Thursday, January 24, 2008

Dark Chocolate-Chocolate Cupcakes

I think these cupcakes are suppose to be considered Devil's Food, but you know what?

THEY'RE A TASTE OF HEAVEN, so I refuse to call it by that. How about a slice of what life's suppose to taste like? That sounds like a way more appropriate name.

Everyone, and I do mean everyone, loves these cupcakes. I made them for my in-laws on their last visit in town and they took a dozen back to Michigan to share with everyone. I got multiple calls and emails asking if I actually made them and if so, I should open a bakery.


For the cake:
1 1/4 cups unsweetened cocoa powder (I use Lake Champlain brand)
1 1/4 cups hot water (the hotter, the better)
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 eggs
4 teaspoons vanilla extract (or 1 tablespoon plus 1 teaspoon, but that dirties more dishes)
1 cup sour cream
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon (or 3 teaspoons, again with the dishes thing) xantham gum
3 cups gluten-free flour

Preheat oven to 350. Place paper lining cups in two muffin pans or butter and line two 8- or 9-inch pans.

In a medium to large bowl, whisk cocoa powder and hot water together until incorporated and smooth. Set aside.

In a large mixing bowl, melt butter and sugar over a pot of simmering water. Stir occasionally until butter is completely melted. Remove bowl and begin beating butter-sugar mixture for 3 to 4 minutes. Add eggs, incorporating after each addition, vanilla, sour cream and cocoa-water mixture. Scrape down sides of bowls and beaters, mix again.

Slowly add kosher salt, baking powder, baking soda and xantham gum. Slowly add flour, incorporating after small amounts, scrape down sides and beat a minute or two.

Divide batter into cupcake or cake pans. Bake in 350 on middle rack until set and cake tester comes out clean. For two eight inch pan rounds, 25 to 30 minutes; for cupcakes, 22 to 25 minutes; mini-cupcakes, 12 to 15 minutes.

Let cool.


For frosting:

1 pound semisweet chocolate chips, melted and cooled (I use Ghiradelli brand)
1/3 cup unsweetened cocoa powder
1/3 cup hot water
1 cup (2 sticks) unsalted butter at room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt

Whisk together cocoa powder and hot water, set aside.

In a large mixing bowl, beat butter and one cup powdered sugar until light and fluffy. Add vanilla, salt and cocoa-water mixture. Slowly add melted chocolate chips.

Slowly add more powdered sugar until it's at a consistency and sweetness you like. You can also put the mixture in the fridge and beat occasionally.

If you beat the mixture a little, you will have a dark, dense, rich chocolate frosting (like in photos). If you over beat you will have a light, fluffy, whipped chocolate mixture. Make it how you like it.

Frost the cupcakes (or cakes) and enjoy!

7 comments:

tonkelu said...

Yum.

I'm new to the gluten-free lifestyle and am immensely thankful to see your blog.

Crockpot Lady said...

you *should* open a bakery!
yum. they look amazing.

Traceytreasure said...

I would order two dozen of these for my superbowl party if you had a bakery. I want to eat them, I don't want to make them. You do such a good job! Move to Arizona and open up a bakery. Or just have overnight shipping from your bakery. Only in a perfect world, I guess!

linda said...

They look delicious! Love the pink sugar on top. Brown and pink go together so well.

Thanks for entering this cupcake to Go Ahead Honey, it's Gluten Free.

kristi said...

Sweet Zombie Jesus, I am drooling.

Zoti said...

My husband made this for me and it is the best gf cake I've had! He used brown rice flour and fage because we didn't have sour cream. It turned so well, and it freezes!

Jennifer said...

Laura, this about the sixth time I have made these cupcakes and they always get rave reviews! They are the best chocolate cupcakes I have ever made.