Chocolate cake recipe like the one in 'Wichcraft's chocolate cupcake
'Wichcraft (locations in SF and New York and possibly elsewhere) has about the best chocolate cupcake I've ever had. It's sort of a very upscale creme filled hostess cupcake. The cake itself has the following characteristics: very moist, fine grained and soft (so I am guessing the butter and flour are mixed directly, a characteristic of fine grained soft cakes), extremely dark and chocolatey. It's quite a dense cake, but it's clearly a cake- the flour is very evident. It almost melts in your mouth. It tastes like it is made with quite high quality chocolate, like a Valrhona.
Anyone have a cake recipe that sounds like this?
Here is a little treat from your friends at ‘wichcraft. The recipe comes compliments of Karen DeMasco, Pastry Chef at craft and craftbar, who originally developed this delicious dessert for us. Enjoy!
‘wichcraft cupcakes (aka devil’s food cake cupcakes)
Yield: 36 cupcakes
1 ½ cups cocoa powder
1 ¼ cups warm water
1 ½ cups cake flour
1 ½ cups All-Purpose flour
1 ¼ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
1 stick + 2 tablespoons butter
3 ½ cups dark brown sugar
1 ½ teaspoon vanilla extract
1 ¼ cup buttermilk
Whisk together cocoa and water to make a paste. Sift dry ingredients together. In the bowl of a mixer, cream the butter, sugar, and vanilla. Add in the eggs one at a time followed by cocoa paste. Once combined, alternate adding dry ingredients and buttermilk. Place 24 paper cupcake liners into muffin tins. Fill the liners up to ½-inch from the top and bake at 325ºF for about 25 minutes, turning after the first 12 minutes. Cake should be firm to the touch and when the center is inserted with a knife, it should come out clean.
1 ½ cups heavy cream
¼ cup confectioner’s sugar
½ teaspoon vanilla extract
In a large mixing bowl, with an electric mixer, whip all of the ingredients to soft peak.
8 ounces bittersweet chocolate
½ cup corn syrup
¾ cup heavy cream
In a saucepot, bring the heavy cream and corn syrup to a boil. In the meantime, with a serrated knife, chop the chocolate into uniform small pieces and place in a mixing bowl. Once the heavy cream and syrup have come to a boil, pour over the chocolate and mix until combined and all chocolate has melted.
Fill a piping bag with a small round tip with the Cream Filling. Insert a paring knife through the cupcake liner into the bottoms of each cupcake making an opening big enough to insert the pastry bag tip. Slowly squeeze a bit of whipped cream into cupcake until you feel some resistance.*
To frost, dip each cupcake into the warm Ganache Frosting. Swirl them so that top is covered. Set aside to let cool and harden.
*Overfilling causes the cupcake to split or the top to pop off.
Matthew, thank you SO VERY MUCH for posting this recipe. I just made a batch and I am in heaven. They are incredible. Needless to say, time consuming, but worth every minute. I followed every bit of the directions and they are right on target (yes, overfilling does cause the top of the cupcake to split!).
Of note, I had enough batter to make another small cake (so 36 cupcakes + a small cake). And, eyeballing it, I didn't think there would be enough pastry cream for the cupcakes, so I increased the yield by about 50/75%. I was wrong about that... there would have been plenty. Now... what to do with the leftover pastry cream.
Matthew- thanks again! I can't wait to take these to dinner with me tonight!
I just made something like this last week from Food and Wine. I will check their site for you and see if I can pull up the recipe. If not, I will try to post it for you.
Make sure not to over cook them, I made two different batches and used small cupcake holders (the white cup type) which came out better than the ones in a regular muffin tin. Everyone loved them.