If you're into baking, following baking blogs, or visiting bake shops, you know that cupcakes have been the rage for a while. About a year ago, I decided to try and create the ultimate cupcake. To do this, I combined the best from about four recipes into one, and the result was fantastic.
I needed a name, however. Katie immediately came up with Death Cupcake for Cutie. This is a combination of the "death by chocolate" idea and the name of a popular indie band, Death Cab for Cutie. I thought it was a great name, but later that day at work, Katie called me with the name Chocolate Stimulus. At the time, we were all tired of hearing about the economic stimulus ad nauseum. I liked this name equally as well because in my opinion most problems can be solved with chocolate. Who couldn't use a little chocolate stimulus? So, there you have it. Go with whichever name works for you.
But, I must warn you. These cupcakes are for adults. If you're going to put this kind of time and care into creating cupcakes, don't waste them on children who would be just as happy with something from a box. These cupcakes are so rich and chocolately, a child might go into chocolate shock.
The reason I made a batch of these cupcakes this morning is because it's parent/teacher conference time. The PTA arranges for parents to bring in dinner and dessert for the teachers. Not only do the teachers at our school deserve the best, but Liam has a little ground to make up with his math teacher. I guess she got a little ticked when he showed up on St. Patrick's Day with green hair. I guess there's a rule against that. Ooops. Well, a little chocolate stimulus will make everything right.
I piled the frosting a generous inch high.
Can you ever have too much frosting?
I think not. Katie said she'd eat it on
How could a teacher resist? (the cupcakes
and the boys)
Death Cupcake for Cutie or Chocolate Stimulus
1 cup unsalted butter, softened
1 cup sugar
1 cup light brown sugar
4 large eggs
6 oz. unsweetened chocolate
2 cups cake flour
1 tsp. baking soda
1 cup buttermilk (at room temperature)
1 tsp. vanilla extract
Preheat oven to 350˚. Melt unsweetened chocolate; cool for 15 minutes. Cream butter sugar and brown sugar till light and fluffy. Add eggs one at a time. Add melted and cooled chocolate. In separated bowl, mix cake flour with baking soda. In another bowl, mix buttermilk with vanilla. Add flour mixture and buttermilk mixture alternately to butter/sugar/chocolate mixture until well blended. Line muffin tins with cupcake papers. Fill each cup with 1 ice cream scoop of better. Bake at 350˚ for 20-25 minutes or until toothpick comes out clean. Cool and frost with chocolate buttercream frosting.
Chocolate Buttercream Frosting
12 oz. semi-sweet chocolate
2 cups butter
2 ¾ cups powdered sugar
¼ whole milk
1 tsp. vanilla extract
Melt chocolate, and cool for 20 minutes. Cream butter until light and fluffy, about five minutes. Add cooled chocolate to creamed butter. Mix on low speed until just combined. Scrape sides of bowl. Add sugar, milk, and vanilla. Mix on low until fully incorporated. Do not refrigerate. Use immediately or store in airtight container for up to two days. Yield: about 3 dozen