Leftover Chocolate Cupcakes
first of all jfood is having a huge brain cramp on just the term "leftover cupcakes." How dare thee? They are more amply called cupcakes in waiting.
Other than the wonderful suggestions here, how about making a nice vat of chocolate buttercream, ice those puppies up, take a big glass filled with milk, put on the jammies, open a good book, put on some good music and smile.
A co-worker of mine had been really into making ice cream lately. I set aside my leftover cupcakes (not that there are usually many left over) for him and he cuts them into pieces, frosting or not, and stirs them into the ice cream right before it goes into the freezer. Cupcake chunk ice cream.
pulse the unfrosted portions in the food processor until they're the consistency of bread or cookie crumbs, and store in an airtight container in the freezer for the next time you want to bake something that calls for a chocolate crumb crust [e.g. cheesecake, pie, etc]. they're also great as a topping for ice cream or yogurt, or an addition to parfaits and dessert shakes/smoothies.
What a burden! =)
If unfrosted you could cut in half, toast, and spread w/cream cheese or any spread.
They could be heated and served with vanilla ice cream.
If you use them in a trifle I'd suggest using frangelico as hazelnuts and chocolate in conjunction is just a dreamy combo.
Trifle is so easy with these and there's so many combos---
-Crumbled cakes drizzled w/ rum, layered with a mocha pudding, whipped cream and chocolate shavings
-Crumbled cakes, butterscotch pudding, heath bar or toffee bar crumbles
-cake, bailey's, vanilla pudding, whipped cream, dark chocolate shavings
-cake, frangelico, vanilla pudding or chocolate pudding, fruit, whipped cream
You can also use them as a base for cheesecake... let em dry just a bit, then combine w/ drizzled butter and a little espresso powder and press into a springform pan; use w/ whatever cheesecake filling you prefer!
For a decadent breakfast or dessert, slice em vertically, dip in batter, and fry like french toast; serve w/ vanilla ice cream or creme anglaise or unsweetened whip cream and raspberries or other berries.
re: MIss G
1 cup heavy cream
1 cup half and half
2 tablespoons instant espresso powder
¼ tsp ground cinnamon
½ cup sugar
1 tablespoon cornstarch
¼ tsp salt
5 ounces 60% bittersweet chocolate, chopped
3 egg yolks
½ tsp vanilla paste (1 tsp extract can be used, but paste is preferable)
Place a small saucepan over medium heat. Whisk the heavy cream, half and half, espresso powder and cinnamon together until small bubbles appear around the edges and espresso powder is dissolved. Remove from heat when the mixture just comes to a simmer: you should see steam rising from the surface and small bubbles forming along the edges.
Combine the sugar, cornstarch and salt in a medium saucepan; whisk until blended. Add the hot cream mixture to the sugar mixture and heat over medium-high heat, stirring, until it begins to thicken and boil. Add the chocolate, and cook, stirring constantly, until chocolate melts and mixture just comes to a boil.
Whisk egg yolks in a small bowl. Temper the yolks with hot mixture, then add to hot saucepan. Stir to blend, put saucepan back on the heat, and cook over low, stirring for 1-2 minutes more, until the pudding just comes to a boil and thickens.
Remove from heat and strain through a sieve into a bowl. Stir in vanilla.
Spoon pudding into 6 individual dishes or ramekins. Serve warm immediately, or chilled in refrigerator, surfaces covered with tightly with plastic wrap to prevent a skin forming on the top.
¼ cup Sugar
2 tablespoon Corn starch
2 cup Hot milk or 1 c milk and 1 c leftover brewed coffee
2 teaspoon Instant coffee (if not using brewed coffee)
3 Or 4 oz semisweet or bittersweet chocolate
1 teaspoon Vanilla extract
Stir the sugar and cornstarch together in a medium saucepan. Gradually stir in the hot milk (or milk and coffee) and the instant coffee, if using. Heat, stirring constantly, until the sugar is dissolved and the mixture begins to thicken, about 5 minutes. Add the chocolate. Cook over medium low heat, stirring, until the chocolate is melted and the mixture boils and is thickened, about 5 minutes. Remove from heat; cool 5 minutes. Stir in the vanilla and pour into small custard cup. Serve warm or at room temperature.
Cake balls. Unfortunate name, tasty treat made from leftover cake.
Throw leftover cake scraps in the mixer. Add enough icing or liquor or coffee creamer or whatever is more wet and mix until it's the right consistency to roll into balls. Make balls. Dip in chocolate. Yum.
Are they frosted or not? If unfrosted, what about doing a trifle where you did a base layer of crumbled cupcakes soaked in something like Kahlua, then a nice vanilla custard, then perhaps some raspberries? Maybe a very thin ganache with Bailey's incorporated to drizzle over the top? I know you don't really drizzle ganache, but you know what I mean.
Unfrosted would also work well in conjunction with vanilla ice cream in some sort of molded bombe-type thing..
Frosted: I would go for something baked like bread pudding where it gets all incorporated in. Top with a bourbon cream sauce.
Boy I'm all about the alcohol today...