It all started with a mistake — more a careless disregard for the principles of baking.
I was making chocolate cupcakes for a birthday dinner. Being a bit lazy and a bit clumsy with the gloppy batter, I overfilled the muffin tin cups. Everyone who bakes cupcakes knows you don’t do that. But I did. And the batter overran the cups, creating ugly cupcakes with huge, spreading mushroom heads — which broke off right where the tops met the bodies when I tried to get them out of the pan.
Still, they were delicious, even unfrosted, thanks to the recipe from baking guru Nick Malgieri’s “Bake!” We ate a few to mark the birthday, leaving me with more than a dozen ugly (but delicious) tops-coming-off cupcakes.
What to do with them? Frosting them seemed silly. What about transforming them into something else? Like a trifle? Not quite right. Too fussy. But then, inspired by a dessert the next night at Fat Rice in Chicago, which layered ground-up shortbread in a parfait, I had the answer: cupcake parfaits.
Layering homemade chocolate pudding, whipped cream and the decapitated cupcakes transformed a mistake into a new house favorite. They were a big hit the next night at our weekly “Top Chef” watching dinner. And have been requested by friends again. There’s something about playing with the ubiquitous but still loved cupcake that brings out the kid in us, makes us sit up in delight at the idea. And makes us dig in.
CHOCOLATE CUPCAKE PARFAITS
Makes: 6 parfaits
Note: We found the parfaits taste better if assembled one day ahead.
Whip 1 cup whipping cream, with 1 to 2 tablespoons sugar, to soft peaks.
Cut tops off 6 cupcakes, slicing them crosswise just below where the top meets the body.
Choose 6 glasses that are wide enough to accommodate the cupcake tops. Instead of traditional parfait glasses, use a straight-sided 10- to 12-ounce drinking glass.