HANDWRITTEN VALENTINE'S CUPCAKES WITH CHOCOLATE GLAZE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • One Bowl Chocolate Cupcakes
  • Makes 18 to 24
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
  • Chocolate Glaze:
  • Makes 1 cup
  • 2/3 cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon corn syrup
  • Writing:
  • 2 oz white chocolate, melted.

Directions

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  • Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
  • Cupcakes will keep, covered, for up to three days.
  • Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes. Decorated cupcakes will keep, covered, for up to 2 days.
  • Glaze:
  • Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

Notes

Categories: Cupcakes 

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