This is the second dessert post I am doing for this week (yikes) and it might be time to branch out! Anyways these wasn’t something that I baked this week itself. #throwback. The calories have been burnt looooong way back. At least that is what I believe.
I am going to be pretty busy this weekend. I would be making a couple of brownies for an engagement and a birthday party for Saturday and then we are going to be celebrating mommie’s birthday this Sunday. Got to get more presents for mom too, so yip, busy as a bee!
I have a punnet each of blueberries and peach that I bought a few days back as I wanted to make peach and blueberry filled scones. The blueberries are still fresh and gorgeous but the peaches are beginning to exhibit signs of aging. Come on peaches, don’t give up on me. I bought you for six bucks! I could have gotten a whopper burger for that price, but I chose YOU over that, so be nice and try to slow down on the ripening part. I hope that I can somehow squeeze sometime to bake the delicious scones that I am eyeing.
Scones apart, lets say hello to The Ultimate Chocolate Cupcake. These are pretty amazing looking but they taste even more ah-mazing. I have ONLY two chocolate cupcake recipe that I turn to every time. Both are wonderful, fabulously rich and overflowing with chocolate flavor. Coffee, chocolate, men …the richer the better! No, I wasn’t the brain child behind this saying but I just made it sound like I owned it. This recipe is an improved version of my favorite chocolate cupcake. I’ve definitely got a good chocolate cupcake recipe in my repertoire and there is no looking back.
Moist cupcakes with chocolate ganache and that frosting, It’s satiny smooth, buttery and oh so-chocolatey. Piled high on these cupcakes, it was just perfecto. This recipe makes about 24 cupcakes, not that if would feed 24 people though. If you know what I meant. *winks*
I am not much of a chocolate or a cupcake person, so I would most of the time give the chocolate bakes away. This time, I regretted my decision. It is okay to share, but giving ALL away? I need a brain transplant. It is sad that there isn’t even a tiny morsel of this in the house. That’s a sure sign that I found a winner!
Now I am convinced that chocolate cupcakes are health food; for your mental health, I mean. If you are planning to bake these, but you don’t want to share with others, you should perhaps bake a batch of these delicious Pierre Herme’s Lemon Cupcakes with Lemon Frostings too, so that you can divert their attention from your awesome chocolate cupcakes! I am talking from experience.
- ¾ cup butter
- 2 cups sugar
- 3 eggs
- 2 cups self raising flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup cocoa powdered
- 1.5 cups milk
- 2 teaspoons vanilla
- 5 oz chocolate
- 3 oz butter
- ½ cup sour cream
- 1 tsp vanilla
- 5-7oz Icing sugar (start with 5 oz and add accordingly)
- 4 ounces bittersweet chocolate, finely chopped
- ¼ cup heavy cream
- Place the chopped chocolate and heavy cream in a small bowl.
- Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds.
- Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
- Cream butter until softened. Add sugar and beat until light and fluffy.
- Add eggs, one at a time.
- Measure the flour, baking soda, salt and cocoa powder into a medium sized bowl and whisk to combine.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine.
- Continue adding, alternating between dry and wet and finishing with the dry.
- Mix in vanilla and scoop batter into cupcake cups about ¾’s full.
- Place one heaped teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, for about 15-20 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
- Melt butter and chocolate using a double boiler.
- Once smooth and melted, gently whisk in vanilla.
- Whisk in icing sugar, only little at a time.
- Add in sour cream and cream till its satiny smooth.
- Keep it aside for a while to thicken. Do give it a stir once in a while.
- Frost once cupcakes are completely cool.