Chocolate Butter Cupcakes with Chocolate- Egg White Frosting

Friday, June 4   -  My experience with these cupcakes was very positive, considering it was only my second time to bake cupcakes, the first being the orange chiffon for the Bostini.

                       mis en place

 I chose to use the silicone Lekue muffin pans of 12, and then another of six cavities for leftover batter. 

There was enough for five extra cupcakes [that were eagerly consumed right after cooling]. I used foil-lined with paper; not the kind that has a separate liner that is removable. I couldn't find small enough ones. I sprayed the inside the liner with Baker's Joy. This procedure I have heard that Rose recommends for chocolate cupcakes, and I believe Hector also says as much for silicone. Naturally, I could be wrong. However, I baked them at 350' and as usual forgot to set the timer, and still didn't have an oven thermometer. The last one I had, I discarded in disgust. [Finally, as we speak, I have acquired an IronClad one that I hope will help]. So, when the tops were doming, and the time then seemed about right, I made ready to take their temperature. 

But before I could, the tip of the Thermopen was met with a pool of doming chocolate. I left them another 15 minutes and then removed them. After ten minutes on the rack, I turned them out. When cooled, they were moist and light. However, when I bit into one all the way, the very center seemed a tad too moist. I don’t know if that it is what texture is like after having ganache inserted into a financier, or whatever. Or if they needed more time in the oven. The flavor is very nice and 'chocolately'. I used Droste cocoa because my Green & Black's hadn't arrived yet.

Friday, June 11 -

I hoped my Polycarbonate-Blue Thermohauser pastry tips would arrive in time to have fun with the decorating, so I after a good cooling, I froze the cupcakes, wrapped with Freeze-tite, and in shoe boxes. I'm sure they will be fine. At present, the tips are finally here.

Now, I have made the chocolate-egg white frosting -

I'll say! It went easily, and was heavenly light and airy -- sooo luscious that I was actually slurping the last bits out of the end of the piping tube – and, of course, another cupcake.

I think, because of their freezing process, the cupcakes' texture mellowed and after they were thawed and frosted they were absolutely perfect; not, as I had been concerned, needing more time in the oven. I have packaged six to deliver to a friend who loves cupcakes. I know she will fall in love with these special treats!!