The cake has a moist, delicate texture. Trying to outsmart my baking pans, I have taken to removing baked goods a smidgen under baked and turning them out of the pans ASAP. It has helped enormously. The extra cupcake batter went into an aluminum mini cake pan. It took quite a while to bake but turned out nicely.
Everyone preferred these dusted simply with powdered sugar. I, however, couldn't help dabbling in buttercream and mixed up an espresso version with creme fraiche. It was light enough not to compete with the cake.
They look beautiful with the powdered sugar, and they sound so much better than mine! haha - Yours are moist and delicate; mine are dry and cracked. If using the wrong cocoa turns out not to be the culprit, I'm going with your smidgen under baked plan.
ReplyDeleteI used Valrhona too Vicki! I love cakes decorated by powdered sugar! Somehow i find it useless to do it over my end, everytime i powdered it, it will look nice for an hour or so..and then it will disappear and melt away..and you don't see it anymore..
ReplyDeletewhat a great idea to simply dust with powdered sugar, especially since you used valrhona cocoa powder! i wouldn't want any other flavor competing with that. yum!
ReplyDeleteLove your pictures! the cupcakes look great:)
ReplyDeleteI thought of dusting these with powder sugar as well and calling it a day.. but, I just could not bring myself to do it... in my book, cupcakes = frosting. Yes, I know I'm a cupcake snob. I know, I know;)
ReplyDeleteThey look so pretty with the powdered sugar -- but I must say that buttercream with espresso&creme fraiche with the chocolate cakes reeeally 'blows my hair back'!
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