Chocolate sour cream cupcake batter
Recipe adapted from Cupcakes! By Elinor Klivans
This batter produces a light, moist dark chocolate cupcake. As all
good basic chocolate cupcakes should, these have flat tops, perfect
for slathering with creamy fudge frosting They can also be swirled
with a mound of marshmallow-like frosting, covered with peppermint
icing, or filled with a generous amount of chocolate mousse.
Yield:
Makes enough batter for 18 regular cupcakes, 12 big-top cupcakes, 12
extra-large cupcakes, or 60 mini-cupcakes
Prep
time: About 10 Minutes
Ingredients
- 3 ounces unsweetened chocolate, chopped
- 1 cup unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1¼ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup water
Directions
Put the chocolate in a heatproof bowl or the top of a double
boiler and place it over, but not touching, a saucepan of barely
simmering water (or the bottom of the double boiler). Stir until the
chocolate is melted and smooth. Remove from the water and set aside
to cool slightly.
Sift the flour, baking powder, baking soda, and salt into a medium
bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the
butter and sugar until smoothly blended and creamy, about 2 minutes.
Stop the mixer and scrape the sides of the bowl as needed during
mixing. On low speed, mix in the melted chocolate. On medium speed,
add the eggs one at a time, mixing until each is blended into the
batter. Add the vanilla and beat until the mixture looks creamy and
the color has lightened slightly, about 1 minute. Mix in the sour
cream until no white streaks remain. On low speed, add half of the
flour mixture, mixing just to incorporate it. Mix in the water. Mix
in the remaining flour mixture until it is incorporated and the
batter looks smooth. The batter is ready to bake, or for additions
such as nuts, fruit, chocolate chips, or other flavorings.
* Baking temperature and times vary by
oven, so make sure you don't over bake.
I baked mine at 375 F for
about 20 min. I checked them about 13 min into baking with a
toothpick.
For the cream I used one of my favorites, from Paganini cake recipe.
Chocolate Cream:5 egg yolks, and 1 whole egg
50 g/1.75 oz dark chocolate
150g/ 5.25 oz sugar
250g/ about 9 oz butter or margarine, unsalted
Mix egg yolks, egg, and sugar until nicely incorporated, and then cook, with chocolate, in a double boiler. Cool down completely, and then add butter, or margarine cut into thin slices, and mix until smooth. Let it sit in the fridge until needed.
50 g/1.75 oz dark chocolate
150g/ 5.25 oz sugar
250g/ about 9 oz butter or margarine, unsalted
Mix egg yolks, egg, and sugar until nicely incorporated, and then cook, with chocolate, in a double boiler. Cool down completely, and then add butter, or margarine cut into thin slices, and mix until smooth. Let it sit in the fridge until needed.
Great with morning coffee too :)
2 comments:
beautiful :) I didn't realize you were blogging again! I have to go read all your posts now. :)
Here and there, when I have a moment :)
Thank you!
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