Chocolate Cupcakes with Chocolate Frosting and White Chocolate Drizzle

Happy New Year darlings! 


With exams and the holidays I have gotten terribly behind on this poor blog (despite the fact that I have baked TONS of cupcakes ... just try and keep me away from the mixer). So, in the next couple of days, I will be telling you about all kinds of wonderful recipes that I have been making (and eating) starting with THESE.



These cupcakes were an interesting combination of sheer boredom and a discovery that I made while looking through my blog ... there is an astounding lack of chocolate in my recipes (aside from those sneaky red velvet cupcakes, and, though I love it, white chocolate just doesn't count).


I guess I just don't normally bake chocolate cupcakes ... but I'm not sure why. My poor cocoa was practically collecting dust in the corner crying out 'use me! use me!' and, well, I'm a sucker for inanimate objects that talk, so, on a boring Tuesday night during exams, I finally decided that it was time for the cocoa's big debut! 


You know what they say dear readers, go big or go home, I couldn't just make a plain old chocolate cupcake a la betty crocker (and while we're on the subject, box mixes for me are a huge no no [no offence ms. crocker]). I had to pull from all walks of the cocoa family, (c'mon I'm an equal opportunist cupcaker) using dark, milk and white chocolate (and don't even get me started on the whole 'white chocolate's not a chocolate' thing). And you know what dear readers? You're welcome (you'll thank me later); if you're a chocolate fan like me, you'll be drooling before you've even set the oven timer.


In the little residence kitchen along with a good friend and two friendly residents, I set to work. I distributed different jobs to everyone and the cupcake batter was ready within minutes (and I was covered in flour galore ... my mixer is still against me). As you will find out, dear readers, the batter is outrageously thin (don't worry, you haven't done anything wrong) so filling the liners, especially when using a bowl without a pouring spout, proved to be extremely interesting ... and messy (I would say that at least two cupcakes worth of batter made it everywhere else but the pan). But, this is exactly why we don't wear our best clothes when we bake (though I hear 'cupcake couture' may be on the rise ...).


The cupcakes came out of the oven in a waft of chocolatey deliciousness and they were so glossy and beautiful that I briefly considered not covering them in chocolate ... briefly. After about 2.5 milliseconds I came right to my senses and whipped up a beautifully smooth and chocolatey frosting that melts on the tongue and delights the senses. Really. But, we're not done yet (control yourself friends, control yourself). Just one more step ...


As you may remember from the last time I melted white chocolate, microwaves are not my friend. Nowhere in the recipe did it say 'engulf the chocolate in firey flames of microwavable death' so, well, I decided to go a different route this time and use a makeshift double boiler. For those that don't know what this is, or don't own the proper pots, all that you have to do is boil a pot of water and place a metal bowl filled with the chocolate over top. Stir the chocolate until it melts, and what you will have is a deliciously smooth and silky bowl of chocolate that's ready for drizzling (and free of fire).


Now, dear readers, I'm not neat at the best of times. But give me a spoon and some melted chocolate and I'm pretty much a tornado of doom. But, at least half of the chocolate got on the cupcakes (the other half on the table, the floor, my friend, the ceiling ... again, leave the gucci safely in the closet for this one) and finally they were ready for nibbling (or scarfing down in an unladylike fashion complete with noises not fit for man nor beast. Either way). Why oh why do I not use more chocolate?! These are wonderful! The cake is not terribly sweet so the hugely sweet frosting compliments it beautifully. Needless to say, these didn't last long, and neither will yours. If you don't want to wake up surrounded by cupcake liners and shrouded in a cloud of regret, make these for a party or another gathering and for heaven's sake, get them out of your house, or you may regret it (but what a sweet sweet regret it is).


Happy Baking!


Cupcakes
1 3/4 cups all-purpose flour (or half all-purpose, half whole wheat)

1 cup packed brown sugar

3/4 cup cocoa

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup milk (or soy milk)

1/2 cup canola oil

2 large eggs

2 tsp. vanilla extract

1 cup hot coffee (I use instant French Vanilla – it intensifies and deepens the chocolate flavor without adding fat or calories)

Preheat oven to 350° F. Line 24 cupcake tins with paper liners (or, more realistically, 12 at a time).
In a large bowl, stir together the flour, brown sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa. (I like using a whisk for this.)
Add the milk, oil, eggs and vanilla and whisk until well blended. Add the coffee and whisk again (or beat on low speed) just until blended. The batter will be thin.
Divide the batter among the tins, filling them about 3/4 full, and bake for 25 minutes, until the tops are springy to the touch. Tip them a bit in their pans to let the steam escape and help them cool. Cool completely before frosting them. Makes about 2 dozen cupcakes.




Frosting
Flavor your frosting with a few drops of peppermint or vanilla extract, or use strong coffee or orange juice.
1/4 cup butter, softened

1/2 cup cocoa

2 cups (ish) icing sugar

water, orange juice or milk – enough to make it spreadable


In a medium bowl, beat the butter, cocoa, half the sugar and a couple spoonfuls of water; beat until smooth. Beat in the rest of the sugar and enough extra liquid to make a spreadable frosting. If adding white chocolate, place approx. 1/4 cup in a microwave safe container, and melt in microwave in 30 second increments until completely melted. Dip wooden spoon into the chocolate and drizzle to your hearts content (it's messy, but deliciously fun).




1 comments:

  1. Yay! You posted up my favourite. These were absolutely delicious! I can't wait to TRY and make them myself.

    ReplyDelete

 

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"A party without cake is just a meeting."

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