Saturday, May 11, 2013

Chocolate Decadence Cupcakes

It just so happens, that my mom's birthday falls right around Mother's Day! My brother, dad, and I love to bake something scrumptious just for her on her special day, and it has been a tradition since my brother and I were just able to see over the counter, to make chocolate cupcakes. Although the recipe has changed year after year, we finally found the perfect recipe and we cannot get enough of these cupcakes. They are rich and wonderfully perfect! Easy enough to make,they taste like heaven. Here is the recipe:
For the cupcakes: 

3/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder 
3/4 cup cake flour 
2/3 cup unbleached all-purpose flour 
3/4 teaspoon baking powder 
3/4 teaspoon baking soda 
1/4 teaspoon kosher salt 
1 1/4 cups plus 2 tablespoons packed dark brown sugar 
5 tablespoons unsalted butter at room temperature 
1 large egg
1 large egg yolk 
1/2 cup plus 2 tablespoons buttermilk 
3/4 teaspoon pure vanilla extract

1. Preheat the oven to 350F. Line standard muffin tins with paper liners, if you have more than one 12-cup muffin tin. Otherwise line a standard 12-cup muffin with liners and then line small ramekins (if you have them) for the remaining batter.
2. In a medium mixing bowl, whisk the cocoa powder and 1/2 cup plus 2 tablespoons warm water to form a paste; set aside.
3. In another bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix the brown sugar with the butter on medium speed until they are well combined with no pieces of butter visible. Add the cocoa paste, making sure to use a spatula to get all the cocoa paste into the mixer bowl. Once this is well combined, add the egg and egg yolk. Scrape down the sides of the bowl with a rubber spatula. In three additions each, add the buttermilk and vanilla extract, alternating with the flour mixture.
5. Divide the batter evenly among the muffin cups, filling them 3/4 full. Bake, rotating the tins halfway through, until the cupcakes spring back to the touch and a tester inserted in the center of a cupcake comes out mostly clean, 20-25 minutes. Invert the cupcakes onto a wire rack, turn them top side up, and let them cool completely.

For the ganache:

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons light corn syrup (optional; I didn't use this)

1. To make the ganache, put the chocolate in a small mixing bowl. Combine the cream and the corn syrup, if using, in a small saucepan and bring to a boil. Pour over the chocolate right away, and stir slowly until all of the chocolate melts and the ganache is silky and shiny.
2. Carefully dip the top of each cupcake in the ganache, tapping gently to remove the excess. Return the cupcakes to the wire rack to let the glaze set up, at least 30 minutes.
3. The cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.

recipe credits: the wednesday chef

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