Favorite Fudge Birthday Cupcakes with 7-Minute Icing
Favorite Fudge Birthday Cupcakes with 7-Minute Icing
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| Yield: | 2 dozen cupcakes |
Ingredients
Cake
- Batter for Favorite Fudge Birthday Cake*
- *Want to use your ingredients more efficiently? Reduce the vegetable oil from 3/4 cup to 2/3 cup; and add 2 egg yolks to the batter along with the 4 whole eggs, reserving the 2 whites for the frosting.
Frosting
- 2 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1/3 cup water
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Directions
1) Preheat the oven to 350°F. Line two cupcake or muffin pans with papers, and spray the papers with non-stick vegetable oil spray, if desired.
2) Prepare the cake batter from our Favorite Fudge Birthday Cake recipe.
3) Divide the batter evenly among the cupcake cups; you'll pour a scant 1/4 cup batter (about 58g) into each cup. A muffin scoop works well here.
4) Bake the cupcakes for about 25 minutes, until a cake tester or toothpick inserted into the center of one of the cakes in the middle of the pan comes out clean.
5) Remove the cupcakes from the oven. In about 5 minutes, or as soon as you can handle them, remove them from the pan, and place them on a rack to cool.
6) When the cupcakes are cool, make the frosting. Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.
7) Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has. Once the sugar has dissolved, boil the syrup, undisturbed, for 2 minutes, or until the syrup registers 240°F on a candy thermometer or instant-read thermometer.
8) Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.
9) Once all the syrup is added, stir in the vanilla, and continue to beat until the frosting is thick and will hold a peak.
10) Spoon the hot frosting atop the cooled cupcakes, swirling it decoratively.
11) Decorate while warm with sprinkles, mini chocolate chips, sparkling sugar, or the decorations of your choice, if desired.
12) Yield: 2 dozen iced cupcakes.
Reviews
05/21/2012- Cupcakes are pretty, and moist but flavor is meh. Not enough chocolate flavor to these...
02/24/2012- These cupcakes are fabulous; moist, nice crumb, easy. This will be my go to chocolate cake recipe. I made 12 cupcakes and baked the remaining batter in my KAF biscotti pan. I used a chocolate ganache frosting, but will defininitely try the 7-minute icing next time. I do not always have good luck when making cakes from scratch, but this one was just what I have grown to expect from KAF!!!!!
- 01/29/2012
- Exceeded my expectations. Looked like a picture from a magazine.
01/12/2012- I made these cupcakes at Christmas and was very happy with the taste. I did use a different frosting recipe. The only problem I seem to be having with these and other cupcakes is that the tops bake up flat and come over the edges of the cupcake liner with a crisp, almost sticky edge. I can't seem to get that nice high "mound" at the top of my cupcakes that I see in pictures and bake shops. I weigh all my ingredients, use room temp butter and eggs and even use KAF baking pans and liners. What am I doing wrong? Please help!
I suspect that there may be an issue in the way you are creaming the butter and sugar. It sounds like the sugar is not dissolving which is giving you the crispy edge. If you are using regular granulated sugar, you may need to slow your mixer down a bit and lengthen the time you are creaming to properly blend the ingredients together. As far as the flat tops, I would recommend preheating your oven to 400 and then turning it down to the baking temperature when you put the cupcakes into the oven. The initial high heat boost will raise and set the cakes quickly without allowing them to over-bake. ~Amy
- 01/07/2012
- Help!! I made this recipe during Christmas time to frost cupcakes and it turned out Fabulous. However, I have prepared this 2 more times and my icing has a watery/soft consistency. It hasn't turned out like the marshmallow puff texture from the first time. I beat the egg white on high until I had stiff peaks. Do the eggs need to be at room temperature or straight from the fridge? Trying to figure out why the icing has been too soft...(??)
Your egg whites should be at room temperature when beating them. It sounds like they may have been overbeaten before the sugar syrup was added. Please give us a call on the Baker's Hotline and we'll be happy to help walk you through this recipe for success. ~Mel
- 12/16/2011
- I had the KAF gingerbread mix, snow cupcake papers, and sugar snowflake decorations. What I didn't have was a whiter than white icing recipe. My standby butter cream tastes great but isn't the white I wanted. The 7-minute icing is beautiful, tasty and easy to make. A winning combination!
- 12/14/2011
- This frosting was delicious! However, on the printable version the recipe has no information whatsoever on how to prepare the frosting. It only lists the ingredients and how to make the cupcakes.
Steps 6-9 on the printable version are the directions for the frosting for this recipe. ~Amy
- 12/07/2011
- I didn't do the cake, just the frosting. I wanted to let you know that I followed the directions and it came out GREAT! I baked a small cake and I have leftover frosting. I shouldn't admit this, but I've been eating the extra frosting with a spoon. Maybe I'll put it on some bread and give my daughter a peanut butter and fluffy marshmallow sandwich for lunch tomorrow!!!
- 09/11/2011
- I just made these today and they are great. I used the "super simple chocolate frosting" recipe from KA instead of the 7-minute frosting because I wanted a chocolate punch, wow, so good! Nice crumb, moist and tasty cupcakes and as easy as a mix but without those nasty chemicals etc. you get in mixes. I plan to make this in the cake form too, I just hope its not too hard to cut the layers as this is not a dense but very light cke (at least in cupcake form) and I'm afraid it may crumble when cut into layers. I'll let you all know!
07/04/2011- I think the recipe should say that the sugar should be cooked to 230 or 235 degrees as in most seven minute frostings. This would help with the problem of the frosting not holding up.
