Hot Cocoa Cupcakes: The Recipe

TamsinCakes’ Hot Cocoa Cupcakes are moist, dark & chocolatey with a lightly sweetened, stabilized whipped cream frosting. I like to decorate them with chocolate curls & a piece of Cadbury’s Flake, ’cause that’s what I think of when I think “hot cocoa”. Brings back warm childhood memories. 🙂

I’ve written about them before, and some of you may have tasted them, but I haven’t shared the recipe yet. I wanted to make sure they were perfect, and I think I’ve got them pretty close. These cupcakes have been such a hit with tasters & customers that I know there are probably a lot of people who would like the recipe!

I’ve already posted the recipe for the delicious Whipped Cream Frosting, so I’ve just linked to it here. These would also be delicious topped with some Chocolate Creme Fraiche Frosting for some double chocolate action – yum!

HotCocoa_02

HOT COCOA CUPCAKES
(1 dozen)

Ingredients:
3/4 C all-purpose flour
1/2 C unsweetened cocoa powder (I use E. Guittard Cocoa Rouge)
3/4 tsp baking soda
1/4 tsp salt
1/2 C granulated sugar (I like the superfine “Bakers’ Sugar”)
1/2 C dark brown sugar, firmly packed
4 Tbsp unsalted butter (1/2 stick), room temperature
1 large egg (room temperature)
1 1/2 tsp vanilla extract
1/2 C lukewarm water
1/4 C heavy cream (room temperature)
Optional:
1 Recipe Stabilized Whipped Cream Frosting
Block of good quality dark chocolate (needs to be a block, not a bar, so you can shave off curls with a vegetable peeler or your favorite chocolate-curling device)
2 Cadbury’s Flakes, cut into 12 pieces

Steps:
1) Preheat your oven to 375F, and line a muffin pan with cupcake liners.
2) In a small bowl, sift together cocoa powder, flour, baking soda and salt.
3) In a large bowl, cream the butter & sugars together using an electric mixer on medium speed. Make sure the sugar is free of clumps, as any clumps left in the batter will explode in the oven, causing some or all of the affected cupcake to spill over and turn burnt & crunchy. (This happened to me the first couple of times.)
4) Add the egg & vanilla to the creamed butter/sugar, mixing on medium speed until everything is fully combined & smooth.
5) Add the cocoa mixture in 3 additions, alternating with the lukewarm water & cream. Beat on medium-low speed after each addition, until everything is just combined. Scrape down the sides of the bowl with a spatula as needed, and do not overmix.
6) Bake for 17 minutes or until a toothpick inserted in the center of a cupcake comes out completely clean.
7) Cool on a wire rack, making sure the cupcakes are fully cooled before frosting. This is especially important with the whipped cream frosting, as it may melt & all the effects of the stabilization will be lost!

Top the cupcakes TamsinCakes style, with Whipped Cream Frosting, dark chocolate curls, and a piece of Flake – or however you like them!

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Published in: on July 1, 2009 at 4:37 pm  Comments (3)  
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