Chocolate Chocolate cupcakes (from Martha Stewart)


To kick off Cupcake Week, I decided to go with a classic flavor combo. Chocolate and chocolate. It doesn’t get much better than that… I decided to try another recipe from Martha Stewart’s Cupcake Cookbook (which you can win in Part 2 of my Blogiversary Giveaway). I chose the Devil’s food cupcake because the photo in the book looks awesome. By the way, I LOVE cookbooks that have a picture for each recipe. Food is very visual for me and if a recipe doesn’t have a picture, I have a hard time getting excited about it… I also have to say that so far, I’m LOVING this cookbook. There are full color photos for each cupcake in the book and every one I’ve tried so far has turned out great. So far this book has two thumbs up!

I topped the Devil’s food cupcakes with some leftover ganache I had in the fridge from making some Almond Joy cupcakes. These were decadent and delicious. Definitely try them out if you need a chocolate fix.

Check out my week of cupcakes here.

Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 28th!

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Devil's Food Cupcakes

Ingredients:

For the Cupcakes
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 eggs, room temperature
1 Tbsp plus 1 tsp vanilla
1 cup sour cream, room temperature

For the Chocolate Ganache (again, I used some that was leftover. This recipe would make too much for the cupcakes)
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream

Directions:

For the Cupcakes
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the Chocolate Ganache
In saucepan bring whipping cream to boil over high heat.

Pour hot whipping cream over chocolate and stir until chocolate melted.

You can add more cream if your ganache is too thick to spread.

I then chilled the ganache by putting it in the fridge and stirring every 5 minutes until it reached the consistency I wanted. I used a spatula to spread some ganache on the cupcakes.

Recipe from Martha Stewart

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12 Responses to “French Silk Pie”

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    1
    Debbi Does Dinner Healthy — July 12, 2010 at 12:15 pm

    I made one of these once and it was grainy because I screwed up on the butter or something, your looks perfect! Must give it a try, thanks!

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    newlywed — July 12, 2010 at 12:25 pm

    That looks SO good. French Silk pie is one of my favorites too, but I have never tried making it.

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    Evan B — July 12, 2010 at 2:21 pm

    French Silk Pie is one of my favorites.. and it’s also one of my favorite blizzard’s at Dairy Queen! I’m going to have to give this a try..

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    4
    Memória — July 12, 2010 at 6:52 pm

    I think I’ve had only one French Silk Pie in my lifetime. I must change that statistic haha. Your photos look fantastic.

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    Becky — July 12, 2010 at 10:33 pm

    Wow, that looks delicious! I’ve never made it before either, but I’ll have to give it a shot! And I feel your pain about the “big” sister thing…my little bro calls me shorty which took some getting used to : )

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    Julie — July 13, 2010 at 12:00 am

    What a wonderful pie! It’s strange how I have no problem with the raw eggs in this pie, but they gross me out in spaghetti carbonara 🙂

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    brettb734 — July 13, 2010 at 12:19 pm

    I too love french silk pie, but have never made one. You did such a good job and made it sound simple, I will have to try making one.

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    Fun and Fearless in Beantown — July 13, 2010 at 2:03 pm

    This looks divine! I’m not much of a baker, which is why I love heading over to your site for inspiration!

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    We Are Not Martha — July 14, 2010 at 12:55 pm

    Awww that’s so nice you baked it together 🙂 It looks amazing and so, so beautiful!

    Sues

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    the twins — July 14, 2010 at 6:05 pm

    that looks so delicious!

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    toccara — November 5, 2010 at 3:02 am

    Ive tried this pie and it was perfect. I didn’t make the crust because I needed it in a hurry so I just baked off a pie shell instead. It was breath taking. I so love this recipe.

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    toccara — November 5, 2010 at 3:04 am

    This comment has been removed by the author.

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