ASSALAMUALAIKUM...
Cupcake yg dah lama hadam sbb buat minggu lepas lg dah ni.. Buat tu sbb nak bawak ke asrama anak dara, jadi kelam kabut sket. Lepas masak jer terus ke asrama dia.. Sampai terlupa nak shoot gambar bedah siasat cupcake ni.
Rasanya yg lembut, gebu dan sedap, tambah lagi ada filling ganache kat dalam. Sebelum keluar rumah sempat ngap sebiji yg panas2 tu.. perghhh.. manyak sedap!! Ganache yg kat dalam tu melted dan tak ubah makan Molten Chocolate Cake.. Memang yummy!!
Adunan agak cair sket sbb tu tak berapa naik atau kembung kat atas cupcake ni.. Rasanya next time nak kurangkan sukatan air yg digunakan.. Kalau tengok banyak step yg perlu dibuat utk menghasilkan cupcake ni kan.. tapi mudah jer tu.. cuma perlu sediakan ganache dan batternya jer.. Kalau males nak buat frosting, boleh jer skip (K.Nor pun skip jugak! hehe).. Ni pun dah cukup sedap, nak2 bila dimakan panas2..
Resipi K.Nor ambil dr RASA MALAYSIA.. sori la ya, kurang kerajinan nak translate. Kalau sapa2 yg susah nak faham tu, copy dan translatekan kat google translator ya.. :)
CHOCOLATE CUPCAKES WITH GANACHE FILLING
source : Rasa Malaysia & K.Nor
Adapted from Bakericious
Make 12 cupcakes | Prep Time: 20 minutes | Cook Time: 18-20 minutes
Ingredients:
Ganache Filling
3 ounces (85g) bittersweet chocolate, finely chopped
1/4 cup (60ml) heavy cream
1 tablespoon confectioners’ sugar
Chocolate Cupcakes:
3 ounces (85g) bittersweet chocolate, finely chopped
1/3 cup (28g) cocoa powder
3/4 cup (180 ml) hot water
2 teaspoons instant coffee powder
3/4 cup (115g) bread flour
3/4 cup (147g) baking sugar ~ k.nor guna 100gm jer
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Vanilla Buttercream Frosting ~ k.nor skip
1 cup (226.5g) unsalted butter, room temperature
3-4 cups (375g – 500g) confectioners’ sugar, sifted
2 teaspoons vanilla extract
1-2 tablespoons milk
Sprinkles for decoration
Method:
Ganache Filling:
Combine all three ingredients for the Ganache Filling in a bowl. Double boil the chocolate mixture. Whisk the mixture until smooth. Remove from the double boiler and chill in the refrigerator for not more than 25 minutes.
Chocolate Cupcakes
Mix the bittersweet chocolate with the cocoa powder in a bowl. In a cup, pour 3/4 cup of hot water into the instant coffee powder. Slowly add the coffee into the chocolate mixture and whisk until smooth. Chill in the refrigerator for 20 minutes.
Pre-heat the oven to 350°F. Sift the bread flour, sugar, salt and baking soda in a bowl. Set aside.
Use a new bowl and beat the oil, eggs, white vinegar and vanilla extract together. Slowly add in the chocolate-coffee mixture. Whisk well.
Next, add in the sifted ingredients 2-3 tablespoons each time and whisk until smooth. Divide the batter evenly among the cupcake liners. Drop in a rounded teaspoon of the Ganache Filling into the center of each cupcake batter. Bake the cupcakes for 15-18 minutes until firm to touch.
Vanilla Buttercream Frosting
Use a mixer with a paddle attachment and beat the butter until soft and fluffy at medium speed. Slowly pour in 3 cups of confectioners’ sugar, 1 cup at a time and mix well. Then add the vanilla extract and 1 tablespoon heavy cream while mixing for another 2-3 minutes.
Adjust the icing stiffness accordingly. Add additional 1 tablespoon of heavy cream if the icing consistency is too stiff or 1/2 cup of confectioners’ sugar if the icing is too thin.
Cook’s Note:
Alternate method to melt the Ganache Filling is to use the microwave. Combine all ingredients in a microwave-safe bowl and heat on high for 20-30 seconds. Whisk until smooth. Chill in the refrigerator for no longer than 25 minutes.
Adapted from Bakericious
Make 12 cupcakes | Prep Time: 20 minutes | Cook Time: 18-20 minutes
Ingredients:
Ganache Filling
3 ounces (85g) bittersweet chocolate, finely chopped
1/4 cup (60ml) heavy cream
1 tablespoon confectioners’ sugar
Chocolate Cupcakes:
3 ounces (85g) bittersweet chocolate, finely chopped
1/3 cup (28g) cocoa powder
3/4 cup (180 ml) hot water
2 teaspoons instant coffee powder
3/4 cup (115g) bread flour
3/4 cup (147g) baking sugar ~ k.nor guna 100gm jer
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Vanilla Buttercream Frosting ~ k.nor skip
1 cup (226.5g) unsalted butter, room temperature
3-4 cups (375g – 500g) confectioners’ sugar, sifted
2 teaspoons vanilla extract
1-2 tablespoons milk
Sprinkles for decoration
Method:
Ganache Filling:
Combine all three ingredients for the Ganache Filling in a bowl. Double boil the chocolate mixture. Whisk the mixture until smooth. Remove from the double boiler and chill in the refrigerator for not more than 25 minutes.
Chocolate Cupcakes
Mix the bittersweet chocolate with the cocoa powder in a bowl. In a cup, pour 3/4 cup of hot water into the instant coffee powder. Slowly add the coffee into the chocolate mixture and whisk until smooth. Chill in the refrigerator for 20 minutes.
Pre-heat the oven to 350°F. Sift the bread flour, sugar, salt and baking soda in a bowl. Set aside.
Use a new bowl and beat the oil, eggs, white vinegar and vanilla extract together. Slowly add in the chocolate-coffee mixture. Whisk well.
Next, add in the sifted ingredients 2-3 tablespoons each time and whisk until smooth. Divide the batter evenly among the cupcake liners. Drop in a rounded teaspoon of the Ganache Filling into the center of each cupcake batter. Bake the cupcakes for 15-18 minutes until firm to touch.
Vanilla Buttercream Frosting
Use a mixer with a paddle attachment and beat the butter until soft and fluffy at medium speed. Slowly pour in 3 cups of confectioners’ sugar, 1 cup at a time and mix well. Then add the vanilla extract and 1 tablespoon heavy cream while mixing for another 2-3 minutes.
Adjust the icing stiffness accordingly. Add additional 1 tablespoon of heavy cream if the icing consistency is too stiff or 1/2 cup of confectioners’ sugar if the icing is too thin.
Cook’s Note:
Alternate method to melt the Ganache Filling is to use the microwave. Combine all ingredients in a microwave-safe bowl and heat on high for 20-30 seconds. Whisk until smooth. Chill in the refrigerator for no longer than 25 minutes.
