ABC - Emergency Blender Cupcakes

Boy, I don't think I've ever been this late submitting an ABC post. Instead of boring you with all sorts of details as to why I'm late, I'll just jump right in :o)

Chocolate cupcake with chocolate ganache glaze and sweet pea decoration

This month's ABC recipe are the Emergency Blender Cupcakes. Abby Dodge says that these cupcakes are so quick to make, that you can make them on a moment's notice. I find they're not only quick to make but also super chocolatey and delicious. As a matter of fact, I've baked these cupcakes many times, even before the ABC project started, and yet I still wanted to bake them again for this month's challenge :o)

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Speaking from experience, I can tell you that this recipe can be made as-is, doubled or even tripled. When I baked them for this month's challenge, I doubled the recipe and took them to work along with a few other treats. I'll let you guess which one was eaten first :o)

Doesn't that look beautiful? Bon appetit!

The recipe can be found on Abby Dodge's website. She uses a marshmallow frosting on them which is different than the fudgy frosting in the book. I've made some tweaks to the cupcake recipe and will share it with you in this post. I didn't make the fudgy frosting in the book although fellow ABC-ers have said that the frosting is fantastic. Instead, I opted for a chocolate ganache glaze. In the past, I've also frosted the cupcakes with a jam-infused whipped cream, as well as buttercream frosting.

Variety: buttercream frosting with green-colored dessicated coconut, and royal icing butterfly.

Variety: grape jelly infused whipped cream. As a finishing touch, I sprinkled chocolate sprinkles on top.

Variety: buttercream frosting with royal icing snowflake, sugar pearls and non-pareils. Inspiration for this cupcake came from the blog Glorious Treats.

Final thoughts/tips:

• These cupcakes are moist, light, with a soft and tender crumb. They're also very chocolatey. A little too chocolatey for my husband but the texture more than made up for that. He gave it a 9 out of 10.
• As you can see from all the different pictures, this recipe is one that I've gone back to over and over again, and is definitely a favorite of mine. Even with its soft and delicate crumb, it holds its shape well during eating and doesn't break up into crumbs.
• The original recipe for the cupcakes can be found in The Weekend Baker as well as Abby Dodge's website.
• My adaptation of this recipe can be found below. I hope you give it a try.
• Don't forget to check out how the other ABC bakers liked this month's challenge.

Dark Chocolate Cupcakes
(adapted from The Weekend Baker by Abby Dodge)
Yields: 13 cupakes

Ingredients:

• 3/4 cup (6 oz) hot water
• 1/2 cup (1.5 oz) Dutch cocoa powder (sifting not necessary)
• 1 cup (4.5 oz) unbleached AP flour
• 3/8 tsp baking soda
• 3/8 tsp baking powder
• 1/4 tsp salt
• 1 large egg, room temperature
• 1 cup (7 oz) granulated sugar
• 1/2 cup (4 fl oz) vegetable oil
• 1-1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350 F degrees (or 325 F degrees if using convection oven).
2. Place a rack in the middle of the oven.
3. Line a 12-cavity muffin pan with liners. And line a heatproof ramekin with a liner as well (the extra cupcake is for "quality control") :o)
4. Add the Dutch cocoa to the hot water and whisk until smooth (this is called "blooming"). Cover with plastic wrap to prevent evaporation. Set aside to cool.
5. Sift together the dry ingredients (flour, baking soda, baking powder, and salt). Set aside.
6. Beat egg and sugar on medium hight\ speed until batter looks pale and thickened. When the beater is lifted, you should see ribbons of batter fall onto itself.
7. On low speed, drizzle in the oil (this is to emulsify the batter).
8. Add the vanilla extract.
9. Alternate between adding the dry ingredients and the cocoa mixture, starting and ending with the dry ingredients (add the dry ingredients in 3 batches and the wet ingredients in 2 batches). Don't over-mix. You're done if you no longer see any white flour in the batter.
10. Divide the batter over all the cavities and bake for 17-18 minutes, or until a cake tester inserted in the middle comes out clean.
11. Transfer the muffin pan to a cooling rack and cool cupcakes in the muffin pan for 5 minutes.
12. Remove the cupcakes from the pan and place on wire rack until completely cooled before frosting.

Chocolate Ganache Glaze
(enough for 13 cupcakes - you'll have about 1-2 Tbsp left)

In a small saucepan, heat on medium-heat until boiling:

• 1/3 cup heavy cream
• 1/2 Tbsp unsalted butter
• 1 Tbsp corn syrup

Remove from heat and add:

• 1/2 cup (3 oz) semi-sweet chocolate chips

Stir until the chocolate is melted. Cool in pan for 1-2 minutes. Dip cupcakes in glaze. It will thicken more upon cooling.