Chocolate glaze in Robicelli's Brooklyn Blackout recpie

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Hello there!

I'm pretty new to baking but have been really enjoying it. Over the weekend I tried this recipe from the Robicelli's book:

http://www.seriouseats.com/recipes/2014/06/robicellis-brooklyn-blackout-cupcakes.html

I really struggled with the chocolate glaze - which looks like it should be one of the easiest parts of the whole process. I tried a couple batches but just couldn't get the consistency right (it was too thick too be dipped into -- like a paste). Any ideas what I might have done wrong?

Thanks for you help!

-E
 

Ian

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Hi eroston, welcome to the forums. Sorry for the delay in approving this post, it got caught in the spam filter for some reason! I've approved it now for you :D.
 
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Hi there! And wow... that recipe has a lot ingredients! Maybe a little too advanced for someone who is starting out, that is for sure! A lot things can go wrong with a recipe like that, remember that the more ingredients you need to work with the more odds to make a mistake! I really don't know what went wrong with your glaze, because I wasn't there, but I really think it was all about the butter!
 
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yea it was a little ambitious but everything else (including the french buttercream) came out great! It was just that glaze that I couldn't get right. I ended up just plopping a glob of it on top of the buttercream. It tasted good but it didnt quite gave the same look as the beautifully dipped cakes from the recipie.
 
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Oh, sorry to hear the glaze didn't turn out well! Sometimes it just a matter of practice, like when I tried the impossible cake, the first time didn't turn out well, the second time it turned out great!
 

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