Wednesday, January 25, 2012

Luxurious Chocolate

Chocolate Lover's Cupcake



Silky soft chocolate buttercream floating on a fluffy chocolate cupcake coated in dark chocolate ganache. Hurry up, we're dreaming.

Stress relief tip of the day:
Rhythmic exercise—such as running, walking, rowing, or cycling—is most effective at relieving stress when performed with relaxation in mind. As with meditation, mindfulness requires being fully engaged in the present moment, focusing your mind on how your body feels right now. As you exercise, focus on the physicality of your body’s movement and how your breathing complements that movement. 





Chocolate Lover's Cupcake Recipe

Ingredients


Batter:
1 ½ cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup coffee, water, or coconut milk
½ cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract

Ganache:
1/2 cup heavy cream
1 cup Callebaut semisweet chocolate chips

Buttercream:
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract


Directions:

To make the Chocolate Cupcakes: 

Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with cupcake liners.

In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

For the ganache frosting:

Combine the heavy cream and chocolate in a medium heatproof bowl.
Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth. Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. 

Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. Allow the ganache to set for 5 minutes before frosting with buttercream. 

For the buttercream:

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool, about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanil
la. Using a flexible spatula, fold 4 1/2 ounces dark chocolate, melted and cooled, into buttercream mixture. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

Cake adapted from Chloe Coscareli


Mary-Yum's Sugar Therapy



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