Wasabi White Chocolate Cupcakes with Plum Sake Filling40

wasabi white chocolate cupcakes with plum sake filling

I have had wasabi in a cupcake before, but with dark chocolate. When I saw the white chocolate and wasabi combination on episode 4 of Top Chef, I figured… why not?

I knew I wanted to do a fruity filling and after some pondering, plums came to mind. I thought the tartness of the plums would balance the sweetness of the white chocolate. I also liked that the plums would carry through the Japanese theme.

These cupcakes sound a bit crazier than they taste. The most dominant flavor is that of the filling. The tartness of the plums and the hit from the sake show through the most. I really liked the filling by itself. Even just pairing the filling with a simple vanilla cake would be delicious.

The cake has a nice, firm but moist texture that went well with the filling. However, its flavors were a bit lost. I wasn’t getting white chocolate and wasabi in any direct way, but there was definitely something going on there beyond a simple cake. It’s just a challenge to pinpoint it.

I topped the cupcake with a simple white chocolate frosting that is delicious and one of my new favorites. I considered putting some wasabi in the frosting, but didn’t want to overwhelm my tasters. If you are feeling adventurous, give it a try!

I had come up with the idea for the cupcake and then went away on a little mini-vacation. I was shopping at the local grocery store and strangely enough they had both wasabi and plum sesame seeds. I just had to buy them and use them to decorate the cupcakes. I really stumbled upon them and am not sure where anyone could pick them up other than the Surf Supermarket in Gualala, California.

Wasabi White Chocolate Cupcakes
~28 regular cupcakes / 350 degree oven

7 ounces white chocolate
3/4 cups (1-1/2 sticks) butter
1-1/2 cups sugar
2 teaspoons vanilla
6 eggs
1-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons wasabi paste

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Note that when you add the sugar the mixture will separate and look pretty funky. This is ok.
4. Let mixture cool for 10 minutes.
5. Add the vanilla. Beat in an electric mixer for 3 minutes. Mixture will thicken and you should no longer see butter floating on the top.
6. Add one egg at a time, mixing for 10 seconds between each.
7. Sift the flour, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
8. Add wasabi paste and mix until blended.
9. Scoop into cupcake cups 2/3s full and transfer to a 350 F oven. Bake for ~22 minutes or until a cake tester comes out clean.

Note: The tops of the cupcakes will have an odd looking texture (as reported the last time I made them). It’s ok, it will get covered with frosting…

plum sake filling
filled cupcakes

Plum Sake Filling

4 plums
1/2 cup water
1/4 cup sake
1 tablespoon sugar
1 teaspoon cornstarch

1. Pit and chop the plums to a small dice. Leave the peel on, it gives a nice color.
2. Heat water and plums over medium-high heat until boiling.
3. Reduce heat to low and continue cooking, stirring regularly until plums are soft, about 5 minutes.
4. Add the sake a tablespoon at a time tasting after each addition. You want to taste the sake, but not have the alcohol be too prominent.
6. Mix sugar and cornstarch together. Add to the plum mixture and stir to combine. Taste for sweetness and add more sugar just to the point when the mixture starts to taste sweet.
7. Transfer to a heat proof bowl. Let sit at room temperature until cool. If making in advance, cover with plastic wrap and store in the refrigerator.

White Chocolate Frosting

7 ounces white chocolate, chopped
1 stick (1/2 cup) unsalted butter, room temperature
1 package (8 ounces) philly cream cheese
1 teaspoon vanilla
~2 cups powdered sugar

1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 10 minutes or so.
2. Using an electric mixer, beat the butter at medium speed until creamy. Add the cream cheese and beat until combined.
2. Beat in the melted white chocolate.
3. Add the vanilla and 2 cups of powdered sugar and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me.

filling cupcakes
filling the cupcakes

Assemble
1. Fill the cupcakes with the plum filling using the cone method.
2. Garnish with sesame seeds.

Pequin Chili Chocolate Cupcakes35

Posted by in Chocolate, Spices (Monday February 11, 2008 at 9:52 pm)

mini chili chocolate cupcakes

Finally! Today! After weeks of waiting and a few too many hundred dollars, the oven is fixed. I baked these cupcakes over the weekend, though, and in a neighbor’s oven. The change of scenery threw me off. I made an ill-advised substitution (baking powder instead of baking soda) and the cupcakes didn’t rise enough. I should know better! The recipe, which I have made before, works, and so I am posting it here correctly. Yet another lesson… this one to take my own advice and follow the recipe!

