Im sure that there are not many people in the world who when offered a chocolate cupcake would say, "No thanks, not a fan." It's CHOCOLATE, in a cup! It's a simple, beautiful thing. I made some the other night that are probably the best cupcakes I have ever had.
For those of you that don't know, I am a big-time professional Chocoholic. I obviously have a stash I keep in the pantry for baking purposes, but I also keep a hidden stash that I share with NO ONE! MUAHAHAHAHAHAH! I am a little snobby as well as stingy with my chocolate...I dont like to snack on or bake with anything that is not Grade A perfect chocolate...if it's some funky off brand....just, no. Not happening. I want it to taste like REAL chocolate, not something overly-sweet and over-processed in a factory somewhere.
My most recent favorite chocolate is the Ghirardelli w/ Sea Salt. It's the perfect chocolate for snacking if, you ask me. The salty after taste is so interesting with the smooth chocolate!
I did not use the Sea Salt chocolate in these cupcakes, however. I used Ghirardelli 60% Cacao baking bars.
Here is my process via photos...
I don't know if you can tell from this picture, it is a little hard to see, but this is the most beautiful cake batter in the world. The melted chocolate and cream I folded into it gave it a mousse-like consistancy that was so fluffy and light I could have eaten it with no baking.
Can you believe that I do not have a cupcake plunger? What self-respecting wanna-be baker doesnt?
I used a regular knife and cut the middles out of my cupcakes. I fed the scraps to myself and my oldest kiddo...he is always with me in the kitchen...he loves to help!!!
He is mixing flour and cocoa powder in this photo...
I am ashamed to say that I forgot to get a close up of me making the filling...it is a Strawberry Cream...I pureed some frozen strawberries and folded them in to cream I had whipped with some powdered sugar, then folded some whipped egg whites in to the strawberry-cream mixture. It is not a mousse....the ratio of cream to egg whites was about 5:1...I just added the whites for a tiny bit of fluff.
I frosted them with a basic Chocolate buttercream using a big star tip. I got the cups at Walmart, they are Wilton flower cup liners. Here is a better pic...they are adorable and perfect for spring!
Happy Baking! xoxo
Your desert yesterday was delicious!
ReplyDeleteI just read your bio and I am so happy you have a goal you are working towards. I love your attitude about it. Ten years ago I wanted to be on QVC so badly. Eventually, my products were sold on QVC but I wasn't on there - which was so much better, career-wise. So keep working on it and it will happen :)
So proud of you!
-Molly
Oh how wonderful. I totally want these right now! Love the mousse inside. Think you could use a grapefruit knife to core the middles or even a big piping tip.
ReplyDeleteMolly - Thank you!! I'm glad you enjoyed the cupcake! I read some of your blog yesterday, you are amazingly creative. I am going to try to do the painted-on chalk board somewhere in my kitchen...not sure where. Because of my height my doors are either too high or too low haha!
ReplyDeleteNancy - What a good idea!I have heard of the piping tip before but not the grapefruit knife. Eventually I am just going to cave and buy a plunger but in the mean time....tricks like that will work just fine.
ReplyDelete