|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)
If you wish to join our monthly baking group, please click HERE for info on how to join :o)
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!|
|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.|
- 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
- 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
- Preheat oven to 350 F degrees (or 325 F degrees if using convection oven).
- Place a rack in the middle of the oven.
- 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)
- 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.
- Sift together the dry ingredients (flour, baking soda, baking powder, and salt). Set aside.
- 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.
- On low speed, drizzle in the oil (this is to emulsify the batter).
- Add the vanilla extract.
- 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.
- 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.
- Transfer the muffin pan to a cooling rack and cool cupcakes in the muffin pan for 5 minutes.
- Remove the cupcakes from the pan and place on wire rack until completely cooled before frosting.
(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
- 1/2 cup (3 oz) semi-sweet chocolate chips