This week really hasn’t been all that great, so when I’m in a frelling “GAH life sucks” mind-frame I bake. No. Not the “Dude, your face is turning green! Why is there a unicorn coming out of your ear?” kind of bake, the deliciously tasty and ‘makes your house smell wonderful’ kind. I am a stress baker. You will come to know this very well over the course of the blog. It’s what I do to cope and I have a plethora of lovely friends who don’t mind taking said baked goods off of my hands – and my waistline. So I would like to take this moment, before we dive into cupcake batter, to thank them.
In the past week I’ve baked two different kinds of muffins (one which might appear on the blog next month and the other… didn’t turn out well at all), cookies, trail mix, made some fancy dinners, and now cupcakes. I wanted to take a spin on the traditional chocolate cupcakes. So I did.
My preferences tend to fall into the “not overly sweet” cupcakes, especially with frosting. I even have to scrape most of the icing off of cupcakes from local bakeries because they just pile it on. Call me weird, it’s just me. I would rather taste the flavors of the icing and cake over just having the explosion of SUGAR in my mouth. Are any of you like that? I know my husband LOVES all things sugar so more times than not I just give my frosting/icing to him. Oh the things we do for love. 😉
Yesterday morning, when I was baking, I noticed 2 things. First, my husband hadn’t consumed all of the coffee in the coffee pot before 10am and second, it was still nice and warm. Now I’m a huge fan of the coffee chocolate combo. I just think that they complement each other nicely and that coffee tends to bring out all the lovely undertones of any chocolate that it’s paired with. Especially if you splurge on the really, really nice chocolate. Usually when dealing with chocolate cupcake or cake recipes there are only one or two different types of chocolate used. Typically it’s melted chocolate and cocoa powder. There’s nothing wrong with that. When I’m in a pinch that’s what I use… but yesterday was different.
When everything was all said and done we had 5 different types of chocolate that made their way into the batter. Woo hoo! You can never have too much chocolate. NEVAAAAR!!!
All-in-all, these cupcakes are pretty easy to create. They’re airy, have plenty of chocolate, and just a hint of coffee on the back end. All topped off with a Brown Sugar & Vanilla Swiss Meringue.
- 1 stick of butter
- 5 oz of chocolate
- ¾ cup of granulated sugar
- 2 eggs
- 1 tablespoon of Godiva chocolate liqueur
- 1 tablespoon of Kahlua
- 1 cup of hot coffee
- ¼ cup of Godiva chocolate dark chocolate syrup
- ½ cup of chocolate milk (whole milk variety)
- 1 cup of cocoa powder (the good stuff)
- 2 tablespoons of cornstarch
- 2½ cups of flour
- 2 teaspoons of baking powder
- 1½ teaspoons of baking soda
- Brown Sugar & Vanilla Swiss Meringue Frosting
- Sanding sugar for decoration (optional)
- Preheat the oven to 350F
- In your stand mixer, cream together butter and sugar until light and fluffy. Once it has lightened in color, add in your eggs one at a time making sure that they are completely blended in before you add the next.
- While your mixer is working away, pour your coffee over-top of the 5oz of chopped chocolate. Let that sit for about 5 minutes to make sure that the chocolate is all nice and melty.
- In the bowl with the chocolate and coffee, add in the liqueurs, chocolate syrup, and vanilla extract.
- Slowly add the hot coffee mixture to your creamed sugar and eggs. If you pour too quickly or too much at once you might cook your eggs.
- In a separate bowl, combine all of your dry ingredients and mix them until they are evenly distributed.
- In your mixer, add in the chocolate milk. Stir till everything is combined and lovely.
- Slowly add your dry ingredients about a third at a time.
- Blend till everything is nice and incorporated.
- Prepare your cupcake tins, spray with Pam or Bakers Joy.
- Fill your cupcake liners till they are ⅔rds full. Going over that will cause your muffins to spill over.
- Bake at 350F for about 20-25 minutes or until done (toothpick check)
- Let them cool completely before frosting with the Brown Sugar & Vanilla Swiss Meringue Frosting
- Garnish if you wish.
Do you have a favorite cupcake? Share it with us, if you will. 😉