Ok, so these are straight from Cook’s Country, see here for the free recipe
I wouldn’t say that these are the greatest cupcakes ever, and I certainly ran into some issues, lol, but they were still worth making. Really, can you ever go horribly wrong when making a chocolate cupcake? I don’t think so.
First off, in the small bowl (back left) I whisked together the flour, baking soda and salt. The problem with this was the all white ingredients in a white bowl. So, instead, lets skip ahead to this picture, where I whisked together the boiling water, cocoa powder, chocolate chips and espresso powder. You’ve got to make sure that this is really smooth, not chunks of chocolate chips allowed. You know what was great about this step though? Licking the whisk after. mmmmmmm. I do this after almost every step for cupcakes.
Next up, whisk in the sugar, sour cream, oil, eggs and vanilla. Then add in the flour and whisk (again, see a trend?) until well incorporated. Next, just portion out into a 12 cup muffin tin (not pictured, Oliver and I were too busy licking out the empty bowl). It certainly helps to have a toddler with unlimited energy though, we’re getting into a lot of whisking, and the worst is yet to come…
While the muffins are in the oven it’s time to start on the filling. You’ve got to mix some gelatin with water, then microwave it until bubbling, then mix it with some butter, vanilla and salt. That catches us up to this photo (there was a lot of extra batter left in the bowl, I have no idea how that happened, honest…)
Then throw in a jar of marshmallow fluff and whisk together until really smooth. I told you the worst whisking was still to come. This stuff is STICKY. Like, crazy sticky. I was in constant panic that when I wasn’t looking Oliver would reach in, get his hand covered in it, the go give the cat a hug. Even though (thankfully) this didn’t actually happen, I’m pretty sure that I’m still going to have a few nightmares tonight.
Speaking of Oliver, it was about this time that he started digging around in the bottom drawer of the island. He wanted to wear his cooking hat. This child is really awesome.
Hey, look at that, the cupcakes are out. For once I even managed to grease the pan well enough that not one cupcake lost half of its bottom. This, in itself, makes this round of cooking a success.
Time to fill them! I like to do this the easiest way possible, which is to fill a one time use icing bag and stab a really long bit into the cupcakes (not actually sure what those icing tips should be called). A note about this icing. After sitting in the fridge (ok, for about 60 minutes instead of the specified 30) my filling was really, I mean REALLY hard. I wasn’t about to throw the towel in at this point though…so I microwaved it for ten seconds. Then I stirred it and microwaved it for another ten seconds. Then it was melted enough to squeeze through a piping bag.
Here’s what the cupcakes looked like after I stuffed them, slightly puffed with that tell-tale explosion of white. Looks delicious to me, but it was time to cover it up.
So, on goes that chocolate glaze, then I swapped out the tip on the icing bag to a small circle and drew on those adorable little hostess swirls. There’s no copyright on the three loops right? Right?
How about a close up shot? What’s that? You want to see the inside too? Arugh…
Ok, if you insist.
Again, not the best, but far from the worst. Here’s the printable: