Resipi yang hebat, chocolate yang kaya dengan chocolate berintikan chocolate ganache dan dihias bersama chocolate buttercream. Tektur kek yang lembut dan moist. Bagi yang meminati chocolate cupcakes this is the one for you....seriously sedap.
Death By Chocolate Cupcake
Yield: - lebih kurang 12 cupcakes
Ini memang keeper, rich chocolate cake dengan ganache filling dan chocolate buttercream
105 grams (3/4 cup) plain flour
20 grams (1/4 cup) cocoa powder
20 grams (1/4 cup) dutch processed cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup (100 grams) caster sugar
1/4 cup (45 grams) brown sugar
2 large eggs
115 grams (1/2 cup or 1 stick) unsalted butter
1 teaspoon vanilla extract
120 ml (1/2 cup) buttermilk
75 grams (1/2 cup) good quality dark chocolate,
120 ml (1/2 cup)thickened or heavy cream
115 grams (1/2 cup or 1 stick) unsalted butter,
375 grams (3 cups) icing or powdered sugar
20 grams (1/4 cup) dutch processed cocoa
3 tablespoons milk
Chocolate sprinkles, to decorate
Preheat the oven to 180C (360 F). Line a 12 hole
muffin tin with patty cases.
In a large mixing bowl, sift the flour, cocoa
powders, baking soda, baking powder and then add the sugars.
Pop the butter into the microwave for a short
burst, 10 seconds or so at a time, until it is just melted. Give it a stir with
a fork to eliminate any lumps.
In a separate mixing bowl, add the eggs, vanilla
and butter and whisk together until smooth. Then add the wet mixture into the
dry mixture, along with the buttermilk and gently fold until just combined.
Spoon the mixture into the prepared patty cases and
pop into the oven. Bake for 18-20 minutes or until just cooked through. Set
cakes out onto a wire rack and leave to cool completely.
Next make the chocolate ganache. Finely chop the
dark chocolate and place into a bowl. In a small saucepan, warm the cream on a
medium-low until it is slightly bubbling but before it is boiling. Pour the
warm cream over the chocolate, cover with a plate and leave it for 3-4 minutes.
Gently whisk the mixture until it becomes smooth. Refrigerate the chocolate
ganache for 15 minutes or so until it thickens slightly. When it reaches your
desired consistency, fill each cupcake with a teaspoon of ganache. You could
use a syringe to do this or poke a hole in the cake with a chopstick and spoon
it in using a teaspoon.
To make the chocolate frosting, add the butter to a
large mixing bowl and beat with an electric mixer until creamy. Gently sift in
the icing sugar, one cup at a time. Add a tablespoon or two of milk to help
loosen up the mixture. Add the cocoa powder and continue to beat. Continue to
add a tablespoon of milk if needed. The icing should be nice and creamy but
thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping
bag and a large star tip. Sprinkle each cupcake with chocolate sprinkles.
RECIPE SOURCE: PATYSKITCHEN. BLOGSPOT.COM
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