You know, for all the hours I spend in my kitchen, there are just some times when my baking mojo is MIA. This was one of those times.
First of all, the recipe as written is for a triple-layer cake, and I wanted to scale it down and make cupcakes. This actually went alright – I halved the cake recipe – but I overfilled my cupcake liners, and ended up with the flat tops you see above. And here’s where things started to go wrong. The overflow on the cupcakes stuck to the the pan and made it very tricky to remove them. I guess I was trying to fit everything into one cupcake pan and 12 liners; if I filled them correctly, I probably would have got 15 or 16.
I was most interested in the icing part of this recipe, as I’ve actually made the chocolate cake before as part of the Sweet & Salty cake. I picked up coffee extract on my trip to Golda’s at Christmastime, so I had everything I needed. Not really sure what went wrong here, and the icing was smooth in texture, but in appearance it looked like it was grainy or starting to separate. It was also super soft, so the Baked boys recommended putting it in the fridge to firm up before using it.
At this point I was kind of over the whole thing, so I skipped the dark chocolate ganache and just put a few chocolate chips on top. Now let’s be real, these still tasted amazing, but they just didn’t look as cute as I envisioned.
You can find the recipe here!