My word learning this week in response to One Word Sunday: Speciality hosted by Debbie at TravelWithIntent, is the difference between speciality and specialty. I had to look several times before I could spot the difference in the spelling of the two – may I plead aging eyes coupled with an aversion to reading glasses as an excuse?
- Speciality, could mean a pursuit/area of study/skill which one has put much time & effort into and are an expert in the area, or a branch of medicine/surgery. There are 2 roots from which it derives: Latin – specialis & Old French – especialite.
- Specialty, is used in North America synonymously as speciality, to refer to a branch of medicine/surgery. Or in law circles, a contract under seal. It derives from the Old French: especial/especialte.
I find these word curiosities extremely entertaining and a reminder that our English as it exists today is really a montage of so many cultures.
In considering a pursuit which we have put in much time & effort, I think of these minty dark chocolate cupcakes which are a favourite of Loving Husband and requested often by friends & family.
Sharing the recipe with you, the chocolate lovers.
We adapted these recipes from Benjamin Wong’s Cupcakes with Attitude.
Dark Chocolate Cupcakes (12-15 cupcakes)
- 200g sugar
- 130g all purpose flour
- 60g cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 125 ml milk
- 4 Tbsp vegetable oil (I use olive oil)
- 1 tsp vanilla extract
- 125 ml boiling water
- Pre-heat the over to 180 degrees centigrade. Line muffin trays with cupcake liners.
- Combine sugar, flour, cocoa powder, baking powder, baking soda & salt in a bowl. Mix well.
- Add egg, milk, oil & vanilla extract. Beat well until glossy.
- Gently stir in the boiling water.
- Pour the liquid batter into the cupcake liners until about 2/3 full.
- Bake for 35 minutes, or until a toothpick comes out clean.
- Remove from the oven and let the cupcakes sit in the tray for about 5 minutes.
- Remove cupcakes from the tray & place on wire rack to cool completely before frosting.
Minty Dark Chocolate Buttercream
- 200g butter
- 1 tsp peppermint extract
- 200g icing sugar
- 85g cocoa powder
- 3 Tbsp water
- Cream the butter until light & creamy.
- Add peppermint extract & mix well.
- Sift in icing sugar & cocoa powder. Combine well.
- Gradually add water, a little a time, beating it in. Stop when you achieve the desired consistency.
These look and sound delicious. Quitr decadent with the amount of sugar, but lovely nonetheless.
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It is still quite a lot of sugar despite us trying to cut it down – but it is needed to offset the dark chocolate. D
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Okay. Yes – I guess you would need to add enough sweetener. They do look great!
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Omg. I want to make these immediately! However, I’m eating everything in sight right now!! Jeez. 💕
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I am afraid that is the state we find ourselves too. I wonder if this is what they call stress-eating?
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Yes! It’s calmed down a little since I wrote this. Thank goodness. Hope all is well friend 💕
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A very tasty speciality.
And yes that slight difference in spelling and pronunciation is interesting.
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Thanks Debbie! I don’t know why I hardly noticed it before.
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Hmm. I think the peppermint chocolate buttercream makes this specially delicious!
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It does add an extra oomph to a very dark chocolate bake!
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Looks delicious!! Best I enjoy them virtually; I’m not getting enough exercise to making the real thing.
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Fortunately we made these to give as a birthday gift …. I really do try not to keep baked goods around for too long.
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Same here. The next month is not going to be kind to my waistline.
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It took me several takes to spot the spelling difference! Your cupcakes look divine!
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Thank you thank you!
I am glad to hear that I am not the only one who had to look (and re-look) really closely!
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