Confectionately Yours: Save the Cupcake! ~ Lisa Papademetriou

      Oh my gosh, oh my gosh, oh my gosh!!! I'VE FOUND ANOTHER BAKING BOOK!!! Can this day get any better?! Whoohoo!!!

      In fact, I've found two more! One is Confectionately Yours: Save the Cupcake! By Lisa Papademetriou and the other... wait for it, wait for it... Is the first book to the sequel of The Secret Ingredient!!! How cool is that?! Okay, I may have to calm down a little... Breathe... Breathe... Okay All better now : D

      Anyway if you remember The Secret Ingredient by Laura Schaefer, you would remember that I've been trying to track down the first book: The Teashop Girls . And now I've found it!!! YAY! There are some recipes in both books for me to share with you, so keep a look out for them.

      And for today I will be sharing with you the first cupcake recipe from Confectionately Yours: Save the Cupcake! They're called Spicy Mexican Chocolate "Hotheads" And the description above the recipe states: These cupcakes come with a little "surprise" in the center. a good surprise. Not like a peach pit, or something. This little treat is where sugar and spice come together. Happy baking!

Spicy Mexican Chocolate "Hotheads" 

Ingredients:

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 cup cocoa powder, unsweetened

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper 

1 cup milk

1 cup sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1 teaspoon almond extract

How to Bake

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. In a large bow, sift together flour cornstarch, cocoa powder, baking soda, salt cinnamon and cayenne pepper. Mix. In a separate large bowl, mix together the milk, sugar oil, vanilla extract, and almond extract, and whisk. Slowly add the dry ingredients to the wet, and beat with a whisk or hand held mixer until smooth. Fill cupcake liners 1/2 full, then gently place a spicy ganache ball (scroll down for the recipe for this filling) in the center of each cupcake, pressing it down a little, and top with a few tablespoons of batter so that ganache ball ends up "inside" the cupcake. Bake for 22-25 minutes, then serve immediately, so the goodness inside is properly gooey. Makes about 12-15 cupcakes.

Chocolate Ganache

(for molten centers)

Ingredients:

10 ounces semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon agave/corn syrup

1 teaspoon vanilla extract

1/2 teaspoon cayenne pepper

How to Make

Place Chocolate Chips, cream and agave/corn syrup into microwave-safe bowl and heat for 45 seconds. remove from the microwave and stir. If the chips are not melted, heat again in 10-second increments, stirring each time, until fully melted. Whisk in vanilla extract and cayenne pepper. Place in the refrigerator and scoop balls of ganache, rolling them into the size of a walnut, place balls on wax paper, and keep in the refrigerator until ready to use. Make about 2 cups.

      Look, I know the recipe's complicated but it's totally worth it. So give it a try. If you like it, come back for more. If you don't like it, just come back for more! : D