This is my favourite cupcake combination. If you are a coffee and chocolate freak like me you will like it too! The cupcake is taken from my Fluffy Chocolate Cupcakes but I’ve gone further by injecting dark chocolate ganache as a filling in the center. Then I frosted them with my Foolproof Swiss Meringue Buttercream that was flavored with vanilla bean paste and espresso powder (just by talking about it makes me drool…yum).
I took a video when I prepared these cupcakes last week. The preparations were really simple and straightforward. I am planning to film another video to demonstrate my foolproof way of making Swiss meringue buttercream do stay tuned!
Double Chocolate Cupcakes with Vanilla Latte Swiss Meringue Buttercream
For the Chocolate Cupcakes
70 g all purpose flour
30 g cake and pastry flour
40 g unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
70 g granulated sugar (I used organic cane sugar)
85 g unsalted butter, softened
30 g grapeseed oil (or any light tasting oil)
120 g sour cream
2 large eggs
1 Tbsp (about 20 g) homemade invert sugar (may be replaced with light corn syrup, maple syrup or honey)
1 tsp vanilla bean paste or pure vanilla extract
For the Ganache Filling
100 g premium dark chocolate, chopped (I used couverture chocolate)
100 g whipping cream
10 g unsalted butter, softened
For the Vanilla Latte Swiss Meringue Buttercream
100 g egg whites (from about 3 large eggs)
70 g granulated sugar
1/8 tsp salt
250 g unsalted butter, slightly softened
1/2 Tsp vanilla bean paste
1/2 Tsp instant espresso powder (dissolved into 1/4 – 1/2 tsp of hot water)
Notes: The eggs I use are about 50 g each without shells.
自製轉化糖漿(可用粟膠，楓糖漿或蜜糖代替) 1湯匙 (約20克)
無鹽牛油 (放軟) 10克
蛋白 100克 (約三隻大蛋份量)
無鹽牛油 (少許回溫及切丁) 250克
For the Cupcakes 杯子蛋糕
Preheat oven to 350ºF/180ºC. Line cupcake pan with paper liners. Bring eggs and sour cream back to room temperature. Butter should be softened but not too soft and squishy.
Combine sour cream, syrup and vanilla bean paste in a bowl. Set aside.
In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar and stir well to combine. Add softened butter and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes a thick batter.
Beat in the eggs one at a time until combined, scraping down the sides as needed.
Add the sour cream mixture in two additions and beat with low speed until fully incorporated. Beat with medium speed for 1 minute to aerate the batter and develop the cake’s structure. Batter should be thick, smooth and free of lumps. Scrape down the sides as needed.
Divide batter evenly among liners. Bake until the cupcakes spring back to the touch and a toothpick inserted into the center of cupcake comes out clean, about 15 minutes in my oven. Adjust oven temperature and baking time accordingly for your own oven.
Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely.
Here is a video demonstration. Please note that the video was recorded in Cantonese.
For the Filling 軟心餡
Heat cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until the chocolate is melted. Stir in softened butter until well incorporated. Let cool.
For the Buttercream 奶油霜
Before preparing the meringue, wipe the mixing bowl and the whisk attachment with paper towel and vinegar or lemon juice to remove any traces of grease. Add egg whites, sugar and salt to the mixing bowl. Set bowl over a pot of simmering water and whisk constantly until the temperature of an instant-read thermometer reaches 160°F/ 71°C in order to pasteurize the eggs (or until sugar has completely dissolved if pasteurized egg whites are used). Keep stirring while heating so the egg whites won’t be cooked.
With an electric mixer or a stand mixer fitted with the whisk attachment, whip mixture on high speed until it is glossy and forms firm peak. If the bowl still feels warm, continue whipping with low speed until it is cool to the touch. Set aside.
Place butter cubes in a separate mixing bowl and beat with the paddle attachment until fluffy. Add meringue into the bowl of whipped butter in three additions, beating well after each addition. Scrape the sides and bottom of bowl with a spatula if needed. Keep beating with low speed until mixture is completely incorporated.
In a small bowl, dissolve espresso powder into hot water. Stir in vanilla bean paste. Beat mixture into buttercream until incorporated.
To Assemble 裝組
Prepare a pastry bag with a Bismarck tip (I use Wilton’s #230 tip) then fill bag with ganache filling. Poke tip about halfway into the cupcake and squeeze filling into the center. Pull the tip straight up slowly as you squeeze. When you feel the cupcake expanding, stop squeezing and pull the tip out. Repeat until all cupcakes are filled.
Prepare another pastry bag with a large star piping tip then fill bag with Swiss meringue buttercream. Frost cupcakes with a swirl of buttercream. Serve at room temperature.
I added some tea set fondant decorations on top of my cupcakes. The cupcakes at the back were lemon cupcakes filled with lemon curd. Click here for the recipe.
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