Despite the rising issue, the cupcakes still tasted great – rich and chocolatey with a warm and spicy finish. Pequin chilies are super hot (I got mine from Penzey’s) and the quantity that I call for below will result in a spicy, but not super spicy cupcake. So if you really want to shock someone, maybe you should double the quantity. It’s definitely a lot easier to adjust for heat with the frosting.

Now that my kitchen is back in action I hope to be back soon with a more exciting recipe.

kitchen (messy)
scene of the crime

Cupcakes
~24 regular cupcakes / 350 degree oven

4 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa powder
1-1/4 cup water
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground pequin chilies
2 sticks butter
1-1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla

1. Boil water in a kettle then measure out 1-1/4 cup.
2. Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
3. Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
4. In a standing mixer, beat butter until creamy.
5. Add the brown sugar and beat until fluffy, about 3 minutes.
6. At medium speed, add eggs one at a time, beat well between each.
7. Add sour cream and vanilla and beat until combined.
8. Add about a third of the flour mixture, beat briefly until combined.
9. Add about half of the chocolate mixture, beat briefly until combined.
10. Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
11. Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean

Chili Chocolate Ganache Frosting

1-1/2 cup heavy cream
3/4 teaspoon ground pequin chilies
12 ounces bittersweet or semisweet chocolate, chopped
1/2 stick (4 tablespoons) butter
2-3 cups powdered sugar, optional

1. Heat the cream over medium heat until it bubbles around saucepan edge.
2. Place pepper and chopped chocolate in a medium sized bowl.
3. Pour heated cream over the chocolate
4. Let the mixture sit for about 30 seconds then start whisking it until smooth.
5. Add butter in pats and mix until combined.
6. set aside mixture and stir occasionally with a wooden spoon until cool.
7. Beat with an electric mixer until smooth. Optionally you can add sifted powdered sugar and beat until combine. This will sweeten the frosting and make it less rich and intense. Also helpful if you are low on chocolate and want to stretch the frosting a bit further…

Assembly
1. Frost cooled cupcakes.
2. Top with something red.

chili chocolate frosting

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava25

*** Where is chockylit? ***

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

Having a seemingly insatiable sweet tooth, baklava, the sticky-sweet treat of layers of buttery phyllo dough, nuts, and honey syrup, has always appealed to me. None the less, I don’t have it too often as my run-ins with baklava are often of the unfortunate “guess how long I have been sitting in this plastic case” variety. Despite its questionable quality, I was tempted to buy some on a recent weeknight fly-by of GFC, a local Mediterranean “fast food” restaurant, to pick up dinner. I thought the better of it and decided to go the cupcake route giving me the excuse and chance to bake up some homemade baklava, which when you buy frozen phyllo dough, looked pretty darn easy to do.

Making the baklava wasn’t hard but it was time consuming. I didn’t mind so much, because boy did it turn out tasty. I was also very happy with the rose petal white chocolate mousse. I went easy on the rose, there is just a hint of it, and the mousse was definitely not too sweet and had a nice texture. Not quite as air-bubbly as a typical dark chocolate mousse, but nice texture just the same. Either two of these components stands well on their own.

I was pleased with the end result. The walnut cake soft and nutty, the mousse cooling with a hint of exotic flavor, and the baklava spicy, syrupy, and crunchy. Definitely a stretch as far as calling it a cupcake, I will admit, but an interesting dessert none the less.

Rose White Chocolate Mousse

5 ounces white chocolate
3 egg yolks
1/2 cup sifted confectioners’ sugar
2 tablespoons unsalted butter
1 cup heavy cream
3 egg whites
1/4 cup rose simple syrup
couple drops of red or pink food coloring (optional)

1. Chop the chocolate and set aside.
2. In the bowl of an electric mixer with the paddle attachment set to medium-high speed, beat the egg yolks and sugar until light yellow, about 2 minutes.
3. Place the bowl of egg yolks and sugar over a pan of simmering water. Stir constantly with a wooden spoon until thick, about 2 minutes.
4. Take the egg yolk mixture off the heat and add the chopped white chocolate. Stir vigorously with a wooden spoon until chocolate is melted and combined. Add the butter and incorporate. Set aside. Note: This mixture will be very thick.
5. In the bowl of an electric mixer with the whisk attachment set to medium-high speed, beat the cream until very stiff. Transfer to a mixing bowl and set aside. Wash and dry the bowl and whisk.
6. In the bowl of an electric mixer with the whisk attachment set to medium-high speed, start beating the egg whites. Heat the rose simple syrup in a small saucepan to soft ball stage (about 235 degrees on a candy thermometer). Gently pour the hot syrup into the egg whites as the mixer is running at low speed. Increase speed to high and beat until the egg whites are stiff.
7. Stir in about 1/3 of the egg whites into the chocolate mixture to lighten. 8. Fold the remaining egg whites into the chocolate mixture. Then fold in the whipped cream. Fold in food coloring if desired.
9. Cover with plastic wrap and chill for at least 2 hours.

