Is it wrong to make something look one way, but taste another way? I came across this recipe while searching online for figgy pudding. I don’t know exactly what figgy pudding is supposed to look like, but doesn’t this look like it could be a steamed pudding with figs in it? I thought so. I didn’t want the white sauce, so I used something that is like a caramel sauce, but not a true caramel.
Nonfiggy Pudding-like Chocolate Cupcakes
Makes 2 dozen
Ingredients
1 cup cocoa powder
2 teaspoons instant espresso powder
1 cup boiling water
1/2 cup sour cream
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
2 eggs, at room temperature
Method
Stir the cocoa and espresso powders into the boiling water and set aside to cool to room temperature. Once cooled, stir in the sour cream and vanilla; set aside.
Preheat oven to 350 degrees. Spray a hemisphere or cupcake pan with nonstick cooking spray, or line with paper liners.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until smooth and creamy. Add the eggs, one at a time, beating well between each addition. Scrape the bowl as needed. Sprinkle in 1/3 of the flour mixture and beat on low speed until just combined. Add 1/3 off the chocolate mixture, mixing again until just combined. Repeat with the remaining flour and chocolate, adding each in 2 more additions. Mix until thoroughly combined.
Fill each cup of the prepared pans 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack. Can be served warm, or room temperature.
I used the following recipe for topping:
Ingredients
3/4 cups heavy cream
3 oz unsalted butter, cut into ½-inch cubes
3/4 cups dark brown sugar
6 tablespoons maple syrup
Method
In a large heavy-bottom saucepan, combine the cream, butter, brown sugar and maple syrup. Bring to a boil over high heat, whisking frequently. Once the mixture comes to a boil, remove from heat. Blend the mixture with a whisk or handheld mixer until thickened and emulsified. Alternatively, you can use a standard blender to blend it in batches, but be careful because the mixture is hot! This makes 2 cups sauce.
Assembly
Level tops of cupcakes, if domed. Turn upside down and place in saucer and spoon cooled topping in the middle of each cupcake. Add optional marzipan holly.
This is such a delightful bake! So pretty!
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Thanks!
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Yum!
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Gracias!
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