Saturday, February 11, 2012

The BEST Chocolate Cupcake. Ever.

Hello friends!  How are you?  My Saturday started out a little snowy, but despite the weather, it's turning out to be a great day!

Earlier, I met Coach Jesse for another lactate threshold workout in a local neighborhood.  The loop that we did was approximately 1,430 meters long, just a little shorter than a mile.  We decided against the track because we thought it might be too slippery.  On the first interval, we went out a little too fast which completely killed his plan, so we decided to just go with it and maintained the pace we started with.  
Here's what we did: (3 x 1430; 1 x 800; 4 x 30 second bursts)

#1-- 5:20 (5:58/1600 pace or ~18:38 5k pace) – 2:30 rest
#2 -- 5:24 (6:03/1600 pace or ~18:54 5k pace) – 2:30 rest
#3 -- 5:22 (6:00/1600 pace or ~18:45 5k pace) – 2:30 rest
#4 -- 800 meters - 2:48 (5:36/1600 pace or ~17:30 5k pace)
4 x 30 second bursts, each further than the last on 1:00 rest 

The warm-up and cool down was between a mile and a mile and a half...I think.

I felt pretty good, despite the hill at the end of each interval!!   

Enough about running and onto the best part...the BEST chocolate (cup)cake, in my opinion, ever.

I'll admit it.  I am a self-diagnosed, completely addicted, insane chocoholic.  I love all kinds of chocolate…milk, dark, and even a little white chocolate doesn’t hurt.  That said, I have found the most amazing recipe for a perfect chocolate cake (or in my case) cupcakes, courtesy of my friend Michelle. 

So on Friday, I was in charge of bringing the cupcakes to my daughter’s first grade Valentine’s Party and I decided to use this recipe.  You remember those cute little parties in elementary school…complete with wrapped boxes, individual Valentines for each student, and a sweet treat to top it all off?  Yep...we had it all!  

Here’s the recipe:

2 eggs
1 cup milk
½ cup oil (plus just a little bit more)
1 teaspoon vanilla
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ cup cocoa
1 cup boiling coffee

** Do NOT use a mixer, Use a WHISK!!

Beat together eggs, milk, oil, and vanilla.   

Add sugar, mix well.  Add all dry ingredients and mix well.  Add coffee very slowly while mixing.  

Fill lined molds only half-way for the perfect cupcake.

Bake at 350 degrees for 25 – 35 minutes, depending on your oven.

Once cooled, top these babies with this delicious frosting...

Incredible Icing.

I’ve had this recipe in my files for a long time and I think it is the perfect combination with this chocolate cake. Here's how to make it...

5 tablespoons flour 
1 cup milk
1 teaspoon vanilla
1 cup butter, room temperature
1 cup granulated sugar (not powdered sugar)

In a small saucepan, whisk flour and milk and heat, stirring constantly, until it thickens to the consistency of a brownie batter.  Remove from heat and let cool completely. 


While the flour and milk mixture is cooling, cream together the butter and sugar until there is no sugar graininess left. 

When this mixture has cooled to room temperature, add the vanilla and mix.  Add the flour/milk mixture to the butter/sugar mixture and beat until it is the consistency of whipped cream.  Top on any baked cake.

When served to the first graders, I got a few positive comments and a whole lot of smiles.  I promise you…this chocolate cake + this incredible icing = complete bliss! 

Ok, I’m off to relax and then get ready for a date night with my husband!!  Woohoo!



1 comment:

  1. It sounds like you need a better pacesetter if you're going out that fast. You were probably running along some doofus who was pressing the pace too much early on, and then nearly died at the end of the interval. I hate guys like that!