I love hearing uncontrollable giggling coming from their room and laughter that booms through the house; sometimes they bring themselves to tears with their laughter. What’s better than that?
I enjoy baking for the all the teens and pre-teens that wander through my doors. I love it when I get a “you rock Mrs. G” after they have filled their bellies with pancakes, muffins one of my “tester” casseroles for breakfast. Most of all I love that my boys feel at home. Home in the true sense of the word. That at their house, there is always someone home to greet them with a smiling face and make them feel welcome. They feel safe, secure, always have fun and I love that they want to share that feeling with their friends. When I was young and dreamed of having a family and I wanted it to be just like it is now.
Because of school vacation this week I knew I would probably have a house full at certain times and I didn’t want to disappoint any of my visitors so I whipped up a batch of cupcakes, even though we all know cupcakes don’t need no reason.
Just a plain ole rich chocolate cupcake with a chocolate glaze similar to that of one of those Hostess cupcakes, you know, the ones with the wiggly white line on them. I might even investigate a light creamy filling next time round. That would be perfect in these.
As you can see, I sprinkled these with tiny chocolate candies, and when I was photographing them, John remarked that they looked like mushrooms. You know he’s right, but if I called them chocolate mushrooms, I’d doubt I’d get the kids to eat them so quickly. Oh who they heck am I kiddin’…they’re growing boys….they’d eat them!
Rich Chocolate Cupcakes with a Chocolate Glaze
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Heat the oven to 350. Line about 30 muffin cups with paper or foil baking cups.
Whisk together the sugar, flour, cocoa, baking powder & soda and salt in a large bowl. Add the eggs, milk oil and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water (batter will be thin). Full cups 2/3 full with batter.
Bake 22 to 25 minutes or until toothpick comes out clean. Cool completely on wire racks.
Glaze – from the blog Alpineberry
2 cups (6 ounces) semi or bittersweet chocolate,chopped
6 tbsp (3 ounces) unsalted butter
1/4 cup light corn syrup
1 tsp vanilla extract
In a small saucepan combine the first 3 ingredients together over low heat until melted. Stir in vanilla. Dip the tops of the cooled cupcakes into the glaze.
This glaze made more than enough to frost these cupcakes, so next time I will probably cut it in half. Just in case you’re curious, I did not eat the leftover glaze, even though I very much wanted to dunk my hand into the bowl and lick it off my fingers. See? I do have some will power after all.