Cupcakes are wonderful. They are cute and versatile – you can dress them in almost infinite costumes (toppings) and flavors. And of course they are fun to eat.
Due to their diminutive size/appearance, no one feels guilty about having one (or two). It’s an easy way to indulge, and to share an indulgence. Even I have become captured by their magic.
From simple, minimal ingredients to elaborate gourmet toppings, you can go beyond your imagination to create hundreds of versions. What I also like about cupcakes is how quickly they can be made (baking time is half that of a loaf pan), and if you use foil or colorful paper baking cups, they turn into something out of Alice in Wonderland. I am getting so popular with my neighbor’s young children (aka official tasters), but also with the grown-ups. Everybody loves cupcakes!
- 3.5 ounces (100g) dark chocolate, chopped
- 3.5 ounces (100g) unsalted butter
- 2 large eggs
- 2 ounces (55g) granulated sugar
- 2 ounces (55g) cake flour
- ½ teaspoon baking powder
- ¼ cup small chocolate chips
- 1.5 ounces (40g) dark chocolate, chopped
- ½ cup (120ml) heavy cream, divided
- 2 tablespoons granulated sugar
- ¼ teaspoon pure vanilla extract (or ½ teaspoon dark rum or brandy)
- Cocoa powder
- Confectioners’ sugar
- Fresh strawberries or raspberries
- Chocolate sauce or raspberry jam for additional decoration on top of the cupcakes (optional)
- Preheat oven to 350F. Place 6 foil or paper baking cups in the cups of a muffin pan.
- In a small saucepan, melt chocolate and butter together (you may do it in a glass bowl in microwave oven). Set aside.
- In a medium mixing bowl, beat the eggs and sugar until pale yellow, about 3 minutes. Mix in the chocolate/butter mixture until well combined. Using rubber or silicon spatula, gently fold in sifted cake flour and baking powder. Divide cake batter into the 6 baking/muffin cups. Distribute chocolate chips on top of the batter, using back of spoon to push/bury the chocolate chips into the batter.
- Place the pan in center rack of the oven and bake about 15 minutes until center is still jiggly (soft). Cool on a rack to room temperature.
- Heat ¼ cup cream in small saucepan until hot. Remove from heat. Add the chocolate, wait 30 seconds and then mix until well combined. Stir in the vanilla, rum or brandy.
- In medium mixing bowl, beat remaining ¼ cup of the cream with sugar until firm but not too stiff.
- Fold in the chocolate, then place in a pastry bag fitted with a star tip. Refrigerate about 25-30 minutes (until slightly firm) before decorating the top of the cupcakes.
- When the cupcakes are cool, decorate the top of each with chocolate cream, then dust with cocoa powder, and then confectioners’ sugar for a color accent on top.
- Place berries on top. Lightly drizzle with chocolate sauce or raspberry jam as a final decoration if you wish.
