Chocolate Cupcakes With Spinach And Blueberries Recipes

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Prepare 2 cupcake pans with paper liners.
• Puree the spinach to measure 1 cup. Sift together the flour, baking powder and salt into a bowl. Blend the sugar and eggs until creamy in the bowl of a stand mixer fitted with the paddle attachment, add then add the oil, lemon juice, vanilla and spinach puree and blend to combine. Slowly add the dry ingredients and mix for 30 more seconds.
• Bake for 14 minutes, then let cool completely.
• For the tomato marmalade: Bring a pot of water to a boil. Add the tomatoes and boil until the skin starts coming off, about 2 minutes, then plunge into a cold water bath. Peel, seed and dice the tomatoes. Transfer to a saucepan with the sugar, salt, cloves and cinnamon and cook until tender and syrupy, then let cool.
• For the buttercream frosting: Beat the cream cheese in the bowl of a stand mixer using the paddle attachment until soft. Add the white chocolate and blend to combine, then mix in the butter, lemon juice and salt.
• For assembly: Use a melon baller to remove the center of each cupcake and fill with tomato marmalade. Pipe the tops with the buttercream frosting and garnish with more tomato marmalade.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among muffin cups, filling about three-fourths full.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 80 miniature muffin cups.
• In large bowl, beat Cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
• Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Just before serving, spread about 1 teaspoon whipped topping on each cupcake. Arrange 70 cupcakes on tray as shown in photo. Place blueberries and strawberries on cupcakes to make stars and stripes pattern as shown in photo. Serve remaining cupcakes on another plate. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
• Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
• Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
• Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
• Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

Steps:

• Make sneaky chef purple puree (this recipe calls for 3/4 cup) by cooking the spinach and blueberries until soft. I microwave them for 4 minutes, but you could also put them in a pan and gently cook (covered). Take the cooked spinach and blueberries and puree them in the food processor or blender. I find that the liquid that cooked off from the spinach is the right amount to make the puree work. Process until smooth. You don't want the texture to give away the presence of the veggies! 1 cup of each makes approximately 3/4 cup of "purple puree" and I find that whatever the yield has worked in this recipe.
• Preheat oven to 350°F and prep your pan(s) with cooking spray or liners.
• Melt the butter and chocolate chips together. I use 30 seconds in the microwave, but you could do this over the stove.
• Stir together the wet ingredients (melted butter and chocolate, pureed spinach and blueberries, egg, vanilla, and sugar).
• Whisk together the dry ingredients (white flour, whole wheat flour, wheat germ, cocoa powder, baking powder, and salt). If you follow sneaky chef, the original recipe called for 1 cup of her flour blend.
• Mix the dry ingredients into the wet ingredients until combined.
• Pour into cupcakes or mini-bundt pans. I got 16 of the little silicon mold cupcakes or 6 of the wilson mini-bundt pan size.
• Bake at 350°F for 23 to 25 minutes for the cupcakes. I baked at 340°F for 25 minutes. You'll know they are done when the top springs back to the touch, or when a toothpick comes out clean.
• Cool completely before tasting. If you taste these while warm, you can kind of smell the spinach even though you can't taste it. The large amount of vanilla helps cover any spinach smell that might linger.