I celebrated one of my favorite gal’s birthdays this weekend with a wonderfully relaxing trip to the Oregon Coast. In Oregon, there is no beach season. Rain or shine, we make the two hour drive and never know what Mother Nature has up her sleeve. The birthday girl must have been particularly well-behaved this year as it was sunny and 80 degrees for the duration of our trip. We played in the sand, took obligatory sunset pics for Instagram, played new and old board games, and ate ourselves into food comas. Cupcakes were requested and I was happy to oblige.
The only directive I had on the cupcakes was “chocolate”. Rather than trying anything fancy-pants, I wanted to perfect a recipe that I’d attempted in the past– Triple Chocolate. The cake was baked with a generous amount of unsweetened cocoa and semi-sweetened chocolate chips, while white chocolate was the dominant flavor in the buttery frosting. They rose just right, I cheered, and the rest is history.
Recipe (makes 12)-
- 2 cups flour
- 1 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1 cup melted butter
- 1/2 cup unsweetened cocoa
- 2 large eggs
- 1 tbsp vanilla
- 1/4 cup semi-sweetened chocolate chips
- 1/4 cup heavy cream
- 1 tsp salt
- 16 oz confectioners sugar
- 1 cup butter
- 1 cup melted white chocolate chips
- 1 tsp vanilla
- 1/4 cup heavy cream
Preheat oven to 350. Line cupcake tin and set aside. Combine ingredients, sans chocolate chips and mix until thick and smooth. Stir in chocolate chips, ensuring the batter remains thick. Divide in cupcake tin and bake for 18 minutes. While baking, mix frosting ingredients and beat until smooth. Frost cupcakes, and garnish with leftover chocolate chips and cocoa.
I have to admit that cupcakes took precedent this week, but I did want to highlight a well-priced Northwestern sparkling wine that took me by surprise. I generally avoid Chateau St. Michelle, because I’m a fake wine snob, but it was being served at a brunch event I attended and it changed my mind about the brand 🙂 This was the 2009 Luxe, produced in the traditional method in the bottle. It’s pretty fruity– apple and lemon, with a hint of lime. It has a higher acidity and sharp finish which would be an interesting pairing with the bitterness of the cocoa in these cupcakes. I might also pair it with salty seafood.
Hope everyone has a wonderful week!