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February 17, 2004

Lady Crumpet's Loving Cupcakes

I promised that I would post the recipe, which Marco got from his friend Julia. So now I offer it as a belated Valentine - these cupcakes are too good to make for just anybody. Make them for the people you love - or that special someone who hasn't yet discovered how fabulous you really are.

A few notes:

1. It's perfectly fine to use cupcake papers instead of greasing the muffin tins.
2. You don't need a double boiler - a Pyrex bowl or one little pot settled on top of another will work. I think the instructions for the chocolate I used even explain how to melt the chocolate in the microwave.
3. The frosting recipe is generous enough for two batches. Run the blender on high for short bursts, periodically scooping down the sides and bottom. Once it doesn't seem to be moving anymore in the blender, it's done. The frosting will still seem a bit thin, but it settles nicely.

Lady Crumpet's Loving Cupcakes
(or, Chocolate Cupcakes with Dark Chocolate Frosting)

For the Frosting:

4 oz unsweetened chocolate
3/4 cup evaporated milk
1 cup sugar
Pinch salt

For the Cupcakes:

4 oz unsweetened chocolate
6 oz (1 1/2 cups) flour
3/4 tsp baking soda
1/2 tsp salt
2 cups sugar
1 cup strong, hot coffee
1/2 cup sour cream
1/2 cup vegetable oil
2 eggs

For the frosting - In a double boiler, melt the chocolate carefully. In a blender, blend the evaporated milk, sugar, and salt until the sugar is dissolved. Add the chocolate and blend until the mixture is thick and glossy, about 3 min. Store at room temperature, covered with plastic, until ready to use. It will keep for up to two days.

For the cupcakes - Heat the oven to 350 degrees F. Grease muffin tins. Melt the chocolate carefully in a double boiler; set aside to cool. Sift the flour, baking soda, salt, and sugar into a medium bowl. In a large bowl, whisk together the coffee, sour cream, oil, and eggs; whisk in the chocolate. Add the dry ingredients, whisking until there are no lumps. Pour the batter into the prepared muffin tins, dividing it evenly to make 16 cupcakes. Bake on the middle rack until a toothpick inserted into the middle of a cupcake comes out clean, 19-21 minutes. Cool the cupcakes for 15 min. in the pan; then remove them from the pan and cool them further. Ice generously with frosting, or pack the frosting separately.

From June/July 1997 Fine Cooking #21

Yours, &c., LC | 03:24 PM | Food | Comments (1) | TrackBack (0)

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Comments

make them! make them! make them! you won't be disappointed, though your kids might be. they are stronger than they are sweet.... these are truely for adults pleasure.

Posted by: marco at February 17, 2004 10:39 PM