Once again it’s time for Tuesdays with Dorie and this week Clara of I Heart Food4Thought chose the Chocolate, Chocolate Cupcakes! These cupcakes are extra chocolatey because they are made with cocoa and melted chocolate, then covered in a luscious bittersweet chocolate glaze. I apparently missed the part where Clara urged us to decorate them in spirit of Halloween, but I guess that’s alright. Having never been a fan of Halloween, I secretly wouldn’t have wanted to do that anyways. Instead my double chocolate cupcakes were filled with toffee sauce (courtsey of Harry and David), covered in the chocolate glaze, frosted with white chocolate buttercream infused with a bit of toffee sauce, and then finally finished off with a drizzle of the sauce and mini chocolate chips.
As you can see here, there was a trend in the comments about the cake coming out dry, so I decided to alter the recipe a little bit. I didn’t exactly have time to make the original recipe in order to figure out what needed to be changed, so instead I blindly modified ingredients, crossing my fingers all the way. Luckily for me, my alterations proved to be a success because the cake came out fluffy and moist! However, I think if I ever planned to make this again, then I’d probably tweak a few more parts because it still wasn’t exactly what I had hoped for it to be.
I decided to post my cupcake recipe because I altered it quite a bit, but for the chocolate glaze you will need to visit Clara’s website. Also, the toffee sauce I bought was premade from Harry and David, but I am sure that making something like Nigella’s Sticky Toffee Sauce would be just as good. I’d also assume that butterscotch would also work because it is so very similiar to toffee (the only difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee). Then again, if you’re feeling extra lazy, then why not use caramel syrup?
Chocolate, Chocolate Cupcakes
(Adapted from Baking: From My Home to Yours)
Makes 12 cupcakes (I got around 16)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (I used Valrhona)
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 oz bittersweet chocolate, melted and cooled
- 1/4 cup strong coffee or water
- Center a rack in the oven and preheat the oven to 350 degrees F. Prepare muffin pan with muffin cups or by greasing the pan.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy.
- Add the sugars and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.
- Beat in the vanilla, then reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear. Scrap down the bowl and add the sour cream and coffee, mixing until incorporated, then mix in the remaining dry ingredients.
- Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
- Bake for 22 to 25 minutes (mine took 15-17), or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let cake cool for a minute or two before removing from the pan. Cool to room temperature on the rack before glazing.
White Chocolate Buttercream
(Adapted from Em’s Buttercream Dream Icing)
- 4 oz white chocolate, melted and cooled
- 1 stick unsalted butter, room temperature
- 1/2 cup shortening
- 1 teaspoon vanilla extract
- 2 tablespoons half and half
- 3-1/2 cups powdered sugar
- Toffee sauce (optional)
- In a heat proof bowl, over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.
- In an electric or stand mixer, cream the butter and shortening, then beat in white chocolate. Add the vanilla extract and half and half until well combined.
- Begin adding the powdered sugar, a little at a time, mixing thoroughly and scraping down the bowl after each addition. Continuing adding until you’ve reach the desired consistency.
- If desired, add in a bit of toffee sauce for added flavor.
This is just a little summary of what you should have done:
- Using the cone method, cut out the center of each cupcake and fill with toffee sauce.
- With an icing spatula spread chocolate glaze over tops of cupcakes.
- Pipe on frosting, then drizzle with toffee sauce and add mini chocolate chips.
That’s all, folks! Now go and start making these cupcakes for yourself! I even encourage you to try out the original recipe and see how it works for you!
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