Feb 4, 2013

Chocolate Amaretto Cupcakes

{I’ve said it before but I’ll say it again} I’m not kidding you when I say this is the best cake recipe I have ever made.  Call me crazy, but I’m super, super, SUPER excited to share it with all of you. This light and moist chocolate cake is a one bowl recipe- so simple- and there are no crazy ingredients to find and stock. I adapted this recipe from Martha Stewart’s Allergen-Free Chocolate Cupcakes that can be found in her “Cupcakes” cookbook.  We are blessed enough to have no allergies in this house, but it’s nice to have a fabulous recipe tucked away for any times when one such recipe would be needed (only the cake here people- obviously the peanut/dairy laden topping is full of allergy potential). I actually think a version of this is my new go-too chocolate cake regardless of the ingredients it does and does not contain!

Chocolate Amaretto Cupcakes 7

Chocolate Amaretto Cupcakes 8

Chocolate Amaretto Cake

1 1/2 cups flour *before scooping the flour into your measuring cup, add 1 tablespoon of cornstarch to the cup and 1/2 tablespoon of cornstarch to the 1/2 cup

3/4 cups granulated sugar

1/4 unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup vegetable oil

1 tablespoon distilled white vinegar

1 cup water

1/2 cup amaretto (If you are wary of adding alcohol to a treat your kids are going to eat, know that it cooks out in the oven and all that remains is the flavor. If you are still wary, skip the amaretto and add an extra 1/2 cup of water.)

1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

2. Whisk dry ingredients in a large mixing bowl.

3. Add all wet ingredients and whisk vigorously until combined. Mixture will be thin.

4. Fill paper liners 3/4 full and bake for 18-20 minutes or until toothpick inserted comes out clean.

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Peanut Butter Mousse

1 1/2 cups heavy whipping cream

1/2 cup powdered sugar

3/4 cups creamy peanut butter

In a bowl, combine heavy whipping cream and powder sugar. Beat with electric mixer until stiff peaks form. Add peanut butter and beat until blended. Refrigerate until ready to use.

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Chocolate Ganache

3/4 cups chocolate chips

1/2 heavy whipping cream

In a microwave safe bowl, combine chocolate and cream. Heat in the microwave at 30 second intervals until melted, stirring inbetween heatings. Let stand at room temperature until no longer warm to the touch.

Frost cooled cupcakes with peanut butter mousse. Drizzle chocolate ganache on top if thin enough or spoon a dab onto the top of each cupcake and swirl with the back of a butter knife.

*Because the peanut butter mousse is a light whipped cream type of frosting, these cupcakes do best refrigerated. They taste great cold but can also be brought to room temperature before serving.

Chocolate Amaretto Cupcakes 1

 

Valentine’s day treat, anyone? You’ll get extra kisses for these babies ;)

Love the chocolate queen herself,

J

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