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Chocolate Cupcakes

Chocolate Cupcakes
My chocolate cupcakes are aimed at chocaholics and occasional chocolatiers alike. Made with organic free range eggs and butter, they are slathered with a modest layer of pure chocolate ganache or piped thickly on top.

The double-chocolate cupcakes are aimed more at the connoisseur of chocolate rather than kids at a birthday party. I made the batch pictured here for a Fall-themed event, accenting the cupcakes with pure butter cream icing (butter, powdered sugar, vanilla and a touch of milk) tinged an autumn orange with carrot powder and turmeric.
Chocolate Cupcakes

I’ve managed to achieve a more festive look such as the one below, topped with ganache swirls and chocolate-covered sunflower seeds colored with natural vegetable dyes (available at Trader Joes).
Chocolate Cupcakes
Chocolate Cupcakes

Below are photos of a recent order quite different from those above that cut the chocolatey-ness of the cupcakes with a dollop of rich cream frosting. Instead of the traditional butter-cream topping that can really make one’s teeth ache, I combined mascarpone cheese with crème fraiche (Italy meets France!), and a dash of vanilla extract – no added sugar. The resulting cupcakes were decadent!

Chocolate Cupcakes

For color I topped them with assorted berries instead of artificially colored sprinkles.

Chocolate Cupcakes

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One Response to “Chocolate Cupcakes”

  1. Sameera Allana on October 24, 2010 2:59 am

    Yummy!! These cupcakes look so good! Wish I lived closer to you to taste them!

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