(Please visit Iheartfood4thought for the recipe. Great choice, Clara!)
I have fallen head over heels in love with cardamom this past year and could add a bit to just about everything I bake.
Never, in my humble opinion, has a spice married so well with chocolate. Not even cinnamon or chilies. Not even ginger.
The cupcakes came out super moist, but also very flat. High altitude*? I’m not sure yet.
In any case, this is a really good cupcake recipe. I will definitely make them again. And when I add cardamom, I’ll be sure to add more. (I was shy with a conservative 1/4 tsp.)
I didn’t find them too rich or chocolaty as the recipe says. My kids loved them–those little chocoholics. I have to admit that I was expecting something much darker and richer.
I also didn’t make Dorie’s recipe for the glaze.
Instead, I melted 4 Tbsp. butter with 1 oz. unsweetened chocolate, and let it cool a bit. Then I whisked in 1.5 cups confectioner’s sugar, alternately with a little vanilla extract and about 2-4 tablespoons of heavy cream. I whisked and whisked it until it got super thick and creamy.
Also, they were delicious with plain old cream cheese frosting.
*Stay tuned for a post on high altitude baking. I’ve been doing my research for awhile now. (I didn’t forget about your question, Katie!)