TWD: Chocolate-Chocolate Cupcakes

(Please visit Iheartfood4thought for the recipe. Great choice, Clara!)

Last Tuesday as I was reading Tartelette’s post about her Bittersweet Chocolate and Cardamom Cupcakes, I knew I was going to add cardamom to my Chocolate-Chocolate Cupcakes for TWD.

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!)

Check out the TWD Blogroll by clicking here.

Next week: Rugelach chosen by Piggy of Piggy’s Cooking Journal

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  1. I saw Tartlette’s chocolate and cardamom recipe too and thought it would be interesting! I wasn’t as brave as you though as I didn’t give it a go.

  2. These look amazing! Cardamom is a nice twist. Would you mind replying to this comment to share the type of camera you have? I’m in the market and can tell this is a good one! Thanks, Kelly

  3. Hmmm…I like the idea of cardamom with chocolate. I’ve never had it, but I’ll have to try it. I used chili and cayenne in mine and loved it!

  4. Yum! These look sooo good! Chocolate cake or cupcakes are my one true ‘sweet tooth’ weakness. NO way I can just eat one slice or one cupcake. I can’t be stopped.(i’m not kidding)

    I love the idea of the cardamom. I’ve gotta try that. I was reading about cardamom in herbal form. It actually detoxifies the body of excess caffeine consumption. How great is that?! So, problem solved & now I can justify eating more than one cupcake. The cardamom will detox the choc’s caffeine as I eat it. Ahh….life is good!(hmm…if only it detoxed the calories away!) But who’s counting. ;-)

    jenny from Ky!

  5. Beautiful cupcakes…and I’m at sea level and still had flat ones, so who knows?? I will have to try the cardamom-chocolate combo sometime soon. Cardamom is so expensive, I’ll have to use it up somehow!

  6. I am so intrigued about cardamom now. I’ve never used it but I might have to add it to my shopping list on your rec. Thanks for baking with me this week!
    Clara @ iheartfood4thought

  7. Awesome! I’m so excited!

    I read in a cook’s illustrated that I’m supposed to add a touch more flour, use a lower baking temp and reduce the sugar…but how much? Am I just supposed to guess or something?

    High altitude baking is the pits!

  8. Sorry they weren’t what you were hoping for in looks, but I’m glad they tasted great. “Technically” we are supposedly not at high altitude here for baking purposes, but I’ll tell you, sometimes it really makes a difference. I am always so excited when I get cupcakes that don’t flatten out (but, most of them do here). I’m looking forward to your H.A. post!

  9. Wow, those look great! I’ve never tasted cardamon before, it sounds like an interesting addition. I was wondering how you get your batter to look so whipped? Once I add the liquid after adding the first bit of flour, it all curdles. Am I adding the liquid too quickly? I think I’m a little freaked out about overmixing that I may be severely undermixing… hahah

  10. Oh, caramom, how wonderful. It’s my new favorite spice also – ever since the dimply plum cake (which I’ve made a gazillion times since we did it for TWD). I’ll try that the next time I bake with chocolate.

  11. Cardamom and chocolate are meant to be together, that’s for sure. I love the idea of topping them with cream cheese frosting too. Also, my cupcakes didn’t crown on top and were fairly flat and I’m at sea level, so it might just be the recipe…?

  12. I’ve been perfecting a cardamom and lemon chiffon cake with rose water and pistachio fresh cream for my upcoming gourmet club. LOVE it! Sounds so unusal but it totally works! LOVE the cardamom!

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