In August, at the beginning of this incredible adventure, Soup Opera contacted me for a collaboration and.. How could I ever say no?!?! Soup Opera is a very interesting blog managed by Paola Buzzini (<3) with the aim to connect art with food. All the recipes are inspired by an artist or by an opera. It’s really cool and original! My collaboration with this blog is inspired by Hopper (because Hopper’s exhibition was on at the Whitney Museum in New York but unfortunately the museum is now closed). Paola and I thought a lot about which dessert could be the right one for Hopper. We then decided to concentrated on the fact that he is American so I’m happy to give you the recipe of the Blondie Cupcakes (credits: Real Simple’s recipe).

Ingredients for 12 cupcakes

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

1/2 cup granulated sugar

1 cup brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/2 cups semisweet chocolate chips

 Ingredients for Chantilly Cream

1 cup heavy cream, cold

1/2 teaspoon vanilla extract

1 tablespoon confectioners’ sugar

Directions

Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, whisk the butter and sugars until smooth.

Whisk in the egg and vanilla. Gradually stir in the flour mixture, then stir in the chocolate chips.

Divide the batter evenly among the prepared muffin cups. Bake until the centers are just set and a toothpick inserted comes out with moist crumbs, 25 to 30 minutes.

Put cream, vanilla and confectioners’ sugar in a bowl, whisk with an electric mixer and beat until soft peaks begin to form. Cover and put it in the fridge for 30 minutes. Put in in a sac à poche and decorate the cupcakes!

Enjoy!

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Per la versione italiana lascio la parola a Paola direttamente su Soup Opera!

Enjoy!