Last night I was at a pre-wedding celebration for a good friend from college. I've known her for 13 years!
Last week I was in Arizona watching my baby brother graduate from college. He's been a pain in my ass for almost 25 years. (Just kidding Danny!)
Last month I was at a friend's house helping her celebrate her newly remodeled home. We met while doing AmeriCorps 10 years ago (we'd both just graduated from college)- and now she's happily married and has a beautiful house.
Where does the time go??
Apparently it goes to cooking and baking and cake decorating!
My friend insisted we bring nothing to her housewarming party, but what kind of friend would I be if I didn't bring at least a few deliciously decorated goodies?
I drew a blank on what exactly to decorate them with, but seeing as spring is (very, very slowly) approaching Chicago, I felt cute teeny flowers would be the way to go. And she loved them!
Note from CI: This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refirgerator, but let them come to room temperature before serving.
8 TBSP unsalted butter, cut into 4 pieces
2 oz bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces) (Note, I usually just use regular or Hershey's Dark, but it is best with Dutch-processed)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup sugar (5 1/4 ounces)
1 tsp vanilla extract
1/2 tsp table salt
1/2 cup sour cream (4 ounces)
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.