There are just so many food blog events now days I find it hard to keep up. As much as I'd like to participate in them all I can't. An unfortunate ongoing side effect from previous chemotheraphy is tiredness. I need to plan ahead and make sure I shop the day before I am making and photographing my entry. That way my day is free to make my entry and photographed it and still leave me with the energy to write my post.
No matter how tired I was though I wanted to support Arfi's Cupcake Spectacular . She is a friend I met through blogging and I miss her now I live in Australia.
And I wanted chocolate cupcakes, very chocolate cupcakes. With real chocolate not just cocoa powder. I searched the web with the words "chocolate cupcakes made with chocolate". Which is where I found these very chocolatey chocolate cupcakes. Veronica's Test Kitchen adapted a Dorie Greenspan recipe. So here is my adaptation of Veronica's adaptation of Dorie.
Chocolatey Chocolate Cupcakes
For the cupcakes
120 grams cup all-purpose flour
¼ cup unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
¼ tsp salt
113 grams unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 large egg yolk
½ tsp pure vanilla extract
½ cup milk
60 grams dark chocolate, melted and cooled
For the glaze
100 grams dark chocolate, coarsely chopped
1 tbs icing sugar, sifted
30 grams cold unsalted butter, cut into 6 pieces
Preheat the oven to 350 degrees F.
Place paper muffin cases in a muffin pan
Sift together the flour, cocoa, baking powder, baking soda and salt.
Beat the butter at until soft and creamy.
Add the sugar and beat for about 2 minutes,
until it is blended into the butter.
Add the egg, then the yolk, beating 1 minute after each addition.
Beat in the
vanilla,
Stir in the half the dry ingredients,
Add the milk, mixing until incorporated, then mix in the remaining dry ingredients.
Stir in the melted chocolate and mix it in with a metal spoon. Divide the batter evenly among the muffin cases.
Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their center comes out clean. Cool to room temperature on the rack before glazing.
To make the Glaze
Melt the chocolate in a heatproof bowl over a saucepan of shimmering water.
Stir the icing sugar into the chocolate, followed by the pieces of cold butter.
Spread onto cooled cupcakes and decorate with sprinkles.
