Perfect Fat: Chocolate Cupcakes with Blackberry Infused Chocolate Whipped Cream Frosting

FATS and CUPCAKES

Chocolate Cupcakes with Blackberry Infused Chocolate Whipped Cream Frosting

The Three Cupcateers!

I have been doing some research about the best kind of "fat" to use in cakes.

Do I use butter? Oil? Shortening? Margarine? The latter two make me cringe.

Too many choices, none of which seem like a "good choice". What about no fat? HA! That just wouldn't be right. I admire the people who can enjoy low-fat, low-calorie desserts but my taste buds just won't go there.

So dainty!

Go BIG or go HOME. 

(Hmmm..I am getting bigger and I like to stay at home, on the couch...uh oh. I blame this blog.)

After reading a few great sites and blogs on the "fats" issue (check out The Cake Blog), I wanted to find a great chocolate cupcake recipe.

Side Note: Cupcakes have less fat because they are smaller...;0)

Mission accomplished. The recipe I found used a combination of two kinds of fat. Butter (which many swear by for the flavor factor) and oil (which others swear by for the moisture factor).

Butter - Oil combo makes a perfect cupcake!

I have seen very few recipes that used both, but how could I resist with a title like "The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting" on The Cupcake Project?

Make that 51 bakers, Cupcake Project!! ;0) I just made a few minor adjustments.

The recipe let you use any type of chocolate, so I chose the Ghiradelli Midnight Reverie. Not sure why...because my favorite kind of chocolate is semi-sweet, but I guess I was trying to be fancy!

Snobby chocolate (buy two get one free at Target! Whoooo!)

For the whipped cream frosting, I used a blackberry and grape infused chocolate. Suuuper Fancy.

Never overlook whipped cream frosting!

Yum - this whipped cream frosting was VERY tasty but very distinct. You could really taste those berries!

I prepared the whipped cream first by melting the chocolate into the heavy cream. Then I had to re-chill it in the fridge (this took about 6 hours!) so plan ahead!

Chocolate on the chopping block!

Melty, melty!

When making the batter, I first creamed the butter. This is the MOST important step. Creaming the butter is a necessity to create a luxurious consistency for your cake.

It should look like wet sand.

Then, I added the chocolate.

EEEEE!

Combined the dry ingredients with the wet ingredients.

Always be sure you taste your batter, it's one of those hidden rules.
Seriously, test it twice. 

Then, put them in the cupcake liners and prepared them for the oven.

This is what happens when you buy the cupcake liners on clearance.
What's with the weird pinches?! Ugh.

YAY!

Heres proof that I need to calibrate my oven...

What the....?

The first batch was BEAUTIFUL. They have a great "crumb". That's why I love using cake flour - it helps make the crumb smaller :0).

SOOOO yummy!

These are the perfect consistency and moistness. Not too dense but not too many air pockets either. The whipped cream was a perfect compliment to make them taste lighter and refreshing (for chocolate). You could also do these with a chocolate ganache or chocolate buttercream and I bet they'd be a chocolate lovers dream!

I LOVE CUPCAKES!!!

ENJOY!

Love you all! Take Care and God Bless!

Chocolate Cupcakes with Blackberry Infused Chocolate Whipped Cream Frosting

Print Recipe Yield: 16 cupcakes     Prep Time: 20 minutes    Total Time: 1 hour Ingredients: Chocolate Cupcakes: 1/4 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 2 ounces of favorite chocolate (melted and cooled) 2 eggs, room temperature 2 egg yolks, room temperature 1/2 cup + 1 Tablespoon vegetable or canola oil 2 teaspoon vanilla extract 1/3 cup sour cream 1 cup + 1 Tablespoon cake flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup cocoa powder  1/2 cup room temperature water Blackberry Infused Chocolate Whipped Cream: 2 cups heavy cream 4 ounces Blackberry infused chocolate 1/2 cup sifted confectioners sugar 1 teaspoon vanilla extract Directions: Chocolate Cupcakes: 1. Preheat oven to 350 degrees. 2. Line standard muffin tin with cupcake liners. 3. Melt chocolate in double broiler or microwave and let cool to the touch. 4. Cream butter and granulated sugar in medium bowl or bowl of stand mixer.  5. Add melted chocolate until just combined. 6. Mix in eggs and egg yolks, one at a time, until just combined. 7. Mix in oil, vanilla, and sour cream until just combined. 8. Sift together flour, salt, baking soda, and cocoa powder in a separate medium sized bowl. Use a whisk to ensure all ingredients are mixed together. 9. Slowly add dry ingredients to wet ingredients. 10. Mix in water until just combined. 11. Fill cupcake liners 2/3 full and put in oven. 12. Bake for 18-24 minutes depending on oven.  13. Immediately remove cupcakes from cupcake tin and place on a cooling rack. When completely cool, decorate and enjoy! Blackberry Infused Chocolate Whipped Cream: 1. In a small saucepan, on medium heat, combine heavy cream and chocolate until melted.  2. Put in fridge until completely cooled (about 6 hours). 3. Place bowl and whisk attachment in fridge 15 minutes before making whipped cream. 4. Put confections sugar, vanilla, and fully chilled chocolate cream mixture in the chilled bowl with whisk attachment.  5. Whisk until stiff peaks form. 6. Use immediately. Note: Cupcake recipe gently adapted from The Cupcake Project. You can also substitute the water with brewed coffee or 1 teaspoon of instant coffee powder.