Triple Chocolate Glaze Cupcakes

Chocolate cupcakes are a crowd pleaser. Triple chocolate glaze cupcakes are also a crowd pleaser, but more importantly will get hoarded by any chocolate fanatic. I know this from experience.

I actually made these cupcakes a while ago, but just recently dug up the pictures of them. It all started with another fundraiser bake sale for EPCOR’s annual United Way campaign back in early October 2015. I was intent on participating, but didn’t have much time despite the fame and attention my 2014 “Put a CAP on Poverty” cupcakes conjured. I whipped up some chocolate cupcakes and then dipped them in a bittersweet chocolate glaze with leftover ingredients from my Queen of Sheba Chocolate Torte. Similar to the Queen of Sheba, they are crumb coated in ganache first, dipped in the glaze, and drizzled with white chocolate to create a smooth coating with contrast. Quick, easy, and of course beautiful. Ta da!

Triple chocolate glaze cupcakes
Triple chocolate glaze cupcakes
Chocolate swirls
Chocolate swirls

I donated a dozen of these to the bake sale. Soon after, they had all disappeared. Reportedly, one person bought all twelve of them soon after the bake sale opened to the public. So there you go with the chocolate fanatic hoarding tendency. I hope that person enjoyed them, whoever they are.

Queen of Sheba Chocolate Torte

The Queen of Sheba Chocolate Torte is sure to please any chocolate lover. It contains a lot of chocolate, but actually only a couple tablespoons of wheat flour. (Almond flour is used instead). Meringue is used to make it rise, as there are no chemical leaveners (baking powder, baking soda). The texture is crumbly and moist with a slightly gooey centre.

This unique type of cake (Reine de Saba) was first made by Julia Child in her book The French Chef. I used this recipe from famous baker and chocolate expert Alice Medrich, in her book Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate. See my final cake below.

Queen of Sheba Chocolate Torte
Queen of Sheba Chocolate Torte

This beautiful torte is decorated by first crumb coating with a thickened (slightly cooled) chocolate glaze. Then the glaze is reheated to a liquid consistency and poured over the cake. Milk and white chocolate, as well as a bit of the reserved dark chocolate glaze are drizzled over the top. Finally, toasted almonds fringe the bottom edge of the cake. I love how the milk and white chocolate drizzle matches the colours of the almonds exactly.

Voila! We have an impressively beautiful decadent chocolate cake. 😀

Chocolate glaze and drizzle
Chocolate glaze and drizzle
Side view of the Queen of Sheba with almond fringe
Side view of the Queen of Sheba with almond fringe