These cupcakes deserve a decent post. But honestly, I’m sorta shocked by how absolutely dang good this Grey’s Anatomy finale is. It’s even making my hands shake from the anticipation. It’s a show that I’ve been following since season 1 and like most shows, the appeal faded away by the third season. Yet, once you make that commitment, you can’t really let go. You can’t neglect it. You can’t just drop a show that you’ve been watching for three seasons. That’s like dropping a course midway through the semester. This season finale, however, has been the redeeming holy grail of all those failed episodes.
It’s commercial break right now, so let me tell you why I baked these. One night, as I was watching David Muir on ABC news, I thought to myself, man, I really want a cupcake.
That’s it. That’s the only reason why I baked these.
Sorry that the paragraph preceding this was a bit sparse. The show had resumed. We’re back to a commercial break now. Anyway, I ended up eating only like three of these cupcakes. Just THREE! And over the span of 3 days! Anyone who knows me would be proud. I brought the rest of them to work and saved a couple for Patrick. He said that it beat the cupcakes he’s had from Magnolia!
They’re soft, they’re fluffy, and they’re amazingly chocolaty. I was surprised at how light they were! Devil’s food indeed.
Devil’s Food Cupcakes
Martha Stewart Cupcakes
- 3 ounces unsweetened chocolate, chopped
- 1 teaspoon baking soda
- 1/2 cup boiling water
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla extract
Heat the oven to 350 degrees. Line the bottom of your cupcake tins with paper liners. Melt chocolate in a microwave in 30 second waves so that you don’t burn it. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
In a separate large bowl, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake for around 30 minutes or until you insert a toothpick and it comes out clean. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely. Ice, and serve.
I’m gonna let you do some research here because I didn’t use Martha’s chocolate ganache (I don’t just have corn syrup randomly in my pantry!). However, this is the frosting that I used. I only used a few chocolate chips and compensated with some cocoa powder. Deeelish!
Sorry about the rush, didn’t realize that this was a 2 hour finale!
Photo du jour: It’s FRED & WILMA!