Maple Frosted Chocolate Cupcakes

Tapping trees, collecting sap, and watching the evaporator all lead to the production of the sweet syrup we call maple.  I grew up with a sugar bush across the field and a sugar house behind the garage.  My dad and god-father produced about 350 gallons of maple syrup a year and we all were called on to pitch in.  It takes approximately 40 gallons of sap, collected from a small spigot attached to the tree, to make one gallon of syrup.  If you boil that syrup down further you can make other goodies such as the delicious frosting on these chocolate cupcakes and the maple candy decorations for the top.

I have lots of "sweet" childhood memories from our sugar house.  Ours was a small natural wood structure with a cupola on top (to release the steam), rough lumber walls and floor and a few reclaimed windows for light.  The entire center was filled with a series of stainless steel pans connected together and sitting over a large wood fired base.  Many spring evenings were spent in the sugar house keeping my dad company, doing homework, eating homemade doughnuts and watching the steam swirl into the darkness above.

Dark Chocolate Cupcakes

Melt carefully in the microwave and then set aside to cool:

10 tablespoons unsalted butter
8 oz very dark chocolate (I used Green & Black's Organic 85% Cocoa)

Beat in:

2 eggs plus 2 yolks
2/3 cups sugar
1/2 teaspoon vanilla


Sift and fold in:


3 1/2 tablespoons cocoa powder

1/4 cup flour
1/2 teaspoon baking powder

Preheat oven to 350 degrees F. 

Pour into cupcake molds lined with paper.  Fill about 2/3 to 3/4 full.  Bake about 10 - 12 minutes until outsides are set and inside is still a little moist (this will create a soft center).  Cool before frosting.

Boiled Maple Icing

In standing mixer whip until stiff:
1 egg white (at room temperature) and
1/4 teaspoon salt

Meanwhile:

Boil 1/2 cup maple syrup in heavy sauce pan until it forms a 3-inch thread. A candy thermometer should read 230 degrees F. With mixer running slowly pour the maple syrup in and whip until the mixture cools.  This recipe will frost 12 cupcakes or 1/2 of a layer cake.

 Gradually beat the hot syrup into the egg whites and continue beating until the frosting is cool. This recipe makes enough to fill and frost one 9-inch double layer cake.


To make decorations.  Boil a small amount of syrup (I used 1/2 cup) and bring to 300 degrees F.  Remove from heat.  Working quickly use  a spoon to dribble decorations onto a silpat silicone baking sheet (there is one from Amazon shown here).  Peel off and decorate.  If you are decorating these little gems appear to absorb water quickly and melt so put them in a separate container in a dry place until you are ready to use.