Batch 29

This week hit me like a Mac truck.

Maybe it was all the sugar.

Or the long hours at work.

Or the sugar.

Desserts in this house are a recipe for disaster.

They usually require a vacuum.

Because we can Hoover us some cake and cookies.

So when I was thinking of what to make for the husband’s birthday, it seemed like a terrible idea to have an entire cake seducing us with it’s rich, chocolatey aroma.

Cupcakes seemed like a reasonable alternative for their perfect little portion controlled cakelettes, but the idea of 12 cupcakes lingering on my kitchen counter was enough to make my insulin jump just thinking about it.

So I took a little foray into small batch baking.

And came up with a recipe that makes four svelte servings of chocolate brownie cupcakes.

Not wanting to dirty up an entire cupcake pan, I poured the batter right into four ounce mason jars.

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And when they emerged from the oven all cupcake and crackely, I heaped on some brandied cherry topping.

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Because I can’t pipe frosting to save my life.

And I can’t make frosting if I use all the powdered sugar practicing my skillz.

SMALL -BATCH BLACK FOREST

BROWNIE CUPCAKES

(Makes 4 cupcakes)

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For the cherry topping:

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1  (12 oz.) bag of frozen cherries

1/4 cup sugar

2 teaspoons arrowroot starch

1-2 teaspoons brandy

For the cupcakes:

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Want a more traditional cupcake? Omit the baking chocolate in the batter.

1/3 cup all-purpose flour

1/4 cup sugar

2 tablespoons cocoa powder

1/2 teaspoon baking powder

pinch salt

1 oz. baking chocolate, chopped

1 tablespoon canola oil

1/4 teaspoon vanilla extract

1/4 teaspoon apple cider vinegar

1/4 cup non-dairy milk, warmed

To make the topping: 

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Cook cherries and sugar over medium heat until heated through.

Add arrowroot starch and boil for one minute.

Remove from heat and stir in brandy.

Transfer to a container and refrigerate until ready to use.

To make the cupcakes:

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Pre-heat oven to 350 degrees.

Sift together flour, sugar, cocoa powder, baking powder, and salt.

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Stir in the chopped chocolate.

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Make sure to give the chocolate a good chop. This will make it easier for it to melt into the batter when you add the warm milk.

Add oil, vanilla, and cider vinegar.

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Slowly pour in the warm milk.

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Stir until batter is smooth.

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Distribute batter evenly into four, greased (4 oz) mason jars.

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Place jars on a cookie sheet before placing in the oven.

Bake for 12-14 minutes or until top springs back when touched.

Cool.

Top with cherry topping and additional chocolate shavings.

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The best thing about these cupcakes?

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They’re portable!

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HAPPY BIRTHDAY, HUSBAND!

Hope your first 29th birthday is the best!

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I know my second one is going to be epic.

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