One-Bowl Chocolate Cupcakes

Ini sebenarnya project dadakan... seru dan lucu bgt proses-nya. Tapi di balik semuanya,... sy nemu the best chocolate cupcakes recipe (versi sy :D).

Sehari sebelum halloween, wali kelasnya Patricia nanyain bisa gak sy nyiapin 'treat' u/ acara party di kelasnya Patris keesokan harinya (jam 2.30 pm). Stelah ngobrol akhirnya sy kebagian bikin cupcakes dan popcorn. Malemnya rencana mau mulai baking biar keesokan paginya bisa sekalian dibawa Patris ke sekolah, apa daya... rumah kami kebagian giliran mati lampu! (jam 5.30 pm-10.00 pm). Halllaaah... gelap-gulita gak ada listrik...
Malem itu sy buka2 'primbon' nyari resep cupcakes...dan sy putusin bikin chocolate cup cake ini.
Krn hasilnya akan cukup byk (2 lusin) sementara sy cuma perlu bikin 8 biji (disamping ukuran oven sy yg memang kecil), rencana bikin 1/2 resep ajah. Di buku andalan tsb sy tulisin takaran 1/2 resep tadi.
Akhirnya keesokan paginya, stelah Patris berangkat sy mulai baking. (sedikit buru2 krn jam 9.45 am sy kudu nganter suami ke airport). Entah krn emang terburu2, atau emang gak konsen ajah, kelar nyampur bahan2 kering~lancar ... begitu masukin susu, astaga... tiba2 sy nyadar kalo sy gak ikut takaran 1/2 resep, tp sy masukin susu u/ takaran 1 resep. Lemes-nya minta ampun. Sy tinggalin tuh adonan, dan lompat ke tempat tidur, merem... tiba2 'cling'... sy putusin ngubah rencana awal, dan bikin full 1 resep. Udah gitu... baru nyadar, cocoa powdernya gak cukup dan sy putusin nambahin kekurangannya dgn terigu.
Abis itu sy gak mau berharap terlalu byk dari acara baking pagi itu.
Krn terlalu nafsu, adonan sy masukin di tiap cup ternyata terlalu byk, si cupcakes pun keluar dari oven dgn bentuk yg agak menggunung. Tapi begitu diicip.... wah ternyata enak bgt, empuk dan rich, spongy tapi gak rapuh... nyoklat bgt, tp gak enek dan tidak terlalu manis. Pilihan sy ngedecor cupcakes ini dgn simple frosting ternyata pas bgt. Cuma ngelelehin White chocolate + unsalted butter yg kemudian sy tambahin bbrp tetes pewarna orange bikin cupcake ini makin enak. mmmm yummy bgt!

Source : Martha Stewart's BAKING HANDBOOK

Makes 2 dozen

"This recipe is extremely versatile. We love to use it for cupcakes, but it makes an equally impressive layer or sheet cake; either is a perfect choice for kids' birthday parties, swirled with Swiss Meringue Buttercream.
For more grown-up flavor, try icing the cupcakes with Mocha Buttercream".
2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoons salt
2 large whole eggs plus 1 large egg yolk~sy pake 4 whole medium eggs
1 1/4 cups milk
1/2 cup plus 2 tbsp vegetable oil
1 1/4 cup warm water

Preheat the oven to 350 F. Line 2 standard 12 cup muffin pans with paper liners.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.

Divided batter evently among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake come out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with buttercream, swirling to cover and garnish with chocolate curls.
Cupcakes can be refrigerated in an airtight container for up to 3 day.

Layer Cake Variation Coat two 8 by 2 inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Set aside. Follow instructions for One-Bowl Chocolate Cupcakes, dividing batter between the prepared pans. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, about 45 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes into the rack; peel off the parchment. Reinvert cakes, and let them cook completely, top sides up.
Using a serrated knife, trim tops of the cake layer to make level. Place one layer on a cake plate, and spread 2/3 cup buttercream on top. Place other cake layer on top. Spread entire cake with remaining buttercream, swirling to cover completely.

Sheet Cake Variation Butter a 13 by 9 inch pan and dust with cocoa powder, tapping the excess. Follow instruction fo One-Bowl Chocolate Cupcakes, transfreeing batter to the prepared pan. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 45-50 mintes. Frost as desired.