Jun 6, 2010
Awesome decision, for my taste buds anyway ;) Kids have stuck to frosting their cupcakes with store bought frosting, and tons of sprinkles, and they are now running around on a sugar high :)
I made these cupcakes following a recipe from "Cupcakes", by Elinor Klivans (great book, esp. for novice cupcake bakers), and I have followed it precisely. They don't look as fancy as hers, but for a first time, I think they turned out excellent.
I had just a tiny problem, once I got them out of the oven, they did sink a little bit. Texture was stil fine, very moist, and they taste wonderful, just wondering if that had anything to do with a bit cooler weather, and a draft I have created in the kitchen with two open windows? Probably...
For 18 regular, 12 big-top, or 12 extra large, or 60 mini cupcakes:
Chocolate sour cream cupcake batter
3 oz unsweetened chocolate, chopped
1 cup unbleached AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup water
Preheat oven to 350 F.
Melt chocolate in a double boiler, or in microwave if you are experienced to do so.
Sift flour, baking soda, baking powder, and salt, incorporate well, and set aside for later.
Beat the sugar and butter on high speed until creamy. Add the melted chocolate on low speed, and beat until combined.
Add the eggs, one at a time, mixing after each addition. Add the vanilla extract and mix until batter lightens in color, about 1 minute. Add the sour cream and mix until there is no more white spots.
Add half of the flour mixture, combine, then add water, mix well, and add the rest of the flour mixtrue, and mix until nicely combined.
Fill your cupcake liners 2/3 full, then bake for about 20 minutes, more or less, depends, or until toothpick inserted in the center comes out clean. Let them cool.
1 ¾ cups sugar
½ cup water
3 large egg whites
¼ tsp cream of tartar
1 tsp vanilla extract
½ tsp almond extract
(I have used only banana extract)
2 cups (12 oz0 semisweet chocolate (chips or chopped)
3 tbsp canola or vegetable oil
Mix sugar, egg whites, water, and cream of tartar in a top of a double boiler (or heat proof bowl) with at least 2 quart capacity and beat with a hand held electric mixer (watch that mixer cord next to the heater) on high speed until opaque, white and foamy, about 1 minute. Put the bowl over, but not touching, a saucepan of a barely simmering water. Beat on high speed for about 12 minutes, or until it registers 160°F on a thermometer. Remove the container from water, add vanilla and almond extracts, and beat for 2 more minutes to thicken it some more. It will get thicker as it cools on the cupcakes.
Pipe the spirals of filling into a 2 inch cone on top of the cupcakes, using a freezer bag, or pastry bag fitted with plain pastry tip. Place cupcakes on a platter, and put the in the refrigerator until coating is done.
To make the coating melt the chocolate with oil until melted and smooth, in a double boiler, or microwave (if experienced). Scrape it into a small bowl for easier coating. Cool slightly, about 15 min.
Hold each cupcake by its bottom, and dip the tops into chocolate until all the white is covered, you can also use a small spoon for any missed areas. Let the cupcakes sit ar room temperature until coating slightly firms. Remove paper liners (optional), and return cupcakes to a platter, and refrigerate for about 30 minutes until set, then cover and refrigerate for 2 hours before serving. They can be refrigerated up to 3 days.
Adapted from “Cupcakes, by Elinor Klivans.