and lots of it.
Oh my god, it's already June... ahhhh. One week until exams.
So the logical thing to do is not study but to bake.
This cupcake uses my favourite chocolate cupcake recipe from Brown Eyed Baker and is covered with a Malted
The cupcakes are very moist and compliments the frosting very well. Fill free to use your favourite chocolate cupcake recipe, but this is my favourite one.
I also got creative and decided to stuff these cupcakes with random bits of chocolate. M&Ms, a Snicker bar, half a block of Milky Bar and Cadbury Caramello Nibbles have been sitting in my cupcake for quite a long time. What better use for them but to add more decadence to these already fabulously chocolatey cupcakes?
Oh and I went to University Hill today, that's where my awesome little cupcake holders came from. Original price was $20 but dropped down to $4, obviously I bought two. My sister said they only pretend its original value is $20 to let you think you save more money, I think she's right. But who cares.
Now if you'd excuse me, I must go for a run in my new awesome red Nike shorts that I also bought at Uni Hill.
Chocolate Cupcakes with Malted Chocolate Frosting
INGREDIENTS
For the Cupcakes: ADAPTED FROM BROWN EYED BAKER
8 tablespoons (1 stick)(113g) unsalted butter, cut into 4 pieces
2 ounces (57gm) bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt½ cup (4 ounces) sour cream
Chocolate bars to stuff the cupcakes (if desired)
FOR THE FROSTING: ADAPTED FROM SWEETAPOLITA
1 cup (2 sticks)(227g), at room temperature
2 cups (250g) icing sugar
1/3 cup (38g) Ovaltine Classic (brown in colour) *
1 1/2 teaspoons (7.5ml) pure vanilla extract
pinch of salt **
125g quality Beligian chocoalte, chopped, melted and cooled
1/4 cup (60ml) whipping (35% fat) cream
12 Maltesers
Grated Dark Chocolate
*I used Ovaline Energy Drink Powder, it might not be the same as Ovaline Classice, since my frosting wasn't as dark as Sweetapolita's
** I know bakers always say that adding salt brings out the flavour of things, but I still can't bring myself to do it (not a fan of salt).
METHOD:TO MAKE THE CUPCAKES:
1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. If using, press chocolate bars into batter, ensuring covered completely to achieve a perfect dome. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
TO MAKE THE FROSTING:
1. In a bowl, combine the icing sugar and butter and beat on low speed for about 1 minute.
2. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocoalte and beat on medium speed until smooth (about 2 minutes).
3. Add whipping cream and beat on med-high speed for another minute.
4. Best used right away.
TO ASSEMBLE THE CUPAKES:
1. When cupakes are cooled completely, fill piping bag with frosting using any star tip you like.
2. Pipe high circles of frosting (you will have left overs)
3. Sprinkle grated dark chocolate over the cupcakes and finish with a Malteser.
INGREDIENTS
For the Cupcakes: ADAPTED FROM BROWN EYED BAKER
8 tablespoons (1 stick)(113g) unsalted butter, cut into 4 pieces
2 ounces (57gm) bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt½ cup (4 ounces) sour cream
Chocolate bars to stuff the cupcakes (if desired)
FOR THE FROSTING: ADAPTED FROM SWEETAPOLITA
1 cup (2 sticks)(227g), at room temperature
2 cups (250g) icing sugar
1/3 cup (38g) Ovaltine Classic (brown in colour) *
1 1/2 teaspoons (7.5ml) pure vanilla extract
pinch of salt **
125g quality
1/4 cup (60ml) whipping (35% fat) cream
12 Maltesers
Grated Dark Chocolate
*I used Ovaline Energy Drink Powder, it might not be the same as Ovaline Classice, since my frosting wasn't as dark as Sweetapolita's
** I know bakers always say that adding salt brings out the flavour of things, but I still can't bring myself to do it (not a fan of salt).
METHOD:TO MAKE THE CUPCAKES:
1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. If using, press chocolate bars into batter, ensuring covered completely to achieve a perfect dome. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
TO MAKE THE FROSTING:
1. In a bowl, combine the icing sugar and butter and beat on low speed for about 1 minute.
2. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocoalte and beat on medium speed until smooth (about 2 minutes).
3. Add whipping cream and beat on med-high speed for another minute.
4. Best used right away.
TO ASSEMBLE THE CUPAKES:
1. When cupakes are cooled completely, fill piping bag with frosting using any star tip you like.
2. Pipe high circles of frosting (you will have left overs)
3. Sprinkle grated dark chocolate over the cupcakes and finish with a Malteser.
TO MAKE THE FROSTING:
1. In a bowl, combine the icing sugar and butter and beat on low speed for about 1 minute.
2. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocoalte and beat on medium speed until smooth (about 2 minutes).
3. Add whipping cream and beat on med-high speed for another minute.
4. Best used right away.
TO ASSEMBLE THE CUPAKES:
1. When cupakes are cooled completely, fill piping bag with frosting using any star tip you like.
2. Pipe high circles of frosting (you will have left overs)
3. Sprinkle grated dark chocolate over the cupcakes and finish with a Malteser.
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