“LIFE IS UNCERTAIN. EAT DESSERT FIRST.” Ernestine Ulmer.
So I live in D.C. where there are an abundance of cupcake bakeries. And it occurred to me one day….that I could do that! Okay. Maybe not in mass. But I was certainly capable of making something better than a funfetti cupcake! I am starting off the first post of this very new blog with this cupcake. Because this was my first attempt at making a “fancy cupcake”. And it is one of the most scrumptious things…..
…..that I’ve ever made! The thing about those other pretty cupcakes is that you take one bite….and you are left holding the top of the cupcake with a huge blob of icing! For some it’s about the frosting. But for me…it’s about the cake. I prefer a more dense cupcake that will hold up to the icing. And this cupcake was just that. Dense but moist. And oh so chocolatey! Maybe this was my first cupcake. But it definitely won’t be my last!
2/3 c all purpose flour
2 1/2 TBSP Droste cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3 oz. bittersweet Ghirardelli chocolate, chopped
1/2 c plus 3 TBSP unsalted butter, cut into pieces
3/4 c plus 2 TBSP sugar
3 large eggs at room temperature
1 tsp pure vanilla extract
(extra grated Ghirardelli for garnish)
Preheat the oven to 350 degrees. Line a standard 12 cup muffin pan with papers or foils.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Melt butter and chocolate in a large heatproof bowl placed over, but not touching, simmering water in a saucepan. Stir frequently until completely melted and smooth, about 5 minutes. Remove the bowl and let this mix cool to room temperature; about 10-15 minutes.
Stir the sugar into the chocolate mixture until it is combined. Stir in the eggs, one at a time, stirring after each addition and then stir in the vanilla. Gently fold in the flour mixture until there are no traces of flour. Do not over mix.
Fill each muffin cup about 3/4 of the way with the batter. Bake about 20-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cupcakes cool in the pan on a wire rack for about 5 minutes before transferring the cupcakes to the wire rack. Let cool completely, at least one hour.
Frost with buttercream and garnish with grated chocolate. Makes 12 cupcakes.
VANILLA BUTTERCREAM FROSTING: (this buttercream tastes almost like whipped cream!)
3 large egg whites at room temperature
1 c sugar
pinch of salt
1 c unsalted butter at room temperature and cut into 16 pieces
1 1/2 tsp pure vanilla extract
In a large, heatproof bowl, whisk the egg whites and sugar. Set the bowl over, but not touching, simmering water in a saucepan. Heat the mixture, whisking constantly, until the sugar is dissolved and the mixture reads 160 ° F on a thermometer. This takes about 2-3 minutes. Remove the bowl from the saucepan and with an electric mixer on high speed, beat until fluffy, cool to room temperature and holds stiff peaks, about 6 minutes. Add the vanilla, pinch of salt, and the butter a little at a time. Continue to beat till combined. Put into your pastry bag and pipe away. Garnish with grated chocolate if desired. Enjoy!