Famous Double Choc Bakes!

My colleague handed me a 'Famous Amos' Choc Chip Cookie recipe over at work one day. Well, with my last unsuccessful cookies, I was apprehensive but it looked simple and tempting to try. And I was dying to bake a choc cupcake from Cupcake Bakeshop. (I'm still in search of a perfect great choc cupcake recipe.)
So it was 'DOUBLE' choc baking night for me!

Old-Fashioned Chocolate Cupcakes by cupcakeblog

The mixture after beating butter, sugar and eggs. Do not over beat!

Adding the flours.

and the vanilla milk alternatively.

True enough, as per blogger's advice, the mixture was a wet one.

I was just as greedy as Cupcakeblog and didn't heed her advice. Stick to 2/3 or 1/2 full of batter, greedy pigs out there! Otherwise, the cupcakes will shrink and pull away from the cup cases.

It's a really moist and chocolaty cupcakes! Yes, I will use back this recipe when it's been called for.

My 2nd batch turned out better.

What a geat difference!

Recipe:
Makes 14 regular cupcakes

375 degree oven
1/2 cup (1 stick) butter, room temp1
1/4 cups sugar2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk1 teaspoons vanilla

1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine.
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Famous Amos Choc Chip Cookie

It's so easy, you just dump everitin into the bowl and mix! Okie, not all the ingredients. Just the wet ones and sugar.

Creamed mixture.

Combine the dry ingredients, including the choc chips.

And stir in the dry ones into the reamed mixture.

I muz say that's a whole lot to be baked... *yawn*

I'm a greedy monkey, so I like my cookies to be as big as those from Subway!

Well too big? I tink they look just fine and appetising.

Unfortunately, it's way past bed time, and I've to wake up for work the next day. So I packed 1 box for my greedy pigs at work, and another for my bro who was eyeing at them while I was baking!

Famous Amos Chocolate Chip Cookies
http://allrecipes.com/Recipe/Famous-Amos-Chocolate-Chip-Cookies/Detail.aspx

Ingredients:
1 cup white sugar
1 cup packed light brown sugar
1 cup butter
1 cup vegetable oil
1 egg
1 tablespoon milk
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 cups semisweet chocolate chips

Directions

Thoroughly cream sugars, margarine, oil, egg, milk and vanilla.
Add dry ingredients, nuts and chocolate chips.
Drop by teaspoon onto ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color when done.)

It's not the end! Remember the rest of the mixture? I kept them in the fridge for a second round of baking. (Plus both my colleagues and my bro wants more as they were too delicious!)

The mixture turned brown overnight, different from yesterday's. It's also hardened and looked dried up! So I added more milk into the mixture, hoping it'll be easier to scoop and bake later.

The mixture didn't look any better but was softened alittle for baking.

The result was a very crispy and thin cookie.

And my colleagues didn't taste the 'Famous Amos' like cookies as the day before!

For My Dear Ex-colleagues

I'm meeting my ex-colleagues soon. And they have missed my goodies since I last baked them a batch of cookies and brownies for X'mas a year ago! This time round, I decided to give them a try at my choc cupcakes.

This time round, I used cupcakeblog's easy Devil's Food Cupcakes with Choc Buttercream. But minus the choc buttercream, 'cos I wanted hassel-free packing for the gals.

This was so easy. You just dump most stuff together and mix well!

It had a nice round and full top as hat too.

I got more than the recipe made for. How lucky can the greedy pigs at office can be?!

Recipe

Devil’s Food Cupcake with Chocolate Buttercream
(http://cupcakeblog.com/index.php/2005/6/recipe-devils-food-cupcake-with-chocolate-buttercream)

Makes 24 cupcakes / 350 Degree F oven

2 cups flour2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda1
1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers.
A 2″ ice cream scoop works great for this.
Bake for about 15-20 minutes until a toothpick comes out clean.
Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Chocolate Buttercream (enough to lightly frost 24 cupcakes)

1 stick butter
1/2 cup cocoa
4 cups confectioner’s sugar
1/4 cup milk

1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.

Happy Birthday to us, March Gals!

It's March and a Very Happy Birthday to us! I didn't really have the mood to think of what else to bake and simply used a coffee cupcake or muffin recipe.
I couldn't recall which recipe did I use, but I remember that it was Vietnamese coffee granules which I added to the mixture.
It was difficult for the coffee to melt completely, and the outcome had traces of coffee granules laying on top of the cupcake/ muffin!

Hmmm... the batter looked kinda wet .

Some of them had overflowed onto the pan.

The texture is very soft, but there seemed to have some of the coffee granules that were not completely melted. And I could only taste the coffee on the top only.

I used the same choc frosting as I had too much left over which is kept in the fridge. Sprinkled some rainbow bits to brighten them up!

Cooool...

March Gals blowing out the candles.

'Lil party's over. Back to work again.