Wednesday, October 10, 2012

Chocolate Cupcakes


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?  













3 comments:

  1. Those cupcakes look sooo lovely!
    Definitely going to try!

    ReplyDelete
    Replies
    1. They are SUPER rich {which is fine by me} and decadent. The salted caramel cream cheese icing I linked to really just tasted like melted Wurther's candies. Yum!!

      Delete
  2. Delish Recipe!! Thank you so much! turned out great!!! Eggs must be at room T in order to prevent the butter+sugar+egg mix to curdle

    ReplyDelete

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