Many thanks to Clara from iheartfood4thought, who selected Chocolate Chocolate Cupcakes from Dorie Greenspan’s book this week, for giving me the excuse to make these. I’m not the biggest chocoholic – if I had a dessert menu in front of me, I’m more likely to go for something apple-vanilla-toffee-cinnamonish before the seriously chocolate stuff. But every now and then a solid dose of chocolate is just good for what ails you.
Not to mention, I LOVE frosting and icing. So much so that I can’t keep it anywhere near me for fear that I will slowly but surely conquer the whole thing one spoonful at a time. It goes on the list of things that must be taken directly to the dumpster for fear of a Sex in the City dive into the trashcan moment. Ah. But I digress.
After reading posts from some of the other TWD participants, I made only some very small tweaks to the recipe. First of all, I measured my flour. I’ve been reading more about the different methods of measuring out flour, and the importance of using weight (there could be as much as a 1 – 2 oz. variation in a one cup of flour!), so following King Arthur guidelines, I weighed out 4.25 ounces of flour. I also added a teaspoon of cinnamon as I just love the combination of cinnamon and chocolate – I would also consider adding some coffee next time as well? Then, after seeing notes about these coming out somewhat dry, I added in a hefty dollop (probably a quarter cup) of sour cream to the batter.
And finally, for the icing I used a Lindt chocolate that was laced with holiday spices – very subtle, but very yummy. I tried the batter (major weakness) but not the finished product – hard to tell if the fact that they all disappeared from the office kitchen before 10am was any indication that they were good or just that they were there!