Intermediate
TBD
TBD
TBD
Dark chocolate cupcakes with a milk chocolate shell
An original recipe by Karlee Flores
Utensils:
Cupcake pans
Liners
Standing mixer
Made with the products below :
1. Cupcake batter
Ingredients:
- 1 3/4 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1 cup Cocoa Powder
- 2 cups Sugar
- 1/2 tsp Salt
- 1 cup Water, boiling
- 1/2 cup Butter
- 2 tsp Instant coffee
- 2 Eggs
- 1 cup Buttermilk
Prep time: 20 min
Cook time: 28 to 20 min
Rest time: 15 min minimum
Steps:
- Preheat the oven to 350°F (176°C) and fill 2 cupcake pans with liners.
- Place all dry ingredients, including the cocoa powder, in the bowl of a standing mixer and whisk until combined.
- Over the stovetop, heat the water, butter, and instant coffee together until just melted.
- Add eggs and buttermilk into the dry ingredients and turn the mixer on low while pouring in the melted butter/coffee mixture.
- Pour ¼ cup of the batter into prepared liners.
- Bake cupcakes for 18-20 minutes.
- Cool for about 15 minutes before removing from pan to cool completely.
2. Cupcake frosting
Ingredients:
- 7 Egg whites
- 2 cups Sugar
- 2 cups Butter
- 2 tsp Vanilla extract
Prep time: 25 min
Cook time: 5 min
Rest time: until set
Steps:
- In a double boiler over medium heat, mix the egg whites and sugar together.
- Cook the egg whites and sugar to 131/140F (55/60C), keep stirring the whole time, until the sugar has completely dissolved, about 5 minutes.
- Pour the mixture into a standing mixer fitted with the whisk attachment.
- Beat on low until the mixture becomes frothy. Turn up the speed slowly until the mixer is on high.
- Continue to whisk the meringue until glossy stiff peaks occur.
- Add in the butter, room temperature, one tablespoon at a time while the mixer is on low/medium speed. The mixture will start to deflate and then turn lumpy.
- Add in the vanilla extract. Continue to whip on high once the butter is all incorporated for another minute or two.
- Remove the whisk attachment and place on a paddle attachment (one with a spatula end is preferred but not necessary). Mix on low to release the trapped air until a smooth and glossy buttercream appears.
- Spoon the frosting into a piping bag and cut a dime size hole at the end. Swirl onto the cooled cupcakes and set in the freezer to set.
3. Milk chocolate shell
Ingredients:
- 12 oz (340g) Caramelia 36% milk chocolate
- 2 tsp Coconut oil
Prep time: 15 min
Cool time: 15 min
Steps:
- In a medium microwavable safe bowl, melt the chocolate and coconut oil together in 30 second increments mixing between each turn. Let the mixture cool for 15 minutes.
- Dip the chilled cupcake into the chocolate shell. Lift and spin the cupcake to let off the excess chocolate. Continue this step with the rest of the cupcakes.
Chef tip:
Keeps up to 3 days.
