Friday, May 9, 2014

triple chocolate cupcakes...



What's better than chocolate?

Three times the chocolate. Which is why these cupcakes are freakishly good. Oh and hey, Mother's Day is Sunday and a little birdie told me Moms like chocolate. Moms reeeeeaaaaalllllly like chocolate, soooo....

At our bible study we like to really spoil whoever's birthday is coming up. I usually make something truly special for them dessert-wise, cheese it up with funny signs and banners, and finish it all with a simple birthday candle. Then come the actual study, we all surround that person, lay hands on them, pray over them and love on em, and then finish by singing the good 'ol "Happy Birthday" song. So fun to do!

Our friend Lyn's birthday (who also happens to be a mom!) was no exception. I know she's a cake and frosting lover like me and we both agree that there should be a good 50% ratio of frosting to cake (woman after my own heart, I tell you), so when her birthday came up, these cupcakes were a definite must.

Moist chocolate cake is topped with rich, thick, chocolate buttercream frosting and then drizzled with semi-sweet chocolate on top. The chocolate gently slides down the layers of frosting and then drips onto the edge of the cake. It's perfection in chocolatey cake form.

I strongly suggest finding the best quality semi-sweet chocolate you can. You know, for the moms. And for friends. Because it's in the frosting and then again drizzled over the top, you want the chocolate you use to really shine. I used Guittard's semi-sweet chocolate gourmet baking bars, which I chopped up into chocolate chip sized chunks. Get whatever brand you can, just make sure it's really good. My kind was 64% cacao which gave a slightly sweeter taste than bittersweet chocolate. So dang good in contrast to the sweetness of the rest of the frosting and cake.

Also, don't skimp on your pinch of sea salt in the frosting. Get a good generous pinch; you'll be happy you did.

TRIPLE CHOCOLATE CUPCAKES
Makes 1 dozen regular sized cupcakes
For printable recipe, click here.

For the cupcakes:

  • 4 1/2 ounces by weight, cake flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • pinch sea salt
  • 5 1/4 ounces by weight, cane sugar
  • 1 large egg, room temperature
  • 6 tablespoons + 1 1/2 teaspoons vegetable oil
  • 6 tablespoons + 1 1/2 teaspoons buttermilk
  • 7 tablespoons freshly brewed coffee, cooled


For the chocolate buttercream frosting:

  • 1 stick (4oz) + 2 tablespoons unsalted butter, room temperature
  • good pinch sea salt
  • 2 1/2 cups powdered sugar, sifted
  • 2 1/2 ounces by weight, good quality semi-sweet chocolate chips or bars (I used Guittard semi-sweet gourmet chocolate baking bars, chopped up)
  • 1 teaspoon good quality vanilla extract
  • 1 to 1 1/2 tablespoons whole milk, depending on the consistency of frosting you want


For the semi-sweet chocolate drizzle:

  • 1 1/2 ounces by weight, good quality semi-sweet chocolate chips or bars (I used Guittard semi-sweet gourmet chocolate baking bars, chopped up)



To make the cupcakes:
1. Preheat your oven to 350°F and line cupcake tin with 12 liners. Set aside.

2. In a large bowl, sift together your cake flour, cocoa powder, baking soda, sea salt, and sugar. Whisk together briefly and then set aside.

3. In another bowl (or large 4 cup glass Pyrex measuring cup) whisk together your egg, vegetable oil, buttermilk and coffee.

Here is a great way to brew only a little amount of coffee, if you don't have any made from that morning.

4. Pour your mixed wet ingredients into your mixed dry ingredients and whisk together for 10 seconds, making sure to get all of the sides and bottom of your bowl. Scrape down sides and bottom and whisk another 5 seconds.

5. Pour batter back into your 4 cup measuring cup for easily pouring into your baking cups and pour batter 2/3 of the way up liners (or just spoon batter 2/3 of the way up).

6. Bake cupcakes in the center of your oven, turning pan around half way through baking time, for about 20 minutes. Your cupcakes are done when a toothpick comes out with little crumbs. I suggest setting time for 15-17 minutes and checking. Then baking another few minutes if need be.

Let cupcakes cool completely before frosting.


