Let me tell you the story of how I got my first tattoo. It won't take long. I had met up in London with one of my favourite people and we decided to go market exploring for the day. We wandered through Regents Park passed the ducklings, up to the Camden Markets, down a narrow staircase and before I knew it a guy with a long black ponytail and 12 facial piercings was etching a cupcake into my wrist. No real thought went into the process. Impulse control has always been one of my biggest problems you see (luckily this evolving mainstream form of self mutilation/self-expression is generally seen as socially acceptable). That is it, a moment in time. I could spin a tale of significance, how the process of baking and frosting a batch of cupcakes anchors me and restores a modicum of control to the chaos, and this is all true but really the cupcake holds no real meaning other than its evidence of my spontaneity and a time well had in London.
In honour of my new ink here is a recipe for some fudgy chocolate cuppy cakes with a earl grey & chocolate ganache frosting. They have a delicate crumb and smell incredible but are best eaten same day.
CHOCOLATE CUPCAKES WITH EARL GREY FROSTING
For the cupcakes:
- 100g dark chocolate
- 3/4 cup (175ml) water
- 115g butter, softened
- 1 1/4 cups (255g) brown sugar
- 3 eggs
- 2 Tbsp Sour Cream
- 1 1/2 cups (225g) self-raising flour
- 1/4 cup (30g) coconut flour
- 1/4 cup (30g) cocoa powder
For the frosting:
- 6 Tablespoons strongly brewed earl grey tea
- 120 gram dark chocolate
- 5 Tbsp thick cream
- 3 Tbsp Butter, softened
- 3/4 Cup Icing sugar
- 2 tsp vanilla extract
- Preheat oven to 180°C (350°F). Line a standard cupcake tray with papers.
- For the cupcakes; Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
- In a large bowl sift together the flours and cocoa powder. Set aside.
- In another large bowl beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the melted chocolate and sour cream and mix until well combined.
- Add the sifted flours and fold until just combined. Spoon evenly among the lined muffin pans. Bake in preheated oven for 15-20 minutes. Remove from oven and transfer cupcakes to a wire rack to cool before frosting (do not cool in tin).
- For the frosting; In a small saucepan melt together the chocolate and cream. When chocolate is melted and completely smooth remove from the heat and set aside to cool.
- In a large bowl beat the butter using electric beaters until light. And icing sugar and beat until pale and fluffy. Next beat in the vanilla and melted chocolate until well combined.
- Beat the Earl grey tea into the buttercream mixture a tablespoon at a time, beating well after each addition. The buttercream will be smooth, if it is too soft to pipe beat in another 1/4 cup of icing sugar. Transfer to a piping bag and chill in the fridge for 30 minutes to firm up a bit.
- Using desired piping nozzle pipe buttercream atop cooled cupcakes and decorate as your heart desires.