Well, where is MY head? I simply forgot to post these beautiful cupcakes that I had made for the Mother’s Day segment on Fox 43. So I sincerely apologize for not listing these. I suppose it’s better late then never, yes?
They are wonderful, as they hold the surprise of the dark chocolate cake below the beautiful icing. The cake is not a dark color like one would think. It’s texture is brownie-like, in that it doesn’t rise very high when cooking and then it will settle like a brownie does. Kind of crinkly, but oh so wonderful in flavor… And this is why I call it a “cuppie.” Part cupcake, part brownie. (I don’t think browncake would be such a great term, eh? )
The icing, well, that is truly amazing. It just takes the cuppie to a new level with a lovely flavor of lavender infused into the icing. You could chose to decorate it with sugared flowers or place mini chocolate chips on it like I did for the show. (My sugared flowers, well, I over caked them with the glaze and ruined their beauty! See, we bakers make mistakes too!)
I hope that you enjoy their beauty and flavor as much as my family (and the news crew!) did. It really is a lovely balance between a delicate dessert and a hearty one.
Savor the flavors and eat them s-l-o-w-l-y.
Ingredients for the cuppies (courtesy of Food Network):
- 6 ounces bittersweet chocolate, chopped
- 2 sticks unsalted butter, cut into pieces
- 1 1/2 cups sugar
- 3/4 cup cake flour
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 teaspoon vanilla extract
Method for cuppie:
Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.
Ingredients for the icing (courtesy of Martha Stewart):
- 1/3 cup whole milk
- 1/2 teaspoon dried lavender
- 3 cups confectioners’ sugar
- Violet gel-paste food coloring
Method for icing: