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In the Oven: Black Forest Cupcakes

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Who knew there was a Black Forest Cake Festival? We’re marking the occasion with Black Forest Cupcakes! Posting date is May 7.

Black Forest Cupcakes
Author: Matt Lewis & Renato Poliafito
Serves: 24 cupcakes
Ingredients
  • For the Black Forest Cupcakes
  • 1 ounce (28 g) good-quality dark chocolate (60 to 72% cacao), chopped
  • 1⁄2 cup (40 g) unsweetened dark cocoa powder, such as Valrhona
  • 2⁄3 cup (165 ml) hot coffee
  • 1⁄3 cup (75 ml) whole milk
  • 1 1⁄3 cups (170 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 5 ounces (11⁄4 sticks/140 g) unsalted butter, cool but not cold, cut into 1⁄2-inch (12-mm) cubes
  • 1 cup (220 g) firmly packed dark brown sugar
  • 1⁄2 cup (100 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • For the Filling
  • 1 scant cup (7 ounces/ 200 g) cherry preserves
  • 2 tablespoons kirsch
  • For the Frosting
  • 5 large egg whites, at room temperature
  • 1 1⁄2 cups (300 g) granulated sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • For the Assembly
  • Chocolate sprinkles
  • 24 fresh cherries with stems
Instructions
MAKE THE BLACK FOREST CUPCAKES
  1. Preheat the oven to 325°F (165°C). Line two 12-cup cupcake pans with paper liners.
  2. Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the coffee directly over them, let sit for 1 minute, and whisk until combined. Add the milk and whisk until smooth.
  3. In another bowl, sift together the flour, baking soda, and salt. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the flour mixture in three parts, alternating with the chocolate mixture, and beginning and ending with the flour mixture.
  5. Fill the prepared cups about three-quarters full. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer the pans to a wire rack and let cool for 15 minutes. Turn the cupcakes out onto the rack, place them right side up, and let them cool completely.
MAKE THE FILLING
  1. In a small bowl, combine the cherry preserves with 1 tablespoon kirsch. Mix and set aside.
MAKE THE FROSTING
  1. Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
  2. In a medium saucepan over low heat, stir together 1 1⁄4 cups (250 g) of the sugar, the corn syrup, and 1⁄4 cup (60 ml) water. Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer to the side of the pot. Without stirring, heat the mixture to almost 235°F (113°C; almost the soft-ball stage). Remove the pan from the heat and let the syrup fully reach 235°F (113°C), but not higher.
  3. Sprinkle the remaining 1⁄4 cup (50 g) sugar over the soft peaks of the egg whites and turn the mixer to low. Slowly stream in the hot sugar syrup. Once all the syrup has been added, increase the speed to medium-high and beat the icing until it is thick and shiny, about 7 minutes. Add the vanilla and beat again for 10 seconds. Set aside.
ASSEMBLE THE CUPCAKES
  1. Line up the cupcakes on a sheet tray. Stick a large round pastry tip (the kind you usually use in tandem with a pastry bag) into the center of each cupcake, pressing it about halfway down, essentially coring the cupcake. (Alternatively, you can use a small paring knife.) Remove the excess cake.
  2. Using a pastry brush, spread the remaining tablespoon of plain kirsch on each cupcake top. Spoon a teaspoon of the cherry preserves mixture into each cored cupcake.
  3. Transfer the frosting to a large pastry bag using the same large round pastry tip you used to core the cupcakes. Generously pipe frosting onto each cupcake.
  4. Sprinkle each with chocolate sprinkles and top with a cherry. Serve immediately.
Notes
[i]How to Store[/i]: The frosting used on these cupcakes tastes best when eaten within 24 hours (even better within 12 hours); however, if you have leftovers, you can cover them tightly and store at room temperature for up to 2 days.

 

In the Oven: Mini Chocolate Brownie Cupcakes

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With the kids going back to school, it’s time for mini chocolate brownie cupcakes! Posting date is September 25.

