Okay so this may not be the best way to start out the New Year, to tempt you with sweet deliciousness, but they turned out so well I had to share! I did use some organic ingredients but with sugar it really doesn’t make any difference. Sugar makes you fat, period. So proceed at your own risk! I made these for a New Years Eve party and they were a hit! I will add notes as I go on what I could have done to make these more healthy.
3 oz unsweetened chocolate, chopped (obviously organic would have been best but I couldn’t find it!)
1 cup unbleached all-purpose flour (whole wheat would have been better but I was worried how it would turn out)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature (I used raw which is what you should do!)
1 1/4 cups sugar (rapadura would be the best but it’s very hard to come by!)
2 large eggs (got this one right too with pasture raised eggs)
1 teaspoon vanilla extract (organic)
1/2 cup sour cream (I haven’t found raw yet but that would be best)
1/2 cup water
Put the chocolate in a heat proof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
In a large bowl, using an electric mixer (yay I get to use the big blue bad ass!) on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop and scrape the bowl as needed during mixing.
On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute.
Fill each paper liner with a generous 1/3 cup of batter, to about 1/8 inch below the top of the liner.
Use a small knife to loosen any tops that have stuck to the top of the pan. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely. (I just stuck a fork under each cupcake and took it out with that so I didn’t ruin the top of the cakes).
1/4 cup unsalted butter
6 tablespoons water
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candy
Sift the powdered sugar into a large bowl. Heat the butter and water in a small saucepan over medium-low heat until the better melts.
then whisk vigorously until smooth. The icing will be soft but thick enough to cling to the top of the cupcakes.
Use a small spatula to spread a scant 2 tablespoons of icing over the top of each cupcake, spreading carefully to the edges. Leaving about 3/4-inch plain edge, sprinkle about 2 teaspoons of the crushed candy over each cupcake. The cupcake can be covered and stored at room temperature for up to 3 days.
I had some problems with these guys. When I’ve made this batter it’s risen up a lot more but these were very flat. I think it had something to do with the baking powder’s age. The frosting was very thin and slid right off the cupcake as well. But they tasted super yummy so that’s all that counts right? Happy baking!