Cupcake (Chocolate)

Chocolate Cream – Inside Cupcakes

Cupcake Ingredients:
• 1 1/3 cups all-purpose flour, sifted
• ½ teaspoon baking soda
• 6 tablespoons (3/4 stick) unsalted butter (room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• ¼ cup unsweetened cocoa powder, sifted
• 1 cup plus 2 tablespoons granulated sugar
• 1 pinch salt
• 2 eggs

Filing Ingredients:
• ½ teaspoon vanilla extract
• 2 tablespoons confectioners’ sugar
• ½ cup heavy whipping cream

Icing Ingredients:
• 1 tablespoon cold unsalted butter
• 3 tablespoons granulated sugar
• 4 ounces semi-sweet chocolate, chopped
• ¼ cup water

Cupcake Instructions:
Heat the oven up to 350 degrees. With a cupcakes liner make a 12 line of cup muffin tin. Re-sift the flour together with baking soda, cocoa powder and salt in a medium mixing bowl then set aside.

In large mixing bowl, cream the butter and sugar until they are light and creamy. Then the eggs, one at the time by beating it well after each one. Add the vanilla essence. By using wooden spoon beat in half the buttermilk and half the flour and cocoa mixture until well to combine. Add again the remaining butter and flour mixture and beat until thoroughly mixed. Pour the batter into the muffin tins by using an ice cream scoop. (about ¼ cup of butter tin)

Bake for 25 to 35 minute. Cool the cupcake in a cake rack. Only can remove the cupcakes from their paper liners once it completely cool.

Filing Instruction:
In a chilled bowl, whip the heavy cream with sugar and vanilla until the mixture is stiff. With a small knife, cur out a small cone shape from the bottom of each cupcake and reserve them for later. By using a knife or spoon, remove about a teaspoon full of cake from inside each cupcake to create a hole.
Fill the pastry bag a ¼ inch round tips with the whipped cream. Plug the bottom of the filled cupcakes with reserved cake cones and set the cupcakes on a baking sheet and refrigerate.

Icing instructions:
In a small saucepan, combine all the ingredients; chocolate, sugar and water and bring it to boil for 5 minute. Transfer the icing bowl, whisk in the butter and cool until the icing has set up. Remove the cupcakes from the fridge then pour the icing on each cupcake. Used a rubber spatula to spread the icing out to the edges and refrigerate again until ready to eat. The cupcakes will be serving on individual plates.

At the same time if you interested on scrapbook layouts, you can refer to this website: http://dannchad.com