Flour’s Make-Ahead Chocolate Cupcakes

I know, I am all about the make-ahead recipes this week! First beef stew, and now this. Well, again, it works well for a girl who can’t handle much cooking or baking for long stretches of time. This is a “dump in one bowl” recipe (mostly) and I have never EVER had such easy cupcakes to spoon out. I mean, seriously, who doesn’t make a mess pouring cupcake batter into muffin cups? So hard for me. Each time I try to come up with a better plan, and it never works. Well, this batter was so easy to portion out. I will probably keep the recipe just for that reason.

And for how wonderfully domed the cupcakes came out. Each one was perfect! It made me feel like a master, which is just awesome.

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This is the cupcake batter when you spoon it out:

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Basically, by making the batter and letting it sit, the flour thoroughly mixes with the wet ingredients and you get this neat consistency. These weren’t as moist as the mayo cake cupcakes I’ve made before, but it’s still good. I also like that sometimes you might have time to make the batter, but not want to have the cupcakes just yet. I made this a few days before I was ready to frost them, and that way the cupcakes were still freshly baked but I wasn’t in the kitchen all day.

Oh, and don’t worry, there will be a frosting recipe coming on Friday to pair with these. If you want to use your own, you should know to pick a sweet one. These cupcakes are quite dark and not very sweet, meaning that a sugary frosting works really well for them.

Directions for Flour’s Make-Ahead Chocolate Cupcakes

Slightly adapted from Flour

  • 2 ounces unsweetened chocolate, chopped
  • 30 g Dutch-processed cocoa powder
  • 200 g granulated sugar
  • 1/2 cup (1 stick) butter
  • 1/3 cup weak coffee (I used a small amount of instant coffee for the water, you can also just use water)
  • 1/2 cup milk, at room temperature
  • 1 egg and 1 egg yolk, at room temperature
  • 1 teaspoon vanilla
  • 140 g flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

In a small saucepan, heat together the sugar, butter, and coffee over medium-high heat.

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Whisk occasionally for 3-4 minutes until the butter is melted and the sugar is dissolved.

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In the meantime, place the chocolate and cocoa powder in a large bowl that can handle getting warm.

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Pour the hot butter-sugar mixture over the chocolate, whisking until the mixture is smooth.

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Whisk the milk, egg, egg yolk, and vanilla into the chocolate mixture until well-combined.

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Whisk together the flour, baking powder, baking soda, and salt. Then, add this dry ingredients to the chocolate bowl.

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Whisk until the dry ingredients are well-mixed into the rest. Let the batter sit for at least 1 hour at room temperature, or store in the refrigerator for up to 3 days. The batter will become like pudding (no longer soupy).

Before chilling

Before chilling

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When ready to bake, prepare a standard 12-cup muffin tin and preheat the oven to 350 degrees. Spoon the batter into the muffin cups.

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Bake for 30 minutes, or until the tops spring back when pressed with a fingertip. Let them cool completely in the pan on a wire rack.

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Frost the cupcakes when completely cool.

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Directions for Flour’s Make-Ahead Chocolate Cupcakes (without pictures)

Slightly adapted from Flour

  • 2 ounces unsweetened chocolate, chopped
  • 30 g Dutch-processed cocoa powder
  • 200 g granulated sugar
  • 1/2 cup (1 stick) butter
  • 1/3 cup weak coffee (I used a small amount of instant coffee for the water, you can also just use water)
  • 1/2 cup milk, at room temperature
  • 1 egg and 1 egg yolk, at room temperature
  • 1 teaspoon vanilla
  • 140 g flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

In a small saucepan, heat together the sugar, butter, and coffee over medium-high heat. Whisk occasionally for 3-4 minutes until the butter is melted and the sugar is dissolved. In the meantime, place the chocolate and cocoa powder in a large bowl that can handle getting warm. Pour the hot butter-sugar mixture over the chocolate, whisking until the mixture is smooth.

Whisk the milk, egg, egg yolk, and vanilla into the chocolate mixture until well-combined. Whisk together the flour, baking powder, baking soda, and salt. Then, add this dry ingredients to the chocolate bowl. Whisk until the dry ingredients are well-mixed into the rest. Let the batter sit for at least 1 hour at room temperature, or store in the refrigerator for up to 3 days. The batter will become like pudding (no longer soupy).

When ready to bake, prepare a standard 12-cup muffin tin and preheat the oven to 350 degrees. Spoon the batter into the muffin cups. Bake for 30 minutes, or until the tops spring back when pressed with a fingertip. Let them cool completely in the pan on a wire rack.

Frost the cupcakes when completely cool.

 

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8 thoughts on “Flour’s Make-Ahead Chocolate Cupcakes

  1. These cupcakes turned out beautifully. I like the Flour cookbook and their food/pastries always look really good. I don’t know why I never thought to go to go there the few times I’ve been to Boston! Glad you are still busy in the kitchen, even if it’s in spurts.

  2. Pingback: Topic-Changing Thursdays: Boston! | fudgingahead

  3. Pingback: Tips-y Tuesdays: Perfect Party Foods for a Baby Party (with bonus Deviled Eggs Recipe!) | fudgingahead

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