20 Sweets in 20 Weeks - #14: Death by Chocolate Cupcakes

Before we talk baking I have to say thank you everyone for your kind words and support in regards to my post on post natal depression. It has been so wonderful reading through all of your lovely comments, knowing that I am not alone in this and that the blogging community is always there to give me big virtual hugs. It is funny, since I wrote that post I have actually started to feel a lot better in general - like a huge weight has been lifted from my shoulders. So thank you everyone for listening and not judging.

Now on to the cupcakes. First of all - why is it that each week the sweet that I want to win the poll never makes it. I was really hoping to make a Cherry Ripe cupcake! Sheesh! But seriously I was kind of hoping that Death by Chocolate wouldn't win because I'm not actually that big a fan of chocolate. So of course it did win - Murphy's law!

These cupcakes are quite devilish - a moist chocolate buttermilk cake filled and topped with dark chocolate ganache, then a swirl of white chocolate swiss meringue buttercream and finally drizzled with milk and white chocolate. Wowsers - that is a lot of chocolate! I had quite a few taste testers for these cupcakes because I brought them to a dinner party - and they were definitely a hit. So if you or someone you know are a chocolate lover you should definitely give these cupcakes a try.


Chocolate Buttermilk Cake (from The Australian Women's Weekly - Classic Cakes)
Makes 24 cupcakes

180g unsalted butter, softened
1 tsp vanilla extract
330g caster sugar
4 eggs, separated
110g self-raising flour
35g cocoa powder
180ml buttermilk

1. Preheat oven to 180C. Line 2 12-hole muffin trays with cupcake papers.
2. Beat butter, extract and sugar in a small bowl with electric mixer until light and fluffy. 
3. Beat in egg yolks, one at a time, until just combined.
4. Transfer mixture to large bowl, stir in sifted dry ingredients and buttermilk.
5. Beat egg whites in clean small bowl with electric mixer until soft peaks form, fold into cake mixture in two batches.
6. Divide mixture into cupcake papers and bake for approximately 20 minutes (or until a skewer comes out clean). Note: my oven is not tip-top so your cupcakes make bake quicker/slower.
7. Allow to cool slightly in muffin trays and then move to a wire rack to cool.

Dark Chocolate Ganache

226g dark chocolate, in small pieces
2/3 cup thickened cream

1. Place chocolate into a bowl.
2. Bring cream to boil in a small saucepan, remove from heat immediately and pour over chocolate.
3. Stir until chocolate melts.
4. Place ganache in fridge and stir every 10 minutes until you reach a good piping consistency.

White Chocolate Swiss Meringue Buttercream

Follow the directions for Almond Swiss Meringue Buttercream, but omit the vanilla extract and almond essence, and instead add 200g of melted white chocolate that has been slightly cooled.

Assembling the Cupcake

1. Cut out a well in each cupcake (eat the cut out piece :D).
2. Fill the well with dark chocolate ganache (I piped in the ganache).
3. Smear a layer of dark chocolate ganache on the top of the cupcake.
4. Pipe a swirl of white chocolate swiss meringue buttercream on top.
5. Melt 200g of milk chocolate, cool slightly and then coat the buttercream on each cupcake.
6. Melt 100g of white chocolate, cool slightly, place in a piping bag and swirl onto the milk chocolate on top of each cupcake.

Cupcake Hero - Chocolate Peanut Butter and Banana Cupcakes

The second round of Cupcake Hero has begun - ding ding! Well actually you can't vote yet - but you can bake if you still want to. The theme for this month is peanut butter, and my first thought was dang, I've already made my awesome peanut butter cup cupcakes. So what to make? Everyone knows that peanut butter and jam go together so I decided against that. But did you know that some people like peanut butter and banana sandwiches? I don't personally, but supposedly it is a done thing. Still peanut butter and banana just seemed to simple so instead I present to you my....

Chocolate Peanut Butter and Banana Cupcakes

Banana cake filled with peanut butter and dark chocolate ganache, topped with peanut butter swiss meringue buttercream, drizzled with dark chocolate ganache and finished with a choc-dipped banana chip

Before I give you the recipe for these babies can I just say holy moly! These cupcakes were darn good - this flavour combination totally rocks my world. All the folks at Mat's work raved over these cupcakes, in fact I think the only complaint was that it was a bit rich after eating two of them. So if you like peanut butter, bananas and chocolate (and really who doesn't) then I can definitely suggest you make these cupcakes, you won't regret it.

Banana Cupcakes (adapted from The Australian Women's Weekly Classic Cakes)
Makes 24

185g butter, softened
175g caster sugar
3 eggs
335g self-raising flour
1/2 tsp bicarbonate of soda
1 1/4 cups mashed banana (I needed 4 bananas)
1/3 cup milk

1. Preheat oven to 180C. Line 2 12-hole muffin trays with cupcake cases.
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Stir in the sifted dry ingredients, mashed banana and milk.
4. Divide mixture into cases and bake for 15-20 minutes or until a skewer comes out clean.
5. Let the cupcakes cool in the tins for 5 minutes and then transfer to wire racks to cool completely.
6. Prepare the peanut butter dark chocolate ganache, peanut butter swiss meringue buttercream and choc banana chips while you wait :)
   

Choc-Dipped Banana Chips

24 banana chips (have extras if you feel the need to snack)
100g dark chocolate

1. Melt dark chocolate either in the microwave or using a double boiler.
2. Dip one end of each banana chip into the dark chocolate, then place on a tray lined with baking paper.
3. Leave to set at room temperature.
   

