By adding Chinese five-spice powder to a basic chocolate cupcake recipe, Bloome has created a grown-up version of the childhood classic. It's more of a thinking man's cupcake.
'Carole Bloom' on Serious Eats
When I was 16 years old I had a giant crush on this guy who was a few years older than me and pretty much perfect in my young punk rock-obsessed mind. When Valentine's Day rolled around I decided that the best way for me to let him know how I felt was to make him a batch of chocolate truffles—I was confident that these truffles would turn out so delicious that he wouldn't be able to resist me. Despite my lack of candy making experience, the truffles turned out pretty well. I lovingly wrapped them and went to meet my crush.
The following recipe is from the August 26 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I have a borderline unhealthy fascination with Christmas. I love the twinkling lights, piles of presents,...
These little tea cakes tasted like nothing I've ever baked before. The addition of my homemade pistachio paste gave them a great crunch, and the texture of the cake itself was just dense and chewy enough to give them a great mouthfeel.
This isn't a recipe for doughnuts; it's a recipe for diminutive doughnut holes (hence, you can eat a lot more of them). Buttermilk adds a dairy richness and unique tang. And the combination of cinnamon, nutmeg, and ginger? Just imagine the classic old-fashioned doughnut with a hint of spice. There you have it.