Saturday, October 5, 2013

Double TCHO Cupcakes

Our first Challenger in our 2013 Halloween Treat Challenge is TCHO.  They sent us five different types of products that one uses for baking, candy making, or drink creation so we in turn used two of these products (Cocoa Powder and Cocoa Nibs) to create this original cupcake recipe that could be used for Halloween or for any holiday.  This recipes takes the basics of cupcake construction and then adds in cocoa, nibs, and flavors in the specific amounts listed below.

Double TCHO Cupcakes
Ingredients:
     Cupcakes:
          2 Cups Whole Grain Flour
          1.25 Cups Sugar Substitue
          6 Tablespoons TCHO Cocoa Powder
          6 Tablespoons TCHO Cocoa Nibs
          1 Stick (1/2 cup) I Can't Believe It's Not Butter Stick
          1/2 Cup Egg Substitute
          2 Teaspoons Baking Soda
          1 Cup + 1 Tablespoon Skim Milk
          2 Teaspoons Vanilla Extract

 
 Frosting:
          2 Cups Confectioner's/Powdered Sugar
          5 Tablespoons I Can't Believe It's Not Butter Stick
          3 Tablespoons Skim Milk
          1 Teaspoon Vanilla Extract
          6 Tablespoons TCHO Cocoa Powder

Tools:
     Cupcake bake pan(s)
     18 foil cupcake liners
     2 large bowls
     1 scraper
     1 large spoon
     Electric handmixer
     Measuring cups and spoons

Directions:
1. Set the butter out to warm up to room temperature as you do the basic prep for this recipe.  Preheat oven to 375 F and fill cupcake pan with 18 liners.  I used back and white ones for a slightly spooky look.

2. Stir together all of the dry ingredients (except cocoa related ones) until well blended.  Add in the wet ingredients and mix on low setting.  Then cut in the butter and mix on high setting until mostly smooth.

3. Blend in the cocoa powder 1-2 tablespoons at a time, scrapping the sides to get it thoroughly mixed through.

4.  By hand stir in the cocoa nibs until they are well blended into the batter.

5. Fill cupcake liners 2/3 full and place the baking pan with them into the oven for 20 minutes.  Check with toothpick to see if they are done; toothpick should come out clean and dry when they are.

6. Allow cupcakes to cool away from the oven for five minutes before removing them from the pan and setting them on a wire rack to finish cooling.

7. Mix together the frosting ingredients until you get a relatively firm frosting that seems easy for you to spread without worrying about it running.  Your taste in texture may require additional sugar or cocoa powder so add these ingredients slowly.

8. Wait until cupcakes are completely cooled before frosting.  Add any decorations you wish to the top -- I used a mixture of fall/Halloween style sugar candies adding a touch of frosting to the bottom of each to help hold it in place.

9. Place cupcakes on a cookie sheet and let cool in the refrigerator until ready to serve.  Cupcakes should keep covered in frig for 2-4 days if you don't eat them all before then.

Using all of the ingredients exactly as I did, the cupcakes came in at 230 calories each, that includes the candy toppings.  If you used real butter, real sugar, real eggs, and/or 1% or higher milk then that calorie count will be higher for you.  But these are special treats not everyday snacks so don't worry too much about it.  I just used the ingredients I always have on hand.

We'll continue to use the Cocoa Powder and the Cocoa Nibs in other creations but go check them out and see if you might be able to use them for your own creepy creations this Halloween 2013.

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