I have been feeling a bit caught up, between muffins and cupcakes.
I wanted them to look pretty, but i didn’t want the fussy frostings.
Because, let’s admit it, each time i pack the cupcakes into a case, i have to beware of butterfinger smudges.
And each time i walk with the said loaded case, i have to walk a lil bit slower.
And i do say a lil prayer, for the weather to be just right, that it wouldn’t rain too hard, or shine too bright,
Just so that my frostings would stay upright.
But with this cupcakes, my precautions can take a mini break.
These cuppies were swiftly sweeped into an awaiting lunchbox.
And as i walk with the lunchbox, i could even afford a lil swing of my arm.
I smiled upon the heavy deluge that accompanied us the whole of this morning.
And i have to say, these cuppies are quite lookers too. Rustic, and homely, a different set of charm from its hollywood-ised, glammed up cousin with the pretty cream frostings.
Mississippi Mud Cupcakes
Taken from Dana who adapted from Cupcakes!
Makes 18-24 regular cupcakes
I used Newman’s Own for the cookies. The recipe says the yield is 18, but I got 24 – never a bad thing!
2 1/4 cups crushed chocolate sandwich cookies , in 1/2 inch to 1/4 inch pieces
1 cup (6oz.) semisweet chocolate chips
Chocolate Sour Cream Cupcake Batter (recipe follows)
3 oz. semisweet chocolate, chopped
Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Line 18 muffin tin cups with paper cupcake liners.
Spoon 1 tbsp. of the cookie pieces into the bottom of each paper liner, then spoon about 8 chocolate chips over the cookie pieces in each liner. Spoon a scant 1/4 cup of batter over the chocolate chips. Sprinkle the remaining chocolate chips and cookie pieces over the tops, pressing them gently into the batter.
Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 22 minutes. Cool the cupcakes for 20 minutes in the pans on a wire rack.
Carefully lift the cupcakes from the pan and place them on a wire rack to cool completely. Put the chopped chocolate in a heatproof bowl and place it over, but not touching, a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
Use a small spoon to drizzle thin lines of melted chocolate over the top of each cooled cupcake. The cupcakes can be covered and stored at room temperature for up to 3 days.
Chocolate Sour Cream Cupcake Batter
This is a great basic cupcake to have in your repetoire. All kinds of frosting taste great on top.
3 oz. unsweetened chocolate, chopped
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup water
Put the chocolate ina heatproof bowl and place it over, but not touching, a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing well until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture unil it is incorporated and the batter looks smooth. Proceed with above recipe.