Chocolate Mint Cupcakes
We came across this little cupcake treat from the cupcake and macaron experts at the cupcakes-n-macarons.com. You should put it together with a friend to make the time go faster and it is always better to share a Gloobbi treat with someone special.
Below are the instructions:
For the chocolate cupcake base
114g unsalted butter, at room temperature
1 cup whole milk, at room temperature
2 cup flour, sifted
2 large eggs, at room temperature
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups caster sugar
1 1/4 tsp pure vanilla extract
1/2 cup good quality cocoa powder, sifted
Line your favorite cupcakes liner in a standard muffin tin and preheat oven to 350 degrees Fahrenheit (177 degrees).
To make the flour mixture: in a medium bowl, sift together the flour, baking soda and salt. Set aside.
To make the milk mixture: Combine the vanilla extract and milk in a large liquid measuring cup.
In the bowl of a stand mixer with the paddle attachment, use medium speed and beat the butter until fluffy (this will create the butter mixture). Stop and add the sugar, continue with medium speed and beat the butter mixture until light and plain (about 3- 5 minutes).
Add the eggs, one at a time. Mixing slowly after each addition.
Reduce the speed to low, add ⅓ of the flour mixture into the butter mixture, then gradually add in ⅓ of the milk mixture. Beat until all is well incorporated. Continue with another ⅓ of the flour mixture followed by another ⅓ of the milk mixture. Stop and scrape the sides of the bowl if needed. Then add the remaining flour mixture and milk mixture, beat all until well combined.
Lastly, add cocoa powder and beat with low speed and until all is combined.
Use a large size ice cream scoop to batter into the cupcake pan. Bake for approx 16-18 minutes. ( You can stick a toothpick in a cupcake during cooking to check whether it is cooked or not. If it’s cooked the toothpick will be clean as you poke it out).
Carefully and remove the cupcakes from the baking pans immediately to let cool. Let its cool completely on wire racks before you do frosting.
For the filling
1 3/4 cups caster sugar
1/4 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp pure vanilla extract
Food colouring sky blue and leaf green
Place the sugar, water, egg whites, and cream of tartar in heatproof metal bowl.
Using a handheld electric mixer on high speed, beat all the ingredients (except vanilla) earlier prepared for 1 minute.
Stop and put the same bowl over a double boiler. (least a 2-quart capacity of water and ensure the water in the double boiler is barely simmering).
Continue mixing at a high speed until the mixture forms a stiff peak (meaning it stands straight up if you lift it with a whisker), this should take approx 12 minutes.
When the temperature reaches 71°C on a thermometer, remove the bowl from the water, add the vanilla and food colouring, then continue to beat for 2 minutes for further thickening.
Frost the filling using a pastry bag fitted with a medium size round tip (or similar). Pipe a spiral of filling into a 2-inch-high cone-shaped mound on top of cupcakes. Refrigerate to chill up.
For the chocolate coating
2 cups (12 ounces) semisweet chocolate chips or chopped semisweet chocolate
3 tablespoons canola or vegetable oil
Put the chocolate and oil in a heatproof metal bowl and place on top of the double boiler. (ensure the water in the double boiler is only at a simmer, to avoid burning the chocolate).
Keep stirring until the chocolate is melted and smooth.
Lastly, scrape the chocolate coating into a very deep bowl, let it cool down at least 15 minutes.
To decorate the cupcake, hold each cupcake by its bottom, dip the top half into the chocolate, letting any excess drip off. Let sit for 15 minutes.
Refrigerate for about 30 minutes to set the coating. Serve cold.
Recipe courtesy of Cupcakes-N-Macarons.Com