This week’s ‘heavenly’ cake selection is the chocolate streusel coffee cake. The recipe makes a 6 cup bundt pan and two cupcakes. I looked at that, and thought “If the excess batter can be made into cupcakes, why shouldn’t I make the whole thing as cupcakes? Saves me finding a 6 cup pan.” Then I kept reading and realized Rose suggests the very same as an option. 🙂
I have to admit, since I started baking with blogging in mind, I’ve been doing a lot better at getting things measured and ready to go before I start. It really makes life a lot simpler. I even applied the “mise en place” concept to the drywall taping & mudding I did this afternoon. I got all my tools out, cut the pieces of tape for the corners to length, made sure all the screws were countersunk appropriately, got my wet rag I’d inevitably need out… *then* got the joint compound out.
Anyway, back to cake. 🙂 Jay got me a beater blade for Christmas, and I finally had a chance to use it! This is the first cake we’ve done since Christmas that has required the paddle attachment.
I found it was really good at funneling the small amount of butter down into the bottom of the bowl, making it easier to beat to a nice and fluffy consistency. I’ve been having a bit of trouble with that with smaller quantities of batters since getting this larger mixer last year, so this is a really great tool. The only thing the beater blade can’t do is scrape itself, so I had to get a spatula out to get the stuff stuck between the spokes out.
This recipe is really simple to mix up. Beat the butter & superfine sugar (I made my own in the food processor again — still too cheap/lazy to go pick it up). Beat in the eggs and vanilla, then add the flour & sour cream in batches. It may just be this recipe, but I found that after adding the eggs and vanilla, my batter seemed a lot fluffier & thicker than it usually is at this stage of a ‘creaming method’ cake batter. I think the beater blade may be to ‘blame’, though I’m not complaining.
Like gartblue, I found there was a bit more batter than I would have expected for 12 cupcakes, but I went ahead and filled them right up to the top anyway. I also had way more streusel than I could reasonably see putting in the middle of the cupcakes, so I sprinkled the last bit on top, which resulted in interesting cracking and a nice crunch to the tops of the finished cupcakes.
I haven’t decided yet if I’ll take these into work or keep them all to myself (and Jay, I suppose. He did a lot of work on our house this weekend, so I guess I should share). If you’re a colleague and you want one, prove to me you’re reading my blog, and I might bring you one tomorrow. 😉
9 thoughts on “Chocolate Streusel Coffee Cupcakes”
I love the way your cupcakes look! Congrats on the new beater blade–you’ll really feel smug every time a recipe tells you to scrape down the sides of the bowl and you know you can just ignore that line.
i love that you mis en placed your drywall project. nicely done!
alas, no muscovado sugar, but your cupcakes look like they didn’t need it. i haven’t made this yet but i was thinking the same thing, if i’m going to make 2 cupcakes i might as well make 12! you didn’t have any overflow?
Such a good idea to sprinkle the excess strudel over the cupcakes! Why didn’t i think of it? I was wondering what to do with the excess and instead made it more complicated by melting it into icing…I’ll try that the next time!
The crunch on top sounds like a wonderful idea. The cupcakes look delicious.
Mise en place looks fab. Although I just see an extra six dishes to wash, dry and put away! Great idea to sprinkle streusel on the top as well. I will be stealing that idea the next time I make these little cupcakes.
Very cute cupcakes. Wish I worked with you to try one since I didn’t get a chance to bake this myself.
i wish i’d read yours and sprinkle the streusal on top .. and you’re right too .. this is cake number i dunno 7 or 8 for me, and i’ve started to gather and measure stuff before i begin too … feel like a twilight zone moment !
Thanks for all the positive comments, guys. These were just too good to share. We’ve still got a few left at home, but the co-workers haven’t had any. 😉
evilcakelady (or do you prefer Jennifer?): These did overflow their liners slightly, so they all have a slight rim around the tops, but since you’ve already baked these, I’m sure you’re aware of that by now. I also had enough extra batter for probably one more cupcake, but I was too lazy to get a second pan out. I think next time, I’d put less in each, and make another 1/2 dozen or whatever it would come out to.
I really like the way your cupcakes turned out. Great photos!!