Posted on Monday, 19th July 2010 by Grace Massa Langlois
Thank goodness, the weekend is over! You won’t hear me say that very often but I really felt out of sorts this weekend with my son, Matt, off to Toronto. He made a comment just before leaving and it sat with me the entire time he was gone. He said, “Hey Mom do you realize this time next year I’ll be 18?”
I can’t believe it, 18, where in the world has the time gone? I guess I need to start preparing myself for more of these weekends to come. What will I do if he decides to go away for college? I’ve been fortunate thus far, my daughter, Liana, decided to pursue her studies here in the city, but knowing Matt he’ll want to bust out into the world and start exploring.
He returned yesterday afternoon and at least for now it was back to business as usual. He wasn’t home but an hour and the door bell starting ringing and the boys were diving into the Double-Chocolate Chunk Cookies I made on Saturday. It was fortunate that I made not one but two treats for his return.
If I continue with all these chocolate treats I think I may have to start buying chocolate in bulk, the small little blocks of chocolate just aren’t cutting it anymore.
I always have 4 or 5 cookbooks out on my family room coffee table and Martha’s Cupcake book was sitting right on top and pictured on the front cover is a beautiful chocolate cupcake, I couldn’t resist I had to make some Devil’s Food Cupcakes. The recipe calls for sour cream and it creates such a moist cupcake with a delicate tang and so rich in chocolate flavour. I decided to continue with luscious chocolate and topped them with a silky Chocolate Ganache Frosting.
Martha says, “Some people believe devil’s food cake got its name because it was so tempting; others think that the deep, dark colour is devilish.”
What do you think? Devilish, tempting or both?
Devil’s Food Cupcakes
(from Martha Stewart’s Cupcakes)
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
- Chocolate Ganache Frosting
- Chocolate Curls, optional, for decorating
- Preheat oven to 350° F. Line standard muffin tins with paper liners, set aside.
- Using a fine-mesh sieve, sift cocoa powder into a small bowl, add hot water and whisk until smooth.
- Using a fine-mesh sieve, sift flour, baking soda, baking powder, and salt into a medium bowl.
- In a saucepan, over medium-low heat, melt butter and sugar, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium low speed, beat until mixture is cooled, about 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes. Transfer tins to wire racks to cool for 15 minutes; remove cupcakes from tins and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
Chocolate Ganache Frosting
(from Martha Stewart’s Cupcakes)
Makes 4 cups
- 1 pound good-quality bittersweet chocolate, finely chopped
- 2 1/3 cups heavy cream
- 1/4 cup corn syrup
- Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour cream mixture over chocolate. Let stand, without stirring, until chocolate begins to melt, about 3 to 4 minutes.
- Beginning near the centre and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over-stir).
- Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in colour. Use immediately (ganache will continue to thicken after you stop stirring).
- block of good-quality chocolate
- Heat the block of chocolate in the microwave for 5-second intervals, checking after each, until just warm to the touch; do not overheat.
- Using a vegetable peeler, start from the far edge of the chocolate block, move the peeler towards you.
- The delicate curls are best used immediately; you can even shave the curls right onto the cupcakes.
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Tags: after school treat, afternoon tea, cake, cakes, chocolate, chocolate cake, chocolate cupcakes, chocolate dessert, chocolate frosting, chocolate icing, cupcakes, dessert, desserts, food, food photography, food photos, frosting, ganache, ganache frosting, ganache icing, gourmet cupcakes, mini cakes
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes