Tuesday, July 24, 2012

Party Cupcakes

Aren't these pretty?? The pinterest title for these caught my eye, because who wouldn't want to try  insanely moist and decadent chocolate cupcakes? As it happened, I was planning a bridal shower for my daughter who is a bit of a fan of chocolate, and I was going for kind of a retro black & white look for decorations. 

I found the flower cups at Walmart. I love how they turned out, but I will say that if you are looking for a pure white decoration, these yellowed in the oven. If they had been for a wedding, I would not have been pleased. (Now if I could find them in bright yellow, they'd make adorable Brown-Eyed Susans! But I digress.)

You'll want to serve a big glass of milk or water with these, as they are really rich. These got an enthusiastic thumbs-up from all the women at the shower and later from the hubby and kids at home.

Leni's Notes:
~I doubled the recipe, and then put one standard size ice cream scoop of batter in each one. This netted us 5 dozen cupcakes.
~If you made a standard cream filling, these would totally be a Hostess cupcake knock off. Seriously.
~There was black raspberry dip on the table, I am assured it was a perfect compliment to the cupcakes. ;o)
~I made two substitutions on the frosting, and one instructional change.
1. I detest corn syrup. I used agave instead, worked great.
2. For reasons I cannot fathom, our little local grocery does not carry cream. I had half & half at home. It worked.
3. I ended up melting down the frosting for the leftover cupcakes, and I poured it over the top like ganache. It made for a beautiful glossy finish, and it let it melt down into the paper liner.
~Because I made so many (seriously, there were cupcakes everywhere!) they lasted a couple of days. I noticed that they started to dry out pretty quickly, like by the end of day two. Melting the frosting over the top helped to seal them up and keep them moist.
~The batter will be very runny. PLEASE do not adjust it! You didn't mess up the proportions.
~Next time I make these, I will add some instant coffee granules to the boiling water before I add it into the batter.

I found the post on Pinterest, which led me to this page. Enjoy!

Insanely Moist and Decadent Chocolate Cupcakes

from Modern Day Baker by Nick Malgieri

makes 18 cupcakes
2 cups sugar
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
4 oz unsweetened chocolate, cut into 1/4-inch pieces
1 cup boiling water
8 tbsp (1 stick) unsalted butter, melted
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream

Set a rack in the middle of the oven and preheat to 350F. Line a muffin tin with paper cupcake liners.

For the cupcake batter, stir the sugar, flour, baking soda and salt together in a mixing bowl. Set aside.

Put the cut up chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream.

Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each.

Divide the batter equally among the cavities in the pans, spooning it in. Bake the cupcakes until they are well risen and feel firm when pressed in the center with a fingertip, about 20 minutes.

Cool in the pans on racks for 5 minutes, then transfer the cupcakes to racks and cool completely before frosting. If making the frosting below, start it while the cupcakes are cooling since it also needs time to cool.

chocolate fudge icing
1 cup heavy whipping cream
1/4 cup light corn syrup
12 oz bittersweet or semisweet chocolate, melted
6 tbsp unsalted butter, very soft
1 tsp vanilla extract

Combine the cream and corn syrup in a small saucepan and whisk well to mix. Place over low heat until simmering and pour into a bowl to cool to lukewarm, about 110F.

Add the cooled cream mixture to the melted chocolate and whisk until smooth. Distribute the butter in small pieces all over the top of the chocolate mixture, then whisk it in smoothly. Whisk in the vanilla. Cool the icing until it is firm enough to spread. (I chilled mine in the fridge for 20 minutes and then stirred it and let it sit on the counter until firm.)

Use a small offset spatula or knife to spread some of the icing on each cupcake.

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