It’s no secret that chocolate can do incredible things. It can make you feel warm inside, comforted, nostalgic, and joyful. Just the other day I discovered a prophecy written on the wooden stick of a Dove Ice Cream bar. Emerging from the remnants of a hard chocolate shell and luscious (albeit, melted) vanilla ice cream came these words: “A little chocolate can help almost anything.” How true that popsicle stick was.
I was thinking about why this is and I knew it all had to do with the brain. So to accurately write this post, I had to do some research. I looked into the effects chocolate has on a persons’ brain. So here’s your Science lesson for the day: chocolate contains chemical compounds like Theobromine and Phenylethylamine that stimulate the same receptors in your brain that are stimulated by marijuana and heroin. Phenylethylamine is also the chemical released when you are falling in love. Eating chocolate creates pleasurable sensations in the brain, dulls pain, and induces a little euphoric feeling. So in a way, chocolate is just like a drug. I knew there was something tangible behind the fact that I can NOT stop eating it once I start! But not to worry, you aren’t going to get high off of your dessert. A 130 pound person would have to consume 25 pounds of chocolate at once to even get close to being “high”.
So the next time you feel tingle-ings of a chocolate craving coming over you, whip up these Triple Chocolate Cupcakes, you will be instantly satisfied. Judging by the name you might be thinking that this will be overpoweringly rich. You might even be picturing a large chocolate chip jumping up and socking you in the mouth with its chocolate-y flavor. Or maybe not…yeah, probably not. Anyways, do not be deceived! The cupcake has a fairly moderate milk chocolate essence and the frosting is light as air. It dances across your tongue, tip-toeing and tickling your tastebuds with its feathery texture. After eating one of these guys, your need for chocolate will be tamed but you won’t be feeling all jittery and chock-full of sugar. If you are intimidated by the thought of making something as fancy and European sounding as Italian Meringue Buttercream, I’m about to put those concerns to rest. This frosting is just about as easy as popping open a can of Duncan Hines and it will assuredly get you many more compliments. Just try it, please, for me. After a couple tries, you’ll be perfecting this professional icing without even having to look at a recipe. It’s simple and once you’ve got it down, you can add any number of flavorings to create any frosting taste under the sun. The possibilities are endless! This has become my go-to frosting choice and is a sweet addition to just about anything. I hope you enjoy!
Triple Chocolate Cupcakes
Ingredients:
CUPCAKE BASE-
1 cup flour
1/2 tsp baking soda
1 cup sugar
1/2 cup (1 stick) butter- softened
1/2 cup buttermilk
2 eggs- room temperature
1/2 tsp vanilla
1/2 cup chopped semisweet chocolate- melted
1/2 tsp instant coffee granulesCHOCOLATE ITALIAN MERINGUE BUTTERCREAM-
2 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1/2 cup sugar
1/2 cup (1 stick) butter- softened and cut into small cubes
1 1/3 cup pre-made chocolate frostingA few chocolate chips to garnish each cupcake (optional)
Directions:
Preheat oven to 350° F. Line about 14 muffin cups with paper liners.
Sift together flour and baking soda. Set aside.
Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl with a rubber spatula. Add vanilla and combine. Add melted chocolate and coffee granules. Beat in flour and buttermilk, alternating flour and milk. Bake 16 minutes, turning pans at halfway. Cool in pan for 15 minutes, them move to wire racks to cool completely.
To make frosting, whip egg whites, cream of tartar, and salt at high speed until extra, extra foamy. Continue to whip, slowly add sugar and beat until soft peaks have formed. Add the softened butter, a cube at a time, waiting 15 seconds between additions to fully incorporate. Now beat the frosting for about 7 minutes until it reaches a thick and creamy consistency that stands easily on its own. DO NOT overbeat the meringue! If this happens, it looks like grainy, curdled egg whites and your buttercream will not be salvageable! After the 7 minutes, turn off the mixer, add the pre-made chocolate frosting and mix on low speed, scraping down the sides with a rubber spatula.
Once the cupcakes are cool, pipe on the frosting and sprinkle on some chocolate chips.
If you have extra frosting, you can freeze it for later use, just bring it to room temperature and fluff it up by stirring before use.
I stored my cupcakes in the refrigerator and let them come to room temperature before serving.
Have a great day!
The Petite Pastry Chef 