Chocolate Lime Cupnies

March 31, 2010 | By | COMMENTS

Chocolate Lime Cupnies 1
What the heck is a “cupnie”, you ask? A cupnie is the glorious lovechild of a cupcake and a brownie. Too light to be a brownie, too dense to be a cupcake – the middle ground of the cupnie provides a tasty compromise between the two. Welcome to a new sphere of diplomatic relations in baking…

Chocolate Lime Cupnies 2
First the cupnie. The recipe is one I’ve adapted (chocolate-ified, approximately halved) from the “Moist and Mellow Yellow Birthday Cake or Cupcakes” recipe in The Best of cookbook. The cupnie itself is very chocolate-y and not particularly sweet, but its dark deliciousness is the perfect compliment for the tartness of the lime frosting.
Makes 1 Dozen
¾ cup + 2 tablespoons all-purpose flour
½ cup cocoa powder
1 tablespoon cornstarch
½ tablespoon baking powder
(Tiny) pinch of salt
6 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
¼ cup whole milk
¼ cup water
Line baking tins with paper liners and preheat the oven to 350°F.
In a medium bowl combine flour, cocoa powder, cornstarch, baking power, and salt.
In a large bowl mix butter and sugar together until fluffy. (Softened butter would work wonderfully, I’m sure, but as an impatient cook I’ve never let the butter actually soften – I just melt it over the stove and give it a couple minutes to cool.) Add the eggs and vanilla and mix. Blend in the milk and water. (The Best of cookbook specifies “warm” milk and water in their ingredient list, but, because of the impatient thing, I generally end up using milk straight from the fridge and lukewarm water…As of yet I’ve not had any trouble with it.)
Incorporate the dry ingredients into the wet and mix. Fill the paper muffin/cupcake liners three-fourths full. Cook for 18 – 23 minutes, until springy and gorgeously cracked on top.
Voila – cupnies!
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Next for the all-important frosting – my very own “Tart-tastic Lime Frosting”:
(This will leave you with a bit more frosting than necessary for the twelve chocolate cupnies – but really, when is too much frosting a problem? Plus, if you want some seriously tangy bite you can split the cupcake and frost the bottom half of it, too!)
3 tablespoons butter
3 ounces cream cheese
Zest and juice of 1 medium lime
3 cups powdered sugar
Melt the butter. Once it’s slightly cooled blend together with the cream cheese. Mix in 1 cup of the powdered sugar. Zest the lime and squeeze (all!) its juice into the frosting and mix. Blend in 2 more cups of powered sugar and you’re done!
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Frost the cupnies before the frosting has been refrigerated – it will stiffen and make frosting (without crumbs going all over the place) much harder. If you like maraschino cherries throw a few on top, just make sure to towel them off a bit first – weepy red streaks running down the cupnie is not a good look. Dainty slices of of lime would be a great garnish, too.
Sticking these babies in the fridge will amp up the chocolate factor…So, stick them in the fridge!

Categories: Recipes

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