To make chocolate buttercream frosting:
1. Create a double boiler using a small sauce pot with simmering water and a glass bowl on top. Chop up your chocolate if using bars and add to your glass bowl. Melt chocolate completely and gently, stirring every few minutes. Do not let bottom of bowl touch simmering water- this could cause your chocolate to burn. Also, do not let any water get into your bowl, as your chocolate could seize up. Once chocolate is completely melted, remove from pot and set on counter to cool a bit.

2. Next, in a stand mixer bowl, add your room temperature butter and beat until fluffy with a paddle attachment. Add in your sea salt and mix together well.

3. With mixer on low, add in all of your sifted powdered sugar. Once almost all mixed in, turn mixer speed up and beat until light and fluffy- about 2 minutes.

4. Stop your mixer and scrape down sides and bottom of bowl. Add in vanilla extract and mix again. With mixer on low, gently pour in your melted and cooled semi-sweet chocolate. Once it is all mixed in, stop mixer, scrape down, and mix together again.

5. Lastly, while mixer is on medium-low, add your whole milk until mixture loosens up a bit and is the consistency of thick frosting. Depending on your taste this can be 1 tablespoon and up to 2. I only added 1 tablespoon because I like my frosting on the thick side. Mix together on medium high another minute or two.

Once cupcakes are cooled, add frosting to a piping bag fitted with desired piping tip and frost your cupcakes! Set aside while you make the drizzle.


To make semi-sweet chocolate drizzle:
1. Create a double boiler using a small sauce pot with simmering water and a glass bowl on top. Chop up your chocolate if using bars and add to your glass bowl. Melt chocolate completely and gently, stirring every few minutes. Do not let bottom of bowl touch simmering water- this could cause your chocolate to burn. Also, do not let any water get into your bowl, as your chocolate could seize up. Once chocolate is completely melted, remove from pot and set on counter to cool a bit.

2. Once melted chocolate is cool to the touch, generously drizzle over each cupcake, allowing to drip down the frosting's sides. MmMmm.

Serve cupcakes room temperature.


**Cupcakes can be baked a day in advance. Just store in an air-tight container in fridge until the next day. Allow to come to room temperature before serving.

Frosting can also be made a day in advance. Just store in an air-tight container with plastic wrap pressed directly onto the surface, in the fridge until the next day. Then allow to come completely to room temperature before frosting room temperature cupcakes.

Make drizzle day of**

Frosting adapted from here.




Hey, chocolate lovers out there... Let's unite over these cupcakes and eat ourselves into oblivion. Or make a batch for mommies....or our friendsies. Whatevs.

Linking up with Chantel!



11 comments:

  1. Honestly though, these were ridiculously delicious. You better choc yo'self before you rock yo'self?

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    Replies
    1. Awe you're the best. So glad I can fatten you up eryday with fatty fat foods!

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  2. Oh my gosh. I HAVE to have these!
    Thanks for posting! You always make such beautiful food!

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    Replies
    1. Oh thank you so much for the kindness! If you make them, let me know how they turn out! Yum yum!

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  3. You're killing me over here Christina! It looks delicious and I cannot even take a bite because of the carbs + sugar + gestational diabetes! Beautifully done as always, friend!

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    Replies
    1. Oh man! That sounds terrible! Hopefully once your little one comes, you'll be feeling better (and able to eat cupcakes again)! xo

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  4. I just found your blog and has anyone ever told you that your blog is very dangerous! I can feel myself gaining weight just looking at that dulce de leche cake. Love it!

    www.goingupupandaway.blogspot.com

    ReplyDelete
    Replies
    1. Hehehe, oh no!!! Haha. No, actually no one has used those exact words, although I've heard many things close!

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  5. Christina you are doing too much! The cupcakes look heavenly. I am going to have my daughter try out your recipe. My daughter made some coffee cupcakes this is what she came up with. www.digitalhomecooking.com/chocolate-coffee-cupcakes-made-with-keurig-k-cup-donut-shop-coffee

    ReplyDelete
    Replies
    1. YUM!!!! Donut Shop coffee seems totally perfect for a cupcake! Don't you just love little splashes of coffee in your chocolate cake? It's the best! You'll have to let me know how these turn out for you!

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  6. Hi Christina! Found you at the Oak&Oats link-up. OMG, these look Ah-mazing! Wow, and the frosting looks divine. When I get brave enough to really bake not going to waste my time and head right over to this recipe! Thanks for sharing!

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