It was really different from what i have bakes before...but they turned out amazing...here's the recipe i used.
· 12 tablespoons of unsalted butter (I use salted and ommited the salt from the recipe)
· 1/2 cup cocoa powder
· 1 1/2 cups granulated sugar
· 1 tablespoon vanilla extract
· 3 large eggs, separated, at room temperature
· 1/2 cup cold water
· 1/2 cup Kahlúa
· 2 1/4 cups all-purpose flour
· 3 teaspoons baking soda
· 1/2 teaspoon saltIngredients:
1. Preheat the oven to 350°F. Insert 24 liners into a medium cupcake pan.
2. In a large bowl cream together the butter, cocoa, sugar, and vanilla with an electric mixer on medium speed until light and creamy, 3-5 minutes. Add egg yolks and beat for 4 minutes.
3. In a small bowl mix water and Kahlúa.
4. In another large bowl combine the flour, baking soda, and salt.
5. Add the dry ingredients to the creamed mixture alternating with the Kahlua mixture. Mix on medium speed until ingredients are completely combined.
6. With clean beaters and a large bowl, beat the egg whites on high speed until they form soft peaks. Gradually beat in the remaining sugar to make a meringue. With a rubber spatula, fold the meringue into the batter.
7. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcake
comes out clean. Cool cupcakes in the pan.
For the buttercream...I was kind of unsered e¡wich one to use so I used this from Annie's Eats:
- 12 tbsp. unsalted butter, at room temperature
- 4 cups confectioners’ sugar, sifted
- 7-8 tbsp. Kahlua liqueur
- 2 tbsp. heavy cream
- Beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes. Mix in the confectioners’ sugar until incorporated.
- Add in the Kahlua and beat on medium speed until well blended.
- Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy.
- Frost cooled cupcakes as desired.
Let me tell yOu...Im nOt so good with the piping yet..and this buttercream was a little soft..sO if yOu want it mOre stiff ...use mOre cOnfectioners' sugar.
I had mini cupcakes from all the batter so I made ganache with hazelnut and cover some mini muffin and some cake balls from leftovers from the cupcakes and the frosting.
Ganache: Adapted from my book Hello, Cupcake!
5 oz of chocolate pieces (unsweetened preferes)
3/4 heave Cream
1.5 tbs of Light corn syrup
Hazelnut pieces (I added them to make some kind of Fererro Rocher ball)
Bring the light corn syrup and heavy cream to a boil. Add the chocolate pieces and hazelnut and stir.
Cover with plastic for 5 minutes.
Stir before dipping the mini cupcakes and cake balls al let it set.