Thursday, January 22, 2009

All-American Chocolate Butter Cake Cupcakes

Hmmm, chocolate! This title is a mouth full! The recipe is mildly altered from The Cake Bible, which was gifted from dear family friends a few years ago, Thom and Doug! My Mom let me take the book with me when Greg and I moved to Kentucky.

I've made the cake version of this recipe before, and it's always a hit. The texture and flavor are great. The cupcake version was a bit disappointing, but only because I know how glorious the cake can be. But, all said, they were very good!

The only changes I made were to throw about 1 C. of almond slices into the batter. They didn't add much flavor, so I think I would have been better off using almond extract or amaretto. I really want to try that next time!

Recipe: Serves 12 (Yes, the recipe for this, and all of the cakes, comes in volume and weight!)

Unsweetened cocoa powder 1/2C + 3 TBS OR 2.25 oz
Boiling water 1 liquid C OR 8.25 oz
3 large eggs (room temp)
vanilla 2 1/4 tsp OR 9 grams
sifted cake flour 2 1/4 C + 2 TBS OR 8.25 oz
sugar 1 1/2 C OR 10.5 oz
baking powder 1 TBS OR 5 grams
unsalted butter (softened) 12 TBS OR 8 oz

Preheat oven to 350
-Boil water, whisk in the cocoa. Cool to room temp.
-Combine eggs, 1/4 the cocoa mixture and vanilla
-In a third bowl, sift the remaining ingredients together. Add the butter and remaining cocoa mixture. Gradually add the egg mixture.
-makes 24 cupcakes, bake for 15 minutes
-makes 2 9inch cakes, bake for 25-35 minutes.