This recipe comes from Molly Wizenberg’s foodoir (food memoir), “A Homemade Life – Stories and Recipes From My Kitchen Table.” It is a NY Times Best Selling book. I’m reading all of these foodoirs lately because I am writing one which is also mixed with self help… I know creating a new genre, Mara!
I love the recipes in the many foodoirs I’m reading but I’m finding the depth of writing is just not there. Many of these authors could benefit from a writing class or ten. my foodoir has way more depth as I am a writer first, baker second.
What I love about these cupcakes is that they’re rich, elegant and have a simple chocolate glaze. I find those overly frosted Barbie Dream House cupcakes obnoxious. I’ve watched many an episode of Cupcake Wars and I don’t understand the hot chicks making cupcake phenomenon. I’m pretty sure they don’t taste their own recipes.
So, enjoy this recipe. I changed it up a bit but it came out so decadent. They’re perfect for Valentine’s Day and if you want some extra decoration I would put sprinkles on. You can also double the recipe and make a layer cake.
9 0z (1 cup, 2 tablespoon semisweet chocolate chips)
½ cup hot brewed decaf coffee
1 cup sugar
¾ cup flour (all purpose)
½ cup unsweetened cocoa
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 large egg
¼ cup canola oil
½ cup plain non fat yogurt
¼ teaspoon vanilla extract
1. Preheat oven to 300 degrees. Line a cup cake/muffin tin with paper liners.
2. Put one ounce (2 tablespoons) of semi sweet chocolate chips in a medium bowl and pour the ½ cup of hot coffee over it. Stir until the chocolate is melted and mixture is smooth.
3. In another bowl mix together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
4. In a stand mixer or electric mixer beat an egg on medium speed until it’s pale yellow (about a minute). Then add the oil, yogurt and vanilla, beating well.
5. Pour the melted chocolate/coffee mixture and beat until thoroughly combined.
6. Add the dry ingredients to the wet ingredients all at once and beat on low speed until the batter is just combined. Scrape down the sides to make sure the dry ingredients are absorbed.
7. Spoon the batter into the prepared muffin tins, make sure that it is evenly distributed.
8. Bake for 20-25 min or until a toothpick inserted in the center comes out clean. Allow the cupcakes to completely cool before putting on the glaze.
1. Melt the 8 0z (1 cup) of semi sweet chocolate chips in a metal or glass bowl set over a pan of gently simmering water. Stir frequently to prevent scorching. When the chocolate is completely smooth it is ready.
2. Spoon a heaping teaspoonful of melted chocolate on top of each cupcake. Use a knife or spatula to spread the chocolate. Spoon more chocolate as needed.
3. Set the cupcakes aside at room temperature until ready to serve, at least an hour. The chocolate glaze will firm and become matte.
4. Store in an airtight container at room temperature. Yields 12 cupcakes.