After an extended business trip to NYC (thanks, snow), I was super excited to have a relaxed weekend at home and get back in my kitchen. Sunday afternoon I decided it was time to get moving on the perfect chocolate cupcake.
From one of my new cookbooks, The Best of America’s Test Kitchen 2011, I was immediately drawn to their ultimate chocolate cupcakes. Bittersweet chocolate, fresh coffee, ganache and vegetable oil caught my eye as key ingredients for a flavorful, moist cupcake. And, wow, I was right. I was stunned at how great they turned out.
However, I didn’t stop there. I used the ‘cupcake plunger’ my mother gave me for Christmas to remove a part of the center of the cake and fill it with ganache. Also, there was a recipe for vanilla Swiss buttercream that I couldn’t pass up. Unlike traditional buttercream, you warm the egg whites and sugar while whipping them to prevent a grainy texture and create a lighter icing. Oh, and a little natural vanilla bean gave it an additional punch oh flavor and authentic vanilla look.
Now I just need to find some folks to share them with before I eat them all!