cupcake heaven redux

hmmm . . . i think stephanie liked them but those cupcakes were not my best :( sigh . . . not perfection.

i think that particular recipe really only lends itself to peanut butter chips and chocolate/peanut butter buttercream. the cupcakes are so dark they need something really sweet for frosting. i love ganache but something about the way its then whipped was a turn off for me. so i highly suggest this frosting with the dark chocolate cupcakes. remember to swap out the milk chips for peanut butter ones or better yet, drop a mini peanut butter cup in the middle of each.

i like my cupcakes heavy on the frosting, so i always double the recipe. i also like them kind of messy and gooey looking. my method is to scoop the frosting on with an ice cream scoop, just throw a big old mound on there, then smooth with a cake spatula or butter name. see cupcake pic below. its so much easier than piping and makes the frosting as high as the cupcake itself, yum!

Chocolate/Peanut Butter Buttercream

This can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). I always double this cause i love frosting!

Make 1 1/2 cups, enough for 12 cupcakes

8	tablespoons unsalted butter , softened
1/2	cup smooth peanut butter (don't use old-fashioned or natural brand)
1	cup confectioners' sugar
	Pinch table salt 2 tbsp sifted cocoa powder
1/2	teaspoon vanilla extract
1	tablespoon heavy cream

In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar, sifted cocoa and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

stephanie's cupcake heaven

my good friend stephanie is coming over for dinner tonight. we are having steak with chimichurri, parmesan corn and arugula salad, pics later. i had to treat her with her fave dessert, chocolate cupcakes. as a wedding photographer, i see cupcakes way too often and am honestly sick of the LA cupcake obsession. but i'm always happy to indulge someone else's favorites selflessly and i have to say i'm actually pretty excited to eat these. they are dark chocolate cupcakes adapted from a cooks illustrated recipe with the addition of milkchocolate/caramel chips with dark and white chocolate ganache frostings. they are very rich. enjoy.

Dark Chocolate Cupcakes

This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refirgerator, but let them come to room temperature before serving.

Makes 12 cupcakes

8	tablespoons unsalted butter , cut into 4 pieces
2	ounces bittersweet chocolate , chopped
1/2	cup Dutch-processed cocoa (1 1/2 ounces)
3/4	cup unbleached all-purpose flour (3 3/4 ounces)
1/2	teaspoon baking soda
3/4	teaspoon baking powder
2	large eggs
3/4	cup sugar (5 1/4 ounces)
1	teaspoon vanilla extract
1/2	teaspoon table salt
1/2	cup sour cream (4 ounces) add chocolate chips as desired, i like toll house caramel/milk chocolate swirl in these

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. add chocolate chips if desired.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)


Dark Chocolate Ganache Frosting
10 oz. chopped good quality dark chocolate
10 oz. heavy cream

microwave in heat proof bowl at 50% in 1 minute intervals till melted and smooth. stir to blend. let sit and room temp till set which takes a few hours to overnight. bring to room temp then whip in standing mixer till fluffy, 2 minutes.

White Chocolate Ganache Frosting
10 oz. white chocolate
6 oz. heavy cream

microwave in heat proof bowl at 50% in 1 minute intervals till melted and smooth. stir to blend. let sit and room temp till set which takes a few hours to overnight. bring to room temp then whip in standing mixer till fluffy, 2 minutes.

*you can speed up the ganache setting but setting the bowl in a bath of cold water but if you refrigerate then whip it will break down