Tuesday, October 18, 2011

October 18th - National Chocolate Cupcake Day!






Seriously, today is National Chocolate Cupcake Day.  In honor of this momentous day, I am sharing the world's best chocolate cupcake recipe.This recipe is from Modern Day Baker by Nick Malgieri


Insanely Decadent Chocolate Cupcake Delight
(makes 18 cupcakes - share with friends!)


  • 2 cups sugar
  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 oz unsweetened chocolate, cut into 1/4-inch pieces
  • 1 cup boiling water
  • 8 tbsp (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
Set a rack in the middle of the oven and preheat to 350F. Line a muffin tin with paper cupcake liners.
For the cupcake batter, stir the sugar, flour, baking soda and salt together in a mixing bowl. Set aside.
Put the cut up chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream.
Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each.
Divide the batter equally among the cavities in the pans, spooning it in. Bake the cupcakes until they are well risen and feel firm when pressed in the center with a fingertip, about 20 minutes.
Cool in the pans on racks for 5 minutes, then transfer the cupcakes to racks and cool completely before frosting. Start the frosting while the cupcakes are cooling since it also needs time to cool.
chocolate fudge icing
  • 1 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 12 oz bittersweet or semisweet chocolate, melted
  • 6 tbsp unsalted butter, very soft
  • 1 tsp vanilla extract
Combine the cream and corn syrup in a small saucepan and whisk well to mix. Place over low heat until simmering and pour into a bowl to cool to lukewarm, about 110F.
Add the cooled cream mixture to the melted chocolate and whisk until smooth. Distribute the butter in small pieces all over the top of the chocolate mixture, then whisk it in smoothly. Whisk in the vanilla. Cool the icing until it is firm enough to spread. (I chilled mine in the fridge for 20 minutes and then stirred it and let it sit on the counter until firm.)
Use a small offset spatula or knife to spread some of the icing on each cupcake.
Okay, so today it feels to me to be mandatory to have a chocolate cupcake or you may be considered to be a bad American.  You also don't need to turn the oven on either.  NYC has so many great cupcake shops:  Magnolia Bakery, Crumbs and Baked by Melissa...just to name a few.  
I plan to enjoy a cupcake, not two or ten.  Just one incredible one and eat healthy the rest of the day.  That is my intention.  As I am told in Yoga, set your intentions!
I have already had a great cup of coffee with a bowl of 0% fat Greek yogurt, berries, almonds and FitFlax.  FitFlax is a golden roasted flax and chia blend that is loaded with Omega 3's, fiber and antioxidants.  It is low carb/low cal, gluten free and yummy.  It helps with weight loss, gives you energy and is great for your skin, hair and nails. This is my go to power breakfast almost every day.
Happy National Chocolate Cupcake Day!  Namaste!

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