So these didn’t turn out quite as planned. But they were still loved. I’ve become a huge fan of making cupcakes even though I’m still not a huge fan of eating them just because they’re so fun!
I made these for my favorite yoga buddy/coworker’s 1000th wine birthday (she has decided that she is going to begin counting her age in bottles of wine instead of years now).
They were supposed to be high hat cupcakes (see here) but didn’t quite turn out that way. It was pretty late and I was moving fast so I didn’t quite have enough time to perfect them but I definitely plan on trying again in the future so I’ll let you know how it goes. AKA I’ll only let you know how it goes if it turns out fabulously and if I massively fail I will forever hide that fact from you because I can 🙂
But if you don’t want to take my word for it that they were good just check out this reaction:
DARK CHOCOLATE CUPCAKES
Adapted from Sally’s Baking Addiction
1/2 cup (1 stick) unsalted butter
2 ounces dark chocolate
1/2 cup unsweetened cocoa powder (not Dutch processed)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup buttermilk
Adapted from Lydia Bakes
3 Egg Whites
1/4 t Cream of Tartar
1 t Peppermint Essence
Green Gel Colouring
225g Dark Chocolate
1 1/2 T Oil, Canola or Vegetable
DARK CHOCOLATE CUPCAKES
Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
Melt the butter and chocolate together over a double boiler. Stir until smooth and set aside to slightly cool.
In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth.
Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Combine all ingredients except the essence and food coloring in a heatproof bowl, beat until well combined and foamy. IMPORTANT: since you’re using granulated sugar be very careful about removing the graininess!
Place bowl on a pot of simmering water, making sure the water does not touch the bowl.
Using a handheld mixer, beat the icing until stiff peaks form and icing reaches 70 degrees C on a candy thermometer ~15 minutes.
Remove from heat and add the peppermint essence and a few drops of green gel colouring using a toothpick.
Fold the essence and colouring in until well combined (taste to check how strong it is). Beat the icing again until it thickens up, approx. 2 minutes.
Using a medium sized round tip (or if you’re classy like me, a plastic bag with a hole cut in the tip), pipe round swirls as high as you can get (using this tutorial).
Once all cupcakes are iced, put them in the freezer for 15-20 minutes while you prepare the chocolate.
Melt chocolate using a double boiler method. Add the oil and mix until well incorporated.
Leave to cool until chocolate is no longer hot or warm, you want it to be liquid but not setting.
Pour the chocolate into a small container, it needs to be tall enough so it covers the whole mound of icing when dipped in.
Hold the cupcake by the wrapper and dip into the chocolate, don’t worry if there is a tiny bit missing at the bottom.
Rotate the cupcake so the excess chocolate drops off.
Touch up the chocolate with a toothpick or teaspoon so there is no icing showing at all.
Once icing is completely covered, place in the fridge to harden.
Repeat above steps until every cupcake is covered, when you start to run out of chocolate you can just spoon this onto the icing and slowly rotate until fully covered.