Note: You can use purchase rose simple syrup (as I did) or make your own by boiling equal parts water and sugar with a couple drops of rose extract.

rose petal white chocolate mousse
mousse

Walnut Cupcakes
~20 cupcakes / 350 degree oven

1-1/2 cups flour (cake if you have it, otherwise all-purpose)
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup grape seed oil or vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup water
1/3 cup walnut butter
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tarter
1/4 cup sugar
1/3 cup coarsely ground walnuts

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, water, and walnut butter. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop about a third of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white. Fold in the ground walnuts.
8. Scoop into cupcake cups just less than 1/2 full (so there is room for mousse) and bake at 350 F for 22-25 minutes until the tops are golden brown.

Note: You can use prepared walnut butter (as I did) or grind walnuts in a food processor until they become a paste. You can add a small amount of some mild oil to help it along.

Honey Syrup from Epicurious.com

1-1/2 cups sugar
3/4 cup honey
1 cup plus 2 tablespoons water
1 tablespoon lemon juice
1 cinnamon stick (optional)
4 whole cloves (optional)

1. In a small pan, stir the sugar, water, lemon juice, cinnamon sticks, and cloves over low heat until the sugar dissolves, about 3 minutes.
2. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (about 225 degrees on a candy thermometer).
3. Discard the cinnamon sticks and whole cloves. Let cool. The remaining will be used in the next recipe.

honey syrup
honey syrup

Baklava Disks from Epicurious.com
~20 disks / 350 degree oven

1/2 pound walnuts, finely chopped or coarsely ground
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or cardamom
1/2 pound (about 12 sheets) phyllo dough
1/2 cup (1 stick) melted butter

1. Mix together walnuts, sugar, and spices in a medium sized bowl.
2. Roll out 12 phyllo sheets. Place a sheet of phyllo onto a clean, flat surface. Brush with butter.
3. Repeat with 5 more sheets, buttering between each.
4. Spread the filling over the buttered phyllo.
5. Top with 6 more sheets, buttering between each.
6. Using a circular cookie cutter close to the size of the opening of your cupcake papers, cut as many phyllo disks as you have cupcakes. Using a spatula, transfer to a silpat covered or greased sheet pan.
7. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling.
8. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
9. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 2 hours.

Note: I ended up making by Baklava too thick. I did three layers of eight sheets with two layers of filling. I ended up leaving behind the bottom layer when transferring onto the cupcakes (and saved the bottoms to nibble on). I adjusted the recipe to make a thinner Baklava.

baklava filling
filling

Assemble
1. Pipe the mousse layer just to the top of the cupcake paper.
2. Top with the Baklava disks.
3. Decorate with a dollop of mousse and a walnut.

buttering phyllo
buttering phyllo

scattering filling
spreading filling

stamping out disks
stamping out disks

baked baklava
baked baklava

Pine Nut and Candied Orange Peel Cupcakes with Christmas Spice Buttercream Frosting13

Posted by in Citrus, Experimental Recipe, Italian-Inspired, Seeds, Spices (Wednesday December 19, 2007 at 2:35 pm)

pine nut and candied orange peel cupcake with christmas spice buttercream

I will be frank. I am not a fan of pine nuts. They fell out of favor with me back in the 90’s or whenever it was that every restaurant was serving them in their dishes. They are new to my husband however and, go figure, he likes them. So, when he rushed off to be with family leaving me with a container of pine nuts that were bound to spoil, I thought, “time for pine nut cupcakes.”

The pine nut idea morphed quickly and easily into an Italian-style fruit cake concept. I started and ended with candied orange peel. I was so close to throwing in some more dried or candied fruits, but feared venturing too far into fruit cake territory. I am also not a fan of fruit cake. The resulting was interesting. Its hard for me to be objective here as the cake tasted very pine nutty and like I said… don’t like ‘em. Anyway, husband returned and he gave them his seal of approval. So, if you or someone you know likes pine nuts, give the recipe a try.

