So we all know that I have CMS (crazy mom syndrome) – you know, where you talk to yourself all the time, but you’re not aware of it, because like a thousand years ago you gave birth and had a baby to talk to that didn’t talk back. But of course you talked to them anyway, and now you’re so used to talking to that cute baby in the shopping cart that you still talk out loud to yourself when you’re alone because your not used to being alone. Who knows, maybe you were talking to yourself all along, it was just under the guise of talking to your baby. I’m not alone right?
Ugg, the joys of getting older! So let’s talk about cupcakes. Specifically, yellow ones with decadent shiny chocolate fudge frosting.
Aren’t the roses just too much! Yes, yes, let’s get on with it.
So, let’s talk about these cupcakes, or more importantly about the rose swirl on top. What – these aren’t cupcakes!! I know. I’ve moved on. But stick with me, it’ll be worth it. As you can see from this cookie demo above, the one on the right looks better. Believe it or not, I used the same tip for both cookies (Wilton 2D Closed Star tip). For the chocolate cupcakes I used a Wilton 1M Open Star tip.
So what did I do differently? After making the cookie on the left first, I realized that the closed tip was bent too far in (this happens a lot with tips – leaf ones is particular), so I took a butter knife and carefully pulled each petal out a little. My next cookie (the one on the right) looks a hundred times better.
The takeaway? Sometimes it’s not you, it’s the tools that you use! In this case, it’s an easy fix – yay!
Plain Jane Yellow Cupcakes Adapted from Joy the Baker Cookbook
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup canola oil
1 cup sugar
1 egg, room temperature
2 egg yolks, room temperature
1 teaspoon vanilla
1/2 cup whole milk, room temperature
Preheat the oven to 350 degrees. Line two standard muffin pans with paper liners. Set aside.
In a large mixing bowl, cream the butter, oil, and sugar together for 3 minutes. Add the egg/egg yolks, one at a time, beating after each addition. Beat in the vanilla and salt.
In a separate bowl, whisk together the flour and baking powder.
Pour half of the flour mixture into the butter batter, beat just until combined. Add the milk and beat until incorporated. Add the remaining flour mixture and beat just until combined.
Scoop the batter into the muffin liners. I use a Zeroll #30 scoop (1.03 ounces)* to ensure that the cupcakes are uniform.
Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 3 minutes in the pan, then carefully transfer the cupcakes to a wire rack to finish cooling.
Top with your favorite frosting!
*The Zeroll scoops are also available at amazon.com, I’ve found the best price to be at the link provided above (even with the higher shipping) – I just buy different size scoops to make it worth my while.
Chocolate Fudge Frosting Adapted from Little Cakes from the Whimsical Bakehouse
1/4 cup sugar
2 large egg yolks
3/4 cup heavy cream
1 teaspoon vanilla
pinch of salt
8 ounces chopped semisweet chocolate (I used Baker’s)
6 Tablespoons unsalted butter
1/4 cup light corn syrup
2 Tablespoons sour cream
In a medium saucepan over medium heat (about a 5 on my gas burner), whisk the first 5 ingredients together vigorously, and continue to cook stirring with a wooden spoon, just until thickened. About 3 to 4 minutes. The back of a wooden spoon should be coated.
Strain the custard through a sieve into a bowl. Add the chopped chocolate and the butter to the hot custard. Let the chocolate and butter sit for a few minutes, then whisk together until incorporated.
Whisk in the corn syrup and the sour cream until combined. Pour frosting into a container with a lid and refrigerate covered for at least 30 minutes.
After 30 minutes. Spoon the fudge into a bowl and beat with the electric mixer until smooth and glossy. Spoon into frosting bag, and pipe onto cupcakes. Enjoy, or refrigerate and serve later!
To pipe a rose, simply start in the middle of the cookie/cupcake and squeeze the piping bag until there is a star in the center, then (still squeezing) move the piping bag forward, and then clockwise releasing pressure on the bag as you get to the end of your rose.
Need more help on the piping? Click here for a great tutorial on piping roses!