Feeling Devilish? Indulge in Chocolate!

It’s that time of the year again – the tree is trimmed, the storefronts are filled with holiday treats, and you get the strange feeling that you are being stalked by chocolate and other delicious treats. For most, this is the one time of the year when diets are put on a temporary hold while friends and family come together to celebrate the season.

But it’s not all fun and games; coming up with the perfect gift for a friend, family member, or coworker can be difficult, which is probably why so many go for the foolproof "dessert present." Personally, my favorite treat has always been cupcakes: they are small, but also packed with flavor and sophistication. Limiting yourself to one cupcake is hard, but it’s also a great way to avoid falling off the diet wagon completely. Below is my favorite recipe for devil’s food cupcakes from Martha Stewart, a great dessert at any time of year.

Devil’s Food Cupcakes: Makes 24

1/2 cup unsweetened Dutch-process cocoa powder
1/2 cup hot water
2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp coarse salt
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
3 large eggs, room temperature
1 TBSP pure vanilla extract
2/3 cup sour cream, room temperature

2/3 pound good quality bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
3 TBSP corn syrup
1 block of good quality chocolate (slightly above room temp) 

-Preheat the oven to 350 degrees Fahrenheit. Line muffin tins with paper liners. Whisk together the cocoa and hot water until the clumps have smoothed. In another bowl, whisk together flour, baking soda, baking powder, and salt.
-Melt butter with sugar in a saucepan over medium-low heat, stirring throughout to combine. Remove from heat and pour into a mixing bowl. Using an electric mixer on medium-low speed, beat for 4 to 5 minutes, until mixture is cool. Add eggs, one at a time, beating until each is incorporated in the mix and scraping down sides of bowl as needed. Add the vanilla and cocoa mixture, and beat until combined. Reduce the speed and add the flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
-Divide the batter evenly among the cups, filling each three-quarters full. Bake, rotating tins halfway through, until a toothpick/fork inserted in the center comes out clean, about 20 minutes. Transfer muffin tins to a wire rack to cool for 15 minutes, then remove the cupcakes from tins and let cool completely on wire racks.

Ganache:

-Place chocolate in a large heatproof bowl. Bring cream and corn syrup to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
-Stir the melted chocolate into the cream until mixture is combined and smooth. Do not overstir.
-Refrigerate, stirring every 5 minutes, until the frosting just barely begins to hold its shape and is lighter in color. Serve immediately; use a piping bag to frost the cupcakes.
-Once the block of chocolate is slightly warm, use a vegetable peeler to slice strips from the chocolate into the shape of curls. Start from the far edge of the block and move the peeler toward you. Shave directly onto cupcake and serve. Refrigerate for up to 3 days in an airtight container.

Can't get enough chocolate? Watch Chef Tai Chopping decorate a cake, or see some of the decadent desserts on display at Sugar Sweet Sunshine bakery in New York City. 

–Lindsay Putnam