Cupcakes

Double Chocolate Cupcakes with Vanilla Latte Swiss Meringue Buttercream

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).
這是EC至愛的杯子蛋糕組合,跟EC一樣是朱古力及咖啡控的必定喜愛它們。杯子蛋糕配方取自超鬆軟朱古力杯子蛋糕,EC再進一步在內注入朱古力軟心,接着在表面唧上雲尼拿咖啡口味的零失敗瑞士蛋白奶油霜。光是形容巳經很吸引了=)

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!
EC上星期製作杯子蛋糕時順道拍了片,做法絕對簡單直接。EC也準備拍片示範瑞士蛋白奶油霜的零失敗做法,敬請各位密切留意!


Double Chocolate Cupcakes with Vanilla Latte Swiss Meringue Buttercream
雙重朱古力杯子蛋糕配雲尼拿咖啡口味瑞士蛋白奶油霜

Makes 12
12個份量

Ingredients

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.

材料

雙重朱古力杯子蛋糕
中筋麵粉 70克
低筋麵粉 30克
無糖可可粉 40克
泡打粉 3/4茶匙
梳打粉 1/2茶匙
鹽 1/4茶匙
細砂糖(EC用有機蔗糖) 70克
無鹽牛油(放軟) 85克
葡萄籽油(或任何淡味液體食油) 30克
酸忌廉 120克
大蛋 2隻
自製轉化糖漿(可用粟膠,楓糖漿或蜜糖代替) 1湯匙 (約20克)
雲尼拿醬或純雲尼拿香油 1茶匙

軟心朱古力餡
優質黑朱古力(切碎,EC用調溫朱古力) 100克
淡忌廉 100克
無鹽牛油 (放軟) 10克

雲尼拿咖啡口味瑞士蛋白奶油霜
蛋白 100克 (約三隻大蛋份量)
細砂糖 70克
鹽 1/8茶匙
無鹽牛油 (少許回溫及切丁) 250克
雲尼拿醬 1/2湯匙
即溶特濃咖啡粉 1/2湯匙(加1/4至1/2茶匙熱水開勻)

註:EC使用的大蛋每隻淨重約50克

Directions 做法

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.
焗爐預熱350ºF/180ºC,杯子蛋糕模內放紙模,雞蛋及酸忌廉從雪櫃取出回溫,牛油放軟備用(牛油只需放至略軟身,不能過軟)。

Combine sour cream, syrup and vanilla bean paste in a bowl. Set aside.
酸忌廉、糖漿及雲尼拿醬放碗內備用。

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.
麵粉、可可粉,泡打粉、梳打粉、鹽及糖混合放在鋼盆內拌匀,加入軟化牛油及油用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌成厚麵糊。

Beat in the eggs one at a time until combined, scraping down the sides as needed.
蛋逐隻加入拌勻,需要時可清理盤邊。

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.
分兩次加入酸忌廉混合物低速拌勻,之後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織,麵糊應是幼滑濃稠並無顆粒,需要時可用膠刮清理盤邊。

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.
將麵糊平均分配倒入紙模中,入爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊,EC家中焗爐約需15分鐘,請自行調節焗爐火力及時間。

Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely.
出爐五分鐘後將杯子蛋糕取出移到鋼架上完全放涼。

Here is a video demonstration. Please note that the video was recorded in Cantonese.
以下是廣東話示範短片。

 

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.
將淡忌廉用微波爐加熱至邊緣冒泡後取出,加入切碎朱古力靜置兩分鐘後攪拌至朱古力溶化,加入軟化牛油拌至順滑,放涼至室溫備用。

 

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.
製作蛋白霜前先將打蛋器配件及鋼盤用廚房紙沾點白醋或檸檬汁抹一次去除殘餘油污,鋼盤內放進蛋白、糖和鹽,小鍋內加水煮至微滾,將鋼盤放在小鍋上,開小火隔水用蒸氣將蛋白加熱至160°F/ 71°C進行消毒(若使用盒裝消毒蛋白只需加熱至糖溶),其間要常常攪拌以免煮熟蛋白。

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.
用電動打蛋器或坐枱式攪拌器(使用打蛋器配件)將蛋白高速打發成挺身和有光澤的蛋白霜,若鋼盤仍有餘熱可用低速繼續攪拌至鋼盤溫度冷却,備用。

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.
將軟化牛油放在另一鋼盤用電動打蛋器或坐枱式攪拌器(使用攪拌槳配件)打至鬆發,然後分三次把蛋白霜加進已打發的牛油中,每次拌勻後才添加另一次,有需要時可用膠刮清理盤底及盤邊,低速攪拌至完全混合。

In a small bowl, dissolve espresso powder into hot water. Stir in vanilla bean paste. Beat mixture into buttercream until incorporated.
咖啡粉放在小碗中加入熱水開勻,拌入雲尼拿醬後再倒進奶油霜中拌至完全混合。

 

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.
將朱古力軟心餡倒進已放長泡芙花嘴的唧袋中(EC用Wilton #230花嘴),將花嘴插入杯子蛋糕中央後注入餡料,一邊注入一邊慢慢將唧袋往上移,當感到杯子蛋糕膨脹後便可停止並將花嘴完全抽出,重複將餡料注入所有杯子蛋糕內。

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.
將瑞士蛋白奶油霜倒進另一已備大號星形花嘴的唧袋中,把奶油霜逐一唧在杯子蛋糕上,杯子蛋糕需室溫食用。

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.
EC用翻糖做了茶具及蛋糕裝飾,後方是檸檬杯子蛋糕,蛋糕內有檸檬醬餡料,食譜請按此

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2 thoughts on “Double Chocolate Cupcakes with Vanilla Latte Swiss Meringue Buttercream

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