In preparation for our Obama party Tuesday I tested out my chocolate cupcake recipe last night. I was really excited because I found it on CHOW and it's from Magnolia Bakery in Greenwich Village. I used to stop by there a little too often when I worked in the West Village. They aren't my absolute favorite cupcakes, but they are tasty and offer some good nostalgia. And I love the texture of their frosting.
Recipe here: http://www.chow.com/recipes/12549
The link appears not to work. They are called Chocolate Cupcakes with Butterscotch Frosting. I have not yet made the butterscotch frosting. Have you?
Anyway.. They came out deliciously rich and chocolatey but dry and perhaps a bit too dense. They are fabulous with coffee or milk, but on their own a little too intense. I think generally cupcakes are meant to be had with coffee or milk-- or in much of my past party experience, beer. Cake and beer, what more could a university student want?
Once frosted I expect that they will be better. But I want the cake to be delicious on its own.
Could you give me tips on how to improve this recipe? Density is not a major issue but the dryness is off-putting. The taste is great.
Intending to make bread pudding with these. Since we'll be cupcaked-out on Tuesday. Does bread pudding freeze well?