Thursday, May 20, 2010

Triple Chocolate Cupcakes

Because Julie is the cupcake queen I made 2 batches of these cupcakes so I could try them out first. You can find Annie's recipe for a full batch here and I'll post the half recipe. I made 14 in the first batch and 15 in the second. Because I'm extremely lazy, completely suck at math and really don't want to convert fractions some will be tablespoons and others 1/2 + 1/8 or something like that.


For the cupcakes:
6 Tbsp cup unsweetened Dutch-process cocoa powder
6 Tbsp cup hot water
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 + 1/8 tsp. coarse salt
1 1/4 cups (1 1/2 sticks) unsalted butter
1 1/8 cups sugar
2 large eggs, at room temperature
2 tsp. vanilla extract
1/2 cup sour cream, at room temperature

For the ganache filling:
4 oz. bittersweet chocolate, finely chopped
1/2 cup plus 1 Tbsp. heavy cream
2 tbsp. unsalted butter, cut into 2 pieces, at room temperature

For the frosting:
7 oz. bittersweet chocolate, finely chopped
4.5 oz. cream cheese, at room temperature
4.5 tbsp. unsalted butter, at room temperature
1.5 cups confectioners’ sugar, sifted
3 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
1/2 cup plus 1 tbsp. sour cream

To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan and bring to a boil. Once boiling, remove from the heat and pour over the chopped chocolate. Let stand about 1 minute. With a whisk, gently stir the chocolate and cream together in small circles. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit. Whisk every 5-10 minutes to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife. Cut off the pointed end of the cone and discard (or eat) so you are left with a cap of cake to cover the filling. Drop a spoonful of ganache into the center of each cupcake and recover the hole with the cap.

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.

When I made my first batch (where the picture is from) I used a smaller tip for the frosting and didn't really like the look so I switched to the larger one for the last two or three. Then I added a bit more topping to them all. I also bought Godiva bittersweet chips rather than Baker's chocolate because it was cheaper to do. I almost never like homemade cake, but loved the cake of these cupcakes. I would totally make the batter for a homemade cake. These are definitely a chocolate lover's dream and the cake is nice and moist. A half batch took me about 3 hours to make, just FYI. Both times that I made them they took me about that amount of time. It could be because I'm not a cupcake master, or it could just really take that long. They're totally worth it though!

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