Christmas logs...

I used my perfectly chocolate cupcake recipe for the cakes.

What I'd like to share here is my Christmas toppings. For the white frosting I used a cream cheese frosting and for the chocolate, I melted about a half pound of semi-sweet chocolate and then dipped each cupcakes to frost.  I also made the chocolate logs by melting about a pound of semi sweet chocolate and spread it very thin on a cookie sheet. Refrigerated it for about 15 minutes or until it dries up but not to dry or hard to keep it from breaking when curling. Use a metal spatula to roll the chocolate to form either curl or log. Then of course my fondant poinsettia leaves and cherries.

This is easy...enjoy! Happy holidays...

Perfectly Chocolate...

Perfectly Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available) or hershey will work out just fine.

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (best quality available)

1 cup boiling water

Directions-

Line muffin tin with paper liners. Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don’t worry, this is right).

Strictly fill the liners about 1/2 full or less as they tend to puff and may run over the liners.

Bake cupcakes for about 21 minutes.

Cool completely on wire rack before frosting. You can use butter cream or cream cheese frosting. I also used a star tip of 1M for frosting.