Skip to main content

That Chocolate Cupcake

I know, it's been a really long time.  In my defense, I work for Yahoo! and things have been weird so I've been doing a lot more work type stuff.  But, this Memorial Day weekend, I've been visiting a lot of family and friends and have been making some goodies.

I decided to use the chocolate cake recipe from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate and edit it into cupcakes.  So here's my version:

Stacey's That Chocolate Cupcake with Strawberry Fan Ingredients:
2c granulated sugar, organic
1c unbleached white flour, organic
3/4c whole wheat flour, organic
3/4c dagoba unsweetened cocoa powder, organic
1 tsp salt
1.5 tsp baking powder
1.5 tsp baking soda

2 eggs
1/2 c sunflower oil, organic
1 c lowfat milk, organic
1/4c boiling water

Frosting / Ganache Ingredients:
6 oz heavy cream, organic
1c granulated sugar, organic
1 tsp vanilla bean paste
5 oz Scharffen-Berger 99% unsweetened chocolate
1 stick unsalted butter, organic

strawberries

Preheat the oven to 350F.  Mix the dry ingredients together in a large bowl.  Whisk the eggs into the milk and oil with a fork.  Pour the egg mixture into the dry ingredients and stir with a rubber spatula until just combined.  The original recipe calls for 1 cup of boiling water, but I think this makes the batter too runny for cupcakes.  The next time I make this recipe, I think I might leave the water out all together, and maybe replace 1/2 the oil with butter to make the cake a little denser.

Pour the boiling water into the batter and mix gently.  Put cupcake liners in a cupcake pan and fill them 2/3 full.  I think I overfilled mine and some of the batter oozed out over the sides.  Bake for 22-24 minutes, rotating once at the halfway point.

To make the frosting, boil the cream, sugar and vanilla together (if you're using extract, don't add the vanilla until the very end).  After it's been boiling for a few minutes and there are no granules left, pour the mixture over the chocolate and stir until everything is melted.  Then cut the butter into 8 pieces and stir it in until melted.  Let the frosting sit, stirring periodically until it's stiff enough to spread - basically until it looks like frosting.  :)

Once the cupcakes have cooled, spread the frosting on them.  Wash and dry your strawberries (I used a paper towel to dry) and then slice them vertically leaving the part by the hull connected so that you can fan them out.  Place a fanned strawberry on each cupcake.

Makes about 2 dozen cupcakes.



Labels:

Comments

  1. foodgrrrlFebruary 24, 2014 at 2:45 PM

    I'm making these right this second. Miss you!

    ReplyDelete
  2. foodgrrrlFebruary 24, 2014 at 2:46 PM

    That's me... Lynn Ahlberg by the way...where did "foodgrrrl" come from?

    ReplyDelete
  3. Stacey WFebruary 25, 2014 at 8:46 AM

    I don't know, but that's hilarious! I miss you too!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Solid Dark Chocolate Almond Hearts

Decided to do a few Valentine's Day orders this year.  I'll make a few more things to fill out my box assortments, but here's the first recipe. Stacey's Dark Chocolate Almond Hearts Ingredients : 24 oz Guittard 64% dark chocolate couverture 11 oz local farmers' market almonds, toasted and chopped Heart Molds I think this recipe has a few too many almonds - I'd probably scale it back to something like 8 oz for next time.  Usually I eyeball it, but I wanted weights for my blog.  I toasted the almonds first for 15 minutes at 350F since the almonds came straight out of the freezer.  Make sure your almonds are around 90F when you add them to your tempered chocolate. Tempering Chocolate (Seed Method) The counter tops were at 62F.  This is important.  If you are tempering chocolate, make sure that the ambient temperature (as well as working surfaces) are less than 70F.  Otherwise chocolate will not temper.  I learned this the hard way the first ...
3 comments
Read more

White Turnip Cake (Law Bock Go)

Every Chinese New Year, my mom and I do some Chinese cooking together.  What a great opportunity for my new blog, I thought. :)  Most of my friends know that I'm just starting my foray into the savory and it's not second nature to me like baking has become (try to ignore my high-altitude and mis-cake chocolate cake posts for now). Usually my mom makes nine-layer pudding (gow chong go), New Year's muffins (fat tay), and New Year's pudding (neen go), and then we make Su Mai dumplings together.  This year my mom still made the nine-layer pudding and the New Year's pudding, but we didn't have time for the Su Mai or muffins.  We talked about how only she and I like eating the muffins so it would probably be a waste, but she said, "I really only want to make them to see if they burst." I thought that was cute.  Bursting fat tay is supposed to signal good luck for the New Year. My mom went to epicurious.com to find our turnip cake recipe. I found this...
3 comments
Read more

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro...
1 comment
Read more