Well Fancy This: Chocolate Ribbon Cupcakes and How to Melt Chocolate
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The night before a visit to Mrs. Roberts, my mother in law, I found myself in a dilemma. I had not prepared a confection. It has become a tradition for me to bring a cake, a pie or a tart to grandmother’s house. And, I found myself at Trader Joe’s purchasing something frozen. But, wait a minute. That’s not me. I am the daughter-in law that shows up with a basket of goodies. It’s my expression of appreciation to her for raising a wonderful son. So, I quickly remembered that I had found yet another chocolate cupcake recipe from another fabulous blogger and I knew I would get up extra early to make them before we left. If there is anything I know about myself, cooking for someone else is my love language. And, some people so deserve to be loved.
A word about mother-in laws. If you have sons and one day you know they will marry and leave you, you might be worried. You might fret that their bride will take them from you and you will lose your place in their heart. After all, a daughter in law can be a threat. She’s the new woman in his life. He will now aim to please and impress her and he will no longer be in school making crafts, and thinking “mommy will love this.” So how can you prepare now to maintain that special place and be the best mommy you can be?
Raise a good son that respects life, women, children, animals, and God. Raise a man who opens doors and stops to help stranded cars. Raise a man who is attracted to a woman who respects the same things. And, then let him go. Let him go to find a wife, to live his own life, and then to honor you for all of his days. Because if you raise this kind of man, he will find the kind of wife that appreciates all you’ve done for him and his good character. She won’t be a threat. She’ll be your daughter. And, perhaps she will show up at your door with a basket of homemade goodies to show you how much she appreciates all the good things you put in the heart and head of her husband.
Well Fancy This: Chocolate Ribbon Cupcakes and How to Melt Chocolate
Ingredients
- 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
- 4 eggs
- 6 oz unsweetened chocolate melted (see notes)
- 1 cup buttermilk
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 3 ounces chocolate melted for chocolate curls
Instructions
- Cream together the butter, sugar and the brown sugar. Add the eggs one at a time for 45 seconds each.
- Melt chocolate. (see notes)
- 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.
Notes
There are many methods for melting chocolate. I used to either microwave chocolate or use a double boiler. I now have found a very simply method of using a large frying pan and placing my dish right in the simmering water. I got this method from a pastry chef that was baking a cake with Julia Child. It’s fast and still gives me enough working time to get it all melted.
1. Make sure you chop the chocolate as evenly as you can so it melts at same pace, into small pieces.
2. Stir pretty constantly to keep the chocolate from burning.
3. Be careful to not get any water into the bowl.
Chocolate Curls:
Chocolate Ribbons
Melt 6 ounces of chocolate. Use the BACK of a baking sheet. Pour and spread the chocolate as thin as you can without seeing through it. Then refrigerate until cold and hard. Take out of the refrigerator and allow it to warm up (maybe 10 minutes). Then using a knife, slide under the chocolate and hold one side and pinch to make a curl. The trick is the chocolate can’t be so cold that it is brittle or so warm that it is melting when you do it.
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The Chocolate Cupcakes recipe is from Canelle et Vanille
For this recipe you will melt chocolate for both the cake and for the ribbon decorations.
Melting Chocolate.
There are many methods for melting chocolate. I used to either microwave chocolate or use a double boiler. I now have found a very simply method of using a large frying pan and placing my dish right in the simmering water. I got this method from a pastry chef that was baking a cake with Julia Child. It’s fast and still gives me enough working time to get it all melted.
1. Make sure you chop the chocolate as evenly as you can so it melts at same pace, into small pieces.
2. Stir pretty constantly to keep the chocolate from burning.
3. Be careful to not get any water into the bowl.
Chocolate Ribbons
Melt 6 ounces of chocolate. Use the BACK of a baking sheet. Pour and spread the chocolate as thin as you can without seeing through it. Then refrigerate until cold and hard. Take out of the refrigerator and allow it to warm up (maybe 10 minutes). Then using a knife, slide under the chocolate and hold one side and pinch to make a curl. The trick is the chocolate can’t be so cold that it is brittle or so warm that it is melting when you do it.
Orange Zested Cream Cheese Frosting
1 stick butter
8 oz cream cheese
3 cups confectioner’s sugar
1 teaspoon vanilla
1/4 cup heavy cream
zest of one large orange
Mix butter and cream together with high speed of beater. Add vanilla. Add confectioner’s sugar a cup at a time. Add more if necessary. Add in cream. Continue to beat. Add in zest of one large orange.
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