Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 1/3 c. All purpose flour, sifted
- 1/2 tsp Baking soda
- 1 pch Salt
- 1/4 c. Unsweetened cocoa pwdr, sifted
- 6 Tbsp. Unsalted butter, at room temperature
- 1 c. + 2 Tbsp. sugar
- 2 x Large eggs
- 1 tsp Vanilla extract
- 1 c. Buttermilk
- 1/2 c. Heavy whipping cream
- 2 Tbsp. Confectioners' sugar
- 1/2 tsp Vanilla extract
- 4 ounce Semi-sweet chocolate, minced
- 1/4 c. Water
- 3 Tbsp. Granulated sugar
- 1 Tbsp. Unsalted cool butter
Инструкции
- TO MAKE THE CUPCAKES: Line a 12-c. muffin tin with cupcake liners.
- Preheat the oven to 350 F. In a medium mixing bowl, resift the flour, baking soda, salt and cocoa pwdr and set aside.
- In a large mixing bowl, cream the butter and sugar till light and fluffy. Add in the Large eggs, one at a time, beating well after each addition. Add in the vanilla. Then, with a wooden spoon, beat in half the buttermilk and half the flour and cocoa mix, stirring well to combine. Add in the remaining buttermilk, and flour mix and beat till thoroughly mixed. Proportionately divide the batter among the muffin tins (about 1/4 c. of batter per tin) and bake for 25 to 30 min or possibly till springy to the touch and a toothpick inserted in the middle of a cupcake comes out clean. Cold the cupcake tin on a cake rack.
- When completely cold, remove the cupcakes from their paper liners.
- TO MAKE THE FILLING: In a chilled bowl, whip the heavy cream with the sugar and vanilla till stiff. With a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. With a knife or possibly small spoon, remove about a teaspoonful of cake from inside each cupcake to create a hollow.
- Fill a pastry bag, fitted with a 1/4-inch round tip, with the whipped cream and pipe it into the hollow (if you do not have a pastry bag, then just spoon the cream inside the cakes as best you can). Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down, on a baking sheet and chill.
- TO ICE THE CUPCAKES: In a small saucepan, combine the chocolate, water and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 min exactly. Transfer the icing to a bowl, whisk in the butter and cold till the icing has set up a bit. Remove the cupcakes from the fridge, then pour the icing on each cupcake. With a rubber spatula, spread the icing out to the edges and chill till ready to eat. Serve the cupcakes on individual plates.
