Thursday, April 3, 2014

Chocolate Swirl Cupcakes

Happy Friday everyone! I hope your week was... better than mine!

After a such an exciting weekend, I had to throw myself back into the real world and spend the entire week writing legal briefs (which tend to fry my brain), deal with an unusual number of things that would not go smoothly, and fight my biggest enemy - the traffic...

Agh. Ain't life beautiful?! Do you ever have days when things just go wrong? Or, at least, it feels that way?

Well, no worries, there is a way to make life better, and if a day does not go your way, you can eat Alfredo pasta, or ice cream, or chocolate ~ whatever rocks your boat!

To me, though, it's the cakes or cupcakes that satisfy my cravings. Oh, they can make anything...  zBeautiful! So, if there are no sweets at home, I bake some. And, since carbomania hits me quite often, I'm a pro!

So, in a desperate search, I opened my fridge to see if I have the ingredients for baking cupcakes or something. Butter - check, eggs - check, milk - I always have milk in the fridge. Then I checked the cabinet for flour and sugar - check and check! And then I saw a giant dark chocolate bar hiding behind the flour.

Oh, yes! This was what I needed. Instantly, I decided to make Chocolate Swirl cupcakes, my new favorite.

To make Chocolate Swirl cupcakes, I make vanilla cupcakes batter and stir in melted chocolate. The results are... divine, if I can say so myself! (and only 300 calories!.. that is if I eat one cupcake...)

Shopping list for melted chocolate:
1/2 cup heavy cream
2 tbs butter
4 oz dark chocolate, shaved or chopped
batter for 12 vanilla cupcakes
Step 1: Heat heavy cream in a sauce pan. Add butter.
Step 2: Once butter is melted and heavy cream just started bubbling, add chocolate. Stir chocolate until fully combined and melted. Set aside to cool.
Step 3: Pour the cooled chocolate into vanilla cupcake batter and stir. (If you want to serve these cupcakes with chocolate buttercream, then save a 1/4 cup to mix into the buttercream later.)
Step 4: Divide the batter among the prepared muffin cups, filling about 3/4th full. Bake for about 16 minutes or until toothpick inserted into the center of a cupcake comes out clean.
Frost the Chocolate Swirl cupcakes with either Vanilla Buttercream or Chocolate Buttercream. And, as I mentioned here, to make Chocolate Buttercream you beat 1/4 cup melted chocolate into the Buttercream. Yum!
xo, Zuma A.


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Have you seen these?
BUTTERCREAM 
101

CARROT CAKE 
CUPCAKES

COCONUT CUPCAKES
WITH VANILLA GLAZE


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