Sugar High Friday :: Super Super Choco High Cupcakes
You can forget about that diet, I know you WANT this. Super Super Choco High (with an extra chocolate surprise center!) with buttercream and chocolate rice. I had one and I needed a day to recover from the über rich, moist, cocoa abundant cupcakes. Your eyeballs will pop! This is an adaptation from the Warm Lava cake. This is also for Sugar High Friday!
Super Super Choco High Cupcakes
Makes 16
400gms (14oz) Valrhona Chocolate (chopped into small pieces)
225gms (8oz) Butter
2 Tablespoons Vanilla Essence
6 Eggs - Seperated at room temperature
85gms (3oz) Cake Flour - Sifted
1/4 Teaspoon Salt
1/4 Teaspoon Cream of Tartar
115 gms (4oz) Sugar
Chocolate Surprise Centers
115gms (4oz) Valrhona Chocolate (chopped into small pieces)
90gms (3oz) Cream
2 Teaspoons Butter
Chocolate Surprise Centers (This is best to make the night
before)
Place chocolate in a metal bowl. Heat cream, pour over chocolate
and whisk until smooth. Add butter and whisk until
incorporated.
Place mixture into the refrigerator to cool. Every few minutes
whisk the mixture until a frosting like consistency is reached. If
the mixture becomes firm slightly rewarm.
Fill a pastry bag with the ganache. Pipe-out "cherry" sized
portions. Place these mounds into the freezer until ready to
use.
Cupcake
Preheat oven at 190C
Chop the dark semi-sweet chocolate into pieces. Place into a metal
bowl, add butter. Melt over a simmering waterbath. Remove from
heat.
Add vanilla extract and 6 egg yolks. Whisk together until chocolate
mixture is smooth.
Add well sifted cake flour, and gently incorporated into the above
chocolate mixture.
Place the 6 egg whites into a clean metal bowl, add salt and cream
of tartar. Using a whisk, whip egg whites until soft peaks form.
Continue to whisk while slowly sprinkling in the sugar.
Using a rubber spatula, carefully fold
⅓ of the egg
whites into the chocolate mixture. Then fold-in another
⅓ of the egg
whites. Then fold-in the last
⅓ of the egg
whites.
Deposit the batter into large "non-stick" muffin tins - fill ¾
full.
Push a Chocolate Lava Center into the center of each cake
batter.
Bake or 15 minutes. Do not over bake!
Remove from oven, wait 5 minutes, then unmold onto a wire rack to
cool. The sides will shrink away.
Frost with buttercream and sprinkle with chocolate rice.
Refrigerate until you are ready to serve.