Peanut Butter Dark Chocolate Ganache (and Dark Chocolate Ganache)

13.5 ounces dark chocolate, in small pieces
1 1/2 cups thickened cream
1 tbsp smooth peanut butter

1. Place the dark chocolate in a bowl.
2. In a small saucepan heat the cream over medium heat. Bring it just to a boil - be careful to not let it overflow.
3. Pour the cream over the dark chocolate and whisk until smooth.
4. Transfer half of the ganache into a separate bowl and whisk in the peanut butter.
   

Peanut Butter Swiss Meringue Buttercream

4 egg whites
270g caster sugar
250g unsalted butter, softened
4 tbsp peanut butter

1. Combine the egg whites and sugar in a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking. To test rub the mixture between your fingers and if you can't feel any sugar granules then it is ready.
   
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature. This should take about 10 minutes.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again. This should take about 4-6 minutes.
4. Add the peanut butter and mix on medium speed until combined.

Now that you have all the components ready and the cupcakes are cooled it is time to finish it all off. First using either an apple corer or a small knife cut a well into each cupcake...


Now it is time to fill each cupcake with the peanut butter dark chocolate ganache, I used a piping bag to do this but you could just use a spoon...


Fill each well right up to the top...


Then replace the top of each cupcake...


Finally pipe a swirl of the peanut butter swiss meringue buttercream, add a choc-dipped banana chip and drizzle with some dark chocolate ganache...


Enjoy your chocolate/peanut butter/banana creation...


Yum!

Baking Mondays - Deluxe Hazelnut Cupcakes (ICE Entry)

This is my first ever entry into Iron Cupcake - and I have to say that it was a lot of fun! The theme this month was Nuts and Seeds. There were so many flavour options to choose from, caramel and pecan, macadamia and white chocolate, orange and poppyseed, peanut butter and jelly, the list goes on. I decided to settle on chocolate and hazelnut for my flavours and I have to say that is definitely a winning combination! These cupcakes turned out wonderfully - absolutely delicious! They are a moist hazelnut cake, filled with Nutella cream, topped with vanilla buttercream and crushed hazelnuts, then drizzled with dark chocolate ganache.

Here is one of the cupcakes:


A cross section of one of the cupcakes:


The recipes:

Hazelnut Cupcakes (taken from The Baker's Dozen Cookbook)
Made 29 cupcakes :)

1 cup hazelnuts, toasted, skinned and coarsely chopped (+1 cup extra for topping)
2 3/4 cups plain flour
1 tsp baking powder
1/2 tsp bi-carb soda
1/2 tsp salt
226g unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1 tsp vanilla extract
1 cup plain yogurt, at room temperature

1. Preheat to 180 degrees celsius. Line 3 12 hole muffin trays.
   
2. In a food processor fitted with a metal blade, process 1/4 cup of the chopped hazelnuts with 1/4 cup flour until the hazelnuts are finely ground, almost a powder. Transfer to a medium bowl. Sift the remaining 2 1/2 cups flour with the baking powder, baking soda and salt into the bowl and whisk to mix. Set aside.
3. In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter on medium speed until it is lighter in color, about 45 seconds. Add the granulated sugar in a steady stream, then stop the machine and scrape down the bowl. Return to medium speed and beat, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
4. Gradually, about a tablespoon at a time, beat in the eggs. Continue beating until the mixture is ivory-colored. The entire process of adding and beating the eggs should take 3 to 4 minutes. Add the vanilla toward the end of mixing.
5. Reduce the mixer speed to low. In four additions, add the flour mixture, alternating with three additions of the yogurt. After each addition, scrape down the sides of the bowl and beat until smooth. Stir in 1/2 cup of the remaining hazelnuts. Spread the batter evenly between the cupcake liners.
6. Bake until the tops spring back when pressed lightly and a wooden toothpick inserted in the center comes out clean, around 15 minutes (but my oven is crazy so this may vary).
7. Transfer the cupcakes to a wire cooling rack and cool for 10 minutes before removing from the muffin trays.

Nutella Cream
4 tbsp Nutella
300ml thickened cream

Whip Nutella and cream together until light and fluffy.

Vanilla Buttercream
250g butter
2 tsp vanilla extract
4 cups icing sugar, sifted
2 tbsp thickened cream

1. Beat butter until light and fluffy, add vanilla extract and beat to combine.
   
2. Add the icing sugar one cup at a time beating well with each addition.
   
3. Add the thickened cream and beat to combine.

Chocolate Ganache
250g dark chocolate, chopped
150ml thickened cream

1. Put dark chocolate in a bowl.
   
2. Bring the cream to the boil in a small saucepan over medium heat. Remove from heat as soon as boiling point is reached.
   
3. Pour the cream over the chocolate and whisk until chocolate melts.
4. Leave to cool slightly before using.

To put it all together cut a small cone out of the top of each cupcake, spoon in the nutella cream and replace the cone of cake. Pipe on the vanilla buttercream, top with some crushed hazelnuts and drizzle with chocolate ganache.

So the verdict?

Me - 9/10, these were yum, yum, yum! I think the only improvement would be to use a swiss meringue buttercream.
Mat - 10/10, these is his favourite cupcake so far!

Voting opens at http://www.ironcupcakemilwaukee.com on March 29th - so please vote for me if you think the cupcakes look good!

The prizes for Iron Cupcake this month are:

• A Bunnycake Easter Plushie by DOGBONEART, http://www.etsy.com/view_listing.php?listing_id=21636297.
• A whimsical piece by CAKEASAURUS, http://www.etsy.com/shop.php?user_id=5729584.
  
• as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
• a collection of all new printed cupcake liners, 200 in all from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
  
• PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com . And as a special thank you, we would like to once again thank DIANAEVANS - http://www.etsy.com/shop.php?user_id=5599270 for her participation in the February challenge. An incorrect link was posted and we want to be sure that she gets the recognition she deserves. Thanks again Diana!