Pregnancy Craving #4: Chocolate {Death by Chocolate Cupcakes} |

What?

I’ve already listed chocolate as a pregnancy craving?

Ooops. Oh, well.

Not feeling too guilty about it, though, since it is by far the strongest craving I’m having. Baby Girl really likes her chocolate. (And I kinda do, too.)

I feel, though, that I truly need to officially warn you before you embark upon this recipe:

This recipe is not for the faint of heart or any chocolate novices. You many want to consult your doctor before ingesting this amazing chocolate treat. It is not sweet. It is not creamy. It is dark. It is rich. It cures any craving in one decadent bite. Milk, ice cream, and/or coffee is highly recommended to pair with this dessert.

(You think I’m kidding… but I am totally serious.)

The Recipe:

Death by Chocolate Cupcakes, adapted from allrecipes.com

1 1/8 c flour

1/4 c unsweetened cocoa

1 1/4 t baking soda

1/4 t salt

1 large egg (which I did not have and substituted 1 T white vinegar and 1 t baking soda)

1/2 c firmly packed light brown sugar

1/2 c sugar

1/2 c + 2 T whole milk

1/3 c strong brewed coffee

1/2 c unsalted butter, melted

1/4 c + dark chocolate chips, lightly tossed in flour

~~~~

1 c semi sweet chocolate chips

3/4 c heavy cream

3 T unsalted butter

extra dark chocolate chips for garnish

Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.

To make the cupcakes, whisk together the flour, cocoa, baking soda, and salt.

In a separate bowl, mix together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Add the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full. Drop dark chocolate chips into the batter – as many or as few as you would like.

Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.

To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. (I just microwaved mine in a glass bowl on high for 3-4 sets of 30 seconds, stirring between sets.) Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

Makes 1 dozen cupcakes.

The Results:

These were pretty simple to make. I’m not sure if it was my egg substitute or something else, but my cupcakes ended up being pretty flat on top, with a small collapsed indent in the middle. Now, you would think this would be disappointing… but it just made more room for the topping.

My only issue with the topping was waiting for that whole hour for the ‘frosting’ to set. I’m also going to clarify that this really didn’t make what I’d consider a true frosting – it’s more like a thick ganache – and I am NOT complaining. It was heavenly.

The overall flavor knocks you off your feet with chocolate (refer to warning above). For me, it was utter perfection and exactly what I was hoping for. I’m pretty sure, though, it’s not for everyone…

The cupcakes are not as rich as the topping, but they are still amazing – and the addition of some chocolate chips thrown in the batter, adds to each bite, contrasting with the lighter texture of the cake.