Saturday, August 2, 2008

Whip It Up Week 4 - Chocolately Goodness!


Thanks to some extreme technical difficulties, I'm about two weeks behind in posting Whip It Up updates - sorry everyone!

One of my favorite things about being back in San Antonio is that I can occasionally run by Joseph's Storehouse - San Antonio's premiere restaurant/bakery/church - again for lunch or a sweet treat, like Amy and I used to do when we were at Trinity. Amy is a girl after my own heart and firmly believes in finishing most every meal with a little something sweet - Joseph's cookies were often just the thing we needed!

My mom and I stopped into Joseph's seeking a sweet treat on a trip to the area two years ago and discovered Joseph's gigantic chocolate fudge cupcakes. I noticed a framed newspaper article on the wall where the recipe had been printed and figured I'd have no trouble finding that particular article online - I was wrong.

Bryon and I met for lunch during the week at Joseph's recently, and I took the opportunity to furiously scribble down the recipe while Bryon was paying for our meal. Upon closer examination, the recipe is nearly identical to a sheet cake recipe that my mom has been making for as long as I can remember, except her recipe uses shortening, cinnamon, and there's less vanilla extract in the icing.

The cupcakes are rich, fudgey, and wonderful - definitely a winner! And, like my mom's recipe, it can be made as a sheet cake as well. Will I make it again? Probably - but I think I'll add the cinnamon to the batter that my mom's recipe includes. The recipe is very easy - I think even a very beginning baker would have no problem with these whatsoever.


Joseph's Chocolate Fudge Cupcakes

2 cups flour
2 cups sugar
1 ½ teaspoon baking soda
¼ teaspoon salt
½ cup cocoa
1 cup oil
1 cup buttermilk
2 eggs
3 teaspoons vanilla
¾ cup hot water

Preheat oven to 350. Grease jumbo muffin tin or rectangular cake pan. Sift dry ingredients together. Add liquid ingredients and mix well. Bake 25-30 minutes for large cupcakes, or 30-40 minutes for cake.

Icing

4 Tablespoons cocoa
6 Tablespoons milk
1 stick butter
3 cups powdered sugar
1 Tablespoon vanilla
1 cup chopped pecans

Begin preparing the icing approximately 5 minutes before the cupcakes or cake is done baking. Bring butter, cocoa and milk to boil. Remove from heat and add remaining ingredients, mixing well. Pour/spread over hot cake(s).

Source: Joseph's Storehouse Bakery, Grandma Goldsmith

4 comments:

RA said...

Wow, those do look rich and chocolate-y! I love easy cakes.

nancypearlwannabe said...

Those look decadent and amazing. I kind of wish I had one right now, with a big glass of water...

bren j. said...

Wow, that looks delectable. My mouth is actually watering.

Jen said...

They were easy & yummy! I am throwing out all my other chocolate cake recipes - this is all I need. I currently don't live in Texas and I so miss my stops at Joseph's Storehouse. Now all I need is to find their kolache recipes.