It’s one of those days. There you are, minding your own business sitting outside in the sunshine enjoying some piping hot delicious
chocolate coffee. Then out of nowhere a polite whisper calls to you and says: coffee tastes better with chocolate cupcakes. Since no one is around it must be the crazy wind. If only there was wind.
Suddenly everywhere you look, a chocolate cupcake pops up. At the grocery for just bread and milk, no matter which aisle you take, there it is. A chocolate cupcake. At this point it might even be winking at you.
While walking to the dreaded dental appointment there it is – in a bakery window that you swear was not there a week ago – another chocolate cupcake. Only this one seems larger. And not only is it winking but smiling at you with large buttercream teeth.
While waiting for that long overdue haircut, a magazine with nothing more interesting than cute puppies on the cover catches your eye. Cute puppies are worth a look and in the middle of the magazine there it is again. An advertisement for a new dessert place that offers guess what? Chocolate cupcakes. These seem to looking directly at you with a somewhat mocking expression.
There is no getting around it. No matter how much you try to ignore that still small but very pesky voice, the cupcake will win. Best to stop denying it and make a big pot of coffee and bake that chocolate cupcake today.
I have it on good authority. The cupcake wins. Every single time.
|Chocolate Sundae Cupcake, Gluten Free||
- 5 oz. GF flour (3 oz. superfine brown rice flour, 1 oz. superfine white rice flour, 1 oz. tapioca starch/flour) (about 1 cup plus 2 tablespoons)
- 3 oz. unsweetened cocoa (about ¾ cup)
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 7 oz. sugar (1 scant cup)
- 4.5 oz. (9 tablespoons) unsalted butter, melted and cooled
- 3 large eggs
- 3 oz. sour cream (about ⅓ cup)
- 2 oz. very hot water (about ¼ cup)
- 1 teaspoon vanilla
- 1 teaspoon Kahlua or Creme de Cacao
- 1 half-pint heavy whipping cream (1 cup)
- 1 tablespoon sugar
- ½ teaspoon vanilla
- optional: chocolate jimmies or sundae chopped nuts
- 12 maraschino cherries with stems, drained (get tasty stuff)
- Preheat oven to 350. Place liners in a muffin pan (about 12). Set aside.
- In a large bowl weigh the flour, add the cocoa, baking powder, espresso powder, salt and baking soda. Add the sugar. Whisk together. In a heatproof glass bowl/container, melt butter. Cool slightly. Add eggs, sour cream, vanilla and liqueur. Whisk to incorporate thoroughly. Add the butter/eggs/sour cream/flavoring ingredients to the dry and mix until the batter is smooth, thick and no lumps remain. Add hot water and mix thoroughly until smooth and less thick. A stand mixer or a hand-held mixer makes fast work of this. Scoop about ⅔ full into liners and bake for about 18-22 minutes or until a toothpick comes out with few crumbs. Don’t over bake. Place each cupcake on a rack to cool completely.
- Using a hand-held mixer or stand mixer with a whip attachment mix cream with sugar and vanilla. As it begins to thicken, turn the mixer to a medium high setting and whip until soft peaks form. Store in the refrigerator until ready to top cupcakes.
- Drain cherries and set on a paper towel to completely drain until ready to top cupcakes.
- Pipe or scoop whipped cream onto the top of each cupcake. Optional: sprinkle with chocolate jimmies or chopped nuts. Top each cupcake with a cherry – with the stem attached.