Wednesday, April 30, 2014

THE CUPCAKE PROJECT № 4 | ESPRESSO CHOCOLATE CUPCAKES

CSC_EspressoChocolateCupcakes_01

These chocolate cupcakes are incredibly moist and tender with a rich chocolate flavor, due to the fact that the batter used is actually a double chocolate cake batter using both cocoa powder and chocolate. The recipe is adapted from Miette, one of my go-to bake books, both for the recipes and the pretty designs.


CSC_EspressoChocolateCupcakes_02

Come to think of it, cupcakes weren't a big part of my childhood. I can't really recall a special memory that includes them, even though I'm quite certain I've eaten a fair share at birthday parties and other seasonal occasions. But I do have a special place in my heart for chocolate cake.
Chocolate cake in Japan tastes different, and although I've been living here in Tokyo longer than I lived in the States, I still sometimes get cravings for a slice of classic American-style chocolate cake. No fancy flavors or decorations; just plain chocolatey chocolate cake, served with a layer of plain chocolate buttercream or maybe a dollop of whipped cream. That's my idea of perfection — something that fulfills my chocolate cake cravings — and that is exactly what these cupcakes taste like.


CSC_EspressoChocolateCupcakes_03

The buttercream is adapted from Call Me Cupcake!'s espresso chocolate cupcakes (by Linda Lomelino), and if you like your chocolate cupcakes with a cold glass of milk, this is the buttercream to use. If you want something a little less rich but as equally as satisfying, I recommend the raspberry buttercream I used for the cupcake photographs in my last post, also from Linda's blog.




It's hard to believe we've already come to the end of April. I'm still having trouble writing posts on a regular basis, but I guess writing random posts is still better than not writing at all. I really hope I can post a Mother's Day post before Mother's Day. One of my goals for May . . . *

* { espresso chocolate cupcakes, double chocolate cupcakes adapted from : miette by meg ray with leslie jonath, espresso chocolate buttercream adapted from : call me cupcakeespresso chocolate cupcakes }
— click on the images above, or continue reading for the recipe

Sunday, April 20, 2014

HAPPY EASTER & LATELY . . .

CSC_OmbreBerryBavarois_01

CSC_ChocolateCupcakesRaspberryButtercream_01

happy easter, and some photographs of my latest creations . . . *

1. ombre berry bavarois
A three-tiered mousse dessert which is a favorite, mostly due to the fact it brings back childhood memories of making it with my grandmother. Flavors are vanilla, strawberry, and raspberry, and while the strawberry is quite good (if I do say so myself), the raspberry and vanilla need tweaking. Hopefully, will be able to post the recipe soon.

2. chocolate cupcakes with raspberry buttercream
These cupcakes were a special project for a very good friend of mine. I started with a completely different idea in mind, but this was how it turned out in the end. Will post the chocolate cupcakes recipe soon, and the raspberry buttercream recipe is from the lovely Linda Lomelino.