Ernest Hemingway Cupcakes
INGREDIENTS
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A cupcake like this belongs on the thick armrest of a worn-out leather chair that sits in an antiquated room full of books and artifacts overlooking the Serengeti.
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Men can eat these cupcakes, come away with a chocolate covered nose, and still feel like they could play rugby, climb a mountain, eat a steak, or finally paint one side of the house.
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(Can you tell how much I love to read J. Peterman catalogs?)
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When I saw candy bar cupcakes on the always-spectacular, My Baking Addiction, I knew I wanted them, immediately. But I wanted to make the batter from scratch, and what better source than Cook's Illustrated?
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The title offers no clue as to what these cupcakes contain, so I'll map them out for you.
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The cakes themselves are rich, moist, and chocolatey. (They would be delicious all on their own, but why stop there during the holidays?) Inside each cupcake is half of a Take 5 candy bar (a fabulous caramel, peanut buttery, chocolate covered pretzel
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The answer is yes. They're every bit as delicious as you imagine...perhaps even better!
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for the Cupcakes (adapted from Cook's Illustrated)
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1 cup (that's 2 sticks) unsalted butter, cut into 8 pieces
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4 ounces bittersweet chocolate, chopped
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1 cup (3 ounces) Dutch-processed cocoa powder (I used Hershey's Special Dark)
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1 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 1/2 teaspoons baking powder
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4 eggs, room temperature
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1 1/2 cups granulated sugar
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2 teaspoons vanilla extract
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1 teaspoon table salt
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1 cup (8 ounces) sour cream
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12 fun-size Take 5 candy bars, cut in half (you'll end up with 24 pieces)[Note: Feel free to use any candy bar, just be sure they're small enough to fit inside a cupcake.]
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