CUPCAKES ARE LOVE!

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Cupcakes are wonderful. They are cute and versatile – you can dress them in almost infinite costumes (toppings) and flavors. And of course they are fun to eat.

Due to their diminutive size/appearance, no one feels guilty about having one (or two). It’s an easy way to indulge, and to share an indulgence. Even I have become captured by their magic.

From simple, minimal ingredients to elaborate gourmet toppings, you can go beyond your imagination to create hundreds of versions. What I also like about cupcakes is how quickly they can be made (baking time is half that of a loaf pan), and if you use foil or colorful paper baking cups, they turn into something out of Alice in Wonderland. I am getting so popular with my neighbor’s young children (aka official tasters), but also with the grown-ups. Everybody loves cupcakes!

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Valentine Chocolate Cupcakes with Fresh Berries
Yields 6
Delicate yet full chocolate flavor!
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
For 6 cupcakes
  1. 3.5 ounces (100g) dark chocolate, chopped
  2. 3.5 ounces (100g) unsalted butter
  3. 2 large eggs
  4. 2 ounces (55g) granulated sugar
  5. 2 ounces (55g) cake flour
  6. ½ teaspoon baking powder
  7. ¼ cup small chocolate chips
For chocolate cream on top of the cupcakes
  1. 1.5 ounces (40g) dark chocolate, chopped
  2. ½ cup (120ml) heavy cream, divided
  3. 2 tablespoons granulated sugar
  4. ¼ teaspoon pure vanilla extract (or ½ teaspoon dark rum or brandy)
  5. Cocoa powder
  6. Confectioners’ sugar
  7. Fresh strawberries or raspberries
  8. Chocolate sauce or raspberry jam for additional decoration on top of the cupcakes (optional)
Instructions
  1. Preheat oven to 350F. Place 6 foil or paper baking cups in the cups of a muffin pan.
  2. In a small saucepan, melt chocolate and butter together (you may do it in a glass bowl in microwave oven). Set aside.
  3. In a medium mixing bowl, beat the eggs and sugar until pale yellow, about 3 minutes. Mix in the chocolate/butter mixture until well combined. Using rubber or silicon spatula, gently fold in sifted cake flour and baking powder. Divide cake batter into the 6 baking/muffin cups. Distribute chocolate chips on top of the batter, using back of spoon to push/bury the chocolate chips into the batter.
  4. Place the pan in center rack of the oven and bake about 15 minutes until center is still jiggly (soft). Cool on a rack to room temperature.
Meanwhile, to make chocolate cream
  1. Heat ¼ cup cream in small saucepan until hot. Remove from heat. Add the chocolate, wait 30 seconds and then mix until well combined. Stir in the vanilla, rum or brandy.
  2. In medium mixing bowl, beat remaining ¼ cup of the cream with sugar until firm but not too stiff.
  3. Fold in the chocolate, then place in a pastry bag fitted with a star tip. Refrigerate about 25-30 minutes (until slightly firm) before decorating the top of the cupcakes.
  4. When the cupcakes are cool, decorate the top of each with chocolate cream, then dust with cocoa powder, and then confectioners’ sugar for a color accent on top.
  5. Place berries on top. Lightly drizzle with chocolate sauce or raspberry jam as a final decoration if you wish.
CocoBeat https://cocobeat.net/
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