Schoolyard Cupcakes
(Psssst…I’ve added a little Favorite’s section over to the right in the first sidebar with some of the recipes that have tickled my fancy lately and seem worthy of Spring fare…)
I’ve decided I don’t make cupcakes nearly enough. My children wholeheartedly agree with that statement.
A few months back an extremely benevolent and lovely reader, Melody S., sent me a few cookbooks she was about to toss. I decided I would be generous and take them off her hands for her. I’m nice like that.
The first recipe I tried from either cookbook was this cupcake. I daresay, this recipe alone, has prompted me to reaffirm my allegiance to cupcakes.
These are easily the best chocolate cupcakes I have ever made. Unlike some cakey goods where the texture is wimpy and fragile or dry and crumbly, these cupcakes are intensely moist and fudgey without losing their cake-like consistency.
Chilled, these cupcakes are absolutely divine and still retained the softness and delicacy of a great cupcake. Not given to great amounts of self-control on a good day, I had to employ a serious dose of self-talk to get me out of eating six of these.
I’m not kidding. They are positively evil and addicting.
A great cupcake needs a stellar frosting, since that is the taste bud’s first sensation of gloriousness when biting into a confection like this. The frosting for these cuppycakes is magnificent. Heavenly, even.
An untraditional frosting when compared to everyday buttercream, in this recipe, heavy cream is combined with cocoa powder and sugar and heated until warm.
Chilled completely, the mixture is whipped into soft peaks and the result is a silky, creamy, chocolatey frosting as light as air and as delicious as about anything else on this good, green earth.
Thanks, Melody, for renewing my love for the almighty cupcake! (And for adding at least three inches to my already abundant thighs. Actually, upon further thought, that’s my fault not yours. I take it back.).
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One Year Ago: Garlic Chicken Pasta with Spinach
Two Years Ago: Solid Peanut Butter Cups
Frosting: after several comments on the frosting recipe alerted me to the fact that it wasn’t whipping up for many of you, I tested it. And sadly, I had the same result, even though it had whipped up perfectly the first two or three times I made it a few months ago. I plan on continuing to test it to see what’s going wrong – my guess is it has something to do with overheating the cocoa/cream mixture in the first step but I’m not entirely sure. So until I can troubleshoot it more, I want to add a caveat on to this recipe and in the comments that this frosting is temperamental (but absolutely divine if it whips up to stiff peaks)! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Schoolyard Cupcakes
Ingredients
Cupcakes:
Frosting:
Instructions
Notes
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