Chocolate Cloud Cupcakes Recipes

CHOCOLATE CLOUD CUPCAKES

Steps:

• Adjust oven rack to middle position and preheat oven to 350F/180C. Line a standard muffin pan with 12 cupcake liners. Set aside.
• In a medium, heat proof bowl, place together the cocoa powder and baking soda. Carefully pour in the boiling water (or coffee) and whisk until the mixture is well combined and foaming subsides. Mixture will foam up at first then calm down as it sits. Set aside to cool slightly while preparing the remaining ingredients.
• Meanwhile, in a separate large mixing bowl, whisk together the melted butter, oil, granulated sugar, vanilla and salt until well blended. Whisk in the egg until combined.
• Add in the lukewarm cocoa mixture and whisk to combine. Blend in the heavy cream until the mixture is uniform in color.
• In a separate medium bowl, whisk together the flour and baking powder to combine, then add to the cocoa mixture. Gently whisk it in until well blended. Batter will be very thin.
• Preferably using a 1/4 cup measure ice cream scoop with a release mechanism, divide the batter evenly among the prepared cupcake liners until 2/3 full.
• Bake until the center springs back to the touch and a toothpick inserted into center comes out clean or with a few moist crumbs attached; 19 - 21 minutes. Do not overbake
• Allow the cupcakes to cool in the pan for about 5 minutes before transfering them to a wire rack to cool completely before frosting.
• To frost, fill a piping bag fitted with a large round tip, with the Chocolate Cloud Italian Buttercream. With the tip facing the center of the cupcake at a 90 degree angle, squeeze the piping bag to release a round dollop of buttercream. Alternatively, an ice cream scoop with a release mechanism may be used to apply the buttercream over the cupcakes.
• Transfer the cupcakes to the refrigerator and chill for about 10 minutes to firm up the buttercream a bit so its easier to roll in the sprinkles. Do not get too cold.
• Place the sprinkles (or shaved chocolate) in a bowl, then holding the cupcake upside down, carefully dip the buttercream round in the sprinkles and roll to cover.
• Allow to come back to room temperature before serving. The cupcakes will keep well for several days stored in an airtight container.

STUFFED CHOCOLATE CLOUD CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
• Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Remove cupcakes from the pan to a wire rack and allow to cool completely.
• While waiting for the cupcakes to cool, make the frosting. In a medium mixing bowl, place frosting and Cool Whip. Beat at medium-high speed until smooth and completely incorporated. Refrigerate until ready to frost cupcakes.
• With a apple corer or small serrated knife (or tool of your preference), gently hollow out the center of each cupcake (make a 1-inch diameter hole in each). Spoon or pipe frosting into the holes. Then frost the tops of each cupcake.
• Refrigerate until ready to serve.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

CHOCOLATE CLOUD CAKE

Steps:

• Preheat the oven to 350°F.
• Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
• Melt the chocolate in a double boiler or in a bowl set over hot water.
• Remove from the heat and whisk in the butter until melted; set aside.
• In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
• Whisk in the warm chocolate mixture.
• Whisk in the optional cognac or Grand Marnier and the optional orange zest.
• In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
• Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff.
• Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
• Pour the batter into the pan; smooth the top.
• Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
• Do not overbake.
• Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
• FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
• With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
• Dust the top lightly with cocoa powder.
• Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.