Cupcakes are like that, don't you think? Happy I mean. Little mini cakes with just the right amount of icing. Perfect for one.
I needed this to be happy today because I found out last night that an old friend, a family friend actually, passed away a few months ago..and I didn't know. We had spent many childhood summers together, she and another longtime friend and I. Our parents were friends and that made us friends. And we three all even went to the same college together. Then, life happens, you go your separate ways, get married, have kids and then it seems everybody just goes in a different direction and you loose touch. The last time I talked to her we kicked around the idea of all getting together in California for a reunion. That would have been fun! Sheila was a high spirited fun loving person who used to love to play practical jokes on everyone and just have a good time. She will be missed.
So happy cupcakes for today..with sprinkles!
This recipe is from Nick Malgieri's book, " The Modern Baker". The title is really "Incredibly Moist Chocolate Cupcakes", and they are!
They are also very quick and easy to throw together and he says that if you want a really intense chocolate experience, to use the chocolate icing recipe that goes with this recipe. But I wanted a contrast, and I wanted my sprinkles to show up against a white icing, so I used his Confectioners' Sugar Icing recipe.
Start by placing chopped unsweetened chocolate in a bowl and pouring boiling water over it.
Let it stand for 2 minutes, then whisk til smooth.
Stir the dry ingredients together in a bowl and set aside.
Once the chocolate mixture is whisked to a smooth consistency, add the melted butter, eggs, vanilla and lastly, the sour cream.
Spoon the batter into the cups and bake for 20 minutes, or til they are well risen and feel firm when pressed in the center.
Sift the confectioners' sugar, then ...
Beat the softened butter and 1/2 cup of the confectioners' sugar in your mixer bowl til smooth. Then continue to add the confectioners' sugar, 1/2 cup at a time til it's all absorbed.
Add the milk, one tablespoon at a time, then beat in the vanilla.
Increase the speed to medium and beat for 5 minutes, to make it light.
Then frost the cupcakes and decorate.
Makes 18 cupcakes ( I halved the recipe and it made 10)
2 cups sugar
1 1/2 cups AP flour ( spooned into measuring cup and leveled)
3/4 tsp. baking soda
1/2 tsp. salt
4 ozs. unsweetened chocolate, cut into 1/4" pieces
1 cup boiling water
8 tbsp. ( 1 stick) unsalted butter, melted
2 large eggs
1 1/2 tsp. vanilla
1/2 cup sour cream
8 tbsp. ( 1 stick) unsalted butter, softened
4 cups confectioners' sugar, sifted after measuring
5 tbsp. milk or orange juice
1 tsp. vanilla
Preheat oven to 350. Line muffin cups with paper liners. Set rack to middle of the oven.
1. Stir sugar, flour, baking soda and salt in a mixing bowl. Set aside.
2. Put the cut up chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes, then whisk til smooth.
3. Whisk in the butter, then the eggs, one at a time, whisking after each addition til smooth.
4. Whisk in the vanilla and sour cream.
5. Whisk in the flour and sugar mixture in 3 separate additions, whisking til smooth after each.
6. Spoon the batter into the cups and bake til well risen and deep golden and feel firm when pressed in the center with a fingertip, about 20 minutes.
7. Cool in pan on wire rack 5 minutes, then unmold and cool completely.
1. Combine butter and 1/2 cup confectioners' sugar in mixer bowl. Beat on low speed til smooth.
2.Continue adding more confectioners' sugar, 1/2 cup at a time til it's all absorbed. ( The mixture will be dry at the end.)
3. Add the milk, one tablespoon at a time, waiting til it's all incorporated before adding more.
4. Beat in the vanilla. Increase mixer to medium and beat the icing 5 minutes to make it light.
5. Frost cupcakes using an offset spatula. Decorate if desired.