Coffee Buttercream Filled Almond Cupcake with Valrhona Ganache13

Posted by chockylit in Chocolate, Coffee & Liqueurs, Nuts (Monday January 2, 2006 at 11:27 am)

I saw an opera cake recipe on the epicurious homepage a couple of weeks ago that inspired the latest cupcake recipe. I took the recipe from the site and made some changes. Overall the cupcake was fine, due to two of the three components being extremely tasty. I was not happy with the almond cupcake recipe though, which I found to be too eggy tasting. I recommend substituting the almond-based recipe with just about any recipe that goes well with coffee and chocolate that you like.

I was visiting my parents in the east coast for the holidays. It’s always tricky working in an unfamiliar kitchen, but they have a great setup so it all went well. Taking pictures proved difficult though as it was an overcast, rainy and dreary day – perfect for cupcake baking but not for available light photography.

Cupcakes
12 regular cupcakes / 350 degree oven

2 eggs, room temp
1/2 cup almond meal
1/2 cup almond flour
1/2 cup powdered sugar
3 tablespoons flour
2 egg whites
1/8 teaspoon cream of tarter
1/8 teaspoon salt
1 tablespoon sugar
2 tablespoons butter, melted and cooled

1. Beat 2 eggs for 2-3 minutes.
2. Add almond meal and flour. Sift in powdered sugar and flour.
3. Beat until combined.
4. In another bowl, beat egg whites with the whisk attachment until foamy.
5. Add cream of tarter and salt and whisk until soft peaks form.
6. Gradually add sugar and whisk on high until stiff peaks form.
7. Stir in one third of the egg whites into the batter mixture.
8. Fold the batter mixture gently into the egg whites. Then fold in butter.
9. Scoop into cupcake papers about half full (we don’t want the cupcakes to come out over the top as we want to pour ganache into them).
10. Bake for 12-15 minutes until a cake tester comes out clean.


ready for baking

Coffee Buttercream from Epicurious

2 teaspoons instant espresso powder (available at whole foods)
1/4 cup plus one tablespoon water
6 tablespoons granulated sugar
2 egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened

1. Stir together espresso powder and 1 tablespoon water until powder is dissolved.
2. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved.
3. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage)
4. While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
5. Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes.
6. Beat in butter, 1 piece at a time, and beat until thickened and smooth.


coffee buttercream

Valrhona Ganache

6 tablespoons unsalted butter at room temperature
2 3.5 ounce packages of 71% cacao valrhona chocolate, coarsely chopped
1 teaspoon vanilla

1. Melt the chocolate and half the butter over a double boiler.
2. Remove from heat and stir in remaining butter and vanilla.
3. Allow to cool to room temperature, stirring occasionally, about 20 minutes. Watch it though, as the ganache will start to thicken and you want to pour it before that point.

Assemble
1. Fill cooled cupcakes with coffee buttercream.
2. Pour ganache over the cupcake to the top of the paper. If you are using regular cupcake papers, put the cupcakes back in their pans before pouring in the ganache.
3. Decorate as you wish. I had planned to top the cupcakes with a marizpan star (rolled out marzipan cut with star shaped cutter) dusted with silver dust. But I left those things behind in San Francisco.

13 comments for Coffee Buttercream Filled Almond Cupcake with Valrhona Ganache »

  1. i love your blog and your delicious creativity!!!!!!

    Comment by The Cookie Club — January 3, 2006 @ 12:53 pm

  2. Coffee Buttercream looks gorgeous!. I’ll try it. Thanks for the recipe, I loved it.

    Comment by Başak — January 4, 2006 @ 11:51 pm

  3. Hi there from Sydney!

    I very much enjoy reading your blog. I was wondering if you can tell me what the difference is between almond meal and almond flour. I’d like to make these cupcakes but don’t know what almond flour is.

    Comment by Dr AA — January 5, 2006 @ 6:38 pm

  4. Almond flour is just finer almond meal . They are both just ground up almonds. I find that when you see them in stores, the meal is coarse – you can tell its a nut, where the flour is finer to the point that you might not know it came from a nut (from looking at it). Hope that helps. Thanks for reading!

    Comment by chockylit — January 5, 2006 @ 9:01 pm

  5. Thanks. Makes perfect sense.

    Comment by dr aa — January 6, 2006 @ 1:24 am

  6. Chockylit, your site is amazing! So many scrumptious bakeables to drool over and hopefully, when time permits, to try! This last post really has me jonesing, since I adore opera cake and those particular flavor combinations. Tell me which “almond case” recipe you’re referring to, though, when you recommend it above the one you used — I’d love to see it.

    Comment by Julie — January 8, 2006 @ 2:53 pm

  7. Yummy!

    Comment by Kathy — January 9, 2006 @ 12:48 pm

  8. Oh my. This is the sound of the top of my head coming off at the thought of the taste of this recipe. Brilliant. You are brilliant.

    Comment by madame_leiderhosen — January 9, 2006 @ 3:30 pm

  9. This is one of the best blogs I’ve seen regarding baking. The recipes look excellent, rich and appealing. All of that could be said about the photos too.

    That’s why I’ve posted your blog on mine http://bakersdozen1.blogspot.com

    Comment by Bob Frank — January 9, 2006 @ 8:10 pm

  10. Hi! I am thinking of opening a Cupcakeshop in France, where I am living with my husband. I want to bring a little slice (or cup, if you will) of American culture to these culinary hethens (ha, ha). There’s one problem, my frosting sucks! I’ve tried several variations of your buttercream, plus the one from Magnolia bakeshop and none seem right to me after I’ve got done with them. Can you please send me any suggestions, detailed as possible? I’d really really appriciate it!

    P.S. Congratulations on your new baby! My son Noah was born July 30 2007. Such an amazing and exhausting thing, motherhood. Good luck!

    Comment by Emily Hecker — September 24, 2007 @ 11:18 am

  11. I have the very issue of Bon Appetit with that gorgeous slice of opera cake on the cover. Imagine my delight then in finding a variation of the recipe for cupcakes! Alas, this recipe kicked my ass, and I’m not happy with the results. No slight to you–I blame Epicurious for that brutal buttercream variation. ;) Thanks for all the inspiration you provide! You are, hands down, my favorite cooking-related blog on the Web.

    Comment by gwen — January 29, 2008 @ 11:21 pm

  12. Hi, I’m writing from Italy and I have just discovered your blog; I am longing for diving into the cupcakes world. I would like to know what’s the difference between almond meal and almond flour, isn’t it the same? Is cream of tarter necessary?
    Thanks

    Comment by Lara — November 4, 2010 @ 11:18 am

  13. Should these cupcakes be stored at room temperature or should they be refrigerated in case they are prepared in advance?

    Thanks a lot

    Comment by AGS — October 30, 2012 @ 12:03 pm

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