Happy Valentine’s Day, everyone!!

It’s funny. As a blogger, I make all my holiday food on the days preceding the holiday, so on the day of, I’m usually left with a messy kitchen and jeans that don’t fit, but no treats in sight. You’d think someone who has a blog called “sophistimom” would send their kids off to their Valentine’s Day parties with homemade treats in cellophane bags tied with ribbon. But sadly, no. We were just lucky to find a couple of boxes of Spongebob candy in the picked over Valentines at Wal-Mart last Saturday.

These cupcakes are probably the easiest cupcakes I’ve ever made. You just throw all the ingredients into a blender or a food processor, pour them into the cupcake papers, and bake for 15-20 minutes. Basically, in a half an hour, you have delicious, moist chocolate cupcakes.The frosting is really easy, too. And beyond decadent. It’s a whipped ganache. Ganache, of course, is heated cream that you whisk chocolate into. To make whipped ganache that tastes like chocolate truffles, you just refrigerate the ganache until it’s cold, then use an electric mixer to whip it until light and fluffy.

My friend JoLene bought me those cute glittery hearts for my birthday. She also bought the cupcake papers, and the cool red and pink ones in the panettone pictures. Wasn’t she nice? I love it when friends know you well enough to give you exactly what you love. Oh yeah. And she also gave me the little heart sprinkles on the doughnuts with the pomegranate glaze. For these cupcakes, I used Abigail Johnson Dodge’s “Emergency Blender Cupcakes” as a guide. They come from her book, The Weekend Baker—also a gift from JoLene.

chocolate buttermilk cupcakes

  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/4 cup dark cocoa powder (Dutch processed, such as Hershey’s Special Dark), or 1/3 cup regular cocoa
  • powder
  • 1/2 cup buttermilk (or 1/2 cup milk + 3-4 drops vinegar)
  • 1/2 cup oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup very hot water

1. Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners. Place all ingredients in a blender or food processor, and blend until ingredients are well incorporated. Fill papers halfway, and bake for 15-20 minutes, or until the center cupcakes bounce back when touched.

2. Let cool in the pan for 5 minutes, then remove to a wire rack.

chocolate truffle frosting

  • 1/2 cup heavy cream
  • 1 1/4 cups good quality semi-sweet chocolate chips, or 6 ounces semi-sweet chocolate, chopped

1. In a medium microwave safe bowl, bring cream to a boil in the microwave, about 35-45 seconds on high. Pour in chocolate and let rest for a minute or two. Whisk until smooth, and glossy.

2. Transfer ganache to a bowl for the electric mixer, and refrigerate until cold. Beat cold ganache with the whisk attachment for a minute or two, until light and fluffy.

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