Monday, 11 March 2013

St. Patrick's Day Chocolate-Dipped Cupcakes


Alright, here we go. Continuing on with our St. Patrick's Day-Themed recipes, I bring to you these delicious chocolate-dipped cupcakes!

A chocolate cupcake with cream cheese frosting, dipped in chocolate! What more can you ask for? I'd say this is a perfect treat to bring to your St. Patty's Day party!



Originally this recipe was for "green-velvet" cupcakes (a variation on red velvet). Let me tell you, no amount of green food coloring was gonna turn my brown cupcakes to green cupcakes (just trust me on this one...)

Regardless, these are still delicious, and a decadent and fun addition to any potluck table or party platter. Enjoy!


St. Patrick's Day Chocolate-Dipped Cupcakes
Bake Time: 20mins        Yields 15 cupcakes

Ingredients:
THE CUPCAKES
2 cups flour
3 Tbsps cocoa powder
2 tsps baking soda
1 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 cup buttermilk

THE FROSTING
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla
3 3/4 cups powdered sugar

THE TOPPING
Green colored candy melts*
Sprinkles

*Note: I looked in all my local grocery stores and could not find candy melts. Usually Bulk Barn carries them in many colors, but unfortunately there isn't one that is close enough to where I am. I substituted the candy melts for melted white chocolate chips and green food coloring. You don't get the same dark shade of green that you get from the candy melts, but it serves the same purpose.

Directions:
1) Preheat oven to 350F. Line muffin tin with muffin cups.
2) Combine flour, cocoa, baking soda and salt in a small bowl. Set aside.
3) In a large mixing bowl beat together flour and sugar until light and fluffy. Add eggs one at a time, beating in between each egg. Add vanilla.
4) Alternate between adding the dry ingredients, and the buttermilk, adding only a little each time and mixing after each addition. Beat until all ingredients are completely combined.
5) Spoon batter into the muffin cups and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
6) In a separate bowl, beat together the cream cheese and butter. Add vanilla. Beat in the powdered sugar, adding it in small amounts. Using a party bag with a large tip, pipe icing onto the top of each cupcake. Be sure that the cupcakes are cooled completely or the icing will melt off. When all cupcakes have been iced, place in the fridge to chill for about 1 hour.
7) Melt your candy melts (or chocolate) in a bowl that will allow the entire top of the cupcake to be submerged. Dip each cupcake into the melted candy and hold it over the bowl for a few seconds, allowing the excess chocolate to drip off. Do this with a few cupcakes at a time. Once coated, place them back in the fridge and allow coating to set completely. Store in the fridge until ready to serve.


(Recipe adapted from Snappy Gourmet)

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