I'm a photographer who specializes in modern, unique, signature portraiture. I shoot commercial and personal sessions working along the Wasatch Front and Park City Area. I am also available for travel. You can call me 801-386-3321, but I always get to my email first, marcel@marcelwalker.us. If you'd like to learn more about how to use your camera and Photoshop tips and tutorials on my blog at www.marcelwalker.us/blog. I will also have workshop dates coming soon.

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Sex, Sin, and Cupcakes with Evil Chocolate Frosting – with Food Photography Tips

Did you ever think cupcakes could be sexy and sinful? Well, they can be. At a recent cooking class with  Sara Voortmeyer at  Thanksgiving Point, she dished out her favorite cupcake recipes and this mocha cupcake recipe was one of my favorite of her collection.

It’s sexy, sinful, and absolutely delicious! Here’s Sara’s own recipe. You can do a substitute for coffee, but I couldn’t tell you what it is, because I was preoccupied walking around the kitchen and taking shots of other things…like these beautiful cupcakes! you can ask the Chicks at The Crafting Chicks. They said she would take notes for me. Just write them and say, “Uh those notes for Marcel, could you pass them my way?” They are all very nice and will be happy to help out.

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½  tsp baking soda
½  tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
½  cup milk
½  cup coffee,cooled

Preheat the oven to 350 degrees.  With the paddle attachment, beat the butter and sugar together until light.  Add the vanilla and egg and mix well.   Combine the milk and coffee.  Sift the dry ingredients directly into the bowl and mix well on a low-medium speed slowly adding the coffee mixture. Spoon the batter into muffin tins lined with paper.  Bake for 10-23 minutes.  Cool on a rack.  Frost with Evil Chocolate Frosting,

Evil Chocolate Frosting
3 oz unsweetened chocolate
3 Tablespoons butter
3 cups powdered sugar
1 teaspoon vanilla
½ teaspoon salt
5 Tablespoons sour cream
Up to 3 Tablespoons milk

In a double broiler, melt butter and chocolate together and stir until smooth.  With an electric mixer, add chocolate mixture, salt, vanilla, sugar  and sour cream together. Beat until smooth and fluffy adding milk as needed for desired consistency.

Food Photography Tips

Here are a few tips if you want to take pictures of your own beautiful creations.

1. Take lots of shots from different angles.
2. Light- Use natural light, so turn off that flash!
3. Setting – Have a nice background that compliments your dish.
4. Color Balance – Set your white balance. If you can’t do this, fix your pictures in editing software after. Food that has a blue or yellow hue is very unappetizing.
5. Stay Still – Use a tripod if you can.

You can see more cupcake shots on my blog, plus I’ll be doing a giveaway for a cooking class at Thanksgiving Point after I return from Santa Fe. Have fun!

More Cupcakes on TodaysMama:

Best Chocolate Cupcakes

Magnolia Vanilla Cupcakes

Frankenstein Cupcakes

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Comments (6)

  1. Rachael 08/02/2010 at 4:56 am

    I made these tonight! So dig this — for the chocolate I used a dark chocolate baking chocolate – first time user a broiler – I have to say these cupcakes were off the hook! 🙂

  2. Sara 08/04/2010 at 6:01 am

    wow! I am blushing. Thanks for the compliments!

  3. Marcel 08/18/2010 at 5:54 am

    They were a huge hit in my family! Thank you again Sara!

  4. Pingback: Mini Food Recipes - Muffin Tin Recipes TodaysMama

  5. Pingback: Day 74 – Chocolate Mocha Cupcakes | my year of cupcakes

  6. Leslie McQueen 10/14/2013 at 3:24 pm

    I have a cupcake blog called My Year of Cupcakes. I featured your Chocolate Mocha Cupcake recipe on Day 74. Here’s the link if you wanna take a look: http://myyearofcupcakes.com/2013/10/13/day-74-chocolate-mocha-cupcakes/
    Thanks for the great recipe!