mariadnoca
Moderator
Dipped Cupcakes
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www.ghirardelli.com
Dipped Cupcakes
Ingredients
- CHOCOLATE CUPCAKES:
- 120 g Ghirardelli 100% Dark Chocolate
- 30 g Cocoa Majestic Cocoa Powder
- 100 g Ghirardelli Dark Sweet Ground Powder
- 240 g Boiling Water
- 270 g Flour
- 10 g Baking Powder
- 5 g Baking Soda
- 2 g Salt
- 225 g Butter, soft
- 325 g Brown Sugar
- 150 g Eggs
- 8 g Vanilla Extract
- 240 g Milk
- WHITE BUTTERCREAM:
- 425 g Ghirardelli White Chips
- 915 g Butter, Soft
- 600 g Powdered Sugar
- 150 g Cream
- 13 g Vanilla Extract or Paste
- 5 g Salt
- DARK COATING WAFERS DIP:
- 800 g Ghirardelli Dark Coating Wafers
- CHOCOLATE CUPCAKES:
- Place the chocolate and cocoa powder in a bowl.
- Bring the water to a boil, then pour over chocolate and cocoa powder.
- Stir until mixture is smooth and all the chocolate is melted.
- Allow to cool until room temperature.
- Sift the flour, baking powder, baking soda, and salt together.
- In a stand mixer, combine the soft butter and sugar and beat on medium speed until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Scrape down the sides of the bowl as needed.
- Add the vanilla extract and the melted chocolate mixture; mix to combine.
- Add the flour mixture alternately with the milk, beginning and ending with the flour mixture.
- Mix only until the ingredients are incorporated.
- Fill lined muffin cups 2/3 full and bake at 350F until the cake springs back to the touch.
- Cool before icing.
- WHITE BUTTERCREAM:
- Melt the white chips, then cool to just above room temperature.
- In a stand mixer with a paddle, combine the butter and confectioners’ sugar together, then beat on medium speed until fluffy.
- Add the melted white chips on low, then increase to medium speed and beat until combined and creamy.
- Add the cream, vanilla extract, and salt and mix till combined.
- DARK COATING WAFERS DIP:
- Melt the coating wafers to approximately 115F.
- ASSEMBLY & FINISHING:
- With a smooth round piping tip, pipe the soft buttercream on top of each cupcake into a cone shape.
- Place the cupcakes into the refrigerator until chilled.
- Invert each cupcake into the melted Coating Wafers to coat the buttercream.
- Serve at room temperature.