My Culinary Trial Room

Sunday, June 23, 2013

Chocolate Walnut Muffins | Choco-nut muffins | Cocoa-nut Muffins

There are gonna be cakes, lots of cakes for the next few days here, lets count these luscious chocolate cupcakes too.. Munchkin's monthly birthday bake and then hubby's birthday cake and then again there is my parents' anniversary cake which I had promised to bake once appa comes back... I have my hands full and am loving all the baking ideas that are going through my mind.

Baking is one thing that I love totally and I wait for the silliest of the silliest reasons to bake. And when it is birthdays and anniversaries, I can never stop... Its been quite sometime since we ordered birthday cakes from bakeries, its always been my baking.. ever since I got that first piece of edible cake out of our oven, its been me. Be it the wackiest frosting or the not-so-decent layered cake, the family is fully satisfied with what I make for them on their day.

These days, the 22nd of every month is much awaited by the whole family. They know that there is gonna be some baking and so they wait for their share... Now that the munchkin is all-grown he gets his fair share too. I baked these for his 14th month, handed him one(after removing the nuts obviously) and there he was running around taking an occasional bite all by self. I know that he enjoyed every bite of it.

Coming to these cupcakes, they are soft, super-soft that it just melts like cotton-candy on the day they were baked. I would say the next day is ideal to get the wholesome taste off these beauties. They are rich, soft, moist and super tasty. The crunch from the slightly toasted walnuts and the chocolate rice on top completes the platter. Serve them warm with some chocolate sauce and ice cream, it makes a perfect dessert.

Adapted form FoodandWine
Alll purpose flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp(skip if using salted butter)
Sugar - 1 cup
Bittersweet chocolate - 2 oz/56 gms
Butter - 3 tbsp
Vanilla extract - 1/2 tsp
Egg - 1

Chocolate vermicelli - 1/4 cup
Chopped walnuts - 1/4 cup

How I Made it:
Preheat the oven to 175°C. Grease and flour a 6-cup muffin pan or line with muffin liners. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a saucepan, combine the sugar with 1 cup of water. Bring to a boil over high heat and stir until the sugar dissolves.

Add the chocolate and butter and let sit for 5 mins. Whisk till chocolate has melted and evenly combined. Stir in the vanilla, allow to cool slightly.

Beat the egg into the chocolate mixture at medium speed until combined. Whisk this mixture into the dry ingredients and whisk till evenly incorporated or beat at medium speed. Pour into the muffin molds, top with vermicelli, walnuts and bake for 12-15 mins or until a toothpick inserted into the center of the cake comes out clean. Cool and serve