In the Oven: Mini Chocolate Brownie Cupcakes
Author: Matt Lewis & Renato Poliafito
Serves: 48 mini cupcakes
Ingredients
  • 1 tablespoon unsalted butter
  • 1½ cups (150 g) walnuts
  • 8 ounces (225 g) good quality dark chocolate (60 to 72% cacao), coarsely chopped, or mini dark chocolate chips
  • ¼ cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder
  • 1½ teaspoons instant espresso powder
  • 1 cup (240 ml) very hot water
  • 2 cups (255 g) all-purpose flour
  • ¾ teaspoon kosher salt
  • 1 cup (220 g) firmly packed dark brown sugar
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (180 ml) canola oil
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon baking soda
Instructions
  1. Preheat the oven to 350°F (175°C). Line two mini cupcake pans with liners. (Alternatively, use one pan and bake in batches.)
  2. Place the butter in a medium bowl and set aside.
  3. Spread the nuts on a rimmed baking sheet and toast until fragrant, tossing and flipping the nuts halfway through, approximately 10 minutes. Transfer the hot nuts to the bowl with the butter. Wait approximately 1 minute, then turn to coat the nuts in the butter as it melts. Let the nuts cool completely, then chop them into fine pieces. Return to the bowl. Add the chocolate and toss with the walnuts until combined.
  4. In a small bowl, whisk together the unsweetened cocoa powder, espresso powder, and ½ cup (120 ml) of the very hot water. Set aside.
  5. In a medium bowl, whisk together the flour and salt. Set aside.
  6. In the bowl of a standing mixer fitted with the paddle attachment, beat both sugars, the canola oil, and vanilla on medium-low speed until combined. Add the egg and egg yolks and continue beating until the mixture is uniform and completely combined. Scrape down the sides and bottom of the bowl and add the flour mixture in three parts, alternating with the cocoa-powder mixture, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl, then mix on low speed for a few more seconds.
  7. Stir the baking soda into the remaining ½ cup (120 ml) hot water to dissolve. Pour the mixture into the batter and mix on low speed until incorporated. Spoon about 1 tablespoon of the batter into each of the prepared cups, then spoon about 1 tablespoon of the walnut-chocolate mixture directly over the batter. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the side of the cupcake (not the melty chocolate topping part) comes out with a few moist crumbs, 19 to 22 minutes. Do not overbake.
  8. Allow the cupcakes to cool for 15 minutes in the pan on a wire rack, then turn them out onto a wire rack to cool completely. Serve at room temperature.
Notes
[i]How to store[/i]: The cupcakes can be stored in an airtight container at room temperature for up to 3 days.

 

 

In the Oven: Red Wine Chocolate Cupcakes with Chocolate Glaze

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Let’s celebrate National Wine Day with some cupcakes! Posting date is May 24.

