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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Red Chai Chocolate Cupcakes – with Recipe!

Red Chai Chocolate 1

I love chai, and I really wanted to make a delicious, new spin on chai cupcakes. I’ve also recently gotten into Rooibos (Red) tea. The idea of somehow combining the two was in the back of my mind when I was passing the tea aisle in the store and noticed that Yogi Tea makes a Rooibos Chai – perfect! I decided to use that in my cupcakes. Now to figure out how to incorporate it into the batter! I toyed with a few ideas, including grinding the tea leaves and adding them straight in, but settled on making a tea concentrate – basically a really concentrated cup of tea. If you decide to make these cupcakes yourself, you can do the tea concentrate with any chai you like, or even perhaps use one of those boxed chai mixes (although if you do that, you should probably decrease the sugar and/or honey in the recipe, as those mixes are usually sweetened).

As for the frosting, I was stuck for a while, wanting to do something a little unusual that wouldn’t be too sweet and would balance nicely with the chai. At first I was thinking of doing a cream cheese frosting, but I thought that wasn’t quite exciting enough… I also wanted to incorporate chocolate somehow, and wanted the frosting to have a slight tang to contrast with the sweetness of the honey in the cupcakes. Then it hit me – creme fraiche! I added a tub of creme fraiche to my usual buttercream recipe, and decreased the amount of egg whites, butter and sugar. For the chocolate flavor, I added a small amount of melted milk chocolate chips mixed with unsweetened cocoa. I usually use dark chocolate in my baking, but I went with milk this time because I wanted the chocolate flavor to be really light and subtle.

After I added the creme fraiche, I was mixing it in, waiting for it to become smooth & take on a nice sheen, when – oh horror – it started to clump! Then, rather than getting better, it started to separate and a huge puddle of liquid started to form, splattering me all over. I turned the mixer up to high, and kept mixing, just hoping it would eventually come together again. But no! It just kept getting worse. I was about to give up (and cry a little). Then finally, just a little, I saw the clumps start to smooth out, and the puddle start to dissipate – Yes!! I kept going, and it took a while, but finally it all came together and eventually even looked beautiful. And the frosting and the cupcakes lived happily ever after. The End.

Seriously though… The chocolate creme fraich frosting turned out even better than I was hoping. It’s lightly sweet, lightly chocolatey, with a richness and subtle tang from the creme fraiche. Totally delicious by itself (ahem) and with the chai cupcakes!

Red Chai Chocolate 2
Deliciously moist inside!

Deliciously moist inside!


RED CHAI CUPCAKES
Inspired by the Chai & Honey Cupcakes in Shelly Kaldunski’s Cupcakes

Ingredients:
Tea Concentrate (Remove tea leaves from 5 bags Yogi Tea Rooibos Chai [or your tea of choice] into a small bowl, cover with 1/2 cup boiling water, steep 5 minutes, strain + cool)
1 1/4 cups All-purpose flour
3/4 cup firmly packed light brown sugar
1 tsp baking soda
1/4 tsp salt (I just use a dash & don’t measure)
1/4 cup honey
4 tbsp unsalted butter, melted
1/2 cup whole milk (room temp)
1 large egg (room temp)

1) Preheat oven to 375F, and line a muffin pan with cupcake liners.
2) Sift together flour, sugar, baking soda and salt in a medium bowl
3) With an electric mixer on low speed, mix together honey, melted butter, milk, and egg in a large bowl until smooth & fully blended.
4) Add flour mixture to wet ingredients, mixing with an electric mixer on medium speed just until fully combined & smooth. (Do not overmix.)
5) Add cooled tea concentrate and mix until just combined. Scrape the sides of the bowl with a spatula as needed.
6) Divide batter evenly among the muffin cups. Place in the preheated oven and bake for 17 minutes, or until reddish-golden and a toothpick comes out clean. Cool on a wire rack before frosting.

CHOCOLATE CREME FRAICHE FROSTING

Ingredients:
2 large egg whites (room temp)
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup (1 stick) unsalted butter, at room temp, cut into 4 pieces
7.5 oz creme fraiche
3 oz milk chocolate chips, melted + 2 tbsp unsweetened cocoa powder (combined & slightly cooled)

1) In a heatproof bowl (or the top part of a double boiler) combine egg whites and both sugars. Set over a pan (or bottom of double boiler) of simmering water. Whisk until sugar is dissolved, about 2 minutes. (The mixture should have a slightly thick, syrupy consitency.)
2) Remove sugar mixture from heat and scrape into a large bowl. Beat with an electric mixer on high speed until mixture is white and glossy and holds stiff peaks, about 5 minutes.
3) Add butter, piece by piece, beating constantly on medium speed until combined.
4) Add creme fraiche, and continue to beat on medium speed until the mixture looks thick, smooth and slightly glossy, about 2 minutes. If the mixture separates & looks lumpy or wet (this happens to me every time), increase speed to high and continue to beat until the mixture has come together and is smooth, thick & slightly glossy (this can take a while, but don’t get discouraged – it will happen).
5) Finally, scrape in the slightly cooled chocolate and mix, on medium speed, until thoroughly combined, scraping down the sides of the bowl with a spatula as necessary (about 1 minute).

Spread the frosting thickly onto the cooled cupcakes with a butter knife or a small spatula. If you like, top with a small piece of bittersweet chocolate.
Published in: on June 17, 2009 at 9:14 pm  Comments (3)  
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