One Handed Chocolate Cupcakes

So I'm sure most of you all know what happened.  If not, I had a little accident in the kitchen where I lost some of my index finger using a mandoline..{If you're a hand surgeon who wants a review, I'm all yours -kidding. I think..} I'm so upset, pretty devastated about the whole thing..   I'll spare the details for another post, since after all we're talking about cupcakes.  I can't use my left hand, which is my dominant hand so I had to use only my right hand.  Thankfully when I was in preschool they used to force me to use my right hand until my mother found out.  Let's just say she had some choice words, and then I started to use my left again.  I can't write with my right hand, but I use it mainly while driving, cutting with scissors, and even on my iPad..  Weird.


Now it's been about 2 weeks since the incident.. that mean's I haven't baked in about 3 weeks!  I had purchased some cupcake liners from Bakt It Pretty, and couldn't wait to use them.  I've also been eager to get back in the kitchen, after all baking is my stress reliever.  True stuff.  I figured I'd stick with something super simple.  My chocolate cupcakes can be combined into one bowl so that is where I started.


Hubby was home for a bit to help in the early hours when I needed to fill a piping back with the faux  vanilla mousse. I piped as much as I could until my hand was cramping up.  It is on double duty, so I gave it a break by using an ice cream scoop for the faux chocolate mousse.  I ran into some struggles, which I fixed easily!  I made ganache, and shortly realized I only have one hand to mix, so that means I couldn't hold the bowl at the same time.  Quick fix: I used my KitchenAid Stand Mixer bowl and secured it into the base.  Placed in the chocolate chips, added the hot cream, and mixed effortlessly!


I then ran into another problem.. how am I going to fill my piping bags? Quick fix:  I placed my plastic piping bag inside a large glass cup fully opened, then I poured in the ganache.  Worked like a charm!   Okay so everything has to happen in 3's right? Well with my luck it's 4's today..  How the heck am I going to chop this chocolate?  Instead risking another injury I figured it wouldn't be the best idea to try chopping with my right hand, and I don't have a food processor Quick fix:  I put the chocolate into my KitchenAid Blender, set it to chop, and viola! Chopped Chocolate.  
I have to say I'm pretty darn proud of myself.  I missed my kitchen.  It brought me a little happiness today.


One Hand Chocolate Cupcakes 
Makes 24 Cupcakes


Chocolate Cupcakes:
1/3 Cup Packed Light Brown Sugar
1 1/4 Cup White Sugar
1 3/4 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 1/2 Teaspoon Baking Powder
1 1/2 Teaspoon Baking Soda
1 Teaspoon Salt
2 Eggs
1 Cup Milk + 1 Tablespoon Vinegar (Add vinegar to milk)
1 Cup Boiling Coffee (Don't have coffee? Use 1 Cup Boiling Water + 1 Tsp Coffee Extract)
1/2 Cup Vegetable Oil
1 Teaspoon REAL Vanilla
    

Preheat oven to 350.

Combine all ingredients into a stand mixer and blend for 2-3 minutes. 

The batter will have a runny consistency.  Fill cupcakes about  2/3 full.

Bake for 12-15 minutes, or until toothpick inserted shows minimal crumbs. 

Cool on wire wrack.

Faux Vanilla Mousse:

1 Package Vanilla Pudding

1 Cup Heavy Cream

1 Cup Milk

Whip until thick, refrigerate for about an hour.

Faux Chocolate Mousse:

1 Package Chocolate Pudding

1 Cup Heavy Cream

1 Cup Milk

Whip until thick, refrigerate for about an hour.

Ganache:

12 oz Semi-Sweet Chocolate, chopped

1 oz Sugar

1 Tablespoon Butter

8 oz Heavy Cream

In a saucepan on medium heat combine heavy cream, sugar, and butter slowly stir until boiling.

In a stainless steel or glass bowl, pour the hot cream mixture over the chocolate.  Let sit for 3-5 minutes, then stir from the middle outwards.  Let ganache cool to room temperature before placing into a piping bag.

You'll also need 1/2 cup of White Chocolate Chopped

Assemble:

Once the cupcakes are cooled, place the faux vanilla mousse into a piping bag with a large star tip.  Create a border around the cupcake.  Take a medium sized cookie scoop and place a scoop of the chocolate mousse in the middle.  Once the ganache is cooled, drizzle across the cupcake.  Sprinkle the cupcake with the chopped white chocolate.

Note: This is in no way sponsored by the companies mentioned above.  I like to mention the products that I own and use to achieve awesome results in the kitchen.

Posted in: baking, cupcakes, frosting