Sunday, January 24, 2010

Chocolate Cupcakes

When I began, I thought I was making German chocolate cake. Instead, when my cakes came out of the oven they were more chocolaty than I expected. (Not a bad thing at all.) It has been a while since I've baked a German chocolate cake. I did all the right things; I used Baker's German chocolate squares, cake flour and fresh buttermilk, like in Red Velvet cake. Buttermilk gives the batter a richness that enhances the cocoa and gives the cake a distinct flavor. What I didn't notice at the time was that my baking cocoa was extra dark, hence the excessive amount of chocolaty goodness. Again, not a bad thing.

Instead of finishing my cakes off with traditional caramel-coconut pecan frosting, I decided to go the fruity route and more chocolate, of course. The decoration on these cupcakes is designed like a crown. The peaks of milk chocolate frosting are like the crest that surrounds the jewel - a dollop of ruby-red raspberry jam. Enjoy!

Y ~ squarebakery

What you'll need:
Preheat oven to 350 degrees
2 sticks of unsalted butter
2 cups of granulated sugar
5 eggs
1 Tblsp vanilla
1 C buttermilk
6oz package Baker's German chocolate squares, melted and slightly cooled
2 C cake flour
1 C unsweetened cocoa - regular or dark cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Raspberry jam

Milk Chocolate Frosting
1 lb powdered sugar
1 stick of unsalted butter
1 Tblsp vanilla
6oz of milk chocolate, melted and slightly cooled
1 Tblsp of milk

The cake.
Cream butter, sugar, eggs and vanilla together and add melted, but slightly cooled chocolate in and mix on high speed.

Sift dry ingredients together and slowly blend into wet ingredients, adding buttermilk in after each addition of dry ingredients. Once combined, mix ingredients on high speed for another minute.

Scoop into prepared cupcake papers or pan and bake for 25 minutes.

The frosting.
Prepare milk chocolate frosting. Cream butter and vanilla together, slowly add in powdered sugar. Add melted chocolate and tablespoon of milk. Beat until smooth and creamy. Set aside until cupcakes have cooled.

Adorn the top of each cupcake with scoop of raspberry jam. Spoon frosting into a pastry bag and finish by surrounding the jam with swirls of chocolate peaks.

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