Red Wine Chocolate Cupcakes with Chocolate Glaze
Author: Matt Lewis & Renato Poliafito
Serves: 18 to 20 cupcakes
Ingredients
  • For the Red Wine Chocolate Cupcakes
  • ½ cup (40 g) unsweetened dark cocoa powder, such as Valrhona
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 1¼ cups (300 ml) hearty red wine
  • 2 cups (255 g) all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 8 ounces (2 sticks/225 g) unsalted butter, cool but not cold
  • 1 cup (200 g) granulated sugar
  • ¾ cup (165 g) firmly packed dark brown sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract (optional)
  • For the Chocolate Glaze
  • 4 ounces (115 g) dark chocolate (60 to 72% cacao), chopped
  • 1 tablespoon corn syrup
  • ½ cup (120 ml) heavy cream
  • For Décor
  • White sprinkles (optional)
Instructions
Make the Red Wine Chocolate Cupcakes
  1. Preheat the oven to 350°F (175°C). Line one 12-cup cupcake pan with paper liners and another with only 6 to 8 paper liners (or bake in batches with one pan).
  2. Place the cocoa powder and chocolate in a medium heatproof bowl. Heat the wine in the microwave in a glass measuring cup (or on the stovetop in a pan) until almost boiling. Pour the hot wine directly over the cocoa powder and chocolate and whisk until the chocolate is melted and completely combined with the wine.
  3. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until smooth. Add both sugars and mix on medium-high speed until the mixture is light and fluffy, about 3 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition, then add the vanilla, if using. Scrape down the sides and bottom of the bowl and beat again for 30 seconds.
  5. Remove the bowl from the mixer and, using a rubber spatula, fold in the flour mixture in three parts, alternating with the wine mixture in three parts, beginning with flour and ending with wine.
  6. Fill the cupcake liners about three-quarters full with the batter. Bake, rotating the pan halfway through, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes.
  7. Allow the cupcakes to cool for 20 minutes in the pan, then turn them out onto a cooling rack to cool completely.
Make the Chocolate Glaze
  1. Place the chocolate in a shallow, heatproof bowl. Drizzle the corn syrup on top of the chocolate.
  2. Heat the cream in small saucepan over medium heat until it just begins to bubble along the edges. Pour the hot cream over the chocolate and wait 30 seconds. Whisk from the center out until the mixture is completely smooth.
Assemble the Cupcakes
  1. Dip the top of each cupcake into the glaze. Allow the excess glaze to run off back into the bowl and return each cupcake, right side up, to the cooling rack. Add a stripe of white sprinkles, if using, right along the center top of each cupcake, and allow to set for at least 30 minutes before serving.
Notes
[i]How to store[/i]: The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

In the Oven: Chocolate Mayonnaise Cupcakes

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We’re down to the last three recipes in Baked Elements. We’ll wrap up the book with chocolate, pumpkin, and booze, which feels just right. This week, we’re making a classic chocolate cupcake that includes mayonnaise in the batter for a super moist cake.

Posting date is October 12!

Chocolate Mayonnaise Cupcakes
Yield: 24 cupcakes

For the Chocolate Mayonnaise Cupcakes
2 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
2⁄3 cup dark unsweetened cocoa powder (like Valrhona)
1 3⁄4 cups boiling water
2 3⁄4 cups all-purpose flour
1 1⁄4 teaspoons baking soda
1⁄4 teaspoon baking powder
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1 1⁄3 cups mayonnaise
2 large eggs
1 teaspoon pure vanilla extract

For the Chocolate Frosting
12 ounces (3 sticks), unsalted butter, softened
3 cups confectioners’ sugar, sifted
1 1⁄2 tablespoons pure vanilla extract
10 ounces good-quality dark chocolate (60 to 72%), melted and cooled

Make the Chocolate Mayonnaise Cupcakes
Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.

In a medium heatproof bowl, stir together the chocolate and cocoa powder. Add the water and whisk until smooth.

In another medium bowl, sift together the flour, baking soda, and baking powder.

In the bowl of a standing mixer fitted with the paddle attachment, beat both sugars and the mayo together until well blended, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition, then beat the mixture until it is completely combined and uniform in color. Add the vanilla and beat again.

Scrape down the sides and the bottom of the bowl. Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture. Beat just until incorporated.

Fill the cupcake liners about three-quarters full. Bake the cupcakes for 17 to 20 minutes,
rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to cool for 15 minutes in the pan, then turn them out onto wire racks to cool completely.

Make the Chocolate Frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add the confectioners’ sugar all at once and beat until completely blended, about 2 minutes. Add the vanilla extract and beat for 15 seconds. Scrape down the sides and bottom of the bowl and add the chocolate. Beat until smooth, continuing to scrape down the sides as needed until the frosting is uniform in color.

Assemble the cupcakes
There are many ways to frost a cupcake. If you have a pastry bag, simply fit it with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.