Wednesday, July 9

love sweat cupcakes

love sweat cupcakes

no one else seems to think that name is as funny as i do, but that's ok. people just don't get me, man.

really, these cupcakes are the flourless ancho chili cupcakes from vanilla garlic, but i felt a renaming was in order for my own amusement. they are a delicious, gooey cake that's all chocolate and whipped cream (the love), with just a dash of chili powder (the sweat, of course).

they're also wheat-free, which is nice if you, like me, have a friend who can't eat wheat and thus usually misses out on all the good things in life like bread, cake, and chocolate-covered pretzels.

the recipe is pretty straightforward, but a couple tips before you go on:

  • to get a nice whip from your egg whites, be sure they're at room temp and your bowl and utensils are squeaky clean. if you mistakenly get a bit of yolk in your whites when you're separating them, just fish it out with a clean spoon or bit of eggshell. start on low speed and gradually bring it up-- patience!

  • these cakes will end up with big ol sinkholes in the middle (no flour), but that's ok, that and the crackliness are part of the charm, in my opinion. if it bugs you, you could level off the top and cover the whole shebang with frosting.

love sweat cupcakes

recipe from vanilla garlic

8 oz. semisweet chocolate (i used Ghirardelli, 60% cacao)
3/4 c. unsalted butter, room temperature
1 c. sugar
4 eggs, separated, room temperature
2 1/2 tablespoons of ancho chili powder
pinch of salt

Preheat oven to 350 degrees. Melt the chocolate with the butter.
Beat the egg yolks with half of the sugar until light and creamy.
Fold in the melted butter and chocolate mixture to the egg mixture. Fold in the ancho chili and the salt.
Beat egg whites until frothy; gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beaten egg whites to the chocolate mixture.
Spoon into cupcake papers. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 30 minutes.

for the whipped cream: stir together 1 cup heavy whipping cream, a couple spoonfuls of superfine sugar, and a dash of vanilla extract. chill the mixture, the bowl, and beaters for at least 30 minutes. whip until fluffy and voluminous! when stiff peaks form, you're done-- taste and make sure there's enough sugar/vanilla.