This past Saturday I spent pretty much the whole day in the kitchen baking. Gabbi was my on again off again assistant, mostly off. There is a TV/DVD combo that sits on the counter and it, is my constant companion when I’m baking or cooking. I have a stack of movies that I’m sure I’ve watched no less than 10 times. Some way more than that. I never tire of my favorites. And on occasion a glass or two of chardonnay is called for.
For this baking session I watched Peggy Sue Got Married, Poltergeist and It’s Complicated. In all honesty I mostly listen and then pay attention when my favorite part comes up. Do you guys watch TV or listen to music when you’re in the kitchen! OK, enough of my kitchen routine let get on to these cupcakes.
They are from leftover chocolate pound cake batter. The pound cake is now on its way to Atlanta for our son’s Valentine’s birthday. I’m getting my sash ready for the Mommy of the Year award ceremony! Hopefully you know I’m kidding. I love every opportunity to bake for my kids, they are very deserving.
This is only the second time I’ve baked this cake and I don’t know why. For a pound cake it is very light and it‘s very good. You can depend on Allrecipes.com to come up with some good dessert recipes. A simple glaze would be just the right adornment, but you know sometimes I get carried away. Also, since I was using the excess batter for cupcakes and giving them to our neighbor, I decided to give them the glamour treatment.
Charisse made a Milky Way Cake for the Superbowl and had some glaze leftover. Actually it was more like a cross between and frosting and a glaze. I applied a thin coating on the cupcakes while they were still warm so it would seep into the cake. YUM! Then I piped a buttercream rosette on top and garnished them with a cherry. A heart pick completed their Valentine’s Day look and off to the neighbor’s they went!
Richest Ever Chocolate Pound Cake – adapted from Allrecipes.com
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
½ cup hot water
1 cup buttermilk
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Preheat oven to 350° F. Separate the eggs and beat the whites until stiff and set aside. In a large bowl, cream the butter and sugar. If you’re using a stand mixer you can melt the chocolate chips in the hot water while the butter and sugar are creaming. Once the butter and sugar is creamed, add the egg yolks, melted chocolate, buttermilk and vanilla. It may look like a curdled hot mess but don’t worry.
In a separate large bowl, stir together the flour, baking soda and salt. I prefer to sift these dry ingredients because I think it makes for a better mixing process. Beat dry ingredients into chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
If you’re making cupcakes this will yield approximately 3 ½ dozen. If making the pound cake fill a 12 cup bundt or tube pan. Bake in preheated oven 23 – 25 minutes for a 12 cup muffin pan. Bake one hour or until the pound cake tests done.