>From the Food Network website...


Quick Double Chocolate Cupcakes 
Recipe courtesy Rachael Ray 
Show:  Food Network Specials 
Episode:  Rachael Ray's Block Party 

Difficulty: Easy 
Prep Time: 5 minutes 
Cook Time: 18 minutes 
Yield: 24 cupcakes
1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe) 
1 1/3 cups water 
1/2 cup vegetable oil 
3 eggs 
1 cup mini semisweet chocolate chips, divided 
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color 
Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins with paper 
cupcake liners and set aside. 
In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on 
medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. 
Divide the batter evenly among the muffin tins, stirring it occasionally to 
redistribute the chocolate chips. The batter will nearly fill each liner to the 
top. Evenly sprinkle the remaining chocolate chips over the tops of the 
cupcakes. Bake until the cupcakes spring back when lightly touched, or a 
toothpick inserted in the center comes out clean, about 15 to 18 minutes. 
Transfer to a rack to cool. 
When cool, put the icing out with spoons or small spatulas along with bowls of 
the cupcake toppings for the kids to decorate their own cupcakes.Cupcake Icing 
for a Crowd: 
1 pound unsalted butter, at room temperature 
3 pounds confectioners' sugar (3 boxes) 
1/4 cup whole milk, at room temperature 
1 tablespoon vanilla extract 
Food coloring, such as yellow, blue, and red, or your favorite In the bowl of a 
large electric mixer, using the paddle attachment, whip the butter on high 
speed until very soft. Meanwhile, place a large sheet of parchment paper on a 
work surface. Using a large sifter, sift a pound of confectioners' sugar onto 
the parchment. This helps prevent clumping, and makes the mixing easier. Lower 
the speed of the mixer, and, using the parchment as a funnel, pour the sugar 
into the bowl and mix slowly until combined. Add the milk and mix until 
combined. Sift the second pound of sugar onto the parchment sheet. Again at low 
speed, add the sugar and mix well. Once combined, sift the remaining sugar and 
add it with the vanilla and mix. Once it is combined, turn the mixer speed up 
and beat the icing until very light and fluffy, about 3 to 4 minutes. 
If desired, divide the icing into smaller batches and color with food coloring. 
Spread the icing on cooled cupcakes while at room temperature. Refrigerate any 
leftover icing, but be sure to let it come back to room temperature before 
using. Re-whip the icing to make it fluffy again.Cupcake toppings: 
Licorice whips 
Crushed peppermint candies 
Crushed lemon drops 
Multi-colored jimmies or nonpareils 
Mini white and dark chocolate chips 
Small chocolate candies 
Colored decorating sugars 
Cereals such as corn pops, fruit rings, or graham cracker cereal squares   

Rhonda G in Missouri 


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