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a perfect little cupcake...

pink salt and pepper cupcakes from the cupcake bakeshop

one of the blogs that i follow, the cupcake bakeshop, posted this recipe the other day for pink salt and pepper cupcakes. i've literally been having dreams about this cupcake ever since i first read about it, which is why i couldn't wait to post the recipe here. if you don't already follow the cupcake bakeshop, you must; their recipes are to die for and the photos they post pretty much feed my cupcake addiction on my 'cupcake days off' (i only allow myself one cupcake per week... i cheated last week though, i may have reached the four or five mark...) 


Pink Salt & Pepper Cupcakes...
makes 28 regular-sized cupcakes

  • 7 ounces bittersweet chocolate
  • 3 sticks butter
  • 2 1/4 cups sugar
  • 8 eggs
  • 1 1/4 cups quinoa flour, gluten-free (or all purpose flour for non-gluten free)
  • 1/4 cup cocoa powder, unsweetened
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon xanthan gum (if using gluten-free flour)

Preparation

1. Chop the chocolate and transfer into the bowl of a standing mixer.
2. Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
3. Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
4. Measure out the flour, cocoa, baking powder, salt, and xanthan gum (if using) into a medium-sized bowl. Whisk together.
5. Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
6. Add one egg at a time, mixing for 10 seconds between each.
7. Add the flour mixture and mix to combine.
8. Scoop into cupcake cups only 2/3s full. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3′s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move them at that point and I find the lower back of my oven to be a bit cooler.


For Chocolate Ganache
  • 9 ounces bittersweet chocolate like Valrhona 61% cocao
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 2 cups powdered sugar

Preparation

1. Chop chocolate and transfer into the bowl of your standing mixer.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and butter. Stir until butter is melted. Let cool to room temperature.
5. Sift the powdered sugar into the bowl and mix until fluffy.
                                          


recipe courtesy of www.cupcakeblog.com

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