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
Lorrie says
These look like a delicious way to serve ice cream, or fruit and whipped cream. YUM!
Ms. Lemon says
Thanks so much Lorrie. I hope you will try them and let me know your thoughts.
Sam @ My Carolina Kitchen says
I do love chocolate although I rarely cook with it or make many sweets unless it’s a special occasion. I can think of several special occasions where I would love to try these pretty chocolate shells. Beautifully presented by the way.
Sam
Chris @ The Café Sucré Farine says
These are so fun Madonna. I can think of all sorts of way to use them but strawberry ice cream is definitely a winner with chocolate, yum!
Ms. Lemon says
I have had the pan for a really long time, but could not find a decent recipe for it. The chocolate goes well and so does the Visitandine.
Monique says
Now that’s a tempting little mold:)
Perfectly formed shells!
Ms. Lemon says
I think I said before I have a bakeware addiction. I have had the pan for a long time, but just recently found a couple good recipes that seem to work well. Have a good 4th.
Jenna says
What a lovely idea! Great pan!
Ms. Lemon says
Thanks Jenna.
Cuisinedeprovence says
So pretty except that now I have to buy yet another pan….
Ms. Lemon says
If you just make cupcakes they are pretty good, but I have to say the pan did make it better. Thanks for stopping by.
Pattie @ Olla-Podrida says
If I ever got called for jury duty I would be needing a lot of chocolate. I mean A LOT. Fortunately I now have this recipe just in case. The whole time I was drooling over these clever little chocolate gems, I kept thinking just how amazing they would be filled with chocolate mouse and topped with a chocolate-covered espresso bean. Perhaps I need therapy.
Ms. Lemon says
That sounds delish, but I have a difficult time finding the right kind of chocolate. If you don’t have a problem like mine it all sounds good.
Debra says
Super creative idea to use the coffee. Great recipe. I bet these were scrumptious!
Ms. Lemon says
I was really happy to find this recipe Debra, and coffee just does something to chocolate. Thanks for stopping by.
Foodiewife says
I’m with you on chocolate. I like it, but lemon is definitely my chocolate. That shell pan is awesome, and it’s just the kind of gadget that would filled up my overstuffed “gadget” shelf. I think it’s pure genius. I guess I don’t pay attention to soy, and I should research they “why’s”. I’ve pretty much erradicated HFCS in my recipes and shopping. I do agree that adding coffee to chocolate really makes the flavor pop. Great recipe!
Ms. Lemon says
I have had that shell pan for forever, but only recently found a couple good recipes to utilize it. Don’t let the pan keep you from making the cupcakes. I have just discovered they are so moist. In fact they were better the next day. I thought they might taste day-old, but actually they tasted richer. Thanks for stopping by Debby.
John@Kitchen Riffs says
What a great idea these are! I can think of all sorts of ways to use them. Although it’s really hard to beat ice cream as a filling! Very nice — thanks.
Ms. Lemon says
I am loving these John. I hope you will make them and love them too.
Sandra says
I’ve been passing by this pan for the longest. With this beautiful dessert you’re making a strong case for me to get one!
Ms. Lemon says
You do not have to buy this pan. You can just make the cupcakes, however I am pretty happy to have an edible bowl. : Thanks for stopping by Sandra.
Wini Moranville from Chez Bonne Femme says
That’s worth buying a shell pan for! Beautiful! Thanks,
Wini
Ms. Lemon says
Thanks Wini. I did not receive any $ to promote the pan, but this recipe works well along with the Visitandine I made earlier this year.
Gentle Joy says
These look so pretty……and delicious! Thank you for the great idea. 🙂
Ms. Lemon says
Thanks and thanks for visiting.
Shanice says
Looks great! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Maria says
Oh this looks so delicious! I love how you made those little cake “cups” What a great idea!!!
Ms. Lemon says
Thanks Maria. I am pretty happy with this recipe.
M.
Kitty says
Oh my gosh Madonna, those little chocolate shells are wonderful and filled with homemade strawberry ice cream…I’m swooning!! Happy 4th of July to you and happy baking.
Ms. Lemon says
Thanks Kitty.
Maureen | Orgasmic Chef says
I want one of those pans. This makes a really beautiful dessert!
Ms. Lemon says
I am not necessarily promoting the pan, but it makes for a nice vessel for good things. Thanks for visiting Maureen.
Jann Olson says
I am not a big chocolate person either, but these look super yummy! Thanks for sharing them with SYC.
hugs,
Jann
Ms. Lemon says
I am a lemon girl, but sometimes you need a little chocolate fix. Thanks for stopping by Jann.
Miz Helen says
What great little cups, I can’t wait to fill them with goodies! Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
Ms. Lemon says
I hope you enjoy them.
Pinky at Designs by Pinky says
I have looked for these cups and can’t find them. Where did you get yours???
Ms. Lemon says
I think Sur la Table, but Amazon has them.
Simply Suzannes at Home says
What a great idea!
Looks like a yummy Summer dessert. I love chocolate any time of year ;0)
Have a great week,
Suzanne
Ms. Lemon says
Thanks Suzanne.
Stephanie says
I love the cup shell idea! So many things you could do with them! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
michael says
…MMM those look delicious!! Where did you find the pan?
Ms. Lemon says
I got it at Sur la Table, but I saw it on Ebay – a new pan for under for under $8.
michael says
That’s a good price, thank you!!