“The secret ingredient is Love, it’s always Love.”
YouTube picked out a fun one for me this time…chocolate cake, YUMS! That’s all I can say, this is yummy you guys.
This two and four ingredient cooking is right up my alley. I am actually having fun with cooking.
This is what you need:
1 1/4 cup dark chocolate
That’s it, can you believe it?. I know, I can’t either. I mean…come on, is this a joke?. Just like those 4 ingredient banana cookies I made…nope, not a joke, this is for real everyone. I know, I know, I am a bit behind on the trends out there. So for anyone who has done this recipe already, stick around because I never follow the rules and I always add extra things to everything I do. At the end of this there will be several other ingredients.
First…get some eggs. The chickens are not laying as much as they were during the Spring but they are still laying.
Next, get some muffin pans. Okay, have you notice I am doing something different?. Right, this is all about cupcakes. Even though the nice chef on YouTube with the wonderful accent (I want an accent…does American count?) made a cake, I decided to break that rule and make cupcakes instead.
Melt your chocolate very slowly, like 30 seconds at a time in the microwave, then stir,
Meanwhile while your chocolate is slowly melting, break the eggs and separate the whites and yolks. Mix the egg whites on slow until creamy and fluffy. I am not great with the terms when it comes to cooking. Just mix until it looks like a soft fluffy cloud.
When the chocolate has melted let it cool for a tiny bit, then add the egg yolks one at a time.
Slowly fold, don’t stir, the egg yolks and chocolate.
Add the egg whites to the chocolate mixture, folding it in slowly. You don’t want a lot of air bubbles.
After you have mixed everything, add to muffin pans.
Cook at 325F for 30 minutes or until a clean toothpick comes out.
Now for some fun…getting creative with the topping. You can add powdered sugar like they did on the YouTube tutorial or……………
Go a little wild and add everything your heart tells you to. It’s the love we have in our hearts that makes it possible to make a home, share treats with the ones we love, and to pass on knowledge that we learn everyday.
My heart told me to add all these extra ingredients:
A little back story on some of these ingredients- Our neighbor across the street had a little emergency. There was an accident with a knife, and she cut her finger. Probably not the best thing to bring up in a cooking post. So while my husband drove our neighbor to the urgent care to get stitched up, I watched her toddler for a few hours. She is so adorable too, just the happiest child.
Then a few days later the neighbors came over with a basket of fresh strawberries and blackberries for us as a thank you gift. They picked them that day. I was just commenting that week with some of my followers how I would love some fresh strawberries. Everyone seems to have beautiful strawberries right now that they are posting on and then I got some. YUMS again.
I melted a little extra chocolate I had, and added that to the tops of the cupcakes. Then about 1/2 teaspoon of raspberry jam, sprinkled chopped walnuts, fresh strawberries and blackberries, and topped off with a tiny bit of sprinkled powdered sugar.
These little cakes are so good. Hope you guys love making them and eating them as well. You don’t have to add the extra toppings like I did, just eat them plain with a nice cup of coffee. Very rich chocolaty taste.
Refrigerate them to keep them cool. Everything is melting here in Phoenix right now. Okay, that’s it, pretty simple huh? I made some more the next day to pass out to the neighbors with little American flags in celebration of the 4th of July.
My nailed it moment- My cupcakes sunk.
Not sure what is up with that because in the YouTube tutorial I did not notice this. My husband said it was probably because there was no baking soda or powdered added, which isn’t necessary for this recipe. Maybe I stirred instead of folded and air bubbles or something happened…don’t know.
The texture still came out fluffy when I took the cake apart. Photo below is out of focused a bit but you can see the fluffiness. I tend to forget to take photos during the DIY posts with instructions. This photo was taken in a hurry. I was on my way out of the house when the cupcakes were cooling.
These sunken cupcakes reminded me of the days when I was a kid and if anyone in our family was baking, we had to be extra quiet, so the cake wouldn’t collapse. Guess someone slammed a door, so funny.
In the end the sunken part didn’t matter because I filled it in with extra treats. Okay, here comes the moral of this baking post…remember, it isn’t about being perfect. Life is and always should be about laughing, having fun and just going with the moment. What ever happens was meant to happen. My cupcakes had to sink, I had yummy strawberries and blackberries to add to the tops. It was the perfect little dip to add all my extra toppings.
Happy baking everyone, from all of us at Our Little Red House.