I topped them with a small amount of very spicy buttercream. I liked the buttercream very much. While sweet and intense in flavor , it definitely said “holidays” to me.

Well, the Porro family is traveling over the holidays. I will be baking cupcakes at my destination, but I am not sure if I will be posting. Never the less, you will see me back in the new year with more cupcake recipes and a follow up frosting post (hopefully with video)!

Happy New Year!

Cupcakes
~15 cupcakes / 350 degree oven

3/4 cup pine nuts
1 stick butter, unsalted/room temp
1/4 light brown sugar
1/2 cup sugar
3 eggs, large/room temp
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup orange juice
1 teaspoon vanilla
1/2 cup ricotta cheese
1/2 cup candied orange peel, roughly chopped (see below)

1. Toast pine nuts at 350 for 7 minutes. Grind pine nuts with in a food processor. I removed some of the nuts (about 1/4) while they were still chunky then ground the rest up a bit more. Pine nuts are oily so they never get very fine and they will start to clump up.
2. Beat butter on high until soft, about 30 seconds.
3. Add the brown sugar and regular sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating until incorporated.
5. Add the ground pine nuts. Beat to combine.
6. Whisk together flour, baking powder, and salt in a bowl.
7. Measure out orange juice and vanilla together.
8. Add about a third of the flour to the butter/sugar mixture and beat to combine.
9. Add all of the juice/vanilla mixture and beat until combined.
10. Add another third of the flour mixture and beat to combine.
11. Add the ricotta cheese and beat to combine.
12. Add the rest of the flour and beat to combine. Mix in the orange peel.
13. Scoop into cupcake papers about three-quarters full. Note that these cupcakes will shrink slightly when they cool.
14. Bake for 22-25 minutes until a cake tester comes out clean.

Christmas Spice Buttercream

1 stick (1/2 cup) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove

1. Beat butter on high until soft, about 30 seconds.
2. Sift sugar into the butter. Add vanilla and spices and beat to combine.
3. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me.

Note: This is a very spicy buttercream. If that doesn’t sound appealing to you add half the amount of spices to start with. I liked its holiday flavor-intensity.

christmas spice mix

Assemble
1. Top cooled cupcakes with the frosting.
2. Top with a decoration, chopped orange peel, or whatever you have.

Candied Orange Peel
Why reinvent the wheel? Nic over at the Baking Sheet has already gone and posted a recipe for candied orange peel. I have used this recipe in the past and used it again this time around.

candied orange peel
tossing peel in sugar

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting23

Posted by in Carrots, Indian-Inspired, Nuts, Spices (Sunday October 21, 2007 at 4:47 pm)

cashew, carrot, cardamom cupcakes with cashew cream cheese frosting

This recipe is inspired by a delicious dessert I had when I was last in India. I actually didn’t know the name of the dessert, but I described it to my coworker and she informed me that what I had was Gajar Halwa or carrot pudding. I considered two preparations, one where I made the pudding and stuffed cupcakes with it and the second where I made the pudding and put it directly in to the batter. I opted for the second, simpler preparation. We were having an amazing weekend in San Francisco and I didn’t want to spend it all indoors.

These cupcakes are delicious and completely edible (meaning I could eat and eat them). The cake is much like a typical carrot cake, but mellower. Otherwise, it is just as moist and very flavorful with the crunch of the cashews and slight spiciness of the cardamom. The frosting is scrumptious. I am a fan of cashews and I am very happy with how this recipe came out – creamy, not too sweet, slightly tangy, and very “cashewy”. Together the cake and frosting result in a perfect mid-morning or afternoon treat – satisfying without overwhelming.

Cupcakes
makes 30 cupcakes / 350 degree oven

1 pound carrots
2 tablespoons clarified butter or ghee
1/2 cup water
1 cup milk
1 teaspoon cardamom pods
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1-1/2 cups sugar
3/4 cup vegetable oil
1/2 cup milk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon ground cardamom
1 cup cashews, chopped

