This has been an easy low-key Thanksgiving year, with only one request from son: French onion soup AND something chocolate (my request to myself). Well, if you are part of the die-hard chocoholics club (and all my friends are), you will enjoy this cupcake and the rocky road trimmings.
Here we go:
INGREDIENTS for the cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup cocoa powder
1/2 bar bittersweet chocolate (I used Lindt), about 2 ounces
1/2 cup unsalted butter or oil (I used a combo of both)
1/2 teaspoon almond or vanilla extract
1 cup raw or brown sugar or 3/4 cup white granulated sugar mixed with 1/4 cup honey or maple syrup or grape molasses
2 large eggs
1/4 cup water
1/4 cup plain yogurt or buttermilk
For the cream topping:
2 cups whipped cream
2 tablespoons grape molasses
For the trimmings:
1 cup toasted walnuts
1 cup mini-marshmallows
1 cup pomegranate arils
1/2 cup grape molasses or pancake syrup or maple syrup
Preheat the oven to 350F. Line 2 cupcake pans with paper liners.
1. In a saucepan, melt the butter and chocolate over very low heat, stirring from time to time.
In a mixing bowl place the flour, baking powder, soda, salt and cocoa and mix till combined.
Mix the water with the yogurt till combined.
2. When the chocolate mixture is melted, remove from heat, stir and add sugar and flavoring. Add the eggs and whisk to combine. Add the water and yogurt mixture and mix.
Add the dry cocoa mixture and mix until smooth. Spoon into the cupcake pans and bake till set, about 12 minutes. Cool.
3. Mix the whipped cream with the grape molasses. Garnish the cupcakes with the cream, marshmallows, and toasted nuts. Serve with pomegranate arils and extra grape molasses or syrup.
The cupcake recipe is inspired by a wonderful chef in San Fransisco, Elizabeth Faulkner (owner of the famous Citizen Cake establishment), and her book Demolition Desserts.
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