Friday, February 13, 2015

Cupcake Party: Sarah Hearts Chocolate

Who ever heard of a girl late for her own party? Yet, I just checked and double-checked the calendar, and can you believe it's Friday ya'll??

So, this week, cupcake party on Friday. My blog. Everyone here? Hooray!

In accordance with the real theme of Valentine's Day (not really -we actually just chose it because there is no better flavor for kicking off a party) February's cupcake category is CHOCOLATE! (and I hope you all were terribly refined and read that with a French accent. I know I typed it thusly)

Lauren made some almost-healthy-and-still-incredibly-delicious Double Peanut Butter Chocolate Cupcakes last week, for which I can vouch as a keeper recipe! This week, I tried DC Cupcakes' Chocolate Chip Lava Fudge Cupcakes.

Three words:

Also a keeper.

The first step in making unbeatably delicious cupcakes is to get some unbeatably cute help, which is often hard to come by. I was lucky in my interviewing process, though, and was able to hire Maddy for some cupcake-paper-placing assistance. (please notice the hearts at the bottom of the papers. we love cupcakes.)
I substituted almond milk for the whole milk. I think this made the batter a bit more runny, and in the end I added an extra cup of flour (although if I did it again I would try only half a cup) for texture.
My other "tweaking" came in the form of dark chocolate chunks instead of chocolate chips - I recommend this change!!

What can I say? It's Valentine's Day tomorrow and I love chocolate. What better shape for cupcakes??
My second cute assistant: Kate! 
Then the truly fun part began! Using a lemon juicer (slightly smaller than an apple corer, which is what the recipe suggested) we punched holes straight through the cupcakes, gutting out their delicious innards for a core of even more delectable-ness -
Namely, chocolate ganache! The recipe said to use a plastic squeeze bottle, which would have made this a one-handed task. However, in the lack of squeeze bottles and the surplus of hands, we made do with a paper funnel!
 Next came a vanilla cream cheese frosting, topped with cute little pink sugar-candy-decor-balls. I think the end effect quite charming.
Yes, they were That. Good.

And now for some recipes - just in case you care to make these mouth-watering, diet-shattering, chocolate-fixing cupcakes for yourself! 

1 1/4 c. gluten-free flour {I used 2 1/4}
1/2 t. baking soda
1/4 t. salt
2 eggs
1 1/4 teaspoons pure vanilla extract
1 c. whole milk {I used almond milk}
1/2 c. cocoa powder
1/2 c. chocolate chips {I used dark chocolate chunks}

Beat butter until fluffy; stop to add the sugar; beat on medium speed until mixed. Then, add the eggs one at a time, scraping the bowl as needed. In a separate container, combine milk and vanilla. Sift flour, salt, and soda. Alternate adding flour and milk mixtures to butter-sugar combo (adding a third at a time). Mix just until combined. Then add cocoa, and fold in the chocolate chips! Bake for 15-20 minutes at 350 degrees, either in cupcake papers or greased muffin tins. The recipe said to start checking the cupcakes at 15 minutes, and mine were mostly ready to pull out then. Allow cupcakes to fully cool (on wire rack) before taking out the centers and adding the...

Chocolate Ganache
2 c. semisweet chocolate chips
1 c. heavy cream

Fill a skillet with about an inch of water, and put ingredients in a small metal bowl in the skillet - kind of like a double-boiler. Turn burner between medium-low and medium heat. {Ok, I cheated here and turned it to 'high' until the chocolate started to melt, then turned it back down. No negative effects.} Melt and mix until it is one smooth, chocolaty goop of deliciousness. It will seem very runny, but have faith! It thickens. We added it to the centers while it was still very runny, then just popped them in the fridge. After the initial hardening, the cupcakes were fine on the counter, and the ganache didn't get soupy again.

Finally, top with...

Vanilla Cream Cheese Frosting!
4 TBLS unsalted butter {but mine was salted, and still good}
4 c. powdered sugar {recipe asked me to sift it...but I didn't. However, if your sugar is on the clumpy side, you will want to}
1/4 t. vanilla extract
6 oz cream cheese, at room temperature.

Combine and frost!


I really loved this cupcake recipe - and so did all my taste-testers! Those not accustomed to gluten-free cooking said they were a little dry, and they were on the crumbly side. At some point, I would like to experiment with adding a little less "extra" flour, and changing my g-free flour, to see if I could make them a little more moist. With the fudgy filling and creamy frosting, however, it wasn't bad at all. Even if this is "as good as it gets" I would make them again in a heartbeat...and probably will!

Any questions? No? Well then....

Would you like a cupcake?


Lauren said...

I can personally vouch for the deliciousness! Yummy! Thanks for my treat! Did you use the sorghum flour blend?

Keri On said...