Cupcake Club 04 - Honey Pie
Page 30
Makes approximately 12 mini-pies. (These are especially good with a scoop of ice cream on the side!)
Ginger Chocolate Fudge Cupcakes
1¼ cups all-purpose flour
½ cup Dutch-process cocoa powder, sifted
2 teaspoons ginger
1 teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon allspice
¼ teaspoon salt
1 cup sugar
cup canola oil
1 egg
1 teaspoon pure vanilla extract
¾ cup buttermilk
½ cup semisweet chocolate chips
1. Preheat oven to 350°F. Line a cupcake pan with paper cupcake liners.
2. Whisk together flour, cocoa powder, ginger, cinnamon, baking soda, allspice, and salt.
3. In a separate bowl, mix together the sugar and oil, then blend in the egg. Do not overmix.
4. Stir in the vanilla.
5. Alternate adding in the flour mixture and the buttermilk, blending after each addition.
6. Stir in the chocolate chips.
7. Use a small ice cream scoop to distribute the batter evenly to all 12 cups, filling each about full.
8. Bake for 20–25 minutes, using the toothpick test—when it comes out clean, they’re done!
9. Cool the pan on a rack for 10–15 minutes, then remove the cupcakes and cool them completely on the rack before frosting.
For the fudge frosting:
1 ½ squares unsweetened chocolate (1½ ounces)
¼ cup unsalted sweet cream butter
1½ cups 10x confectioners’ sugar
1 egg white
1 teaspoon pure vanilla extract
Water (if needed to adjust thickness)
1. In a small saucepan or double boiler, melt the chocolate and butter together, stirring frequently.
2. Beat in the confectioners’ sugar and egg white until thickened and smooth.
3. Stir in the vanilla extract. Add water, if needed, by the teaspoon, to make the frosting the right consistency.
4. Spread on the cupcakes with a knife, or pipe from a pastry bag.
Makes 12 cupcakes.
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