"WORLD OF WARCRAFT": TASTY CUPCAKES.
These cupcakes are just plain delicious. They are full of a rich cocoa flavor with just a hint of coffee, and the moment you bite into a chocolate chip your mouth explodes with happiness. The frosting balances out the bitterness of the cocoa with its sweetness and just a hint of cherry.
Grants a happiness buff for 2 hours.
LOOT: 24 CUPCAKES.
MATS.
CAKE.
3 1/4 cups packed cake flour
1 3/4 cup granulated sugar
1 cup cocoa powder
2 tbsp baking soda
1 tsp salt
2 eggs
1 cup brewed coffee, cooled
1 cup buttermilk
1 cup canola oil
1 tbsp vanilla extract
1 cup chocolate chips
FROSTING.
2 sticks butter, softened
3 cups powdered sugar
2 tbsp cherry preserves
2 tbsp cream
red food coloring
EQUIPMENT.
oven
large bowl
sifter
whisk
cupcake papers (preferably hot pink to match picture)
2 cupcake pans
portion scoop or spoon
cooling racks
mixer with paddle attachment or hand mixer
spatula
piping bag with #804 round tip (about a 1/4” tip)
STRAT.
CAKE.
1.) Preheat oven to 350ºF. Line the cupcake pans with papers. Set aside.
2.) In a large bowl, sift together cake flour, granulated sugar, cocoa powder, baking soda, and salt.
3.) Make a well in the center of the dry ingredients and add the eggs, coffee, buttermilk, canola oil, and vanilla extract. Whisk vigorously until the batter is nice and smooth and there are no chunks. Fold in the chocolate chips with a spatula.
4.) Using a portion scoop (or a spoon) fill the cupcake pans with batter, filling about 1/4” from the top in each cup. Place in the oven and bake for about 22 minutes, or until the cake springs back upon touching and a toothpick comes out clean when inserted. Remove from the pans and set them on cooling racks, letting them cool completely.
FROSTING.
1.) Sift the powdered sugar into a large bowl. Set aside.
2.) Using a mixer with a paddle attachment (or hand mixer), cream the butter just until it smooths out. Add the powdered sugar and cream together until it forms a nice paste, scraping the bowl at least once with a spatula.
3.) Add the cherry preserves and cream and mix until it makes a lovely frosting (don’t forget to scrape your bowl again!) If it seems too runny, add more powdered sugar. If it seems too stiff add more cream.
4.) Mix in the red food coloring, adding a little at a time until your frosting is completely red. Every food coloring is different, so you’ll just have to see how much yours requires! I use Wilton Icing Color Gels and it used almost half of a 1 ounce container.
ASSEMBLY.
1.) Using a spatula, scoop the frosting into a piping bag fitted with a piping tip (or with a 1/4” hole at the tip)
2.) Pipe a heart atop each cupcake. Enjoy, because cupcakes make you happy!
