This week's cupcakes were inspired by one of my favorite musicals "Wicked". I saw it on Broadway a few years ago and so when I saw it was coming to the Kennedy center, I knew I had to see it again. It was still so good, even the second time around! For those of you who haven't seen it, it tells the story of the Wicked Witch of the West (Elphaba) and Glinda before The Wizard of Oz takes place. The music is absolutely incredible and gives me goosebumps! And I definitely had goosebumps when Kurt and Rachel sang the song "For Good" during Glee!
Yes, I do realize I'm a nerd! Anyway, when I think of Wicked, I think of green and black. And when I think green and cupcake, I think mint! So my Wicked cupcakes were chocolate with mint icing and a chocolate ganache
I started with my favorite chocolate cupcake recipe and went from there. My original idea was to put mint chips in the cupcakes, but i couldn't find them at the grocery store and since its nolonger summer and I am back to the grind of the school year, I didn't have time to go to multiple stores. So I used Ghirardelli mint and dark chocolate candy. I cut them up and sprinkled it on top of the batter. While the flavor was good, I wish i had the mint chips or maybe Andes mints to have the green color.
Now (without giving too much away) one of the things about Elphaba is that she has a good streak to her. So I wanted to show this by doing a vanilla creme injection in the cupcakes. I think this was really just unnecessary. It was good, but it wasn't really a positive or negative addition.
The icing was fun. I made a creme de menthe buttercream. And I tried something neat with the icing. I melted chocolate and put it in a piping bag with a small opening at the bottom. Then i made the creme de menthe icing and cut a larger hold at the bottom (so more icing came out than chocolate). I then put both bags into a disposable piping bag with a Wilton 1M tip at the end. So when I piped the icing it was mostly mint with a small streak of chocolate on it. It was one of the messiest things I've ever done and I had chocolate and mint EVERYWHERE. If you know me, then you realize this is not really suprising, but it was the messiest baking experience I've ever had. Thank goodness I had a friend helpng me who cleaned up my mess as I went. They looked awesome, but I think in the future I would probably just drizzle the chocolate on top. It was REALLY messy.
Overall I was really pleased with how they came out. I dont think that I needed the injection but I do think that they were definitely "Wicked" good.
Devils Food Cupcakes
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners.
- Whisk together cocoa and hot water until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
- Add eggs, one at a time, beating until each is incorporated
- Add vanilla, then cocoa mixture, and beat until combined.
- Reduce speed to low and add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Chop up mint candies (like Ghirardelli or Andes) and sprinkle on top of cupcakes.
- Bake until a cake tester inserted in centers comes out clean, about 20 minutes.
- Transfer tins to wire racks to cool 15 minutes
Vanilla Creme Filling
- 4 tablespoons (1/2 stick) unsalted butter at room temperature
- 1/4 cup shortening
- 2 cups confectioners'sugar
- 2 teaspoons vanilla extract
- milk for consistency
- Cream the butter and shortening together in a mixer
- Add in the confectionary sugar a half cup at a time
- Add in vanilla extract and then add milk to get it to a desireable consistency.
Creme de Menthe buttercream
- 2-1/2 sticks of butter
- 6Tbsp of shortening
- 6 cups of powdered sugar
- 1/4 cup (or more!) creme de menthe (for non alcoholic you can use peppermint extract)
- green food coloring
- semi sweet chocolate chips
- Cream the butter and shortening together in a mixer until creamy
- Add in powdered sugar one cup at a time
- Add in creme de menthe and food coloring to get the green color.
- Put icing into a pastry bag with a large opening cut in the bottom
- Melt chocolate chips in a double boiler or microwave
- Put chocolate into a pastry bag with small opening cut in the bottom
- Put both pastry bags in a third pastry bag with Wilton 1M attached.
- Swirl the frosting on the cupcakes so that the chocolate streak shows through.
Devils Food Cupcakes from Martha Stewart
Vanilla Creme filling adapted from Food Network
Creme de Menthe buttercream adapted from Sweet Revenge