Friday, July 23, 2010

Double Chocolate Cupcakes

White chocolate cupcakes with a dark chocolate frosting AND a surprise inside !
Now that's some serious expectations for a cupcake !

White chocolate raspberry cupcakes with chocolate frosting


For some reason on Bastille day (July 14th) this year I was in a baking mood and decided that not only would I make cupcakes but that I would also make  a Cherry pie (can you guess what the next post will be on?) in addition to dinner that night. Did we really need all these temptations hanging around the house - No , not really my hips certainly don't BUT I had plans for the cupcakes so that was not the issue.

For those that follow the blog, you probably know by now that I'm a big fan of Rose Levy's Beranbaum 'The Cake Bible', I have yet to try a recipe and be disappointed by it. Granted thanks to her I am now meticulous about my baking. This time I decided to try out her recipe for a White Butter Cake, the difference here is that the butter is cut in half to traditional butter cakes but that the fat content would come from the white chocolate and it was this that would give the texture to the cake. Skeptical ? I was, but decided that what did I have to loose right ?

Delicious !!! The cake has a velvety crumb and the cocoa butter in the cake give it that rich taste but its definitely more 'sturdy' than the White Velvet Cake . The next question was what do I pair this with ? I'll be really honest here, for the Paris Cupcake Camp I made Martha Stewart's Dark Chocolate Frosting and had at least 3 cups remaining. The instructions in her book said that the remaining frosting could be frozen for a month. The only instructions was that it needed to come to room temperature before and then a quick mix to incorporate all the ingredients. I was impressed, the defrosted frosting had kept its taste and sheen from the day it was made. It made making cupcakes that much easier. Normally I'm an advocate of making everything the same day to guarantee that freshness but I could not see myself throwing away all this frosting.

I know, you want to know the surprise. Raspberries ! My hubby on my son's request bought raspberries from the market and we had an entire box remaining. For family members reading this, no Alex still does not eat fruit but we keep calling his bluff. Alex loves confiture, so I thought that I would insert a raspberry into each cupcake and if he should ask I could always say it was confiture. No, the 4 year old caught on to me and refused to eat it. However it provided an excellent contrast to the cake and frosting.

A lemon butter cream would also be delicious on these cupcakes maybe with a lemon curd filling.....making a mental note of this.

White chocolate rasberry cupcakes with chocolate frosting

So what happened to the cupcakes ? I took them to work the next day , gave some to our kids nanny and we kept one or two around.



White Chocolate Whisper Cake
Adapted from Rose Levy Beranbaum’s The Cake Bible
Printer Friendly Version 


Makes 24 cupcakes

6 ozs or 170 grams fine quality White Chocolate
4 1/2 or 135 grams egg whites
8.5 ozs or 242 grams milk
1 1/2 teaspoons or 6grams vanilla
3 cups or 300 grams sifted cake flour
1 cup plus 3 tablespoons  or 240 grams  sugar
1 tablespoon plus 1 1/2 teaspoons or 22 grams baking powder
3/4 tsp or 22 grams salt
9 tablespoons or 128 grams unsalted butter

Preheat the oven to 350F or 176C
  1. In a double boiler melt the chocolate over hot (not simmering) water, stirring frequently. Remove from the water.
  2. In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla
  3. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
  4. Add the butter and remaining 3/4 milk.
  5. Mix on low speed until the dry ingredients are moistened.
  6. Increase to medium speed (high if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
  7. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
  8. Scrape down the sides.
  9. Add the melted chocolate and beat to incorporate
  10. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans should be about half ful.
  11. Bake for 20 - 25 minutes unil a tester inserted near the center comes out clean.

Dark Chocolate Frosting adapted from Martha Stewart “Cupcakes”


Makes about 5 cups
  • 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
  • 1/2 cup plus 1 tablespoon boiling water
  • 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
  • 1/4 cup confectioners' sugar, sifted
  • 1/4 teaspoon salt
  • 1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Directions

  1. Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low.
  2. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
  3. Beat in the cocoa mixture.
  4. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container.
  5. Before using, bring to room temperature, and beat on low speed until smooth again.

Bon Appétit
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