Oh dear chocolate, how I’ve missed you… we’re reunited again at last! It’s been a while since I was able to bake a rich, deep dark chocolate, decadent cupcake, but finally, SOMEONE with taste buds I can agree with!
This blog is really a perfect combination of great individual parts coming together. Well, obviously it’s chocolate, so I guess that says it all. But really, recently I have been baking cupcakes for birthdays in the department, and this time it was my friend and fellow Grad Assistant, who happens to be a wonderful (professional) photographer! It’s the perfect combination right? She appeased me by letting me make them for her (and thus blog about them) and I appeased her by bringing them in and letting her photograph them! … It seems that the rest of the department was only too willing to mollify us and help finish them off!
The photos are truly amazing, and so vivid that it maybe makes me feel a little bad that you’re not here to enjoy them. There are a few more on Facebook, so check them out at RR PhotoWeb on Facebook or take a look at their website @ RR PhotoWeb, their photos are awesome! Thanks again Val, and Happy Birthday!
The base of the cupcake again is the same rich deep dark chocolate cake I discovered when making my mom’s birthday cake. I feel like I’m beginning to sound like a broken record, I guess I really just LOVE this cupcake! It’s light and fluffy but yet rich and chocolatey. Hmm, I see why I’m not running out and looking for another recipe. Oh well, it’s good to have some go-to’s in your repertoire.
The cake was easy enough, but the real treat is what you find when you get into the middle! I used the Mocha Chocolate Cream Filling from the Most Delicious Chocolate Cake Ever; (I know that cake is good when I have an separate folder dedicated to it in my recipes file). Ok, so maybe I’m starting to sense that I should probably incorporate some NEW recipes into my life, okay okay. Well, the frosting IS all new!
The recipe is from a blog I stumbled across, Art of Dessert and Rianne is amazingly talented and delicious baker/artist. Her recipe for Kahlua Cream Cheese Frosting is fabulous! I did make a few changes, however, and my adjusted recipe is below.
Kahlua Cream Cheese Frosting:
- 2 – 8oz bar cream cheese, cold **
- 1/2 cup butter @ room temperature (1 stick)
- 1 tsp vanilla extract
- 4 Tbsp Kahlua coffee liqueur
- 3 1/2 cups confectioners sugar
*Originally the recipe called for 1 bar 8oz CC, but my batter was extremely runny so I thickened it up by adding another bar. Perhaps using artificial coffee liqueur instead of Kahlua would be another option.
Beat the cream cheese and butter till blended on a low speed. Add in vanilla extract and Kahlua. Slowly add the confectioners sugar, about a cup at a time. Once all the sugar is added, whip the frosting till light and fluffy on a higher speed. Pipe the cupcakes using a star tip. I topped the cupcakes with a bit Drinking Chocolate we have in the pantry.
The cupcakes were a huge hit! Their presentation however is another story. I have a very long commute, so you would think I had devised a clever way for transporting them, right? HA! For all the alluring-ness my cupcakes have, I usually bring them in tinfoil lined Amazon or Macy’s box/boxes, I keep it classy. It is really a psychological trick; I deceive you by bringing in a cardboard box with peel-and-stick Ceran Wrap on top (omg I LOVE that stuff!) to lower your expectations, so when you open the box, you’re always going to be impressed…That sounds legitimate enough, let’s go with that.
Happy almost weekend! Soon enough it’ll be time for Holiday goodies!