Monday, December 20, 2010

Happy Accident Cupcakes- aka, Wow! These are Awesome Chocolate Cupcakes

I baked cupcakes tonight! I don't bake, I cook and cooks don't follow recipes. At least this cook doesn't, even when I really, really, really try. I made sure I had all the ingredients, times two. I made the decision to do the recipe twice so I wouldn't mess up trying to double it (that is a major mistake I commit time and time again.) But yes, somehow I still messed up. This time though, it resulted in very rich, moist super delicious chocolate cupcakes. And since I misused my chocolate chips and didn't have any for the icing, I went with a plain white icing which actually was okay, because these things are so decadent that chocolate icing would have been overkill. To see the original recipe please visit Pink Parsley. I know that my twin girls are going to love them for their three year old birthday party tomorrow!

Happy Accident Chocolate Cupcakes

Ganache Filling

2 ounces dark chocolate chips
1/4 cup heavy cream

Chocolate Cupcakes

6 oz dark chocolate chips
3/4 cup heavy cream
3/4 cup (4 1/8 ounces) ap flour
3/4 cup (5 1/4 ounces) organic sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 Tablespoons coconut oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Creamy Frosting

1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
pinch table salt
12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
1/2 teaspoon vanilla extract

For the ganache filling, place chocolate and cream in a small microwave-safe bowl. Cook on high power until mixture is warm to the touch, 20-30 seconds.  Whisk until smooth, and transfer to the refrigerator.  Let stand until just chilled, no longer than 30 minutes.

For the cupcakes, Preheat the oven to 350 and line a muffin pan with cupcake liners.

Place chocolate and heavy cream in a microwave bowl, melt on high for about 45 seconds.  Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth.  Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.  Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes.  Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, combine the sugar, egg whites, and salt in the bowl of a stand mixer.  Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.

Fit bowl to stand mixer, and with the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes.  Add butter 1 piece at a time, until smooth and creamy.  The frosting may look curdled halfway through, but it will smooth out eventually. 

Once all the butter as been added, pour in the vanilla.  Mix until well combined.  Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.

Frost cupcakes as desired.

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