Sweet Decadenze

The hubby and I were alternately ailed by an upset tummy (in all senses!) over the past week, so when he requested for some chocolate cupcakes, I decided to oblige him despite still nursing a stomach flu.

I used the recipe provided by Joycelyn Shu when I attended her Cupcakes Workshop slightly more than a week ago because I recalled that she said this recipe is ‘very forgiving’ even if you don’t follow the preparation steps to a T.

Because the hubby can be quite fussy about the type of frosting I use, I decided to play safe by using nutella as the frosting for 3 of the 6 cucakes I baked.

The other 3 cupcakes were frosted using the Raspberry Buttercream recipe Joycelyn provided.  I believe the buttercream turned out a little too ‘runny’ and I should have added some colouring… I shall have to perfect it.  Other than that, the cream is delicious!  And not too sweet!  Just the way I like it.

The chocalate cupcakes actually called for some Dutch-processed cocoa powder.  I wanted to be a little stingy and use the remaining Hershey’s cocoa powder I have, but after comparing the colour, texture and smell of Valrhona’s and Hershey’s, I decided there is no way I am going to compromise on the quality of the cupcakes by using Hershey’s.

You can’t blame me for feeling the pinch…  $7.95 for a 200g pack of Valrhona Cocoa Powder (55% cocoa)… OUCH!