Fairy Cupcakes

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Chocolate Cupcake with Cream Filling
 
These easy and very Yummy Chocolate with Cream Filling, are like the store bought we all grew up with. If you just close your eyes for the first bite you will know what I am talking about. If you put a chocolate ganache icing on these cupcakes, and pipe a white line on top you have that Throwback cupcake. The cupcakes pictured here, have been frosted with Seven-Minute Frosting.   
 
 
Cream Filling:
 
3 Tablespoons water
¾ teaspoon gelatin
4 Tablespoon unsalted butter, room temperature
1 teaspoon real vanilla extract
pinch of salt
1 ¼ cup marshmallow fluff
 
In a heatproof bowl add water, and gelatin stir, and set aside. Whisk in butter, vanilla, and salt, mix well to combine.
 
Let cool five minutes, then add marshmallow, and whisk to combine. Refrigerate 30 minutes.
 
Fill piping bag fitted with small opening tip, with filling. Fill cooled cupcakes with about 1 Tablespoon each of filling. I poke a hole in top of each cupcake with tip, to fill.
 
 
Cupcakes:
 
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
1/3 cup unsweetened  cocoa powder
1/3 cup semisweet chocolate, chopped
1 Tablespoon espresso powder
½ cup boiling water
¾ cup sugar
½ cup sour cream
½ vegetable oil
2 large eggs, room temperature
1 teaspoon real vanilla extract
 
Preheat oven to 325 degrees. Line two muffin tins with paper liners, set aside.
 
In a small mixing bowl whisk together flour, baking powder, and salt.
 
I a heatproof bowl add cocoa powder, chopped chocolate, espresso, and pour ½ cup Boiling water over, and stir well to blend all smooth.
 
In the bowl to your mixer add sugar, sour cream, and oil, mix well on lower speed to combine. Add eggs, one at a time mix well to combine after each egg, add vanilla.
 
Add chocolate mixture, and combine well.
 
Add flour mixture and combine.
 
Fill cupcake papers two thirds full, and bake for 18-22 minutes. Remove from oven and let cool on wire rack in muffin tins, for 10 minutes. Then remove from tins, and let cool to room temperature before filling, and icing.
 
 
Seven-Minute Frosting:
 
3 large egg whites, separate cold, and keep whites room temperature
1 ¼ cup sugar
5 Tablespoons cold water
¼ teaspoon cream of tartar
1 teaspoon real vanilla extract
 
Over a simmering saucepan of water, place a heatproof bowl. Make sure bowl does not touch the water. Place whites, sugar, water, and cream of tartar. Whisk ingredients together, until foamy (about 5 minutes).
Remove from heat and whip on high, until glossy, & full (seven minutes). Then add vanilla, and blend well.
 
 
Chocolate Ganache:
 
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
2 teaspoon up to 1 Tablespoon real vanilla extract
Place the chocolate in a heatproof bowl. Heat cream over medium heat. Bring just to a boil, keep an eye on the cream if it starts to boil, it will not take long before it boils over. When cream has just come to a boil, pour over chocolate and stir until smooth. 
 
Add vanilla a bit at a time to see how thick or thin you want it. Let ganache cool slightly before pouring on cupcakes.
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Enjoy! 
 
Chef Jerrieann

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