There was quite a bit of discussion this week about the Chocolate-Chocolate Cupcakes, chosen by Clara of I Heart Food4Thought: they were too dry, they sunk, or they were just right; there were many suggested ingredient substitutions. With very few exceptions, for the first time through, I usually make a recipe by-the-book. That’s the only way I know what actually does or doesn’t work, or whether I’d change the flavor in any way. After that initial run-through, my benchmark if you will, then the recipe is fair game. Of course, all those comments were like a line in the sand to me – I had to bake it straight just to see for myself.
The verdict? For me, they turned out perfectly. They were moist, they didn’t sink, and the flavor was fine. This could be because 1. I weighed my KA flour (4.5 ounces); and 2. I baked them for 20 minutes. The ganache frosting was quick and easy, especially when I just dipped the cupcakes into the bowl. It was probably my favorite part of the cupcake, so I will definitely use it again for future cupcakes.
These were good enough, and simple enough, that I will make them again. Then I’ll play with flavors, kicking it up a notch, adding coffee or mint, or adding a filling, or using a different icing. (It seems I missed the suggestion about decorating for Halloween. Ooops. Well, they didn't last that long anyway.)
For sure, this time, there will be as many opinions as bakers, so I’d suggest settling in and reading the results on the TWD blogs.