Chocolate Cupcakes with Physalis
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 1 cup Dark chocolate (60 % cocoa solids)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- For the pink and white topping
- ⅛ cup unsalted butter
- ¼ cup cream (38% fat)
- 1 ¾ cups powdered sugar
- ⅛ cup sliced Strawberries
- pink Food coloring
- For the chocolate topping
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- 1 Tbsp milk
- 1 oz Milk chocolate (30% cocoa solids, melted)
- 1 oz Dark chocolate (85% cocoa solids, melted)
- To decorate
- sugar sprinkles
- 24 Physalis
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 24 hole mini muffin tin with paper cases.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
5.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
7.
Sift in the icing sugar and beat until smooth. Put half the mixture into another bowl.
8.
Press the strawberries through a sieve into a small bowl. Beat into half the topping. Add a few drops of food colouring and beat well.
9.
Fit a piping bag with a plain nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
10.
Pipe a swirl onto each cake.
11.
For the chocolate topping: beat the butter until soft. Sift in the icing sugar and beat until smooth, then beat in the milk.
12.
Put half the mixture into a small bowl and beat in the milk chocolate.
13.
Beat the plain chocolate into the remaining mixture.
14.
Fit a piping bag with a plain nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
15.
Pipe a swirl onto each cake.
16.
Sprinkle with the sugar sprinkles and place a physalis on each cake.
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