
Southern Caramel Icing Recipe
1. Preheat oven to 350 degrees.
2. Prepare a cupcake pan by filling with paper liners.
3. Cream butter until fluffy and then add sugar and cream for about 8 more minutes.
4. Add eggs, 1 at a time, and cream after each.
5. Add flour and buttermilk, alternately, beginning and ending with flour.
6. Add vanilla and beat well.
7. Divide equally in cupcake pans about 2/3 way full and bake for 15-20 or until set.
8. Remove from pan and cool on cooling rack. Place on black tray, cover, and label.
SOUTHERN CARAMEL ICING
1 cup sugar
1/2 cup buttermilk
¼ cup Crisco
¼ cup butter
½ teaspoon baking soda
1. Mix all ingredients in a saucepot.
2. Swirl pan to keep ingredients moving in the pan.
3. Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water.
4. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
5. Spread on Caramel cupcakes and serve.
CHOCOLATE CHIP CHIFFON WITH VANILLA GLAZE
Chiffon Cake:
1 cup flour 3 jumbo egg yolks
¾ cups + 2 tbsp sugar ¼ c + 2 tbsp cold water
½ tbsp baking powder 1 tsp vanilla
½ tsp salt 3 jumbo egg whites
¼ cup oil ¼ tsp cream of tartar
1.5 oz. grated chocolate
1. Preheat oven to 325ºF.
2. Carefully separate eggs using the “3 bowl method”. Set aside.
3. In a large bowl, stir together flour, sugar, baking powder, and salt.
4. Make a “well” and add in order: oil, egg yolks, water, and vanilla. Whisk until incorporated.
5. In the Kitchenaid mixing bowl, beat the egg whites and cream of tartar using the wire whisk attachment until they form very stiff peaks. Gently fold in grated chocolate.
6. Gently fold egg white mixture into egg yolk mixture.
7. Pour into lined muffin pan ¾ full. Bake for 12-15 minutes; or until top of cake bounces back.
VANILLA GLAZE
2 Tablespoons + 2 teaspoons margarine
1 cup powdered sugar
¾ teaspoons vanilla
1-2 Tablespoons “hot” water
Ingredients:
¾ cup semisweet or dark chocolate chips
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
Directions
- Preheat oven to 425 degrees
- Spray four custard cups with baking spray and place in a 9x9 (square) baking dish
- Melt chocolate and butter in a double boiler until melted.. Stir with wire whisk until mixture is combined.
- Add sugar and stir until well blended.
- In a small bowl, blend 2 eggs and the 2 egg yolks using a fork to mix.
- Blend the egg mixture into the chocolate mixture with wire whisk
- Stir in flour.
- Divide batter between prepared custard cups.
- Bake ON THE BOTTOM RACK for 14-15 minutes or until sides are firm but centers are soft.
- Take out of oven and let stand for 3-5 minutes.
- Carefully run small knife around the cakes to loosen.
- Invert each cake onto a dessert dish.
- Garnish and serve immediately.
Make Ahead – You can prepare the batter a day ahead of time. Pour into the prepared custard cups, cover with plastic and refrigerate. Bake as directed when ready to serve
SOUTHERN CARAMEL CUPCAKES
1/2 cup butter (1 stick)
1 cup sugar
2 eggs
1 ½ cups flour, self-rising
1/2 cup buttermilk
1 teaspoon vanilla
Southern Caramel Icing Recipe
1. Preheat oven to 350 degrees.
2. Prepare a cupcake pan by filling with paper liners.
3. Cream butter until fluffy and then add sugar and cream for about 8 more minutes.
4. Add eggs, 1 at a time, and cream after each.
5. Add flour and buttermilk, alternately, beginning and ending with flour.
6. Add vanilla and beat well.
7. Divide equally in cupcake pans about 2/3 way full and bake for 15-20 or until set.
8. Remove from pan and cool on cooling rack. Place on black tray, cover, and label.
SOUTHERN CARAMEL ICING
1 cup sugar
1/2 cup buttermilk
¼ cup Crisco
¼ cup butter
½ teaspoon baking soda
1. Mix all ingredients in a saucepot.
2. Swirl pan to keep ingredients moving in the pan.
3. Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water.
4. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
5. Spread on Caramel cupcakes and serve.
CHOCOLATE CHIP CHIFFON WITH VANILLA GLAZE
Chiffon Cake:
1 cup flour 3 jumbo egg yolks
¾ cups + 2 tbsp sugar ¼ c + 2 tbsp cold water
½ tbsp baking powder 1 tsp vanilla
½ tsp salt 3 jumbo egg whites
¼ cup oil ¼ tsp cream of tartar
1.5 oz. grated chocolate
1. Preheat oven to 325ºF.
2. Carefully separate eggs using the “3 bowl method”. Set aside.
3. In a large bowl, stir together flour, sugar, baking powder, and salt.
4. Make a “well” and add in order: oil, egg yolks, water, and vanilla. Whisk until incorporated.
5. In the Kitchenaid mixing bowl, beat the egg whites and cream of tartar using the wire whisk attachment until they form very stiff peaks. Gently fold in grated chocolate.
6. Gently fold egg white mixture into egg yolk mixture.
7. Pour into lined muffin pan ¾ full. Bake for 12-15 minutes; or until top of cake bounces back.
VANILLA GLAZE
2 Tablespoons + 2 teaspoons margarine
1 cup powdered sugar
¾ teaspoons vanilla
1-2 Tablespoons “hot” water
- Heat margarine in saucepan until melted.
- Remove from heat.
- Stir in powdered sugar and vanilla.
- Stir in water 1 tbsp at a time until glaze is of desired consistency.
- Pour over cupcake and serve.