I’m still cooking for one and it is not any easier than it was a couple months ago.  Dave is doing amazingly well; unfortunately his throat is still too swollen to swallow more than a smoothie, or an occasional IPA!  The doctors tell us this is not unusual as it takes a long time to heal from intense radiation treatments.  Dave being Dave, he has taken to making my dinner.  It’s a nice break for me, but I believe it must be torture for him!

Flipping through Food & Wine magazine Friday night, I became intrigued with Mindy Segal’s Chocolate Buttermilk Snack Cakes.   The truth is, I really miss baking.  I used to bake before Fentons band practice as I knew whatever I came up with, would be gone in a few hours.  I actually like “the baking” more than I like “the eating”.  I am happy with one or two cookies, or as in this case, one cupcake.   I knew our friend Jeff would be thrilled with a “clean” version of that familiar and “toxic” lunch box treat.  Jeff and I frequently discuss possible recreations of our childhood favorites!   I baked the cakes on Saturday, filled, frosted and delivered them on Sunday.  The only resemblance to the elementary school lunch-box version, is the squiggle on top!  The rich, moist dark chocolate cupcake is filled with creamy marscapone cheese and sweetened whipped cream and topped with a bittersweet dark chocolate glaze.   My adaptation of Mindy’s recipe is below.  And yes – that is Dave’s original lunch box!

For the cupcakes

1 cup buttermilk

1 cup strong, brewed coffee, cooled

1 teaspoon pure vanilla extract

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 tablespoon baking soda

1 teaspoon kosher salt

1 cup granulated sugar

3/4 cup canola oil

1 large egg

Pour the buttermilk and the coffee into a 2-cup measuring cup.  Add the vanilla.  Set aside.

Place the flour, cocoa powder, baking soda and salt in a small bowl.  Fluff with a whisk to break up any clumps and mix all ingredients together. Set aside.

In a large stand mixer, beat the sugar and the oil until light and fluffy.  Add the egg and beat until fully incorporated.

With the mixer running on low, add 1/3 the flour mixture and 1/3 the milk mixture.  Repeat until all ingredients are incorporated.

Heat the oven to 350′.  Oil two 12 cup cupcake tins, with coconut or canola oil spray.  Place 2-3 Tablespoons of batter in each cupcake cup.

Bake for 6 minutes, rotate pans and bake another 6 minutes.  Cupcakes are done when a toothpick inserted in the middle comes out clean.

Let cupcakes cool slightly and remove to a rack, placed over a baking sheet.  Meanwhile, make the filling.

For the filling

1 cup mascarpone cheese

3/4 cup heavy cream

1/2 cup confectioners’ sugar

3/4 teaspoon pure vanilla extract

Pinch of kosher salt

Beat the heavy cream with the powdered sugar for a few minutes to thicken up a bit.   Add the vanilla and the mascarpone cheese and continue to whip until smooth and thick.

Two options for filling the cupcakes:

1. Slice the cupcake 2/3 of the way through and place filling in the middle of each one with a spoon.
2. Remove the center “core” of the cupcake and fill them using a pastry bag fitted with a metal tip.  This is what we did.  We used a large straw to “core” the cupcake.

Fill all cupcakes, and return to the wire rack placed over a baking pan.  Meanwhile, make the glaze.

For the dark chocolate glaze

(inspired by this recipe)

5 ounces bittersweet chocolate, chopped

3/4 cup heavy whipping cream

1/2 cup sugar

4 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

pinch of Salt

Place the chopped chocolate in a medium bowl. In a small saucepan, combine the heavy cream with the sugar and bring to a simmer,  stirring, until the sugar dissolves. Pour the warm cream over the chocolate and let stand until melted, about 5 minutes; whisk until smooth. Whisk in the butter, vanilla and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, about 15 minutes.

Drizzle a large spoonful of glaze over each cupcake.  Please the cupcakes in the refrigerator to cool, at least 30 minutes.

I used Betty Crocker white frosting in the tube, with the tip provided, to make the squiggles on top.  You could use homemade Royal icing.  I chose not to, as I needed such a small amount.

I hope you enjoy these!

Have a wonderful evening,

Laura