ICE: Winter Warm Up

More Chocolate Please!
Never beg for chocolate again! These are chocolate, chocolate chip cupcakes filled with chocolate fudge, topped with chocolate/vanilla swirl ice cream and chocolate cream cheese frosting! Serve the warm cupcake, this is the perfect heat and eat treat! Cool it down with a scoop of ice cream and wash it down with warm milk! This is ultimate chocolate confection you can eat with a spoon!

Ingredients

Cupcakes:
  • 1 1/8 cups all-purpose flour
  • 1/4 cup Unsweetened Cocoa
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup milk plus
  • 1/3 cup strong brewed coffee or espresso
  • 1/2 cup unsalted butter, melted
  • 1 cup Semi-Sweet Chocolate Chips

Frosting:
  • 8 ounces Cream Cheese, softened
  • 1/4 teaspoon Vanilla extract
  • 4 tablespoons unsweetened cocoa
  • 1 pound Confectioner's Sugar
  • 4 tablespoons unsalted butter
Fudge:
  • 14 ounce Sweetened Condensed Milk
  • 3 drops Champagne Icing Flavor
  • 3 tablespoons unsalted butter
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Milk Chocolate Chips

Directions

  1. Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners.
  2. To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
  3. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Fold in Chocolate Chips. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
  4. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
  5. To make the fudge, melt the chocolate chips in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Remove from the heat and whisk in the condensed milk. Whisk in the butter until smooth. Pour in a greased pan and let set in the fridge until frim.
  6. To make the frosting, beat cheese, butter, and extract until smooth. Add cocoa powder, confection sugar and whip until fluffy. Let set in the fridge about 1 hour.

This is my entry for IronCupcake:Earth
Information below.
Our Generous IronCupcake:Earth Prize Providers:
  • Please verify that all links are active.
  • Even if you do not plan on baking for the month, please post the announcement to your blog. WE LOVE OUR PRIZE PROVIDERS!
  • Post your favorite shot (two if you are showing a cross-section) of your cupcake to the Iron Cupcake flickr group, along with a brief summary of your post. Please include a link to your blog in the description and your blog name in the tags. No photos or summaries will be accepted via email.
  • There is a THREE ENTRY LIMIT. If you have more than three ideas, pick your favorites. Each counts individually as separate entries. Each cupcake must be submitted to flickr and via email separately as well. NEW CREATIONS ONLY, no previously submitted cupcakes please.
  • E-Mail your recipe(s), alon g with your first and last name and blog link to IronCupcakeEarth@wi.rr.com . In your subject line, please include IC:IngredientName. Your cupcake recipe must be emailed in order to be eligible for voting and the prize. Please note: you must do BOTH the email submission and the flickr submission.
  • Voting will begin no later than Thursday, January 28th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com and will be open through Wednesday, February 3rd at 12 noon. Send your readers to that address to vote.
  • Winner will be posted the night of February 4th, before 11:59 p.m.
  • Please refer your readers to the IronCupcake:Earth cuphub at http://www.ironcupcakeearth,com to become a part of the excitement.
Vote For the Eternal Foodie!

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