Bake That Thing! - Chocolate Cupcakes That Bake a Difference with Grace Stevens
Two-part Bake That Thing to make chocolate cupcakes with espresso chocolate buttercream while highlighting Cupcakes of Hope.
Ingredients:
- 3 jumbo eggs
- 250ml castor sugar
- 2ml vanilla bean paste
- 125g butter
- 250ml full-cream milk
- 440ml white cake flour
- 30ml cocoa powder
- 3ml salt
- 15ml baking powder
How To Make Chocolate Cupcakes
1. Preheat the oven to 180°C and place cupcake liners in two muffin trays.
2. In a stand mixer, beat the eggs, castor sugar and vanilla until light, thick and pale, for at least 10 minutes.
3. Heat the milk and butter in a saucepan until the butter has melted. Do not boil. Set aside to cool.
4. Sift the flour, cocoa powder, salt and baking powder together at least three times.
5. Reduce the mixer speed to low. Add two tablespoons of the dry ingredients, followed by one quarter of the milk mixture. Continue alternating the dry and liquid ingredients until everything has been added, ending with the flour. Turn off the mixer.
6. Using a large palette knife or spatula, gently fold through any unmixed flour.
7. Using an 80ml measuring cup or ice-cream scoop, divide the batter evenly between the cupcake liners.
8. Bake for approximately 12 minutes, or until a skewer inserted into the centre comes out clean.
9. Remove the cupcakes from the muffin trays immediately and cool completely on a wire rack.
Ingredients:
- 250g unsalted butter, softened
- 500g icing sugar, sifted
- 60g cocoa powder, sifted
- 10ml instant espresso powder
- 30ml hot water
- 5ml vanilla extract
- Pinch of salt
- 30-45ml full-cream milk, as needed
- Chocolate sprinkles, to decorate
How To Make Espresso Chocolate Buttercream
1. Beat the softened butter for 3-5 minutes until pale, smooth and creamy.
2. Add the icing sugar and cocoa powder gradually, beating on low speed until incorporated, then increase the speed and beat until fluffy.
3. Dissolve the espresso powder in the hot water. Add it to the buttercream with the vanilla and salt, then beat until combined.
4. Add the milk a little at a time until the buttercream is smooth and pipeable.
5. Transfer the buttercream to a piping bag fitted with a star nozzle. Pipe a swirl onto each cooled cupcake and finish with chocolate sprinkles.