Saturday, March 30, 2013

Bittersweet Chocolate Cupcakes

Hello cupcakes! I usually don't enjoy dark chocolate much, but I am making an exception for these cupcakes. They paired well with Mocha Latte from Starbucks. But they ain't from Starbucks. 

These bittersweet chocolate cupcakes are not from Starbucks.
The recipe calls for 24 cupcakes but I yielded 15! So I gathered my initiator, Huey Jia, and internal auditor, Sheena. We needed to find out the reason for the shrinkage in number of cupcakes. We analyzed the cupcakes in depth. Verdict? The cupcakes tasted heavenly. Price? A 3-km run in the evening. But it's all worth!

My committee concluded that the shrinkage is likely due to the size of the baking cups. Action plan is to use mini baking cup - they can help calorie-counting dieters better. 

Mini cupcakes make perfect Christmas gifts

Love love love chocolate!!!

Bittersweet Chocolate Cupcakes
(Adapted from Tartelette)

2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cardamon (I omit this)
1/8 teaspoon salt
2 sticks (8oz) unsalted butter, at room temperature
1 cup granulated sugar 
4 large eggs, at room temperature
6 ounces bittersweet chocolate, melted and cooled
1 cup buttermilk

  1. Preheat the oven to 175 celsius.
  2. Sift together the flour, baking soda, cardamon and salt and set aside.
  3. In a stand mixer with the paddle attachment, mix the butter and sugar on medium speed until airy and reamy.
  4. Add the edges, one at a time, beating well after each addition (scrape down the sides if necessary).
  5. Still on medium speed, add the chocolate and mixing until well incorporated. 
  6. Add the flour, baking soda and salt alternating with the buttermilk. Make sure that all the ingredients are well incorporated but do not overbeat.  
  7. Spoon the batter into cupcake liners, filling them about 2/3 of the way full. BAke for 20 - 25 minutes until a toothpick inserted in the center of the cupcakes comes out clean. 

Whipped Ganache Frosting:

12 ounces (360g) good quality bittersweet chocolate
2 cups (500ml) heavy cream

  1. Place the chocolate in a medium size bowl and set aside.
  2. In a large saucepan set over medium heat and bring the cream to a simmer.
  3. Pour the hot cream over the chocolate and let sit for a couple of minutes.
  4. Stir the cream and chocolate together gently until the mass becomes smooth and shiny. Let cool and refrigerate until very cold.
  5. When ready to use, whip the ganache until it holds its shape and spreads easily. Use as soon as it is made or it will be too stiff to pipe. If this happens, just reheat it on top of a double boiler to melt it again, and repeat the cooling and whipping process.
If your chocolate is less than 72% bittersweet, add 2 more ounces before adding the hot cream. 

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