This weeks Tuesdays With Dorie was chosen by Kristin of I’m Right About Everything. She chose Dorie’s Milk Chocolate Mini Bundt Cakes which is located on pages 188-189 in Baking: From My Home to Yours.
First thought, mmmm chocolate 🙂
Second thought, crap I don’t have a mini bundt pan.
Final thought, CUPCAKES!!!!
Okay, for this recipe I modified it A LOT. Mainly because I didn’t want to use all my good chocolate if I was going to give them away. I know. I am selfish with my chocolate. IT is mine ALL MINE 🙂 I know you are thinking, “What on earth did she do if she didn’t use the good chocolate?” Answer, “I substituted cocoa powder, sugar, and butter for it.” I also decided to substitute vegetable oil for the previous 1/2 cup of butter in the recipe.
Don’t ask. Once I changed one thing I figured why not, and common sense really didn’t play too much into the method of my madness.
I mixed together 1 cup cocoa powder, 3/4 cup + 2 tbsp sugar, and 7 tbsp melted butter together and set it aside. I then proceeded with the rest of the recipe and used oil instead of butter, and when the recipe called to add the melted chocolate I added my cocoa powder concoction. The recipe made the perfect amount for 12 cupcakes and they actually baked up perfectly.
Now, once I took them out of the pan I realized that the outsides were really hard and was hoping the inside wasn’t. I was pleasantly surprised when the inside was the consistency of a cake brownie. I would describe them as a brownie cupcake because they have the outside crunchiness of the brownie edges and the inside cakeyness of a brownie. Important tip: don’t eat like a cupcake, cut them in half first 🙂 For the icing I just made a basic chocolate ganache (4 oz bittersweet chocolate and 1/2 cup heavy cream) and dipped the tops of the cupcakes in the ganache once it thickened.
Conclusion, VERY YUMMY but you might want to have a giant glass of milk nearby 🙂