The Baking Diaries since March 30th, 2011

Peanut Butter Chocolate Cupcakes

Recipe: makes 12 cucpakes

3g cocoa

68ml hot water

128g butter salted softened

156g sugar

95ml sour cream

135g flour

3/8 tsp baking powder and baking soda

1/2tbsp vanilla

1 1/2 egg

180C.

Combine butter and sugar in saucepan over low heat until melted. Remove from Beat mixture until cooled, around 4-5 minutes, add eggs and vanilla, beat until combined.

Add 1/3 of the flour, and alternate with sour cream, ending with flour.

Beat in chocolate paste.

Divide mixture into 12 cupcake liners until half full, add one mini reese cup to centre, spoon in remaining until ¾ full. Bake for 30 minutes. Take out and cool.

Chocolate Swiss Meringue

5 large egg whites

11/2 cup sugar

4 sticks unsalted butter, diced and softened

1/4 teaspoon salt

1 tablespoon vanilla

2 tablespoons unsweetened cocoa powder

10 ounces bittersweet chocolate, melted and cooled

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine

Chocolate Pouring Sauce:

2/3 cups dark chocolate

2 tablespoons heavy cream

4 tablespoons powdered sugar, sifted

4-5 tablespoons water, warm

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:

Frost cooled cupcakes. Chill until frosting hardened a bit around 1hr. Pour chocolate pouring sauce on top. Add sprinkles, and top with a mini reese cup. I didn’t have it so i just used maltesers instead.

devil’s food cupcakes with chocolate swiss meringue frosting

credits

devil’s food cupcakes with swiss meringue vanilla frosting

credits!

Recipe: makes 32 cupcakes

3/4c cocoa sifted

3/4c hot water

1tsp baking soda

2tsp baking powder

350g butter softened

4.5 eggs

2 1/3 cup sugar

1c sour cream

2tbsp vanilla

Swiss meringue frosting

5 whites

1c sugar

452g butter softened, cut into cubes

2tsp vanilla

180C. Mix cocoa with hot water, stir until smooth paste. Set aside.

Sift baking powder, baking soda, flour together. Beat butter with sugar until soft, add eggs, vanilla. Beat in half of flour mixture, then alternately mix in the sour cream and beat in rest of flour mixture. Beat in cocoa paste. Fill cupcake liners. Bake 35 minutes.

Swiss meringue buttercream: Combine whites and sugar in bowl over simmering water, whisk until 65C. Remove from heat, beat until bowl is warm to touch, and whites are cool. Mixture should be very stiff and thick, gradually beat in few cubes of softened butter, then finally beat in vanilla. Put in piping bag, pipe.

pumpkin roll

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