Get it? Pan-cake? Yeah.
Well, duh it didn't work.
Devil’s Food Cupcakes (doubled from Cupcakes by Shelly Kaldunski)Makes 24 cupcakes
2 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking soda
½ tsp salt
1 cup granulated sugar
1 cup firmly packed light brown sugar
8 tbsp (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
2 tsp vanilla extract
1 cup lukewarm water
1/2 cup buttermilk
Position a rack in the middle of the oven and preheat to 350°F. Line two standard 12-cup muffin pans with paper or foil liners.
Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 16-18 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Rocky Road Frosting (adapted from Sticky Fudge Frosting in Cupcakes! by Elinor Klivans)
Makes enough to frost 24 cupcakes
2 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter, at room temperature
14-ounce can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
¾ cup mini marshmallows
½ cup chocolate covered or plain almonds, coarsely chopped
½ cup semi-sweet chocolate chips
Put the chocolate, butter, condensed milk, and salt in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Cook, stirring constantly, until the chocolate and butter have melted and the frosting is smooth and thick, about 5 minutes. Remove from the water and stir in the vanilla.
Scrape the chocolate mixture into a large bowl and beat with an electric mixer at medium speed until the frosting thickens further and cools to lukewarm (so it won’t melt the marshmallows), about 3 minutes. When thickened, the beaters should form lines in the frosting. Fold in marshmallows, almonds, and chocolate chips. Allow the frosting to thicken until it’s a spreadable consistency that won’t run down the sides of the cupcakes. (Just play around with it, you’ll know when it’s ready.) Let the cupcakes sit uncovered until the frosting firms up, about 1 hour.
These cupcakes are best stored in a covered container to protect the frosting; store for up to 3 days at room temperature.
24 comments:
Those images give me a toothache. I don't even want to think about how great these must taste in fear that I will immediately go home from the office and make a batch.
that? is an f'ing good looking cupcake, even though the sugar is making my teeth itch a little.
i'm doing my first daring bakers challenge this month too - see you there!
Holy cow those look good!!!
Oh wow, they look really good! I look forward to your first Daring Baker challenge.
oh yummy...these look great!!! and probably taste yummy!!!
I am sorry to hear that the tomatoe basil cakes were not that great...I love that combination...damn!!! maybe I will try to make up my own recipe for savory cupcakes...
Have a great night...
Cheers,
Diana
yum! i love the almond/marshmallow combo... delish~
That looks fabulous! I'm such a fan of Rocky Road - I find you can turn almost ANYTHING chocolatey into rocky road...my favourite so far (apart from these babies) is rocky road FUDGE! YUM :D Good job HTEACC
Oh my god, these look gorgeous!
I'm still trying to order my pans! I've decided my first ever cupcake making venture shall be......... wait for it....... black forest cupcakes! What do you think? :)
That recipe looks really good.
Yum. Rocky Road! And check out 2 Days in Paris if you haven't already seen it. Thanks for checking in on our young blog!
omg those look amazingly sickengly sweetly...FABULOUS!!! i bought some mini vanilla marshmallows yesterday at whole foods...hmm.
I will be making these next week for a potluck at work... look sooooo good..... :)
T_T.......may i have a bite please please please :)....yummmyyy
This iw what i call a luxury cup cake. Yumm
OK OK OK I know I voted for the Yeti cupcakes... However, I am so glad you made these they look soooo good!! YUM I am excited that your daring bakers challenge is before mine since I signed up into march I don't start till April... I can't wait to see what your entry is :O)
These look incredible! Yum!
that frosting is so cute!
The topping is just sheer brilliance- love it, love it! Great entry~ This is going to be quite the month fo shore!
:) hallo...hihihi can't stop thinking about your cupcakes they really look so tempting :p.....just by thinking your cupcakes make me gain my weight onto 3 kg huaaaa T_T * screaming hehehe.......oyah btw thank you so much finnaly i have found a way to make my headers blogger worked thank you so much :) God Bless you.....
just had a craving so I had to see these again...hehehe
Thanks for the comment on my blog! Those Rocky Road cupcakes look fantastic! I love the top of them!
i just made rocky road cupcakes, too! but totally different than these: i will send you a photo post haste!
yum. by the way, although the pancake didn't work, what does is a waffle iron...cake batter works as well as waffle batter and tastes much better! Chocolate cake waffles with ice cream and strawberries for example...
Mmmm, damn I'm practiacally drooling all over my keyboard!
Nice work :)
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