Sunday, February 12, 2012

Another Valentine's Day

So Valentine's Day is coming up. Great. Woohoo, I'm so happy. Can't you feel it? Can't you feel my super duper bubbly excitement regarding this coming Tuesday?

Yeah, in case you missed it, I'm not a huge fan. I really have no reason for it, but I am not fond at all. Sure, I appreciate roses and chocolates and I would love to receive some this year--hint hint--but really, why not show your love for people every day?

Anyways, enough of that, let's talk food. I made my first batch of mini cupcakes yesterday: double chocolate with vanilla frosting.

I frosted most of them with plain Betty Crocker frosting--a very unusual thing considering I hate using store-bought things like that--and topped them with broken candy hearts (pun intended). They taste a lot like brownies, so make them and eat up! Enjoy.

Double Chocolate Mini Cupcakes (adapted from Epicurious)
Makes about 48 cupcakes.
Active time: 30 minutes. Total time: 50 minutes + cooling.

  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups sugar
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • 1 cup chopped bittersweet chocolate (about 60% cacao)
  1. Preheat oven to 350F. Sift flour, cocoa powder, baking soda, and salt into a medium bowl. In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 2 minutes on medium speed. Add eggs 1 at a time, beating until well incorporated after each one.
  2. Beat in vanilla, half the flour mixture, and hot water. Add remaining flour mixture and beat until just blended. Let batter cool for about 5 minutes.
  3. Stir in chocolate chunks. Divide batter among cupcake pan, filling each cup about 3/4 of the way.
  4. Bake cupcakes until tester comes out clean, about 20 to 25 minutes.  Cool cupcakes in pan over cooling rack. 

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