Snickerdoodle Cupcakes

For Shelby's birthday, I decided to make Snickerdoodle Cupcakes. Since they were for a party, I decided to make it with frosting instead of my usual cinnamon sugar crust.

I didn't use the frosting recipe that goes along with these cupcakes. I decided to go with a simple vanilla buttercream.

Mexican Rhubarb Chocolate Chunk Brownies

Craig was rad enough to harvest rhubarb from his garden, and I grabbed the whole loot, mwahahaha! Admittedly, I've never worked with rhubarb before. I've eaten it, but I haven't ventured in using it as an ingredient.

I wasn't sure what I was going to make with it. Pie is the obvious answer, but if you know me, you know I don't go for the obvious. Decided to go with Mexican Rhubarb Chocolate Chunk Brownies.

Rhubarb Compote
1 cup rhubarb, strings removed, cut in 1/2-inch slices
1/4 cup water
2 tablespoons granulated sugar

Brownie Batter
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp cayenne pepper
1 tsp ground cinnamon
1/2 tsp salt
2 oz. Ghirardelli bittersweet chocolate chips
2 oz. unsweetened chocolate
1/2 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon dark rum
2 oz. Hershey's Special Dark chocolate chips
1/4 cup chopped pecans

Directions
Preheat oven to 350 degrees F.

To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.



To make the brownie batter: In a medium bowl, sift together flour, baking powder, cayenne pepper, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.

In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and pecans. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.





[Edit 6/13] Lessons learned: I thought it could've used more heat. I made these again over Memorial Day weekend and added 1/2 tsp of cayenne instead and I didn't think it made much difference. I would need to rethink how much heat to add in next time, or go on a quest for the chile powder so I can use as directed.

The other thing is the nuts didn't make much of an impact. I skipped them and added more chocolate chunks the second time I made them. Can't have too much chocolate, right? ;)