The school year has, once again, started, which means pretty much everyone I know (and myself) has moved back to Ljubljana. Since my birthday was in September, this is the time to celebrate it. So I threw my first adult birthday party!
I live in an apartment by myself, so I had plenty of space to host ''many'' people. Nevertheless, I only invited two.
We ate - and you'll find the recipe below. Inspiration for the recipe struck me two nights before the party. I had recently tried to recreate a chocolate-raspberry cake from a local pastry shop - and failed spectacularly. I thought I should try again, but this time, using cupcakes. After all, this blog used to contain the word cupcakes in its name and I have a few thousand cupcake liners stored in a box, waiting for me to use them.
Since I love the combination of sweet and sour, I decided to make chocolate cupcakes and fill them with a sour cherry filling of some kind, made of frozen sour cherries. I found this great recipe for cupcakes and made up the recipe for the filling. It all turned out great. I've never made such a fluffy and light cupcake before. And it turns out that whipped cream is the perfect cupcake frosting. Beaten to stiff peaks it's easy to decorate the cupcakes with and it makes the whole cupcake lighter than the usual butter-and-sugar based frostings.
Seriously, I have never had a better tasting chocolate cupcake (homemade or bought) in my entire life.
Chocolate Cupcakes (adapted from Bake It In a Cake) - makes 24 cupcakes
4 ounces (110 g) semisweet chocolate
1 1/2 cups (360 ml) whole milk
1 1/2 sticks (170 g) butter
1 1/2 cups (340 g) granulated sugar
3 large eggs
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (60 g) cocoa powder
2 1/2 cups (275 g) flour
- Preheat the oven to 350°F (175°C). Break the chocolate into small pieces, add two teaspoons of milk and melt it in a microwave or a double boiler. Leave the mixture to cool.
- Beat butter and sugar on medium speed for 90 seconds - until fluffy. Add eggs one at a time and make sure every egg is completely incorporated before adding the next. Scrape the sides of the bowl with a spatula.
- Add baking powder, baking soda, vanilla extract and salt to the mixture on medium-low speed. Add cocoa powder and mix for 30 seconds on high speed, until well combined. Scrape the sides of the bowl with a spatula again.
- Add the flour, 1 cup at a time, alternating with milk, 1/3 cup at a time. Mix well before every addition.
- With the mixer on medium-high, add the melted chocolate mixture and mix for 30 seconds, until smooth.
- Fill the cupcake liners about 2/3 full. Bake for 15-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean or with a few crumbs attached.
1 1/2 - 2 cups frozen sour cherries
4 tbsp water
4 tbsp sugar (optional)
Simmer the frozen or already thawed sour cherries with water and sugar (optional) in a pan for for about 3-4 minutes, then leave them to cool.
1 cup whipping cream
powdered sugar, to taste
- Add as much sugar as you'd like to the cream and mix it with a spoon.
- Whip cream to soft or stiff peaks, whichever you prefer.
Assembling the cupcakes
- Cut out a cone shape from each of the cupcakes, about 1 inch in diameter and about 1 inch deep, depending on how much filling you would like in your cupcakes. Fill the hole with 2-3 cherries and a teaspoon or two of the sour cherry juice remaining in the bowl.
- Remove most of the cut-out cone, leaving just a very thin ''lid'' and place it onto the cherries, to seal the cupcake.
- Top with a tablespoon of fresh whipped cream.
- Optional: decorate with a cupcake topper, preferably one with a cat on it :)