We are finally having winter-like temperatures around here and it feels great to bundle up and wear scarves. I even had to bring my herb plants inside at night because of the freezing temperatures. It’s like a treat for those of us who have to live under air conditioning most of the year.
All I can think about are soups (I am craving this) and chocolate. Hot chocolate, chocolate cupcakes and a lazy weekend.
My little boy keeps helping me in the kitchen and I try to take some decent photos to share with you, but it’s almost impossible to juggle him, the chocolate mess and a camera all together. So instead, here are some photos of him actually behaving and enjoying a cupcake. Rare are the times he behaves this well. I suppose a cupcake can motivate many of us!
This chocolate buttermilk cupcake recipe comes straight from the Magnolia Bakery cookbook and the icing is a simple whipped chocolate ganache. Talk about comfort food.
Chocolate Buttermilk Cupcakes
adapted from “Magnolia Bakery Cookbook” by Jennifer Appel and Alyssa Torey
2 sticks butter, softened
1 cup sugar
1 cup brown sugar
6 oz unsweetened chocolate, melted
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
In an electric mixer, cream together the butter, sugar and the brown sugar. Add the eggs one at a time. Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the buttermilk. Add the flour and baking soda, mix and finish with the remainder of the buttermilk. Mix until well incorporated. Scoop into baking cups and bake at 350F for about 20 minutes.
Whipped Chocolate Ganache
100 grams heavy cream
125 grams bittersweet chocolate, finely chopped
Bring the heavy cream to a boil and pour over the chocolate. Mix slowly starting from the center until all incorporated and creamy. Let it cool completely for about an hour. Whip until thick.
Hope you are having a great weekend!