I love to try new things in the kitchen. Well, what I really mean by that is I love to try new recipes. I am not a pioneer in the kitchen. I almost never experiment and create a recipe all by myself. Instead, I find something that looks good and make that. The most adventurous I typically get is modifying whatever recipe I'm using (and usually only a tad). Well, today I took a giant leap out of my comfort zone and I tried something new. I made Chocolate Honey Pecan cupcakes...from scratch...and WITHOUT a recipe! Here's the crazy thing- they turned out GREAT! I was so surprised. I was just so thrilled I tried to remember exactly what I had done and now I want to share it with you! Hope you enjoy!
2 1/4 cups Flour
1/2 cup Cocoa Powder
1 1/2 tsps. Baking Soda
1/4 tsp. Salt
1/2 cup shortening
1 3/4 cups Sugar
1 tsp. Vanilla
1 1/3 cups Water
2 cups semi-sweet chocolate chips.
Preheat oven to 350 degrees. Prepare muffin tins.
Stir together flour, cocoa powder, baking soda, and salt; set aside.
In a large mixing bowl beat shortening with an electric mixer set on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each one. Add dry mixture and water alternately to beaten mixture, beating on low speed after each addition just till combined. Fold in 1 ½ cups semi-sweet chocolate chips.
Pour batter into prepared pans. Sprinkle remaining chocolate chips on top. Bake 20 minutes.
4 ounces (1 stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
6 ounces whipped honey-nut cream cheese, room temperature
2 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
Beat butter and both types of cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla; mix until smooth.
Last but not least, decorate your cupcakes (and please don't judge my crazy looking' swirls- I am not naturally gifted in the cake decorating skill).