Delicious chocolate cupcake with caramel, fleur du sel, and Swiss meringue bruleed on top. I made it in cooking class at Draeger's Market last week and it was yum!
Here is the recipe courtesy of Draeger's
Petite Chocolate Cupcakes with Caramel and Fleur de Sel
Makes 24 mini cupcakes
Components:
Mini chocolate cupcakes
Caramel filling
Fleur de sel
Swiss Meringue
The cakes:
1 ½ cups unbleached, all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
½ cup dark cocoa powder
1 ½ cups sugar
1 ½ ups warm tap water
½ cup vegetable oil
2 large eggs
Preheat the oven to 350°F. Spray a mini muffin tin with pan spray and set aside.
Sift the flour, salt and baking soda together, set aside.
In an electric mixer with a whip attachment, whip the cocoa, sugar and water together for one minute on high speed. Stop and scrape the entire inside of the bowl and run again if the mixture is not thoroughly blended. On low, and add the oil and eggs, blend on high speed, two minutes. Stop and scrape down the bowl again.
With the machine on low speed, gradually add the flour mixture, mixing to just blend completely. Scrape down the bowl and run again if needed. Pour the mixture into a pitcher.
Pour from the pitcher into the muffin tins, filling each 2/3s full. Bake for approximately 8-10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack for 10 minutes. Remove from tins and continue cooling on rack until completely cool.
While the cakes are baking, prepare the caramel and meringue (see below)
With a small spoon or the tip of a paring knife, scoop out just a small half-teaspoon of cake off of the top of each cupcake.
To assemble:
Spoon a half-teaspoon of the prepared caramel filling onto each cupcake. Sprinkle each with a few flakes of fleur de sel.
Pipe the prepared meringue onto each cupcake. With a blowtorch, carefully brown the meringue, moving swiftly and constantly to avoid burning them. Serve immediately.
Makes 24 mini cupcakes
Components:
Mini chocolate cupcakes
Caramel filling
Fleur de sel
Swiss Meringue
The cakes:
1 ½ cups unbleached, all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
½ cup dark cocoa powder
1 ½ cups sugar
1 ½ ups warm tap water
½ cup vegetable oil
2 large eggs
Preheat the oven to 350°F. Spray a mini muffin tin with pan spray and set aside.
Sift the flour, salt and baking soda together, set aside.
In an electric mixer with a whip attachment, whip the cocoa, sugar and water together for one minute on high speed. Stop and scrape the entire inside of the bowl and run again if the mixture is not thoroughly blended. On low, and add the oil and eggs, blend on high speed, two minutes. Stop and scrape down the bowl again.
With the machine on low speed, gradually add the flour mixture, mixing to just blend completely. Scrape down the bowl and run again if needed. Pour the mixture into a pitcher.
Pour from the pitcher into the muffin tins, filling each 2/3s full. Bake for approximately 8-10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack for 10 minutes. Remove from tins and continue cooling on rack until completely cool.
While the cakes are baking, prepare the caramel and meringue (see below)
With a small spoon or the tip of a paring knife, scoop out just a small half-teaspoon of cake off of the top of each cupcake.
To assemble:
Spoon a half-teaspoon of the prepared caramel filling onto each cupcake. Sprinkle each with a few flakes of fleur de sel.
Pipe the prepared meringue onto each cupcake. With a blowtorch, carefully brown the meringue, moving swiftly and constantly to avoid burning them. Serve immediately.
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