Wow, I made these cupcakes FOREVER ago! But man, they were good! And what’s great is you can kind of mix and match how you do them.
I made a strawberry ganache for mine, and filled the cupcakes with that yummy goodness.
I also did half white, and half chocolate
And frosted them with a buttercream frosting. You could frost them with whatever you want.
What’s best, though, is the cupcake. The rest is just details.
|8||tablespoons unsalted butter , cut into 4 pieces|
|2||ounces bittersweet chocolate , chopped|
|1/2||cup Dutch-processed cocoa (1 1/2 ounces)|
|3/4||cup unbleached all-purpose flour (3 3/4 ounces)|
|1/2||teaspoon baking soda|
|3/4||teaspoon baking powder|
|3/4||cup sugar (5 1/4 ounces)|
|1||teaspoon vanilla extract|
|1/2||teaspoon table salt|
|1/2||cup sour cream (4 ounces)|
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces
3 large eggs
3/4 cup milk
1 1/2 teaspoons vanilla extract
To make the cupcakes, adjust an oven rack to the middle position. Heat the oven to 350 F. Lightly coat two 6-cup muffin tins with baking spray. Alternatively, coat the tins with cooking spray, then dust with flour and tap to remove any excess.
In a large bowl, use an electric mixer on low to combine the flour, baking powder, salt and sugar. Add the butter, a piece at a time, and beat until the mixture resembles coarse sand, about 3 minutes.
Add the eggs, one at a time, and mix until combined. Add the milk and vanilla, then increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.
Fill the muffin cups three-quarters full (do not overfill) with batter. Bake until a toothpick inserted at the center comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack to cool completely.
Strawberry Ganache Filling (From the Cupcake Blog, now defunct)
4.5 ounces (128 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3/4 cup heavy cream
1/2 teaspoon vanilla
2/3 cup strawberries, diced very fine
1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Add chopped strawberries and let the glaze thicken and cool. Once the filling is think, fill the cupcakes with it. You can either cut a cone out of the cupcake, spoon in some of the filling, and replace the top, or you can fill a piping bag with the filling, insert a “filling tip” and insert the chocolate (that’s what I did, mostly because it’s quicker and I was in a hurry. If you did the cone method, it would probably be more chocolatey.)
Vanilla Buttercream Frosting (Also from the Cupcake Blog)
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon milk
1 teaspoon vanilla extract
2-3 cups powdered sugar
1. Using an electric mixer, beat the butter at medium speed until creamy.
2. Add the milk, vanilla extract, and 2 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.