Okay, now that I’ve gotten that out of my system, on to this week’s Tuesdays with Dorie recipe. This week’s recipe was selected by Clara at I Heart Food for Thought (she has a very nice blog theme/skin, if I do say so myself). Her recipe selection from Dorie Greenspan’s Baking was the Chocolate-Chocolate Cupcakes. Clara has the recipe posted on her blog, so if you want to make these super chocolatey treats, stop by her blog and jot down the recipe.
Instead of using 2 ounces of melted bittersweet chocolate in the batter, I used 1 ounce of bittersweet and 1 ounce of semi-sweet. I had read in the TWD P&Q post how lots of people were saying that the cupcakes turned out too dry, so I knew that I had to keep a watchful eye on these puppies so that I could take them out of the oven at just the right moment. I ended up cooking them for only 17 minutes instead of the 20 minutes that the recipe called for.
Once the cupcakes had cooled a bit, I filled them with a touch of Marshmallow Fluff. I then glazed them with the chocolate glaze from Dorie’s recipe. Each was then topped with either Halloween sprinkles or candy corn.
These cupcakes were dense but moist and super chocolatey! They are definitely a one-at-a-time deal since I found them to be rich and filling. I think that if I tried to shovel them into my stomach one after another that I would quickly get a tummy ache. Yes, you can have too much of a good thing. I really liked them, but I think I will be the office hero and bring them in for the guys to enjoy.