Sunday, November 7, 2010
Recently a friend at work brought me a huge chocolate cupcake that his wife had made. It was so delicious and it made me realise that I've never made chocolate cupcakes. Since then, that fact has kept nagging at me so today I made some! I searched online for ages to find the perfect recipe and I found one over at Joy of Baking. Stephanie's description of the cupcakes and the icing really caught my eye!
I'm really happy with the way they turned out although I never seem to be able to bake BIG cupcakes. Even when I almost fill the entire patty pan up, they always end up minute or spilling over the edge. The icing is the magic with these cupcakes. It is so buttery and soft and whippy. Jared was well pleased to see them sitting on the rack when he got home from golf and pretty much swallowed one whole. I couldn't quite make out what he was saying as he had his gob filled with chocolate but I think it was positive! The best way I can describe them is that they actually taste like a block of chocolate. They dont taste like cake that has been flavoured with chocolate - they taste like proper chocolate - and right now my whole house smells like chocolate. So I'll be taking them all to work tomorrow to get rid of these little balls of chocolatey calories!
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Chocolate Fudge Frosting:
(120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
Preheat oven to 190 degrees C. Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes about 16 cupcakes
Posted by Elizabeth and Jared