i had the pleasure of making some cupcakes for a cute little seven year old this past week... and since her birthday coincides with earth day, we went with a animal theme... and i think these little babies came out pretty sweet...
so here are some close-ups..
a piggie... 
a chickie... 
and a cow... 
now compared to my favorite all time chocolate cupcake recipe, these fare very-very well... though, they aren't as moist, and aren't as sweet as my ol' stand by... but these cupcakes are truly something yummy... close you're eyes and think of a nice deep dark bittersweet chocolate... now top that will buttery smooth frosting... and some all chocolate guittard sprinkles... are you drooling yet?!
so friends... if you get a chance, bake these sweeties up... you won't be disappointed... trust me!!
chocolate cupcakes (cooks illustrated may/june edition)
ingredients:
3 ozs. finely chopped good quality bittersweet chocolate
1/2 cup dutch process cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. baking soda
6 tbsp. veggie oil
2 lrg. eggs
2 tsp. white vinegar
1 tsp. vanilla extract
directions:
1. preheat oven to 350, and arrange oven rack to middle position, and prep cupcake pan
2. place chopped chocolate and cocoa in medium bowl, and pour hot coffee over and whisk until smooth; set in fridge to cool completly for about 20 minutes
3. whisk together flour, salt, sugar and baking soda; set aside
4. whisk eggs, oil, vanilla and vinegar into now cooled chocolate mixture; and mix until smooth
5. now whisk in the dry ingredients, and continue whisking until smooth
6. divide batter evenly among the cupcake cups, and bake until set and just firm to the touch, 17-19 minutes; cool completly
creamy chocolate frosting:
ingredients:
1/3 cup sugar
2 lrg. egg whites
pinch of salt
12 tbsp. (1 1/2 sticks) unsalted butter, softened and cut into 1-tbsp. sized pieces
6 ozs. bittersweet chocolate, melted and cooled
1/2 tsp. vanilla extract
directions:
1. combine sugar, egg whites and salt in bowl of stand mixer over a double boiler, and whisk gently but constabtly, heating mixture until slightly thickened, foamy and registers 150 degrees, about 2-3 minutes
2.using whisk attachemt, beat mixture on medium speed until consistency of shaving crream and is slightly cooled, about 1-2 minutes
3. while still beating, add butter a piece at a time, until smooth and creamy
4. once all of the butter has been added, mix in the cooled chocolate and vanilla extract; mixing until combined (using spatula to scrape the sides when neccesary)
5. increase mixer speed, and beat until light and fluffy, about 30 seconds
*i covered and put the frosting in the fridge for about a half an hour so it would set a little more, and get just a bit firmer*
