I think finishing a book that was 1,000+ pages is a good reason to celebrate, don’t you? I believe it was 1,024 pages, to be exact. Do you know which one I’m talking about. A famous quote from it: “Tomorrow is another day!”…I could give a lot away, but due to people who probably have not read this book and may want to, I won’t give any spoilers. That’s right, I finished Gone with the Wind this weekend and I’m glad it’s over with. Not that I didn’t like it. I actually did enjoy it, I’m really glad I finally came around to reading it and if you haven’t dove into it yet, I suggest you do! The reason I’m glad I’ve finally finished it is I have a thing about extremely long books like that. No matter how great they are, I end up getting a bit…eager…even impatient to finish it and start a different one.
I hear there is a sequel, Scarlet, by another author. I may have to check into that one, but in the meantime, I’m ready for a few shorter, lighter books. I like a variety.
Now on to this awesome recipe. Chocolate-Chocolate Cupcakes from Dorie Greenspan. I did some research before making this and read they ended up a bit dry, although it could have been the procedure those bakers used, but to be safe, a baker over at Sing for your Supper had some suggestions, which seemed to work great for me (the changes will be in italics), I may just try the original Dorie recipe next time and see how they turn out for me. These were awesome cupcakes and the glaze just topped them off perfectly.
Just a heads up, I’m in middle of reading another book that is more than 1,000 pages. I’m on a schedule to read through The Bible in 4 years with Faith Church. If you’re interested, head on over there, you can start it up at any time you want, just follow the schedule from the date you start! I have less than 2 years to go!
(Recipe from: Dorie Greenspan)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (8 Tbsp) unsalted butter, at room temp (substitute 4 Tbsp unsalted butter, melted and 1/4 cup canola oil)
3/4 cup sugar (1/2 cup white sugar and 1/4 cup brown)
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1/2 cup buttermilk (1/2 cup fat free sour cream)
2 oz bittersweet chocolate, melted and cooled (2 oz semisweet)
1 Tbsp powdered sugar, sifted
2 Tbsp cold, unsalted butter, cut into 6 pieces.
Center a rack in the oven and preheat the oven to 350 degrees F. Fit the 12 molds in a regular-size muffin pan with paper muffin cups, or butter them with flour and tap out the excess.
To make the cupcakes—
Whisk together the flour, cocoa, baking powder, baking soda and salt. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter (and oil) at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk (sour cream), mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
Bake for 22 to 25 minutes (I took mine out at 15-18),or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before glazing.
To make the glaze—
Melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes.
Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip (I often dip the tops of the cakes into the ganache, then give the cakes a little twirl as I pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry). If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.