This weekend I made superbowl cupcakes. For the saints I wanted to use a chocolate cake w/ caramel-chocolate mousseline. Everyone has been raving about the Chocolate Passion cake, which is the same recipe as the baby grand cupcakes, so I decided to test that one out.
I used G&B cocoa and valrhona chocolate for the syrup. I was so excited to taste this cake. When I did I thought it was good but not great. The syrup was fantastic, but the cake was lacking in flavor—too mild and not enough of that melt in your mouth chocolate flavor. I also didn’t like the spongy texture, preferring the light fluffy texture of a butter cake. So for the actuall saints cupcakes I went with the RHC chocolate butter cupcakes. Now this was a smash (no left overs). It literally melted in your mouth.
Does anyone else prefer the chocolate butter cake to the chocolate passion. Since the syrup is so fantastic I’m wondering if I could use it to syrup the butter cake for a super chocolate cake.
my cupcakes below.
PS I posted in the show and tell that the chocolate cakes all pulled away from the wrapper. I know this item was discussed a long time back. How can I prevent this from happening. I guarantee they were not over cooked (and I even weighed 50g of batter in each cup).