"When one has tasted watermelon he knows what the angels eat."~Mark Twain
Yes, watermelons are delicious and juicy and the hands-down perfect summer fruit. BUT, I think angels need to get with the times. THESE cupcakes are where it's AT.
I am positive that these are the most delicious things that have ever come out of my oven.
I was going to save this for a future post, but I couldn't wait. The world needs to know about these cupcakes. They are rich, decadent perfection. They are beyond your wildest chocolately dreams--I'm hyperbole-ing all over the place but seriously, guys, you HAVE to try this. I used to lust after PF Chang's Flourless Chocoalte Dome and these taste EXACTLY like it. And you're actually getting some veggies in there too, since they do indeed require beets.
A few months ago, pre-cooking-blog-era, I stumbled upon Ming Makes Cupcakes. Apparently it's not updated anymore, but each one of them looks lovely. I'd been meaning to make a batch of ANY of them ever since, and it just so happened that I had everything that I needed right in my pantry already.
Little did I know the results would be this good. They are so rich and moist and CHOCOATEY. I suggest eating them with a fork and the largest glass of milk you can find. They are truly tiny cakes, they deserve a fork. I eat it slowly, savoring every bit, washing it down with a gulp of milk (required after each bite, they are RICH). I thought this was the ONLY way to enjoy them, but Boyfriend scarfed down three in one sitting without taking a breath so this might just be preference.
|I'm working on my "plating"|
I'm contemplating really experimenting hard and making a white chocolate/"vanilla" version with strawberry sauce, or a different kind of ganache. Hmmm...
Flourless Chocolate Beet Cupcakes
Recipe from Ming Makes Cupcakes
-Puree beets in blender until smooth. Melt butter and chocolate in double boiler (or a metal bowl inside a pan of boiling water). Stir until melted, then remove from heat. Let cool slightly, then stir in egg yolks and beets.
-In a separate bowl, beat egg whites until they hold soft peaks. Gradually add sugar and beat until mixture is still and glossy. Slowly add chocolate mixture.
-Fill cupcake liners 3/4 full. Bake at 275 for 35 minutes or until inserted toothpick comes out almost clean.
- 1 bag chocolate chips
- 1 cup cream
-For ganache: Bring one cup cream to a boil. Immediately remove from heat and pour over a bowl of chocolate chips (I used milk, but usually it calls for semisweet) and mix until chips are melted. Let cool, then use to glaze EVERYTHING. Like these cupcakes!
- 1 cup whipping cream
- confectioner's sugar
*I don't have the bag in front of me, but it's the medium sized bag. Not the tiny one, not the huge one. You know what I'm talking about, right?