1. Peel, rinse, and grate the carrots with a fine grater.
2. Sauté the carrots in clarified butter for 3 minutes. Add the water, bring to boil, cover and simmer for 3 minutes.
3. Remove the lid. Stir to cook off any remaining water.
4. Add the milk and cardamom pods. Simmer for 15 minutes stirring occasionally.
5. Add 1/2 cup of sugar and stir to dissolve. Simmer for 5 more minutes. You could stop here and have some yummy pudding to eat with vanilla ice cream.
6. Remove of the heat and allow to cool to room temperature. I spread the mixture on a sheet pan so it would cool faster. Remove cardamom pods.
7. In a large bowl, mix together the cooled, cooked carrot mixture, eggs, vanilla, 1-1/2 cups sugar, vegetable oil, and milk.
8. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
9. Stir the flour mixture into the carrot mixture. Continue to stir until combined.
10. Add the chopped cashews and stir to combine.
11. Scoop out into cupcake papers about 2/3s full. This will give you a nice dome that won’t overflow, so long as your oven is hot enough.
12. Bake at 350 degree oven for ~25 minutes or until toothpick comes out clean.

cardamom and cashews
cardamom and cashews

Cashew Cream Cheese Frosting

1 cup cashews
2-3 tablespoons vegetable or nut oil
1/2 stick (1/4 cup) butter, room temperature
8 ounces or 1 package of Philly cream cheese
3-4 cups powdered sugar

1. Grind the cashews for a few pulses in a food processor to break them up.
2. Add two tablespoons of oil and continue to pulse until the nuts start to get creamy. Add more oil, 1 teaspoon or so at a time, until you get to a creamy consistency like chunky peanut butter.
3. Beat the butter and cream cheese at medium speed until creamy. Add the cashew butter and beat to combine. Scrape the bowl.
4. Sift 3 cups of the powdered sugar into the bowl. Beat to combine.
4. Add more sugar until you get to the consistency and sweetness you like.

Note: If you add too much sugar and the frosting gets too thick, simply add a tablespoon or so of milk to soften it up.

Assemble
1. Frost the cooled cupcakes.
2. Garnish with a cashew or candied carrot.

ready for transport
ready for transport

Dark Chocolate Truffle Cupcakes18

Posted by chockylit in Chocolate, Coffee & Liqueurs, Experimental Recipe, Herbs & Flowers, Spices, Step-by-Step Photos (Monday August 27, 2007 at 1:25 pm)

dark chocolate truffle cupcakes

There are a couple of reasons why I made these truffle inspired cupcakes. Firstly, I wanted to spring clean the lazy Susan that is my baking pantry. It got out of control months and months ago like most of my cabinets and closets tend to get. My plan was, while cleaning the pantry, to inspect all my potential ingredients to come up with six different truffle flavor combinations.

Secondly, I bought myself a new toy, just arrived, that I was eager to use – a chocolate tempering machine. My plan was to make a topper for each cupcake that identified the ingredients inside.

Other than providing an excuse to clean out my pantry and an opportunity for low risk experimenting, I also think these cupcakes could make a nice gift. Get a nice box, provide one or two cupcakes per flavor, a legend, tie a nice ribbon around box and you have a pretty nice homemade gift.

Mise en Place
Assemble the ingredients for your six different truffle flavors. I wanted the flavors to be fairly intense so I started with 1 teaspoon of dry ingredients and 2 teaspoons of liquid ingredients. I was generally pleased with the results.

matcha-black sesame: 1 teaspoon each of matcha powder and black sesame seeds

chili-espresso: 1 teaspoon each of ancho chili powder and instant espresso plus a sprinkle of chili flakes

lavender-rosemary: 1 teaspoon each of lavender flowers and chopped rosemary, fresh or dried

mint-raspberry: 1 teaspoon chopped, fresh mint and 2 teaspoons Chambord raspberry liquor

rose-pistachio: 1 teaspoon each of chopped rose petals and chopped pistachios

sour cherry: 1 teaspoon crushed mahlab, a spice made from the pit of a sour cherry and 2 teaspoons Ginja, a Portuguese liquor made from morello cherries

I was most pleased with the first four combinations. All were noticeable and enjoyable, even the rosemary-lavender. The rose-pistachio flavor wasn’t distinguishable and the sour cherry was too intense. I would cut back on the Ginja next time.

truffle ingredients
mise en place

Cupcakes
25 regular cupcakes / 350 degree oven

7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1-1/4 cups (180 grams) flour
1/4 cup (30 grams) cocoa powder, unsweetened
1-1/2 teaspoons (7 grams) baking powder
1/4 teaspoon salt

1. Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Using a pencil draw a line to segregate 4 cupcake cups for each flavor and write out the ingredients so you can identify the cupcakes after they are baked. See image above. I did the same with 6 mini cupcake papers so I could taste each combination without having 6 whole cupcakes.
2. Chop chocolate and transfer into the bowl of a standing mixer.
3. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
4. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
5. Beat in an electric mixer for 3 minutes.
6. Add one egg at a time, mixing for 10 seconds between each
7. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
8. Separate into 6 separate, but equal batches. I eyeballed it and came pretty close. Mix truffle ingredients into each batch. I got four regular cupcakes and 1 mini per flavor.
9. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move them at that point and I find the lower back of my oven to be a bit cooler.

