Just Beat It

In preparation for Paul's birthday (he's repeating 39 this year, for the third time), Harry and I engaged in one of our favorite pursuits....cupcake baking. This was a particularly easy and loopy batch, given it used, a box mix, in part, and a dash of Grand Marnier. Harry needed a nap shortly after licking the bowl. But he was an excellent helper until then, offering (insisting) to beat the eggs with the electric mixer.

It was one of those moments a parent really has to consider...do I let him try it, and inevitably spray the kitchen with egg yolk traveling at 100 mph? Or do I tell him he can't help? I went (gulp) with letting him try. And to my great astonishment, he held that rattling, heavy mixer in the bowl for the prescribed 5-minutes. The eggs foamed. Harry beamed, and the wall (and I) remained egg-free. We also made some wicked good cupcakes. The recipe (by Barbara Thiesen, one of my writers) is running in Mad Mariner next week, along with a piece on potlucks for cruisers. I'm reprinting it here (given how many raves it got, if you're looking for a quick dish...this might be the one. I'll link to the story when it's published. Enjoy!

Molten Chocolate Cupcakes

Ingredients:

1 cup chocolate chips (you can use semisweet, milk or ½ cup of each)

½ cup butter (do not substitute margarine)

3 eggs

3 egg yolks

1 (14 to 16 oz.) package fudge brownie mix

2 Tbsp. Kahlua (you can also substitute chocolate milk, orange juice, cherry juice, Grand Marnier or other fruit liqueurs)

2 Tbsp. powdered sugar (bring along to potluck in a sealed container)

Directions:

1. Preheat oven to 400° F. Spray 12 nonstick muffin cups with nonstick baking spray containing flour and set aside.

2. Melt chocolate chips and butter either in a microwave (high power for 1 minute, stirring twice) or using a double boiler until chocolate and butter are melted and mixture is smooth. Cool for five minutes.

3. In large bowl, combine eggs and egg yolks and beat at high speed for five minutes until foamy, light in color, and doubled in size. This can also be done by hand, if you don’t have an electric mixer on board.

4. Slowly add the dry brownie mix to the beaten egg mixture. Stir until well blended. Fold in your melted chocolate/egg mixture and your Kahlua or other liquid. Pour batter into prepared muffin cups.

5. Bake at 400° F for 10 to 12 minutes or just until edges are set. The centers of the cupcakes will be soft. Cool on wire rack for a couple of minutes. Then run a knife around edge of each cupcake to loosen. Cover and take to potluck. Keep warm, if possible. When ready to serve, invert each cupcake on to a serving platter and sprinkle powdered sugar (that you’ve brought in a small covered container) on top of each cupcake.

Makes 12 cupcakes.