Tuesday, January 26, 2010



(adapted from the cooking book of Idon'trememebrwho)

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa
5 1/3 oz (10 2/3 tbsp) unsalted butter
1 tsp vanilla
1 1/2 cup sugar
3 eggs
1 cup milk

You will need two medium size muffin tins (muffin pans) and muffin paper cups to put into tins.

Sift flour, soda, salt and cocoa. In the standing mixer cream softened butter until creamy and white. Add into butter vanilla and sugar. mix for at least 2 minutes. Add egg one at a time. After adding on egg you have wait till the dough fully incorporate with an egg, otherwise you will have a separation of fats and liquid. Add your sifted dry ingredients alternating with milk. Explanation: You put 1/3 of your dry ingredients, mix it on the low speed, add 1/3 of a milk and mix it. Make it 3 times ending with the flour not the milk.

Oven is 350 F. Baking time is 25 minutes. Checking the cupcake for readiness with the wooden skewer or the toothpick. The stick should come out if the dough absolutely clean and dry.


6 oz. semisweet chocolate chip
1/3 cup heavy cream
1 tbsp sugar
1 1/2 tbsp butter

Mix everything together in the medium sauce pan over the low heat. Constantly mixing with the spoon. When the mixture is all incorporated and all of the chocolate almost melted, take away from the heat and mix it very well. Cool it until room temperature.

I take one cupcake at a time a dip into the chocolate glaze. The top will be smoothly covered with it.

Bonne Appetite!!!

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