Grandma Shirley's "I'm F*cking Old" Chocolate for a Lifetime Cupcake Recipe
Grandma Shirley turned 90 the other day. I'm grateful she turned 90, but she thinks she's f*cking old. Grandma, you're not old, you're just ripe! To celebrate my sweet Grandmother's 90th birthday, I mashed up her two favorite desserts: Chocolate frosted chocolate sprinkled chocolate cake, and chocolate frosted chocolate chip brownies. I call this new creation "I'm F*cking Old" Chocolate for a Lifetime Cupcakes. To Grandma Shirley! Thirteen people ate these cupcakes the other night, and all thirteen said they were to die for. (Not literally, Grandma!) Not a crumb was left in sight. No exaggeration. Every person practically licked their plate clean. Rave reviews! The moistness of the cake, the creaminess of the Dollop Gourmet Hot Chocolate Frosting, and the way the chocolate chip brownie cookie just melted into it all; this here cupcake is as much a winner as Grandma Shirley herself. No one could even tell these cupcakes were gluten-free. Did I mention they're gluten-free? https://www.youtube.com/watch?v=_k4dJo1NNzYGrandma Shirley's "I'm F*cking Old" Chocolate for a Lifetime Cupcakes
Recipe adapted from The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond
Chocolate Chip Brownie Cookies
1/2 cup organic palm shortening like Spectrum Organic Shortening
3/4 cup brown sugar
1/3 cup cocoa powder
1/2 cup all purpose gluten-free flour
2 egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon coarse sea salt
1/2 teaspoon baking soda
1/4 cup mini chocolate chips
1. Preheat oven to 350 degrees. In a stand mixer, combine the organic palm shortening and brown sugar and mix till smooth. Add cocoa powder, flour, vanilla, salt, baking soda, and egg yolks, and whip until well incorporated.
2. Using a mini ice cream scoop, scoop balls of cookie dough onto a parchment-lined baking sheet, do not flatten. Bake for 8-10 minutes. Do not overbake or cookies will be hard.
3. Remove from oven and cool on a cooling rack.
Gluten-Free Chocolate Cupcakes
Yield: Makes about 18 cupcakes 3/4 cup unsweetened cocoa powder 1 1/2 cups all purpose gluten-free flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 3/4 teaspoon ground flaxseed 2 large eggs 3/4 cups warm water 3/4 cup buttermilk 1 1/2 teaspoons pure vanilla extract 1 batch Chocolate Chip Brownie Cookies 1 jar Dollop Gourmet Hot Chocolate Frosting 1/4 cup chocolate sprinkles1. Preheat oven to 350
2. Scoop into lined cupcake pans and bake 15-18 minutes or until toothpick inserted in the center comes out with cake on it, not batter. Remove from oven and allow to cool. Frost with Dollop Gourmet Hot Chocolate Frosting and top with Chocolate Chip Brownie Cookie, dollop of frosting, and chocolate sprinkles.
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