Curt Piar Music Productions

Rich and intensely flavored chocolate fudge cupcakes! By simmering cocoa and chocolate to make a fudge sauce we level up the chocolate flavor in these moist and fudgey cupcakes. CHOCOLATE FUDGE CUPCAKES Makes 12 1 cup (250 g) brewed coffee (or water) 1/2 cup (45 g) Dutch process cocoa powder 1/3 cup (65 g) semisweet chocolate chips 1/4 cup (55 g) neutral oil 3/4 teaspoon fine salt 1/2 teaspoon baking soda 1 cup (215 g) light brown sugar 3/4 cup (100 g) all-purpose flour 1 large egg, cold 1 large egg yolk, cold 2 teaspoons vanilla extract Preheat the oven to 350*F and line the cups of a standard 12 cup cupcake pan with liners. Combine the brewed coffee, cocoa powder, chocolate chips, oil, salt and baking soda in a medium saucepan. Stir with a rubber spatula until the cocoa is absorbed. Heat over medium heat, stirring frequently, until simmering and the chocolate chips have melted. Remove from the heat and set aside for 10 minutes. Combine the brown sugar and flour in a medium mixing bowl and whisk to combine, breaking up any lumps of brown sugar. Add the warm cocoa mixture and whisk until smooth and thick, about 20-30 seconds. Whisk in the egg, yolk, and vanilla until combined, about 20-30 seconds. Divide the batter between the 12 liners and bake until a toothpick inserted into the center of the cupcakes comes out with moist crumbs, about 18-21 minutes. Cool in the pan for 5 minutes before removing and placing on a rack to cool completely, about one hour. NOTES: High quality cocoa is the key to great flavor- I don’t recommend ‘natural’ or non-Dutch process cocoa powder here. #baking #cupcakes #devilsfoodcake

As I ease myself back into doing sessions it was wonderful to have singer/songwriter Mike O’Neal and the extremely talented violinist Anna Alvarez here laying down some great tracks. 🎵🎶🎵

Trackin’ drums with the incredibly talented Evan Hillhouse today.
So much fun as always!

Shawn’s tools of the trade.

Snickerz McMurry