Saline’s Salty Chocolate Cupcakes
Saline’s Salty Chocolate Cupcakes
http://www.verysmallanna.com/
First, Bake the Cakes:
- 1 cup boiling water
- 1/2 cup good quality cocoa powder
- 1 1/4 cup + 2 Tbsp AP flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 1/2 tsp smoked sea salt
- 1/2 cup butter, soft (make sure it’s unsalted)
- 1 cup + 2 Tbsp sugar
- 2 eggs
Preheat the oven to 350. Pour the water into the cocoa powder and whisk until smooth, then let cool to room temperature. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. Cream the butter and sugar until light and fluffy, then add the eggs one at a time, incorporating them fully into the butter mixture. Alternately add the wet and dry mixtures in thirds, beating them in fully before adding more. Once the batter is completely combined and smooth, pour into lined muffin tins and bake for 20-25 minutes, or until a toothpick inserted in the center of one comes out clean. Cool completely before frosting. Makes 15-16 full sized cupcakes.
Then, Make the Ganache Frosting:
- 12 oz. bittersweet chocolate (the darker the better), chopped small
- 12 oz. heavy cream
- Few drops black food coloring (if your chocolate is less than 80% cacao)
Place the chopped chocolate in a medium heatproof mixing bowl. Heat the cream in a saucepan until it just boils, then pour evenly over the chocolate. Let the mixture sit for up to 30 seconds to allow the chocolate to melt, then, using a whisk, begin slowly stirring from the middle out until all the chocolate is fully melted and emulsified into the cream. If there are any chocolate “chips” left over, you can gently heat the mixture over a double boiler of simmering water, stirring constantly, until everything is melted. If you do that, don’t let it get too hot or your emulsion may break (causing fats to separate and general ickiness). Stir in the food coloring until it’s the right shade of dark, grayish brown. Let the ganache cool to set up a bit, then stir a little to whip up and place in a piping bag fitted with a star tip. Pipe onto cooled cupcakes. Sprinkle the cupcakes with a little smoked salt (and a few crystals of gray salt if you have it, or any large, crunchy, delicately flavored salt).
Iron Cupcake: Music II
October 24th, 2009
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