6.24.08

Forget the last post, I'll muster up the energy. Thanks for the encouragement.

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A cupcake can cure anything. Lucky for me, I live 20 seconds from Dipidee Bakery, which has the most amazing sweets. For those of you who don't you can make this delicious recipe.

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I'm in love with this cup cake bowl. Via Rose and Radish.
Image: Rose and Radish.
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There are two secrets to these cupcakes. They get their rich, extra-chocolaty flavor from a combination of unsweetened cocoa powder and bittersweet chocolate, and their soft, moist texture from a simple hand-mixing method.
Ingredients:
2/3 cup all-purpose flour
2 1/2 Tbs. unsweetened cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
3 oz. bittersweet chocolate, chopped
11 Tbs. unsalted butter, cut into pieces
3/4 cup plus 2 Tbs. sugar
3 eggs, at room temperature
1 tsp. vanilla extract
Chocolate or vanilla buttercream for frosting cupcakes (see related recipes at left)
Grated chocolate for garnish (optional)
Directions:
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour. Frost the cupcakes with the buttercream, garnish with grated chocolate and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.) Makes 12 cupcakes.
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Recipe from Williams Sonoma