Molten S'mores Cupcakes for Halloween

Sunday, October 26, 2014

A last-minute party inspiration for your Halloween week!
Can't imagine having any criticism from guests when you are serving these Molten S'mores Cupcakes at your Halloween party.

Molten S'mores Cupcake Recipe
makes 6 cupcakes

Chocolate Truffle
40g         Whipping Cream
75g         Dark Chocolate
5g           Butter

1. In a saucepan, heat the whipping cream and butter until simmering.
2. Place all dark chocolate into a heatproof bowl, pour heated cream mixture into the chocolate.
3. Gently stir until combined.
4. Pour the melted chocolate mixture into a bowl and freeze it for around 10 min or until the mixture is slightly firm to touch.
5. Using 2 teaspoons, spoon the chocolate mixture into truffle balls. Freeze for 1-2 hours, until the truffle becomes completely solid.

* If your chocolate mixture is not smooth enough, place the bowl of mixture into a saucepan of simmering water to melt the lumps. Be careful not to overheat the chocolate mixture.

Marshmallow Frosting
2             Large Egg Whites
100g       Sugar
1/4 tsp.   Cream of Tartar
1/2 tsp.   Vanilla Extract

1. Place the egg whites, sugar and cream of tartar in a heatproof bowl. Set over a saucepan with simmering water.
2. With an electric whisk, whisk on low speed until the mixture reaches 70℃, around 3 - 4 minutes.
3. Remove from heat, continue whisking until it makes stiff and glossy peaks.

Assembling the Molten Chocolate Cupcake
Use your favourite chocolate cupcake recipe, or a store bought cupcake mix
My cupcake batter recipe is adapted from the Floral Buttercream Cupcake Class

1. Make truffle balls and keep them in freezer for later use.
2. Preheat oven according to your cupcake recipe and line cupcake tin with paper cups.
3. Make cupcake batter according to your chosen recipe.
4. Spoon a small batch of batter (around 1/4 of a paper cup) into each cup.
5. From the freezer, place an iced chocolate truffle into each cup. Cover the chocolate truffle with the remaining cupcake batter.
4. Bake for 12 -14 minutes or until skewer comes out clean on the side. (Remember not to poke in the middle as we have the chocolate truffle there, the skewer will never come out clean!)
5. Set aside to cool.
6. Make marshmallow frosting.
7. Spoon all frosting into a piping bag with a round nozzle. Pipe the frosting in a spiral motion.
8. Lightly brown the frosting with a kitchen torch. (Don't burn the paper cups!)
9. Melt a small piece of chocolate and pipe eyes on to the frosting. And BOO!

* Beware not to hold the torch at one spot until you "see it turns brown", it will burn! Slowly move the torch around and work 2 - 3 cupcakes at a time. You will see the golden brown after a few rounds.

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