Monday, October 18, 2010

Chocolate Butter Cupcakes

After my recent cupcakes- turned-wet-cakes misadventure, I decided that I'll switch to a more reliable source instead. Grabbed one of my baking books and filmed the cupcakes sequel...newly improved version.

Baked these with an old friend. Fidgeted quite a bit with what topping to use, due to time constraint, ended up going for ganache again. A 1:1 ratio 55% cocoa this time round. Guess it works well since I have to transport them out for another old friend's birthday and I'm not sure how long can whipped cream or frosting last out there in our humid weather. Also found it cute how my friend, who has never made ganache before, squeaked in delight when she saw how the chocolate blend in together with the hot cream to form ganache hehe

Rose Levy Beranbaum is my newly crowned cake goddess. Not only her ingredients are precise, her explanation are clear and to the point. These cupcakes are so, so good! They're ultra moist and deeply chocolatey. I'm amazed by its fine crumb velvety texture, the cake literally melts in your mouth. I still can't figure out the science behind this recipe since it does not call for the common creaming method. But these cupcakes are awesome and really easy to make, highly recommended for everyone to try them out. I think the rest of the recipes in her book are going to be great, if not even better, gonna explore them.
Chocolate Butter Cupcakes (adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes)
(makes 16 cupcakes)

42g unsweetened alkalized cocoa powder (I use Valrhona)
118g boiling water
2 large eggs, room temperature
3 tbsp water
1 1/2 tsp pure vanilla extract
166g cake flour
200g caster sugar
2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
170g unsalted butter, room temperature

1. Preheat oven to 175°C and line a muffin pan with 16 paper liners
2. Whisk cocoa powder and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature
3. In a small bowl, whisk the eggs, 3 tbsp water and vanilla until lightly combined
4. In a bowl of stand fitted with a flat beater (I use a hand mixer), mix flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds
5. Add butter and chocolate mixture and mix on low speed until the dry ingredients are moistened
6. Raise speed to medium and beat for 1 1/2 mins. Scrape down the sides of the bowl
7. Starting on medium-low speed, gradually add the egg mixture in 2 parts, beating on medium speed for 30 secs after each addition to incorporate the ingredients and strengthen the structure
8. Use a no. 30 ice cream scoop or spoon to place the batter (50g) onto the prepared cupcake liners, abt 3/4 full
9. Bake for 20 to 25 mins or until a wire cake tester inserted in the centers comes out clean and cupcakes spring back when pressed lightly in the centers
10. Let cupcakes cool in pans on a wire rack for 10mins. Remove from pans and set them on a wire rack to cool completely

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