Sunday, October 15, 2006

Recipe: Triple Choc Threat Cupcake

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Why triple threat?

  1. The Cupcake batter contains chocolate
  2. The Cupcake filling IS chocolate
  3. The Cupcake Frosting IS also Chocolate
Cupcakes

6 ounces bittersweet chocolate, chopped
1 stick unsalted butter, at room temperature
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup sour cream

Preheat oven to 350ยบ F and position rack in the lower third of the oven.

Boil a pot of water, upon boiling, turnoff the heat and place the metal bowl with the chocolate on top. Whisk to incorporate. Remove from heat and set aside. Let cool to room temperature.

In a mixing bowl, combine flour, baking soda, baking powder and salt. Whisk together, then sift. Set aside.

In another bowl beat eggs, then add sugar and vanilla. Mix until well incorporated. Add chocolate mixture a little at a time, and continue to mix. Add in flour mixture in three batches, mixing well between additions. Add sour cream and continue mixing until well incorporated.

Fill muffin cups about 2/3 full and bake for about 18 - 20 minutes. When done, muffins should spring back when lightly depressed in the middle, and a skewer inserted into the center comes out clean.

Remove from oven and cool in muffin pan for about 10 minutes. Transfer to wire rack to complete cooling.

Chocolate Filling

4 ounces dark chocolate
1/4 cup milk
4 ounces cream cheese, at room temperature

In the top of a double boiler, combine dark chocolate and milk. Stir to combine. Remove from heat and let cool to room temperature.

In a bowl, combine cream cheese and chocolate and beat until smooth. Refrigerate for two hours (minimum) before filling cupcakes.

To fill cupcakes: Transfer chocolate filling to a pastry bag fitted with a 1/4" star tip. Insert the tip into the top of each cupcake (about 1" deep). Gently squeeze the pastry bag and slowly fill the cupcake, withdrawing the tip while squeezing. Do not overfill. Repeat until all cupcakes have been filled.

Ganache

4 ounces dark chocolate, chopped
1/2 cup heavy cream

In a saucepan on low heat, combine heavy cream and dark chocolate. Stir until well combined. Remove from heat and cool to room temperature. The ganache should thicken slightly.


My caked looked something like this:


Taken from onokinegrindz.com

NOTE: After the water boils, turn off the heat, you want to MELT not boil the chocolate

Add the choc and milk together, adding milk only after the choc has melted will result in something unplesant

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