for this week's tuesdays with dorie, clara from the wonderful i heart food for thought chose chocolate-chocolate cupcakes and gently suggested doing a halloween theme for decoration.
there had been some lengthy discussion about the texture and crumb being dry, with lots of talk about ratios and flour weights. i don't think there are any "fool-proof" recipes (especially for baking) so i tend to think that any discrepancies mainly occur because of differences in conditions, particularly in the oven. so i decided to proceed as written, but keeping a careful watch on the baking time. i checked in 16 minutes and the toothpick came out wet; only 2 more minutes and it came out completely dry.
the result? well first, the batter was soo good! that bowl hardly had to go in the dishwasher i cleaned it so well myself - no shame!
and the cupcake? amazing! moist and chocolately. i did not have any problem with it being a crummy dry crumb. i suspect that was related to my 18 minutes baking, compared to dorie's written 22-25 minutes. i would've preferred a chocolate buttercream, but that's just me (or is it you, too?)
i wasn't at all creative in the halloween department. but do you ever need a pretty reason to eat a chocolately chocolate cupcake??
for the recipe, please click here!