Vanilla Cupcakes with Bittersweet Chocolate

A while back we were invited to a birthday party. In preparation, the host sent me the recipe for the cake she was making for the party so I could bring a vegan version. The cake was fairly standard (an old family recipe), but the icing was a bit different because it had two eggs yolks. What caught my eye, though, was the addition of grated bittersweet chocolate to the batter. This is a fantastic way to make a cake that is somewhere in between chocolate and vanilla, but with a more sophisticated look and flavour than a marble cake. Rather than make it in a bundt pan (as the original recipe called for), I opted for cupcakes. I used Isa and Terry's vanilla cupcake recipe and folded 4 oz of grated bittersweet chocolate into the batter. The icing is a standard buttercream with a tinge of yellow colouring to match the colour of the egg yolks in the original, and the drizzle on top is a slightly thinned ganache. In the end, it looked almost identical to the original and was incredibly tasty.