yet another cupcake post~ the main reason for baking more cupcakes is the leftover frosting from baking the Salted Caramel Cupcake. i had already reduced the frosting recipe but had a whole bag left :S and the frosting was really a little too sweet so i decided to bake a dark chocolate cupcake that was naturally more on the bitter side to offset the sweetness. also picked up a block of cream cheese with the intention to mix it with the remaining frosting to hopefully it will be less sweet altogether. this recipe was again picked up from Brown Eyed Baker (yes i'm in love with her site). and i read somewhere in the comments that the cupcake base alone was actually bitter. which was really awesome to match with the sweet frosting in the fridge.
prep time for this was a lot shorter than the previous one. and it was a lot more straightforward which made it more or less a breeze to make. the tops are probably not as aesthetically pleasing as the other recipe, but i actually think that such cracked tops are artistically pretty too :D i did a quick taste test and i would say the cupcakes are not dark enough~ maybe reduce the sugar by another 10g and it'll be perfect. and i really love how the tops are crispy and moist the insides are. really thanks to the sour cream. apparently yoghurt and any other cream won't do the trick. i had used light sour cream for the previous recipe but tried the premium sour cream this time round.
also, i tried freezing these but instead of being extremely cakey (if you realise, cupcakes can be rather crumbly, so i love freezing them to hold them together.) but these turned out with an almost biscuit texture after freezing. so they are better eaten right from the fridge. i had rebeaten the sweet frosting from the caramel cupcakes with more cream cheese to reduce the sweetness and piped them in a simple pattern. i really do love these, a little more than the salted caramel ones mainly due to the more fudgey-cakey texture (: just my personal preference.
Dark Chocolate Cupcake (Yielded 16 Cupcakes) (Adapted from Brown Eyed Baker)
120g unsalted butter
60g bittersweet chocolate, chopped
40g cocoa powder
94g flour (i used cake flour)
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp vanilla essence
1/2 tsp salt
4 oz sour cream
- Adjust oven rack to lower-middle position. Preheat oven to 160ºc. Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about 1/3 of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.
- Fill cupcake liners till about 1/2 full. Bake until skewer inserted into center of cupcakes comes out clean. 20 to 22 minutes.
- Cool cupcakes on wire rack to room temperature before icing.
The original recipe at Brown Eyed Baker's paired this with Peanut Butter Frosting which honestly sounds divine! But imma finish up the salted caramel frosting in the fridge first. (: