I recently made the unfortunate discovery that dark chocolate goes really well with candy corn. This is unfortunate because I had both a bag of Ghirardelli chocolate chips and a bag of candy corn in my house at the same time.
I don't anymore.
Anyway, I had a desire for cupcakes recently and decided to bring this combination to life in cupcake form. I used this recipe from Cooking Light and simply added chopped candy corns to the mix. It was so rich and good, they needed no frosting. I just stuck a candy corn kernel in the top of each one for color.
Recipe according to Cooking Light:
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
2 tablespoons powdered sugar
Preparation
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
My changes:
Stir 2/3 cup chopped candy corn in along with the dark chocolate pieces.
My mixing method is different, too, since I don't have a mixer. Instead, I stir the butter and sugar together with a spoon, then switch to a whisk for incorporating the eggs. I whisk the bejeezes out of them to compensate for the lack of a mixer.
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