In my english class this year there was a tradition that every week someone would bring in cookies. For the last day of classes I decided to go all out and give the class something a little better than the boring chocolate chip cookies that they were used to getting. Introducing a new desert that will blow your mind, flourless chocolate cupcakes with cherry compote and vanilla butter cream frosting. I originally was on food gawker looking for something special to bring to the class when I came across this recipe. It was on Blueberry Kitchen if you would like to take a look. I realized while making it though that I didn’t have alot of the necissary ingredients so I had to improvise a bit.
Making these without all the right ingredients was a bit frusterating especially trying to make the frosting. The initial recipe has these cupcakes with a mascarpone frosting. I didn’t have mascarpone and so thats why I decided to go with Buttercream frosting, something every baker should have experience making.
I got so much good feedback that I decided to share them with you all. So here it is, the best cupcakes of all time.
Flourless chocolate cake
4 oz dark chocolate, broken into cubes
3 oz/ 3/4 stick unsalted butter
2 tbsp strong black coffee
2/3 cup sugar
1 tsp vanilla extract
3/4 cup ground almonds
1/2 tsp baking powder
– Preheat the oven to 350F and line a cupcake or muffin tin with cupcake cases.
– Melt the chocolate and butter in a heatproof bowl, over a saucepan of gently simmering water. Stir in the coffee and leave to cool. Once cooled stir in the sugar and vanilla.
– In a separate bowl beat the egg for about 3 minutes until really fluffy. Gently fold in the chocolate mixture, followed the ground almonds, salt and baking powder.- Spoon the mixture into the cupcake cases, filling each one about 1/2 full. (these rise a lot so really be cautious when filling them). Bake for about 23 minutes until crisp on the outside, but still slightly gooey in the middle (insert a clean skewer into the middle to check.) Cool on a wire rack. Dont be alarmed if the middles fall. Thats where the cherries go.
1/2 cup butter, room temperature
1 1/2 cups confectioners’ sugar2 teaspoons vanilla extract
1 to 2 tablespoons milk or cream ( I used rice milk)
-In a mixing bowl with electric mixer, combine the butter with confectioners’ sugar. Beat on low speed until sugar is moistened, then beat on medium to high speed for about 2 minutes. Add the vanilla and 1 tablespoon of milk or cream and beat until smooth. Beat in more milk or cream, as needed for spreading consistency.
Hope you all enjoy them as much as my english class did!