Tuesday, March 20, 2012
chocolate cherry cupcakes.
I must tell you about this cake. You must know about this cake.
It's the awesomest and only chocolate cake recipe you'll ever need.
It's so good, it surpassed and usurped Beatty's chocolate cake from my number 1 chocolate cake position. And do you know how many gazillion rave reviews that recipe has?
This recipe is like Beatty's Chocolate Cake Version 10.0. It's fudgier, it's chocolatier, it's denser... every delicious quality of Ina's recipe multiplied and amplified. It's that good.
I reduced the sugar a little, but can be cut down further to bring out a more bittersweet chocolate flavour. Other than that, I wouldn't change a thing.
The cherry swiss meringue buttercream is a little lacking in the cherry taste but I didn't dare to add more in fear of the buttercream becoming too liquid and soft, hence unable to set up properly. And I would definitely add some kirsh if I had some.
Words are failing me. The chocolate cupcakes have rendered me speechless.
P.S. How do you like them teacup molds? Cute, no? I need to work on my piping skills though.
Chocolate Cherry Cupcakes
cake portion adapted from Smitten Kitchen
The original recipe was meant to be made into two 10 inch layers so I did a sixth of it instead and ended up with 6 cupcakes. The initial amount of sugar was supposed to be a 1/2 cup but I reduced it by a fifth to 80g. Also, since the batter was to be baked for cupcakes, I took the liberty of increasing the baking temperature since I didn't need flat tops. (They still baked up pretty even though.)
For the cake:
1/2 ounce semisweet chocolate
1/4 cup hot brewed coffee (or 1/2 tsp instant espresso dissolved in 1/4 cup boiling water)
58g plain flour
1/4 cup unsweetened cocoa powder
1/3 tsp baking soda
1/8 tsp baking powder
slightly less than 1/4 tsp salt
2 tbsp oil
1/4 cup buttermilk
1/8 tsp vanilla extract
Preheat oven to 160C. Line a muffin tin with 6 paper liners.
Finely chop the chocolate and pour the hot coffee over. Let the mixture stand, stirring occasionally, until the chocolate has melted and mixture is smooth.
Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the egg until slightly thickened and lemon-colored. Slowly drizzle in the oil, then add the buttermilk, vanilla and melted chocolate mixture. Add the flour mixture and stir until just combined.
Divide the batter amongst the muffin liners and bake for about 16 minutes or until an inserted skewer comes out with moist crumbs attached.
Cherry Swiss Meringue Buttercream
makes enough for 5 to 6 cupcakes
1 egg white
1/4 cup sugar
1/2 stick butter
3 dark cherries
Heat egg whites and sugar in a mixing bowl over a pan of simmering water until sugar dissolves, about 2 to 3 minutes. Remove from heat.
Using your electric mixer, whisk on low speed until foamy. Add cream of tartar and whisk on medium-high speed until stiff glossy peaks form and mixture is cooled completely, about 10 minutes.
Reduce speed to low and add in the butter 2 tablespoons at a time, beating to incorporate fully after each addition. Don't worry if the buttercream appears curdled at this point, it will become perfectly smooth again. After beating in all the butter, beat in the cherries. You don't need to puree them beforehand because the insane amount of mixing by the beaters is going to pulverize them anyway.
Keep beating until the mixture is smooth and spreadable. If your buttercream still remains soupy, it is too warm and needs a bit of chilling. Maybe around 15 to 30 minutes in the fridge. Use immediately or refrigerate in a tightly sealed container for 3 to 5 days.