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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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How to Eat A Cupcake blog by a young woman from Virginia Beach, and I am so impress with her creativity along with the ability to alchemy some of her own frostings. I wanted to show off one of her cupcakes - it's a new thing on the block, that is topping off a buttercream with either a ganche or meringue. Ingredients:
hershey's perfectly chocolate cupcakes (i halved this and got exactly 15) |
makes 30 regular cupcakes or 96 mini cupcakes |
2 cups sugar |
1-3/4 cups all-purpose flour |
3/4 cup hershey's cocoa |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1 teaspoon salt |
2 eggs |
1 cup milk |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
1 cup boiling water (i dissolved 1 tbsp of instant coffee into the boiling water for half a recipe) |
coffee meringue (adapted from cupcakes! by elinor klivans) |
makes enough for 15-18 cupcakes |
1 3/4 cups granulated sugar |
1/4 cup water |
3 egg whites |
1/4 tsp cream of tartar |
1 tbsp hot water |
2 tsp instant coffee granules |
chocolate coating (this makes a lot, but you need the chocolate to be deep enough to dip all the cupcakes) |
2 cups (12 oz) semi-sweet chocolate chips |
3 tablespoons canola or vegetable oil |
overall rating on a scale of 1-5 |
moistness: 5 |
tenderness: 5 |
frosting: 5 |
Directions:
1. Hershey's Perfectly Chocolate Cupcakes
2. Line muffin cups with paper baking cups. Heat oven to 350°F.
3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
4. Bake 18-22 minutes (mine were done at 17) or until toothpick inserted in the center comes out clean. Cool completely on wire rack before frosting.
5. Coffee Meringue
6. Put sugar, water, egg whites, and cream of tartar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks, about 7 minutes. Meanwhile, stir instant coffee into hot water until dissolved. Reduce mixer speed to low and add coffee mixture.
7. Chocolate Coating
8. Put the chocolate and oil in a heatproof bowl or the top of a double boiler and place it over a pot of barely simmering water. Stir until the chocolate is just melted. Scrape it into a bowl and cool slightly, about 15 minutes.
9. url:
10. /2009/02/ironcupcake007-mocha-cappucino-hi-hats.html
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