Thursday, August 2, 2012

Triple the Chocolate, Triple the Oh My!!!

So after my misadventure with Chocolate Lava Cakes, I decided not to give up, but to try something a little different. First off, my son loved the lava cakes even though they had not come out correctly. He'd warm them up, cover them in whipped cream and sliced strawberries and just indulge. So, not a complete failure, just a new dessert treat.

Going through my cabinet of baking goods, I found three bags of chocolate that were partially used. Now what do I do about this? Make cookies? Make three types of treats? Or, put them all into one dessert and see what happens. Let me tell you that the role of mad scientist does come into play at times when cooking or baking in the kitchen.

...well, this is what I came up with, and I've heard no complaints except. "this is so full of chocolate!" Like that's a bad thing?

Triple Chocolate Cupcakes and Frosting


4 ounces each of dark chocolate, milk chocolate and white chocolate, chopped
1 cup heavy cream
5 eggs
½ cup sugar
1 tsp pure vanilla extract
1 cup cake flour
½ tsp baking soda


Preheat oven to 350F. Line muffin tins with paper liners (24)

Heat one inch of water in bottom half of a double boiler. Place in all chocolates and cream; stir occasionally as chocolate melts until smooth (about 8-10 minutes); cover with plastic wrap and set aside.

In a large bowl, beat (medium speed) together eggs, sugar and vanilla until creamy; add chocolate mixture and beat for another 30 seconds. Add the flour and baking soda; beat for 30 seconds or until all the flour is incorporated into the creamy mixture.

Divide the batter evenly between the 24 paper liners. Bake for 20 minutes, or until toothpick comes out cleanly from center of cupcakes. Remove from oven and let cool to room temperature.


5 ounces each dark and milk chocolate, chopped
6 sticks unsalted butter, softened
6 cups confectioner’s sugar
2 tsp pure vanilla extract
1 cup white chocolate chips
6 Bliss white chocolate squares (place in refrigerator to firm up for grating)


Place chocolate in microwave safe bowl; at 15 second intervals, melt chocolate, stir; repeat until chocolate is completely melted and smooth.

In a large mixing bowl, combine melted chocolate with butter, confectioner’s sugar and vanilla; beat on low for 5 minutes. Gently fold in white chips; frost cupcakes and grate the Bliss squares over all.

Makes enough to frost 24 cupcakes.

Mary Cokenour

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