Chocolate Turtle Cupcakes

As I wrote in the last post, it is Mother’s Day today. For my own mother I made baked rhubarbs with vanilla cream – delicious!

These cupcakes was for my best friend mother. I have known the family since 1986 and they have always been as a second family to me, so I decided to bake a cake for the woman who always made me grilled cheese and who’s door has always been open to me – thank you Connie.

Hope that we will have many more Christmas’ together 🙂

 

Ingredients (12 cupcakes)

Cupcakes

1/3 cup unsweetened cocoa powder

1/3 warm water

1 1/4 cup sugar

1 cups flour

1 tsp. baking powder

1 tsp. salt

1 sticks butter

2 eggs, room temperature

1 tbsp. vanilla extract

1/2 cup sour cream

1/2 cup dark quality chocolate (70%)

24 mini chocolate turtles (Toms)

 

Swiss Meringue Buttercream (24 servings)

1 cup sugar

5 large egg whites

1/4 tsp. salt

1 tbsp. vanilla extract

1 pound butter, room temperature (preferably organic)

 

Decoration

24 rasberries

12 spearmint leafs.

 

Cupcakes

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled.

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and warm water and whisk until just combined.

Melt the chocolate in a heat proof bowl, over a pan with simmering water. Add the melted chocolate to the batter and stir to combine.

Line standard muffins tins with paper liners. Fill each paper line with 1 tsp. of the chocolate batter. Then chop 1 chocolate turtle at at time and lie in the middle of the batter. Then add another tsp. of the chocolate batter. Make sure that the chopped turtle is fully covered with the chocolate batter.

IMG_6469

Bake at 350F for 18-20 minutes. Halfway through, turn the muffin tin 180 degrees, to secure that the cupcakes are baked evenly. Transfer tins to wire racks and let cool for 10 minutes before turning cupcakes onto racks to cool completely.

 IMG_6474

Buttercream

Place sugar, salt and egg whites in a heatproof bowl over a pan of simmering water. Stir until the sugar has dissolved. Transfer to a mixing bowl and whisk at medium speed until the meringue has reached room temperature.

Cut the butter into small cubes and add a few cubes at a time to the meringue while whisking. Whisk until the buttercream is smooth and creamy – it takes 5-10 minutes.

Decorate the cupcakes with buttercream and top it of with a chocolate turtle, 2 raspberries and a spearmint leaf.

IMG_6475

Bon Appétit!

Ingredients (12 cupcakes)

Cupcakes

0.8 dl unsweetened cocoa powder

0.8 dl warm water

280 g cup sugar

2.5 dl flour

1 tsp. baking powder

1 tsp. salt

113 g butter

2 eggs, room temperature

1 tbsp. vanilla extract

2.5 dl sour cream

0.8 g dark quality chocolate (70%)

24 mini chocolate turtles (Toms)

 

Swiss Meringue Buttercream (24 servings)

225 g sugar

5 large egg whites

1/4 tsp. salt

1 tbsp. vanilla extract

450 g butter, room temperature (preferably organic)

 

Decoration

24 rasberries

12 spearmint leafs

 

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