Devil’s Chocolate Cupcakes
Please indulge. These devil’s chocolate cupcakes are heavenly. Super moist & fudgy. Filled with white chocolate mousse, doused with a heaping of dark chocolate.
Ingredients
Cupcake Ingredients
1 cup all purpose flour
1 TBSP unsweetened cocoa powder
3/4 tsp baking soda
1/8 tsp salt
4 TBSP softened, unsalted butter
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 oz unsweetened, melted chocolate
1 cup buttermilk
Method
pre-heat oven 350℉
line a muffin tin with paper cupcake liners
into a bowl, sift flour, cocoa powder, baking soda & salt
beat butter with the sugar on medium speed for 2 minutes in a standup mixer with a paddle attachment
beat in the eggs & vanilla, for 1 minute, scrape, blend in well
beat in chocolate
reduce speed to low
beat in buttermilk one third at a time, alternating it with dry ingredients, mix just until blended
place batter into prepared muffin tins
bake cupcakes 25-30 minutes
test with skewer for doneness
cool 5 minutes, the remove from tin and place on wire rack to completely cool
White Chocolate filling Ingredients
2 oz white chocolate chopped
1/2 cup heavy cream
Method
place white chocolate into a stainless steel bowl
add cream into a saucepan over medium heat, bring to a gentle boil
pour the hot cream over the white chocolate
whisk until smooth
cover & refrigerate to chill at least 4 hours
Assembling the cupcakes
Whipping the white chocolate filling
whip the cream mixer in a stand up mixer, fitted with the whisk attachment
whip until the mixer reaches a sour cream consistency
refrigerate
Preparing the cupcakes
with a pairing knife cut a cone shaped 1/2” in diameter in centre,
1 1/2 inches deep
remove the cone, cut away the bottom, set the cap aside
FYI eat the cut away portion, reserve the cap
fill a pastry bag with the white chocolate filling
pipe filling into cupcake hole
cover filling with cap
place in airtight container and refrigerate
Dark Chocolate glaze
Ingredients
6 oz semi sweet chocolate
1/2 cup heavy cream
2 tsp light corn syrup
Method
place chocolate in the bowl of a food processor fitted with a metal blade
process chocolate to a fine grind
bring cream & corn syrup to a gentle boil
with motor running (food processor), add the cream
process until smooth
place into a bowl and refrigerate 1/2 hour
Glazing the cupcakes
dip cupcakes into the glaze
allow access to drip off
chill cupcakes until ready to serve
ENjOY
