Its my boss’ birthday tomorrow. Where I work(ed) (I wasn’t fired, they are a bit overhired for now 🙂 ), we are zany. Even during rush hours (I was a bagel sandwich maker) we joked and everything like that. Oh, and mind you, we are extremely prompt, we always got every order out and on time. I loved working there, its so relaxed and fun.
So, anyway, repeating, my boss’ birthday is tomorrow, and so I opted to make him come cupcakes. I wanted to get an ‘over the hill’ candle too, I’ll get one of those tomorrow.
So, here’s how they made them!
The batter is very simple (and tasty!). It uses butter creamed with sugar, eggs, vanilla, flour mixture, and a mixture of heavy cream and either whole milk or buttermilk. I used buttermilk because its what I had, we are actually out of milk. That’s going to be hard for my dad in the morning when he realizes his breakfast cereal is going to be dry…Sorry dad.
So, after this, you take a cup of the batter and add in some cocoa powder and water,
Then mix it all in until it is nice and smooth.
See? Chocolate batter! After this, you scoop out the batter from each one and dollop it in each cup until it is about 3/4 full, then take a paring knife and swirl it in.
Like so! Don’t do it so much that the batters mix, we just want them with a ‘marbled’ look.
There you have it. Bake for twenty minutes and top with your favorite frosting! I used a dark chocolate frosting, I’ll post the recipe tomorrow. I have pictures already, but I’ll use it as another post.
The link is to the cake version of the recipe. Its the exact same proportions, except in cupcake form. Bake the cupcakes for twenty minutes.
8 tablespoons (1 stick) unsalted butter, softened, plus more for pans
1 3/4 cups cake flour (not self-rising), plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup best-quality unsweetened cocoa powder
1/4 cup boiling water
Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with flour, tapping out excess. Set aside. Sift together cake flour, baking powder, and salt; set aside.
Combine milk and cream in a small bowl; set aside. Cream butter and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until pale and fluffy, about 5 minutes. Add eggs one at a time; mix well after each addition. Mix in vanilla. Add flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour.
Combine cocoa and the boiling water in a medium bowl; for mocha cake, add espresso powder. Stir in 1 cup cake batter.
Fill prepared pans with spoonfuls of vanilla and chocolate batter to form a checkerboard pattern. Run the tip of a paring knife or a wooden skewer through batter in a figure-eight motion to make swirls. Bake until tops are golden, and a cake tester inserted in centers comes out clean, 40 to 50 minutes. Let cakes cool completely in pans on wire racks.
WHEN MAKING CUPCAKES. Bake cakes for twenty minutes, or until tops are slightly golden and a toothpick comes out clean