By Teri Cayton
The Parsons Advocate
I passed a garden plot the other day that had a potato patch to die for,
it was beautiful. Yes you should know by now that I am a little out
there in left field. Things like that bring back so many memories that it
is hard for me to ignore. The potatoes were in bloom and I remember
as a kid we would spend all day picking potato beetles off the plants.
My grandparents planted so many potatoes that it was hard to get
done in one day. By the time you finished you had to start all over
again. I used to spend part of my summers with them on their farm
and it was a real treat for me. It was hard work but back then you
didn’t think of it as work. It was something that had to be done and
you just did it. Momma Said, “Now that I look back on it, I think it was
just cheap labor for them.”
I didn’t mind because I got to be outside and in my element on the
farm. As I have told you before the bottom part of their farm was all
river bottom and the soil was sandy and perfect for growing root crops
and southern fruits such as cantaloupe, watermelon and peanuts. The
potatoes thrived in that soil and it was so easy to dig them in the fall
and store in the root cellar.
I still remember pulling my first peanut plant and realizing they grew
underground. I don’t really remember thinking of where they actually
grew but I would not have guessed underground, I just figured there
was a peanut tree out there somewhere. Those are things I really miss
and I wish I owned that farm now. Momma Said, “Wishes are like a
toot in a wind storm, they don’t have much substance, but you can still
dream.”
CHOCOLATE CUPCAKES
Why Use Hot Water in Chocolate Cake?
The hot water intensifies the chocolate flavor of the cocoa powder
through a process called blooming. This means the chocolate cake will
have a more intense chocolate flavor once it’s baked.
Tips for Success
Here are some tips for perfect chocolate cupcakes!
Measure the flour properly. Use the spoon-and-sweep method to
ensure that you’re getting an accurate measurement for the flour.
When you scoop your measuring cups into the flour, you compact it,
which means you end up using more in your recipe.
Don’t over-fill the cupcake liners. If you fill them more than halfway
full when you’re portioning out the batter, your cupcakes are likely to
spill over the sides.
Don’t make substitutions. Follow the recipe as written.
How to Store
Moist chocolate cupcakes are best stored at room temperature. Place
them in an airtight container or loosely cover them on a plate; they’ll last
up to 2 to 3 days.
Chocolate Cupcakes
These moist chocolate cupcakes are made with real melted chocolate in
the batter! Pair chocolate cupcakes with chocolate frosting for an extra
indulgent cupcake!
Ingredients
CHOCOLATE CUPCAKES
2 ½ cups all-purpose flour
⅓ cup natural unsweetened cocoa powder
½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, room temperature, 1/2 cup
1 ½ cups granulated sugar
3 oz. bittersweet chocolate baking bar, melted & cooled
2 large eggs
1 cup buttermilk
½ cup hot tap water
CHOCOLATE FROSTING
4 sticks unsalted butter, room temperature, 2 cups
1 cup natural unsweetened cocoa powder
4-5 cups powdered sugar
3-4 tbsp. heavy whipping cream
1 tsp. vanilla extract
½ tsp. salt
Instructions
CHOCOLATE CUPCAKES
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- Rough chop the bittersweet chocolate baking bar into smaller pieces,
place in a microwave safe bowl and microwave for 2 minutes on 50%
power. Stir and repeat until melted. Set aside to cool.
- In a mixing bowl combine the all-purpose flour, unsweetened natural
cocoa powder, baking soda, baking powder and salt. Set aside.
- In a separate mixing bowl beat the butter and granulated sugar with
an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs
and cooled chocolate, beat again, 30 seconds.
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of
the dry ingredients, beat. Add the remaining buttermilk plus the hot
water, beat just until the liquid is mixed in then add the remaining dry
ingredients and beat on low speed until combined.
- Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a
few moist crumbs remain on a toothpick when inserted into the center.
Allow the cupcakes to cool completely before adding the frosting.
CHOCOLATE FROSTING
- In a mixing bowl, beat the butter on high for 3 minutes.
- Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift
these in because it helps break up clumps, creating a light and fluffy
frosting. Beat the frosting on low speed until combined and thick.
- Mix in 3 tbsp. of heavy cream, vanilla extract and salt.
- Add in the additional powdered sugar (1-2 cups), mix on low. If the
frosting is too thick, beat in an additional tablespoon of heavy cream.
ASSEMBLE
- Fit a piping bag with a piping tip, I used a Wilton 1M. Fill the bag
about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Decorate
with chocolate curls or sprinkles if desired.
Notes
Yields 24 cupcakes
Fill the cupcake liners only 1/2 full.
Moist chocolate cupcakes are best stored at room temperature. Place
them in an airtight container or loosely cover them on a plate; they’ll
last up to 2 to 3 days
How to Properly Measure Flour
o Fluff the flour with a fork
o Use a spoon to scoop the flour into your measuring cup
o Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too
much flour to be packed into the cup, which can result in dry cake.