IMBB 13: my little cupcake (or muffin)
lovin their new coats
no longer cute and cuddly, my army of cupcakes are ready for action..
not to worry, they still have a softer side that loves accessories like sprinkles
yay! my first IMBB event! and of course, it is a sweet one. i was very excited about this theme.. i love cake, so what is better than lots of mini, individual sized cakes?? i wasn't sure what to make though until earlier this morning.. one theme is hard enough to decide with.. but this was cupcake OR muffin.. twice the thinking to do! but i finally settled on cupcake and made marcel desaulnier's cupcake recipe from death by chocolate. i've owned this book and his chocolate cake book for a while but i hadn't yet made anything from them.. only admired the photos and drooled. but i decided that this event would be special and i would make one of his deadly recipes!! i didn't use his icing though, instead i made a whipped ganache frosting from 4 ounces bittersweet chocolate, 1/4 cup heavy cream, and 1 ounce butter microwaved until melted, stirred, cooled to room temperature, refrigerated for about 10 minutes, and whipped until fluffy and creamy!
if you make these, make sure to brush the tops several times (i did so when they were still hot from the oven) with some sort of liquid! mine came out pretty dry and hard. i used coffee liqeuer, but any liqeuer will do, or simple syrup. nothing worse than a hard crust disrupting the fluffy lightness of a cupcake! i didn't do it liberally enough but it still helped things overall and next time i know that this is a great step to take if the tops come out somewhat dry.
then i iced with the ganache frosting and put sprinkles on a few and fleur de sel (a newly acquired ingredient that i'm excited to have fun with!)
these were the most chocolatey cupcakes i've ever had!! even though the tops came out dry (which wasn't a problem after soaking anyway), the insides were nice and moist and verryy chocolatey. i loved how there were chocolate chips interspersed in the batter that created little melty gobs of chocolate throughout the cakes. and the whipped ganache was fantastic with the cupcakes. creamy, chocolatey, and piled high on top, just how i like my frsoting. for little cakes, they packed a LOT of chocolate punch. make sure you eat these with a nice cold glass of milk. these definitely deserved their place in the death by chocolate book. :) can't wait to try more from his books!
this was a great first IMBB, and i'm looking forward to more events in the future. thanks, maki!
Granny Twichell's Secret Chocolate Cupcake Recipe
Recipe courtesy of Marcel Desaulniers from "Death by Chocolate"
Makes 18 cupcakes
10 ounces semisweet chocolate, broken into 1/2-ounce pieces
1 cup heavy cream
2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
5 large eggs
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3/4 cup cake flour
1/2 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees Fahrenheit.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 10 ounces semisweet chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in the top half of the double boiler. tightly cover with plastic wrap. Allow to heat for 8 minutes. Remove from the heat and stir until smooth. Set aside until needed.
Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium until lemon-colored and slightly thickened, about 4 minutes. Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more. Add the cake flour, baking soda and chocolate chips, and beat on low for 10 seconds. Increase to medium and beat for an additional 10 seconds. Remove the bowl from the mixer. Use a rubber spatula and thoroughly combine the batter.
Evenly divide the mixture into 18 bake cups that have already been positioned into muffin tins, filling the cups to within 1/4 below the rim. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove from the oven and allow to cool to room temperature.
1/2 cup heavy cream
6 ounces semisweet chocolate, broken into 1/2-ounce pieces
Heat 1/2 cup heavy cream in a 1 1/2-quart saucepan over medium-high heat. Bring to a boil. Place 6 ounces semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
One at a time, dip the top of each of Granny's cupcakes into the chocolate icing. Sprinkle the grated white chocolate over the icing on each cupcake, and refrigerate for 30 minutes to set the icing.
Allow the cupcakes to come to room temperature for 15 to 20 minutes before serving.