Simple Chocolate Ganache

6 ounces (170 grams) Valrhona 85% cacao (or any bittersweet chocolate)
1 cup heavy cream
1 teaspoon vanilla
pinch salt

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Let cool until at spreading consistency.

Note: If the ganache gets too thick, like you forget it on the counter or in the fridge, soften over a pan of simmering water just enough to get it back to spreading consistency.

frosting cupcakes
spreading frosting

[optional] Chocolate Decorations

truffle mise en place
4 ounces (113 grams) white chocolate

1. Sprinkle some of each of the truffle ingredients on a silpat or parchment covered baking sheet.
2. Temper white chocolate per machine instructions.
3. Pour chocolate over the truffle ingredients and gently spread with an offset spatula.
4. Let chocolate set.
5. Break into irregular shapes.

ready for the chocolate
truffle ingredients

pouring chocolate
pouring chocolate

spreading chocolate
spreading chocolate

Assembly
1. Frost cooled cupcakes with a small amount of ganache.
2. Top with an identifying chunk of white chocolate.

Red Hot Cupcakes31

Posted by chockylit in Experimental Recipe, Spices, Step-by-Step Photos (Sunday April 1, 2007 at 7:18 pm)

red hot cupcakes

I was batting around a lot of cupcake ideas this week and asking for input. All I knew was that I was wanted to do a meringue frosting. The Red Hots idea came from a coworker – Red Hots and a flaming top of whipped frosting were definitely a match. I was sold.

Red Hots themselves offer no nutritional value, basically corn syrup and artificial flavors, but then those flavors are so simple – cinnamon and chili. It seemed easy enough to mimic the flavor in a very natural and tasty cupcake.

My first try was somewhat successful. There is a “foodiness” to the cupcake that distracts from the flavors somewhat, but topping the cake with a red hot infused frosting was just the trick in making the statement I intended.

The cake has a light, airy texture, is not too sweet, and has an interesting crunch from the chili powder. The frosting is sticky and sweet with a definite red hot flavor. Together they make a nice combination with the end result being sweet but not over powering.

Red Hot Cupcakes
15 regular cupcakes / 350 degree oven

1/2 cup cake flour
3/4 cup all purpose flour
1/2 cup + 1 tablespoon sugar
1/2 teaspoon salt
1-1/2 teaspoons baking powder
2 teaspoons cinnamon
5 teaspoons ancho chili powder
1/4 cup grape seed oil (or vegetable oil)
4 egg yolks
1/4 cup water
5 egg whites
1/3 cup + 1 tablespoon sugar
1/4 teaspoon cream of tarter

1. Sift flour, sugar, salt, baking powder, cinnamon, and chili powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, and water. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until the mixture is incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups about 2/3s full and bake at 350 F for 15-20 minutes or until a toothpick comes out clean.

Note: I prefer the taste of ancho chili powder, but by all means, feel free to swap out with your favorite chili powder or powders.

sifting dry ingredients
sifting dry ingredients

mixing wet ingredients
mixing wet ingredients

Red Hot Meringue Frosting

5 egg whites
1-1/2 cups sugar
1/4 cup red hots, ground in a food processor until fine

1. Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit
3. Transfer bowl to electric mixer, beat on medium speed for 10 minutes
4. Add ground up red hots.
5. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.

Note: I ground up the red hots in a small food processor for about 30 seconds. It was partially a fine powder and partially small chunks. I liked the variety. It turned the frosting pink and added a nice crunch.

red hots
red hots

Assemble
1. Scoop a good sized mound of frosting with an ice cream scooper onto each cupcake.
2. Using a clean finger, smooth frosting down and over the edges of the cupcake and into a round shape.
3. Using a clean finger, poke out some spikes onto each cupcake.
4. Lightly brown with a culinary torch for an added touch.
5. Top each cupcake with a red hot candy.

scooping frosting
scooping frosting

smoothing on frosting
smoothing frosting

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