Deep Dark Chocolate (13 page)

Adding the small amount of Dutch-process cocoa powder here gives the cupcakes a darker color. If you don’t have any, it’s fine to leave it out.

¹
/
₃
cup premium unsweetened cocoa powder

1 tablespoon premium unsweetened Dutch-process cocoa powder (optional)

½ cup very hot coffee

½ teaspoon baking soda

Pinch of salt

6 tablespoons (¾ stick) unsalted butter, at room temperature

²
/
₃
cup granulated sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

½ teaspoon pure vanilla extract

Wedding-Party Frostings

Preheat the oven to 350°F. Arrange twelve 3¼-ounce, 2-inch paper party cups on a large, heavy-duty baking sheet or add liners to a standard 12-cup muffin tin.

In a small bowl, combine the unsweetened cocoa, the Dutch-process cocoa (if desired) and the coffee. Stir until well blended and let rest for 5 minutes. In another small bowl, whisk the flour, baking soda, and salt until well blended. Set aside.

In a stand mixer or with a hand mixer set on low speed, beat the butter and sugar until light and fluffy. Beat in the whole egg and egg yolk, one at a time, until fully blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended.

Stir the coffee-cocoa mixture again and beat it into the butter mixture in increments, alternating with the dry ingredients, until just blended and smooth. Scrape down the bowl again. Divide the batter equally between the cups, filling each ¾ full. Bake until a tester inserted in the middle comes out just clean, 20 to 24 minutes. Do not overbake. Transfer to a wire rack to cool completely before frosting.

Bachelor’s Perfect Peanut Butter

makes
about 2
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/
₄
cups

6 ounces cream cheese, at room temperature, cut into pieces

¹
/
₃
cup unsalted butter, at room temperature, cut into pieces

¼ cup smooth peanut butter

¼ teaspoon pure vanilla extract

1 cup chopped peanuts, plain, dry-roasted, or lightly salted (optional)

Make sure the cream cheese and butter are not too warm or the frosting will be too soft. In a stand mixer set on low speed, combine the cream cheese, butter, peanut butter, and vanilla. Slowly add the powdered sugar and mix until smooth. To finish, increase the speed to medium-high for 30 seconds. To frost, top each cupcake with a generous amount of frosting. To decorate, sprinkle with the chopped peanuts, if desired, and press them lightly into the frosting. Serve at room temperature.

Wedding-Party Frostings The-Bride-Wore-White Coconut

makes
about 2
¹
/
₃
cups

8 ounces cream cheese, at room temperature, cut into pieces

½ cup (1 stick) unsalted butter, at room temperature, cut into pieces

½ teaspoon pure vanilla extract

Scant ¼ teaspoon pure almond extract

2 cups sifted powdered sugar

Make sure the cream cheese and butter are not too warm or the frosting will be too soft. In a stand mixer set on low speed, combine the cream cheese, butter, vanilla, and almond extract. Slowly add the powdered sugar and mix until smooth. To finish, increase the speed to medium-high for 30 seconds. To frost, top each cupcake with a generous amount of frosting. To decorate, sprinkle with the coconut and press it lightly into the frosting. Serve at room temperature.

Variation:

For
Pretty-in-Pink Flower Girl
frosting, follow the main recipe. After blending all the ingredients, mix in a drop of red or pink food coloring. Make sure to mix each drop thoroughly before adding another. Proceed as directed, substituting decorative sugars or sprinkles for the shredded coconut.

Best Man’s Chocolate Tequila

makes
about 2
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/
₄
cups

1½ bars (3 ounces) Dagoba Xocolatl (74%) (chilies/nibs) or other premium dark chocolate, chopped

6 tablespoons unsalted butter, cut into pieces

Pinch of salt

3 cups sifted powdered sugar

2 tablespoons good-quality tequila, or more to taste

Place the chocolate, butter, and salt in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth.

In a stand mixer or with a hand mixer set on low speed, beat the powdered sugar, milk, and tequila. Slowly add the melted chocolate mixture and beat until smooth. Taste and adjust the flavor by adding more tequila to taste. If the mixture is slightly runny, let it cool and it will stiffen. Spread or mound over the cooled cupcakes and let set.

Wedding Planner’s Caramel Chocolate

makes
about 2
³
/
₄
cups

1 recipe Caramel Sauce, chilled

½ recipe “It’s My Party” Birthday Cake chocolate frosting

Warm the caramel sauce slightly so it is spreadable (it will still be cooler than room temperature). To frost the cupcakes, have both toppings within easy reach. Using a 1-tablespoon measuring spoon, fill it a little more than halfway with caramel sauce, then pour the sauce on the center of a cupcake. Using a small knife or spatula, spread the caramel over most of the top. It’s fine if a bit goes over the edge. Using an offset spatula, spread a layer of the chocolate filling on top of the caramel. Repeat to frost all the cupcakes and let set at cool (60° to 70°F) room temperature. If desired, you can refrigerate the cupcakes for 10 minutes to set the frosting faster.

Til-Death-Do-Us-Part Chocolate

makes
about 2
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/
₂
cups

3½ ounces premium unsweetened chocolate, chopped

7 tablespoons unsalted butter, cut into pieces

Pinch of salt

3½ cups sifted powdered sugar

Place the chocolate, butter, and salt in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth.

In a stand mixer or with a hand mixer set on low speed, beat the powdered sugar and milk. Slowly add the melted chocolate mixture and beat until smooth. If the mixture is slightly runny, let it cool and it will stiffen. Spread or mound over the cooled cupcakes and let set.

Six Tall Chocolate–Sour Cream Cupcakes

makes
6 tall cupcakes

SOMETIMES BIGGER REALLY IS BETTER. IT HAPPENED quite by accident:
I had buttered the popover pan instead of the cupcake tin. Dividing the batter evenly among the popover cups, I popped the pan in the oven. The delightful result was 6 big, crusty, mushroom-shaped cupcakes. If you fill the cups with a lighter hand, you’ll be rewarded with a taller, equally delicious version.

Cupcakes

¾ cup all-purpose flour

3 tablespoons premium unsweetened Dutch-process cocoa powder

½ teaspoon baking soda Large pinch of salt

¼ cup unsalted butter, at room temperature, plus more for the pan

¾ cup firmly packed light brown sugar

1 ounce premium dark chocolate, melted

1 large egg, at room temperature

½ teaspoon pure vanilla extract

½ cup sour cream

Frosting

½ cup sour cream

½ cup powdered sugar

1 bar (3.5 ounces) premium dark chocolate, melted and cooled to lukewarm