I am not the chocolate girl some are. I think I mentioned that before. However, when things get stressful, or sometimes when I am ill I always need a little chocolate. Last week when I was on call for jury duty I had every intension of making something chocolate to comfort me. I was thinking chocolate cake cup shells, a shell that will hold a big scoop of strawberry ice cream.
Making something chocolate at my house is not that easy. Almost all chocolate has soybeans as an ingredient. You can read it on the label, it says soy lecithin. That is the smoosh of the bean after it has the oil squeezed out of it. It makes the chocolate creamy and gives the chocolate its mouthfeel. I am limited to unsweetened chocolate and cocoa since it is the only chocolate I have found that does not contain soy. The problem is most recipes call for semisweet and semisweet involves soy. So I went on a search.
I found Joy of Baking’s chocolate marshmallow cupcakes. The recipe calls for unsweetened chocolate and cocoa so it gets a double dose of chocolate. Because I can’t leave well enough alone, instead of hot water I used hot coffee. It melts the cocoa and unsweetened chocolate. For the vanilla I used Kahlua since coffee enhances chocolate. You don’t have to go buy Kahlua, I just happened to have a bottle. It was a gift. I keep swearing I don’t drink, but people seem to give me bottles of booze. I don’t know how that happens, but I am loving it in my baking. If you don’t have any, use vanilla.
I love a recipe that is measured in grams. When you see a recipe that says one cup plus two tablespoons, the recipe originated in metric form. When you convert grams to cups you always have a little extra, so you end up with one cup, two tablespoons. When you measure in ounces does that cup of flour weigh 4.5? 5 ounces? Somewhere in between? How do you know? If the recipe meant 4.5, but you thought it was 5, that is a significant difference when baking. Give me grams and I am happy. I hardly ever have a problem.
This recipe makes 12 cupcakes. I made six shells and six cupcakes. I froze the cupcakes for another day. I made homemade strawberry ice cream because store bought ice cream has lecithin. Are you getting sick of hearing about soy? I am always shocked to know how much soy we consumed without knowing we were eating it. Anyway, I made ice cream and filled the shell. I thought they turned out rather well, even better than I thought and now I have had my chocolate fix. All is well.
Thank you Joy of Baking.
These shells are a perfect vessel for ice cream or whipped cream, or what ever you can imagine.
- 2 ounces (60 grams) unsweetened chocolate, chopped
- 2 tablespoons (15 grams) unsweetened cocoa powder (not Dutch-processed)
- ½ cup (120 ml) boiling water
- 1 cup plus 2 tablespoons (150 grams) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) milk
- Mise en place.
- Preheat oven to 350°; place rack in center of oven.
- If you have a shell pan, butter it, or line 12 muffin cups with paper liners.
- In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder.
- Pour the boiling water over the chocolate and cocoa powder – I used coffee
- Stir until they have melted. Set aside to cool while you make the batter.
- In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt; set aside.
- Beat butter until smooth and creamy.
- Gradually add the sugar; beat until the mixture is fluffy. It will get light in color.
- Add the eggs, one at a time, beating well after each addition.
- Scrape down the sides of the bowl as needed.
- Add the vanilla or Kahlua and melted chocolate mixture and beat to combine.
- Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture.
- Beat only until the ingredients are incorporated. If you overbeat your cupcake with be tough.
- Divide the batter among the muffin cups; bake for about 18 - 23 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from oven; place on a wire rack to cool.
I am taking these to