Melt in Your Mouth Chocolate Cupcakes with Whipped Cream
I am bringing these simple and sinful cupcakes to a birthday party. They took no time at all and I barely made a mess - there are just a handful of dishes left for the dish fairy to do. I whipped these together with ingredients I had on hand as it was a last minute decision.
In fact, the birthday party we are going to is for a guy we met because of cupcakes. I have been into cupcakes for some time (I registered cupcakebakery.com ages ago even though it basically does nothing but sit there) and stumbled upon a local SF artist whose paintings have a lot of cupcakes in them (in addition to some bizarre things which I like). I purchased a painting from her and attended some of her art shows and eventually my husband and I became friends with her and her now-husband... See? cupcakes really do bring people together.
The recipe for the "melt in your mouth" chocolate cupcakes came from a fellow (and very accomplished) food blogger over at chocolate & zucchini. I threw together whatever chocolate I had which turned out to be about 2 ounces of Valrhona bittersweet, 2 ounces of Scharffen Berger bittersweet, 2 ounces of Scharffen Berger milk chocolate, and 1 ounce of Scharffen Berger unsweetened. I made this cake once before (with all Valrhona) and both times the outcome was absolutely fantastic - the perfect chocolate experience... super moist, chocolately, rich, not too sweet, and with a nice crust on top.
1 cup whipping cream
2 tablespoons sugar
1. whip cream on high with the whip attachment until soft peaks, about 5 minutes (I think)
2. add sugar (to taste, I like it a little on the sweet side)
3. continue to whip until stiff peaks form, try not to over beat
1. pipe a dollop of cream on each cooled cupcake
2. top with maraschino cherries that have been rinsed with cool water and dried with paper towels