Sunday, February 14, 2010

Dark Chocolate Cupcakes

After the freak snowstorm here down south the roads were slick with ice, and we still decided to proceed with the February birthdays/Valentines party.
We were supposed to do only red velvet cupcakes for dessert, but after getting them into all the cupcake molds we found out that the cakes were not enough.   We did not want to deprive the people of their Valentines sweetness so we decided to make more.
Even with not much in my pantry and my neighbors not having sugar in theirs (alas we could not go out to buy them because I'd be a hazard on the road) we actually created a pretty decent cupcake.  Very moist (even after refrigeration) and not too sweet.
I have to write it all down since I'm known in my family to make one time hits and never remember how to make them again (thank god for blogging).
I basically took the basics from creating the red velvet and substituted the rest with what makes chocolatey-sense.

Here is my version of dark chocolate cupcakes.

1 1/2 cup of cake flour
1 cup unsweetened cocoa
1 1/2 tsp baking powder
1 tsp salt
1 cup brown sugar

1 cup oil
1 8 oz sour cream
2 tbsp vanilla
2 eggs
1 1/2 cup buttermilk

1. Mix all wet ingredients
2. Sift all dry ingredients together (or just throw them together if you don't have a mixer)
3. A 1/2 cup at a time add the dry to the wet
4. Pour 1/4 cup into each cupcake mold
5. Bake at 350 for 20 minutes
6. Poke the cupcake with a knife (whatever straight thing you have handy), if the knife comes out clean then it's done.  
7. Immediately remove, and go make some more.
8. After it cools, add on top some Cream Cheese Frosting, and dust with unsweetened cocoa on top.

Do not over mix, once the last bit of flour is incorporated into the wet batter stop mixing.
It does not have to be extremely smooth, leave it as it is.


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