Martha Stewart Snowman Cupcakes

Martha Stewart Snowman Chocolate Cupcakes

Yields about 12 cupcakes

Ingredients:

Cupcake Ingredients-

• ¾ cup unsweetened cocoa powder
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• ½ sour cream

Icing Ingredients-

• 1 1/2 sticks unsalted butter, softened
• 1 pound (3 2/3 cups) confectioners' sugar
• 1 to 2 tablespoons milk (optional)

Cupcake topping ingredients:

• Cheezits (enough to cut out 12 triangular noses)
• Nestle Mini chocolate chips (2 for the eyes and 4 for the mouth)

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Directions:

Directions for cupcakes:

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
3. Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.

Directions for white Icing and decorating:

1. In a mixing bowl, cream butter until smooth.
2. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
3. Spread a thin layer of icing on top of cupcakes
4. Dip the iced cupcakes into a small bowl of sugar. The sugar should stick to the cupcakes and look similar to snow.
5. Place one small carrot nose (cheezit) and 6 mini chocolate chips  over the icing
6. ENJOY!

 

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Preparation: 

I used the creaming method to prepare the Martha Stewart snowman cupcakes. I beat a fat (unsalted butter) with a sugar (granulated sugar) until it appeared light and fluffy. Then I slowly added one egg in at a time. Finally I gradually folded in the dry ingredients and mixed for about 45-90 seconds. Once the batter looked uniform, I poured the mixture into the cupcake pan lined with greased cupcake liners. I filled each cupcake liner about ¾ full and placed it in the 350℉ oven for about 23 minutes. While the cupcakes baked in the oven, I decided to prepare the icing. I also used the creaming method to make the white icing. I again took a fat (unsalted butter) and combined it with a sugar (confectioner’s/ powdered sugar)  until it looked smooth. I then added in about 2 tablespoons of milk to achieve a frosting texture.

As I was preparing this recipe, I noticed how similar it was to the butter cookies I made in class in the beginning of the year. The butter cookies also required mixing a fat with a sugar and then added in eggs and the flour mixture. From making that recipe, I remember learning that when butter is properly creamed, it significantly increases the volume of fat and sugar acts as an abrasive in the creaming process.  Because I had the opportunity to practice this technique in class, I was able create volume and tiny bubbles in the batter at home with no problems.

If I did not have background knowledge on the creaming method, I do not think the chocolate cupcakes or the white icing would have turned out as well as they did. I was nervous attempting this method at home, but I am glad I did it. The cupcakes were so smooth and the icing was fresh and sweet. It was a perfect treat for the holidays!

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Final Product: 

The Martha Stewart snowman cupcakes exceeded my expectations in terms of taste, texture and appearance. I was not expected them to turn out as cute and delicious as they did. When I took a bite out of one, I could immediately taste the rich chocolate flavor bursting in my mouth. It did not taste grainy or dry; It reminded me of a professional cupcake from a bakery. I wish the cupcakes would have rose a bit higher, but they still were filling! I was happy to see that the cupcakes were not crumbly; they were firm on the outside and  extremely moist on the inside. I could taste a little bit of the white icing, but I felt I should have added more to get a better defined flavor. As for appearance, the cupcakes almost looked too cute to eat! The sugar coating over the icing looked identical to snow,  and the cheezit nose and chocolate chips made the snowman face come to life.

I would definitely make this recipe again. It was super easy and fun for the holidays! My family is always craving chocolate, and this was a good recipe to fulfill those cravings! From making this recipe I learned that I need to fill the cupcake liners with more batter. These cupcakes do not expand that much, so adding more batter would not hurt. Also I learned that I need to add a thicker layer of icing on the cupcakes. Adding more icing will give it a more satisfying taste and it will also help balance out the chocolate cake.