Road to the Superbowl, Day One

For me, the Superbowl is less about the hormonally imbalanced man-boys working out their childhood aggression. Nope, hard as it is to believe, it's all about the food. Normally if I'm within range of a television on the big day there'll at least be some ceremonial chunky salsa munching. But if there's a full-on game day party with my UT cohort? That's an excuse to go a little crazy. This year, crazy is taking the shape of Nick Malgieri's "Intensely Moist" Chocolate Cupcakes and a big batch of Pok Pok wings. Wings are tomorrow. Today is all about the cupcake.

I've been on the hunt for a blissfully moist chocolate cupcake for quite the hot minute and I was immediately drawn to the little bit of sour cream featured in this recipe. I tried the cake before frosting, and it's pretty divine. I topped it with a basic buttercream frosting; call me old-fashioned, but in my mind you can't really go wrong with a great buttercream. I chose red wrappers and sprinkles as the party is 49'ers inclined--aesthetically speaking, it was a slam dunk. Home run? Touchdown? Touchdown.

The recipe is as follows: 

Nick Malgieri's Intensely Moist Chocolate Cupcakes (from the Modern Baker)

(His recipe says it makes eighteen, it made twenty-six for me)

2 cups sugar

1 1/2 cups flour

3/4 tsp baking soda

1/2 teaspoon salt

4 oz. unsweetened chocolate, cut into 1/4 inch pieces

1 cup boiling water

8 tablespoons (1 stick) butter, melted (he calls for unsalted, but I always use salted as a rule)

2 large eggs

1 1/2 tsp vanilla extract

1/2 cup sour cream

Instructions: Preheat oven to 350 degrees F. Stir the sugar, flour, baking soda and salt together in a mixing bowl. Set aside. Put the cut-up chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream. Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each. Divide the batter equally among the cavities in the pans, spooning it in  (ed. 3/4ths full or so). Bake the cupcakes until they are well risen and feel firm when pressed in the center with a fingertip, around 20 minutes. Cool in the pans on racks for 5 minutes, then unmold, turn right side up again, and cool completely on racks. 

THEN FROST AND EAT THEM WITH YOUR FACE. (Buttercream frosting recipe follows).

Buttercream Frosting:

(This amount was perfect for the number of cupcakes I made)

1 stick softened butter, salted, softened

2 cups confectioner's sugar

2 tablespoons cream or whole milk

1 tsp vanilla

Instructions: Begin to cream together softened butter and sugar. Add 1 tablespoon of cream at a time, continuing to gently mix. Add vanilla. Stir until ingredients are well mixed and frosting holds its shape. 

Can't wait for these beauties to make their debut tomorrow! On tomorrow's edition: Pok Pok wings. The chicken. The myth. The legend.