Daniel's Splendiferous Chocolate/Chocolate Chip Cupcakes

[caption id="attachment_1894" align="aligncenter" width="630"] Daniel’s Splendiferous Chocolate/Chocolate Chip Cupcakes[/caption]

Daniel’s Splendiferous Chocolate/Chocolate Chip Cupcakes

 

           Welcome back My Dear Readers to The Other Shoe. Today I’m going to be sharing with you a very special cupcake recipe that I have created specifically for my 56^th birthday. I am a big experimenter in the kitchen, I always have been every since I started working at Schlotzsky’s and clear Lake City Texas. I do not often experiment with a 20 pound very expensive Thanksgiving day Turkey. However I’ve very much enjoy experimenting with Desserts. Today’s article is the recipe for a Splendiferous Cupcake that I reserve for my birthdays. It has taken me many many years to perfect this recipe.

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First, I would like to impart a few warnings… Or advice. If you are diabetic you will definitely not want to eat these, or if you do have your insulin handy. Second, if you’re borderline diabetic or you have problems related to blood sugar you will not want to eat more than a couple of these in one setting article stop feeling your feet. You see, My Dear Readers, the recipe I am about to impart is so extremely rich… So completely decadent… That is been known to give out to older people with only one serving.

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Below is a list of the ingredients you will need to make Daniel’s Splendiferous Chocolate/Chocolate Chip Cupcakes. Please do your best to find the items I am listing with the brands listed and make as few substitutions as is possible. Any substitutions made can and will change the quality texture and flavor of these decadent treats.

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• Betty Crocker’s Chocolate Fudge Cake Mix


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  [caption id="attachment_1896" align="aligncenter" width="630"] Betty Crocker’s Chocolate Fudge Cake Mix[/caption]


• Package of Jell-O Brand Chocolate Pudding Mix (Use ONE HALF of package in batter)


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  [caption id="attachment_1898" align="aligncenter" width="300"] Package of Jell-O Brand Chocolate Pudding Mix[/caption]


• Package of Nestle Toll House Semi-Sweet Morsel (Use ONE HALF of package in batter)


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  [caption id="attachment_1899" align="aligncenter" width="465"] Package of Nestle Toll House Semi-Sweet Morsel[/caption]


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  [caption id="attachment_1897" align="aligncenter" width="630"] Betty Crocker Hershey's Special Dark Chocolate Premium Frosting, 16 oz[/caption]




• 3-4 tablespoons Vital Wheat Gluten (FYI the gluten is essential for this recipe as we are mixing pudding mix with a heavy cake mix. The gluten will keep this receipe from forming… wet hockey pucks.)


• 3 Large -> Jumbo Eggs


• 1 ¼ Cups water (Bottled not carbonated)


• ½ Vegetable Oil (Wesson or Crisco)


• Cupcake pan


• Cupcake Liners

 

Preheat your oven to 350 degrees (as with all my baked goods a Convection Oven works best and will give you the best most uniform results). I use a Oster Convection Wave Toaster Oven  that I got @ Wal-Mart for about $100.00. Now, I prefer to use the metal cupcake liners. However, if you do not like the liners or do not have any (I really suggest them with these cupcakes… they will get all over your hands otherwise) you can just use the Pam spray or like product.

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Get all your ingredients together, prior to starting. Your best results will happen if there is little to no delay in the preparation/mixing process to pouring into the cupcake pan. I also suggest to have a One Cup and one Two Cup measuring cups handy. Get a large mixing bowl and a flour sifter (three or four cup sifter, if you have one). Now, place ALL of the dry ingredients (Cake mix, Jell-O mix, and Vital Wheat Gluten) into you flour sifter. Sift all the dry ingredients together into the large mixing bowl. I run the dry ingredients through the sifter twice, but once will do fine. Now, place all the wet ingredients (vegetable oil, water, eggs) into the bowl with the dry ingredients. With your hand mixer combine all the ingredients together until they are completely combined. Set your hand mixer to medium  and mix for 2 ½ to 3 minutes. You will have a fluffy batter that is very smooth on the surface and has risen slightly. Now, take One-Half of the package of chocolate chips and hand-mix these into the batter. Making sure that all the chips are covered with batter.

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Now, fill your two or three cup measuring cup with the batter and fill each cupcake liner about ½ to 2/3 full. Do not fill to the top, leave a good amount of room for the cupcakes to rise and not get all over your nice cupcake pan. Place in your preheated oven and cook for about 21-23 minutes. Either use a toothpick to check they are done, or you can press lightly on the top of the cupcakes. If they do not leave batter on your finger, and bounce back nicely, they are done. Since we have some pudding in this batter, a little longer is better, just make sure the tops do not burn.

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This recipe should make you about three dozen cupcakes. Stand and let cool, then frost with the awesome Betty Crocker Hershey's Special Dark Chocolate Premium Frosting. If you want to be special or it is a special occasion you can put a chocolate chip on the peak of the frosting. If it is really special, use a Hershey’s Kiss to top the cupcake frosting.

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As I stated above, eat these… only a couple at a time. Eating too many of these puppies at once… and you’ll begin loosing feeling in your feet. J

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ENJOY!

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[caption id="" align="aligncenter" width="630"] Daniel's Splendiferous Chocolate/Chocolate Chip Cupcakes[/caption]