Modifying a decadent recipe for
By Shannon K. Johnson
April 22, 2009 | During my flight to Mexico, the tiny
TV inset in the headrest in front of me gave me limited
television choices. One of them was the Food Network.
I think the name of the program was the Barefoot
During the course of the episode she demonstrated
how to make the most delicious-looking chocolate cupcakes.
I wiped away the drool and I pulled out my laptop
and jotted down the recipe.
This cake had a low rise, allowing me to convert the
recipe to a gluten-free version quite easily.
The cake looked so decadent. I soon discovered that
this cake was creamy and soft.
But just a warning: this is one of those cakes that
once you find out what is in it you may not like it
The key to ensuring that the mix is well blended is
to get all the ingredients at room temperature. Since
I first started cooking I have always been frustrated
by the butter problem -- if you put it in the microwave
it melts, and I have even tried to put butter in a sandwich
bag and running it under hot water.
But when you are making a cake or anything with an
oven you always have to preheat the oven. So I tried
balancing the stick on top of the stove while the oven
heated, but the butter usually drips.
Instead, unwrap the butter and drop it in the mixing
bowl and set the bowl on the stove while the oven below
heats it softens the butter. Leave the eggs out at the
same time to allow them to warm to room temperature.
Cream the butter and add one cup of sugar, then add
four eggs one at a time and one tablespoon of vanilla.
Finally add two cups of Hershey Chocolate Syrup (the
kind you put on sundaes) and then gradually incorporate
one cup of flour into the batter.
Be sure not to overbeat this batter. I should also
mention that the batter is very tasty but don't eat
too much because the cupcakes are even better.
If you are gluten-intolerant, this cake is an ideal
candidate to substitute one cup of gluten-free flour
mix instead of your traditional flour.
This mix will usually make about 16 cupcakes. Be sure
to fill the cake mix almost full because this mix doesn't
rise much while cooking