smilingrid: so many "c"s

July 01, 2013

so many "c"s

Last week, Lisa (who you had better remember! If not, her introduction was here. Also, shame on you!) and I made plans to hang out, either to swim in her pool or bake or both depending on our crazily unpredictable New England weather.

It ended up bleak and rainy so the kitchen called us insistently!

Despite the frankly insane number of cookbooks in her kitchen, we turned to my favorite place for recipe finding- pinterest- to avoid the strangely written voices of the cooks (seriously? If you're going to give a recipe for brownies, call them brownies. Words like "heavenly" and "divine" were thrown around wayyyy to frequently.)

Anywho. We had both repinned a recipe for chocolate cream cheese cupcakes (which, wow, alliteration to the absolute max!) and how delicious the name sounds coupled with the pictures... you know we were alll over that (with some help narrowing down the choices of "holy cow, we must make that!" from her sister!)

This recipe is in two parts, The cream cheese goodness in the middle and the cupcakes themselves.

Cream Cheese Centers
8 ounces of cream cheese
1/3 of a cup of sugar
1 egg
1/8 of a teaspoon of salt
1 cup of mini semi-sweet chocolate chips

1. Add everything together.

2. Crack an egg in the bowl and let the yolk drip down (anyone else remember that game where it was "crack and egg on your head..." as part of the routine to give someone shivers? I think there were also "spiders up your back"... kids come up with weird things to entertain each other)

3. Stir it all together!!!

(it might look a little goopy at first, but it smoothes out I promise!)

See? Told ya!

4. Take a cup of mini chocochips (we only had big ones so we mashed them alllll up)

(proof of smashing)

5. Add your chocolate to the bowl and set to stirring!

6. Leave it to the side as you make your cupcake batter...

Which leads us to part two!

Chocolate Cupcakes
3 cups of all-purpose flour
2 cups of sugar
2/3 of a cup of cocoa powder
2 teaspoons of baking soda
1 teaspoon of salt
2 cups of water
2/3 of a cup of vegetable oil
2 tablespoons of white vinegar 
(we only had apple cider vinegar but it worked out yummily)
2 teaspoons of vanilla extract 

1. Preheat oven to 350 F

2. VERY EXTREMELY IMPORTANT... pick cute cupcake liners! Ours had duckies!

3. Stir the flour, sugar, cocoa, baking soda and salt together until homogeneous in nature (thank you Dr. Sen's ninth grade biology for that word!)

(Lisa is so much more exact than me, which is why I think our delicacies turn out especially delicious! They are the perfect blend of just right and you make that recipe your biatch!)

4. Add and stir in the wet ingredients (water, oil, vinegar and vanilla).


5. Not necessarily a step of its own, but the blog where we found this piece of heaven said to stir for three minutes... I think it's particularly fun if you set a timer and act like the mixing is a world-class sporting event, but that could just be me.

Buzzer shot, bro!

A true champion is a chocolate champion

6. Fill your (better be) adorably printed liners with choco-batter about 2/3 of the way.

7. Add a tablespoon of cream-cheese-y-chocochip-y goodness to each cupcake.

8. Set those  puppies in the oven for a recommended 20-25 minutes (or if you're impatient like me, poke it with a toothpick every 5 to 10 minutes until it comes out clean!)

BEWARE: this recipe makes a crazy amount of cupcakes. We ended up with a grand total of 28!!! This is a good one to split down the middle between two parties (we each had a whole bunch for our families... and ourselves!)

ALSO BEWARE: these are ridiculously good and easy to make. This be a slippery slope. I actually scarfed down two as soon as they came out of the oven (shhhhhhh) and the ratio of melted chocolate to- what amounts to- cheesecake to chocolate cupcake is perfect and MMMmmmMmMmm inducing.


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