While I do love frosting, sometimes its nice to have a cupcake with just a little decoration.
These chocolate, chocolate cupcakes are just the thing, really simple and without that big mound of buttercream on top.
The recipe called for 12, but I only got 11 out of it. Guess mine were a little too big.
They baked up with beautiful domes, nice and high which I like. Flat cupcakes are boring.
To decorate these, I used my trusty chocolate frosting (recipe below), and a ziploc bag. That's right, just a plastic bag. Sure, I have fancy decorating bags and tips and couplers and all that stuff, and I do use them, but really, for something like this, a plastic bag with the tip snipped is all you need.
This is also a great tip to give a finishing touch to almost practically any baked good - what couldn't be improved by a chocolate drizzle?Tip of the Day: If you're all out of toothpicks and you need to check if your cake or cupcakes are done, press gently on the dome. It should be firm, and spring back within a second or two.
Cake (from Food and Wine)
4 tbsp (1/2 stick) butter or margarine
1/4 cup vegetable oil
1/2 cup water
1 cup flour
1 cup sugar
1/4 cup plus 2 tblsps cocoa powder
3/4 tsp baking soda
1/8 tsp salt
1/4 cup milk
1 tsp vanilla
Melt the butter, oil and water together. Add it to the flour, sugar, cocoa powder, baking soda and salt, and beat together until well mixed.
Add the egg and beat until incorporated.
Mix in the milk and vanilla. Pour the batter into 12 cupcake tins lined with paper cases (I got 11). they should be about 3/4 full.
Bake on 350 for about 25 minutes.
Frosting: (from smitten kitchen)
6 ounces semisweet chocolate, finely chopped
6 tbsp heavy cream
3/4 tbsp sugar
3/4 tbsp light corn syrup
1 1/2 tbsp butter
Bring the sugar, corn syrup and cream to a boil.
Remove from heat and stir in chocolate until melted.
Add butter and mix until melted.