Strawberry Rhubarb Cupcakes
It is pretty much the first week that our rhubarb was actually big enough to use. So of course, we needed to make something fun.
Last weekend was my birthday, and I celebrated with so much food (shocking, I know) and time well spent with the people I love. Here’s a little taste (see what I did there!) of the celebration.
That, my friends, is the easiest chocolate cake ever. And it is the perfect size! I made one layer with my 9″ springform cake pan and it came out perfectly.
This recipe is only slightly adapted from Love, Veggies and Yoga – you’ll see as we get further along that I chose a different frosting application. Here’s what you need for the cake:
1 large egg
1 cup granulated sugar
6 ounces sour cream
1/4 cup canola or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup strong French pressed coffee, room temperature or warm (if you would like a stronger coffee flavor, maybe try espresso.. I didn’t this time but it sounds fun! )
1/2 cup Dutch process cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat your oven to 350 and line or grease a cake pan – I used a 9-inch springform, as mentioned earlier, lined with aluminum foil and greased with nonstick spray.
This cake actually pretty much uses the muffin method, like so many of my posts. Whisk together the egg, sugar, sour cream, oil and vanilla. I used the whisk attachment in my stand mixer, but it is totally not necessary – just make sure the ingredients are well-combined and make a smooth mixture. Add the coffee and cocoa next, and continue whisking.
Next, add the “dry” ingredients – flour, baking soda, baking powder, and salt. Fold in until incorporated completely – but try to do this in as few folds as possible. Pour the batter into a cake pan and bake for about 30-35 minutes IF you are using the same size pan as me. The original recipe calls for 25 minutes of baking time but also uses a larger pan. I recommend checking it at 25 minutes just to know where you stand, and adding time in five minute increments. The cake is done when a tester (or in my kitchen, a chopstick), comes out clean.
Next, the frosting! I frosted this with whipped cream and a little bit of chocolate glaze, plus a sprinkling of chocolate chips.
Pipe on whipped cream as you see fit – you can also spread it if you so choose. I think I used about a cup of cream to make this much whipped cream – maybe a little less.
To make the glaze, I melted 2-3 Tbsp. of chocolate chips in the microwave with a little bit of water – work in 30-second increments and stir in between. After no more than 2, the chocolate chips will be melted most of the way and you’ll be able to stir them to smoothness. I added just a teaspoon or two of cream to give the glaze a better texture, and then piped it onto the top of the whipped cream after it came back down to room temperature. I just used a ziploc bag with a tiny tiny hole cut in the corner :). And I’m sure I don’t have to tell you how to sprinkle chocolate chips
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