Black-and-White Cupcakes


Servings: 12 cupcakes
Preheat: 350
Prep Time: 25 minutes
Source: Dorie Greenspan

There’s a lot to like in a little cupcake. There’s the joy of having a cake all to yourself. The pleasure of getting creamy frosting and tender cake in every bite. And the fun of decorating, or not: Plain is good, too. This cupcake has two more things going for it: It’s easy enough to make with kids or to have kids make themselves, and it’s both childishly appealing and sophisticated — the cake is not very sweet and the chocolate frosting is deep and rich. There’s enough frosting for each cupcake to be finished with a few thick swirls. If you have turret-type topknots in mind, multiply the recipe. Whatever you do, keep mixing the frosting after the cold butter goes in so that it thickens enough to spread.


1 ¾ cups (238 grams) all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
10 tablespoons (133 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
3 large eggs
1 large yolk
2 teaspoons pure vanilla extract
¾ cup (180 milliliters) buttermilk, shaken
1 cup (170 grams) mini chocolate chips

9 ounces (255 grams) semisweet or bittersweet chocolate, finely chopped
3 tablespoons confectioner’s sugar, sifted
6 tablespoons (85 grams) cold unsalted butter
Sprinkles, optional


Position the racks to divide the oven into thirds, and heat to 350 degrees. Line 18 muffin cups with cupcake papers, or grease the tins.
Whisk together the flour, baking powder, baking soda and salt.
Working with a mixer, beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the whole eggs and the yolk one at a time, mixing well after each goes in. Beat in the vanilla.
On low speed, mix in the dry ingredients in three additions and the buttermilk in two, scraping the bowl, as needed, and beating until the batter is smooth. Mix in the chips.
Divide the batter among the muffin cups. Bake for 20-22 minutes — rotating the pans top to bottom and front to back after 10 minutes — or until the tops feel springy to the touch (they won’t color much) and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a rack to cool to room temperature. Frost, and cover with sprinkles, if you’d like, before the frosting dries.

Put the chocolate in a heatproof bowl, and fit it into a saucepan of simmering water — don’t let the bottom of the bowl touch the water. Melt the chocolate, stirring occasionally. Remove the bowl from the heat, whisk in the sugar and let rest on the counter for 3 minutes. Bit by bit, whisk in the cold butter, mixing until smooth and thickened just enough to spread. Use immediately.

Profiteroles With Raspberries

Servings: 5 to 6
Preheat: 425
Prep Time: 45 minutes

Fabulous, serve with Brendan’s chocolate sauce instead of the respberries


6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 pint raspberries
1 pint ice cream or sorbet


1. Heat oven to 425 degrees; line a baking sheet with parchment paper. Put the butter in a saucepan with the salt and 3/4 cup water; bring it to a boil over medium-high heat and stir until the butter is melted. Reduce the heat to medium and add the flour; continue to cook, stirring constantly, until the mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from the heat and let cool for 3 to 4 minutes.
2. Add the eggs to the slightly cooled flour mixture one at a time, beating well after each addition — the batter will come apart after each egg is added but will reunite as you stir. Transfer the batter to a resealable plastic bag or pastry bag and make a 1/2 -inch cut in one corner. Pipe mounds about 1 inch high and 1 to 2 inches in diameter onto the prepared baking sheet, leaving about an inch of space between.
3. Bake until puffed and golden, 20 to 25 minutes. Remove the profiteroles from the oven and pierce the bottom of each profiterole once with a skewer, to keep them from getting soggy. Return to the oven; prop the oven door open with a wooden spoon and let the profiteroles crisp up for about 3 minutes. Cool on sheet on a rack.
4. Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water. Purée the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle. To serve, use a serrated knife to slice each profiterole in half around the equator, fill with a scoop of ice cream or sorbet, and drizzle with the raspberry purée.

Lucy’s Chocolate Minis

Servings: 3 doz
Preheat: 350°
Source: Chewy Gooey Crispy Crunchy Melt-in-your-mouth Cookies by Alice Medrich
Richer than a cupcake but lighter than a brownie. These two-bite chocolate cakes are perfect just as they are, but you can also doll them up with frosting. Don’t substitute standard-size muffin pans, because they don’t bake properly as full-size cupcakes.

3/4 cup plus 2 Tbsp (4 oz) unbleached all-purpose flour
2 Tbsp natural nonalkalized
cocoa powder
1/4 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, cut into chunks
4 oz bittersweet chocolate (70% cacao), coarsely chopped
1 1/3 cups (9.33 oz) sugar
1 tsp pure vanilla extract
4 lg eggs

6 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
1 cup heavy cream

Line 3 miniature cupcake pans with 12 cups each. Position a rack in the lower third of the oven.

Place the butter and chocolate in a medium to large heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the chocolate and butter are melted and quite warm to the touch. Remove the bowl from the water bath. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking well to blend each before adding the next. Add the flour mixture and whisk just until smooth and blended, not longer. Spoon about 1 1/2 tablespoons of the batter into each muffin cup-the batter will come almost to the top of each liner. Bake for 14 to 18 minutes, until a toothpick inserted into the center of the cakes comes out with just a few moist crumbs clinging to it. Rotate the pans from front to back halfway through the baking time to ensure even baking. Cool the cakes on a rack. May be kept in an airtight container for 2 to 3 days.

Put the chocolate in a heatproof bowl. Bring the cream to a boil in a heavy saucepan. Pour the hot cream over the chopped chocolate. Stir gently until all of the chocolate is melted and the mixture is smooth. Cool the ganache at room temperature (without stirring) until it is thick enough to spread or pipe. May be covered and refrigerated for at least 1 week.

To soften chilled ganache, set the bowl in a larger bowl of hot water or microwave on low for a few seconds at a time until soft and spreadable. Spread about 2 1/2 teaspoons of ganache between two 1 1/2- to 3-inch cookies or pipe into thumbprint cookies.