Is there anything more comforting than a cupcake? Even Mr. C, a manly man and Grizzly Adams wanna-be loves this delicate, sweet treat. His favorite flavor is chocolate and since it’s his birthday week, I decided to indulge him.
I adapted Ina Garten’s chocolate cake recipe to fit the specifications of my pantry. This recipe yields 24 cupcakes.
For the cupcakes you’ll need:
2 cups of all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 cup + 2 tablespoons of unsweetened cocoa powder
1/8 teaspoon kosher salt
1/4 cup + 1 teaspoon unsalted butter, softened
2 1/4 cups white sugar
3 eggs, room temperature
1 teaspoon good vanilla extract
1 1/2 cups heavy cream
Just ignore the amount of butter and heavy cream in this recipe. Calories don't count when it's Fall Break...right?
|I left out the three room temperature eggs. Sue me.|
Before you begin, go ahead and preheat the oven to 350 degrees F and line your muffin pans with liners. Aren’t mine cute? Thanks, Bi-Lo!
Next, you need to sift together all of the dry ingredients. Sift them together not once, not twice, but three times. If you feel like this is a pain, tell your children that it’s a game and make them do it. Regardless, sift three times because three is the magic number.
|And if you're really, really lucky, you can look like a ragamuffin who is desperately in need of an eyebrow wax.|
Now, cream together the butter and sugar in your mixer.
Once it looks like this, you’re good.
Now add in the room temperature eggs one at a time. I’m not sure why they need to be room temperature, but Nigella Lawson always says it makes a difference.
Then, mix in the vanilla.
Now add the cream and dry mixture, alternating between wet and dry.
Scoop into your liners. I used an ice cream scoop for consistency’s sake.
Place one tray on your top oven rack and one tray on your bottom rack. Bake for 8 minutes, then crisscross applesauce those trays. I flip flop my top & bottom and I also rotate my trays. Bake for an additional 8 minutes. Allow your cupcakes to cool completely before icing.
I tried this salted caramel icing and it is perfection. It's labor intensive and you cannot leave your stove for a second, but watching my husband lick the mixing paddle made it worth it. You could also try a peanut butter butter cream or a traditional seven-minute frosting. Honestly, how can you go wrong with chocolate?