Jul 26, 2011

Recipe: Mini chocoholic cupcakes

By: Leslie Fiet

Recipe: Mini chocoholic cupcakes Author: Style At Home

Jul 26, 2011

Recipe: Mini chocoholic cupcakes

By: Leslie Fiet

To make these mini chocoholic cupcakes you will need:

  • Mini’s Chocoholic Cupcakes
  • Dark Chocolate Ganache Frosting
  • Chocolate discs and chocolate drizzle for decorations

Mini's chocoholic cupcakes ingredients

  • 1⁄2 cup Guittard extra-dark chocolate chips, at least 62 percent cacao
  • 1⁄2 cup boiling water, strong coffee, or espresso

Wet ingredients

  • 1⁄2 cup soybean oil
  • 2 large eggs

Dry ingredients

  • 1-1⁄2 cups unbleached flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄2 cup Dutch-process cocoa powder


Before you start: Preheat oven to 350 degrees F. Place 30 soufflé cups on a flat baking sheet lined with parchment paper or a Silpat. Place an 18-inch pastry bag with tip inside a large cup with the outside edge hanging over. You will use this to fill the soufflé cups with cupcake batter.

1 In a large glass measuring cup, combine the chocolate and boiling water. Let the chocolate melt in the hot liquid, then stir to combine and set aside.

2 Place all wet ingredients together in a mixing bowl. Mix on low speed with a wire whisk attachment for about 1 minute until all ingredients are blended. Slowly pour the warm chocolate mixture down the side of the bowl while the mixer is on low. Do not add the hot water and chocolate too quickly or you will cook the eggs.

3 Combine all dry ingredients in a separate bowl and stir with a spoon to combine.

4 Add dry ingredients to wet ingredients and blend on low speed for 30 seconds until combined. Batter will be lumpy. Scrape down the bowl and turn your mixer on high for 30 seconds. Scrape down bowl again, and return to high for another 30 seconds.

Pour batter into prepared pastry bag, then carefully pick up bag and hold the tip upright to prevent the batter from spilling out. Fill the soufflé cups half full.

6 Bake cupcakes for 19 minutes. They are done when you can apply light pressure to the top of the cupcake and it bounces back. Also watch for a shiny part in the center of the cupcakes; if there is shine, they have not cooked long enough.

Pro tip: It is important to use Dutch-process cocoa in this recipe. The normal grocery store variety of cocoa is usually unsweetened but it has not been treated with an alkali to neutralize its natural acidity.

Makes 30 cupcakes in perfectly cute 2-ounce soufflé cups
chocolate ingredients

Dark chocolate ganache frosting ingredients
  • 2 cups heavy whipping cream
  • 2 cups Guittard extra-dark chocolate chips (62 percent cacao)

1 Pour the cream in a mixing bowl, and place the bowl over a pan of simmering water. Heat the cream until it starts to boil and climb the sides of the bowl. Watch it closely: when the cream starts to rise, it can very easily boil over.

Carefully remove the mixing bowl from the simmering water. Add the chocolate chips to the cream and let rest for about 5 minutes. Using a whisk, blend the cream and chocolate until the chocolate is fully incorporated. There should be no bits of chocolate left on the whisk.

Cover and refrigerate overnight or longer, up to one week.

4 When ready to use, place the mixing bowl back onto your mixer and use the flat paddle attachment to beat the chocolate. Start on low and gradually increase the speed until you see a ridge start to form around the paddle and the chocolate gets stiff. Scrape down the sides of the bowl often. Make sure you do not overbeat the chocolate. If you beat it past seeing ridges and stiffness, it will become grainy.

Note: Make this frosting the day before you plan on using it, then whip it right before you need it. It really does need to sit overnight and there is no way to rush it.

Frosts 25 to 30 cupcakes. Decorative chocolate discs ingredient

Melt chocolate in a glass bowl in the microwave or in a metal bowl over a pan of simmering water, stirring frequently. When chocolate is melted and smooth, use a teaspoon and pour a small amount on a chilled flat baking sheet lined with parchment paper. Repeat with remaining melted chocolate. Place in refrigerator and chill. Use discs to decorate the top of cupcakes.

Using a piping bag, frost each cupcake and top with chocolate chips. Drizzle melted chocolate over the top.

Makes about 12 discs.

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Excerpted from Mini Cupcakes Copyright © 2011 by Leslie Fiet. Photography Copyright © 2011 by Zac Williams. Excerpted by permission of Gibbs Smith. All rights reserved.
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Recipe: Mini chocoholic cupcakes