TWD #36: The Cupcake Horror Picture Show
We’ve got a great show for you today!
This week it was my turn to pick (FINALLY!!) what the TWD bakers made and I kept going back and forth between the White Chocolate Brownies and the Chocolate Chocolate Cupcakes. I can’t tell you how many times I changed my mind. Finally I made my decision and let Laurie know that I wanted the White Chocolate Brownies. Done and done, right? Wrong!
I was telling my favorite foodie, Nikki, who is also a fellow TWDer, about my white chocolate pick and she poopoo-ed it. ::sad face:: She’s not a white chocolate fan like me. Hmmm… what to do? Since friendships are based on compromise I told her that if Tammy switched me days so that it was closer to Halloween, I’d pick the cupcakes. (Sorry for any confusion to all TWDers!) Tammy said yes (Thanks Tammy!) so here we are making cupcakes. And now everyone knows how I chose them. I am sure you were all dying to know right? HAHA
I know some readers will be surprised that it wasn’t my #1 choice, considering I love cupcakes! But I love white chocolate too and those brownies were calling my name… Now I know what you’re thinking… If you love cupcakes so much, why don’t you have any on your blog? Good question! I love cupcakes so much that I have my own blog dedicated just to cupcakes! You can find more pictures and instructions on how to make my Halloween cupcakes there.
Don’t forget to see what 300+ TWD bakers did with their Chocolate Chocolate Cupcakes too! I hope some of my fellow TWD bakers will enter my Booo-tiful Halloween Cupcake Contest with their TWD cupcakes. Check out my cupcake blog for the details! You could win some fabulous prizes… ::wink::
What I learned this week:
I spent a ridiculous amount of time decorating these cupcakes but it was so worth it! That’s all that matters right? HAHA
Spooktacular Chocolate Chocolate Cupcakes
(Recipe adapted from Dorie Greenspan’s BFHMTY | photos from me!)
Makes 12 cupcakes
For the cupcake
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 tsp pure vanilla extract
1/2 cup buttermilk
2 oz bittersweet chocolate, melted and cooled (I used 1oz bittersweet & 1oz semi-sweet instead)
For the glaze
3 oz bittersweet chocolate, coarsely chopped (Valrhona bittersweet 70%)
1 tbsp confectioners’ sugar, sifted
2 tbsp cold unsalted butter, cut into 6 pieces
[NOTES: I didn’t use the glaze. I made buttercream instead.]
Center a rack in the oven and preheat the oven to 350 degrees F. Fit the 12 molds in a regular-size muffin pan with paper muffin cups, or butter them with flour and tap out the excess.
To make the cupcakes—
Whisk together the flour, cocoa, baking powder, baking soda and salt. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before glazing.
[NOTES: I baked for 20 minutes.]
To make the glaze—
Melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes.
Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip (I often dip the tops of the cakes into the ganache, then give the cakes a little twirl as I pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry). If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.
Playing around: Before glazing the cakes, you can fill the centers of these with store bought Marshmallow Fluff, Bittersweet Ganache, Nutella or jelly. Just fit a pastry bag with a tip, fill the bag with the goody of your choice, plunge and squeeze away.
[NOTES: I filled mine with marshmallow fluff using a Wilton #12 round tip.]
Storing: The cakes will keep in a well-sealed tin overnight. They can also be wrapped airtight – glazed or unglazed – and frozen for up to 2 months.
Husband rating: A+
He has a chocolate sweet tooth and raved about these cupcakes.
Wifey rating: A+
Many TWDers complained that their cupcakes were dry but mine were fabulous! I baked mine for less time than Dorie suggested and made sure not to overmix the batter which can also dry out cupcakes. I am sure I’ll make these again!
Other rating: A+
I brought cupcakes to a Halloween party and everyone loved them! I think only a few ppl ate them though b/c they didn’t wanna mess up the decor. Most ppl just wanted to take them home to show [insert family member here]. Silly people. HAHA
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