I don’t know that these dreamy chocolate cupcakes need much of an introduction except to say that I have been looking for a cupcake upon which to place a maraschino cherry for quite some time – there really is nothing like a cherry on top of a cupcake.
Call it old-school, maybe it’s a bit of a clichéd, but happily, in the cake world, clichés never never get trite.
If you don’t dig cherries of course, you could leave them off and just bathe in the chocolate, chocolate, cocoa, and cocoa nibbed sensation that are these dreamy chocolate cupcakes. I have a suspicion that crushed candycane might be a complete winner on top of these babies too.
Dreamy Chocolate Cupcakes
ingredients:
cupcakes (makes 18):
125g 70% cocoa chocolate, finely chopped
½ cup cocoa powder
1 ¼ cup hot water
1 ¼ cup flour
1 ¼ cup sugar
¾ teaspoon salt
¾ teaspoon baking soda
135g butter, chopped into small pieces
3 eggs
3 teaspoons white vinegar
1 ½ teaspoons vanilla
frosting
1 cup sugar
¼ cup plus 2 tbsp water
Big pinch of citric acid
Pinch of salt
300g unsalted butter, at room temperature
1 cup icing sugar
¾ cup cocoa powder
1 teaspoon vanilla
250g chocolate (milk, 70% or a mixture), melted and cooled
Cocoa nibs, silver sprinkles
18 Maraschino cherries, dried on a paper towel
mixing:
cupcakes:
Line two 12 hole muffin pans with 18 paper cases, grease with oil spray.
Combine the chopped chocolate and cocoa powder with the hot water and stir until smooth. Add the butter and beat until the butter is incorporated and there are no lumps. Cool to room temperature (this may have happened when the butter was added. Add the sugar, eggs, vinegar and vanilla extract into the cooled chocolate mixture and beat until smooth. Add the flour, soda and salt and beat until smooth. The mixture is quite runny.
Divide the batter evenly between the muffin cases, using a 1/4 cup measure as a scoop. The batter should come about 2/3 of the way up the cases. Bake at 180 degrees C until the cupcakes are set and just firm to the touch, about 20 minutes. Let the cupcakes sit in the pan for 10 minutes, then remove and cool the on a wire rack.
frosting:
Combine the sugar, water and citric acid in a small saucepan and bring to the boil, making sure all the sugar is dissolved by swirling the pan occasionally. Boil without stirring until the syrup reaches 116 degrees C on a candy thermometer (soft ball stage). Remove from the heat, let cool to room temperature.
Beat the butter, icing sugar, cocoa powder and salt until smooth. Add the cooled sugar syrup and vanilla extract and beat until combined. Add the melted chocolate and beat until smooth and creamy. Spoon frosting into a large piping bad fitted with a star tip, and frost the cupcakes in a swirling motion. There is about 50g of frosting per cupcake – the frosting should be about an inch high.
Decorate with a sprinkle of cocoa nibs, silver sprinkles and a maraschino cherry.
Eat them; do not think about what is in the frosting. Thinking is bad for you anyway.
enjoy xx
