Friday, October 1, 2010

CupcakeCampDC 2010 Winning Recipes: First Place (#1)

Chocolate and Strawberry
Photo Courtesy of Yida L.
These cupcakes were not only one of the most beautiful cupcakes we saw at CupcakeCampDC, but the delicious flavors with surprise ganache filling, and over-the top chocolate dipped strawberry decoration made these an instant crowd favorite! Recipe courtesy of Rene K.

Chocolate Cupcakes

  • 1/2 cup coffee
  • 1 stick butter
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon + a pinch salt
  • 1 egg
  • 1/3 cup sour cream

Preheat oven to 325 degrees convection. Bring coffee and butter to a simmer in a heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool Slightly.

Whisk flour, sugar, baking soda, and salt in a large bowl to blend. Using electric mixture, beat eggs and sour cream in another bowl to blend. Add stout mixture to egg mixture and beat until combined. Add flour mixture and beat briefly on slow speed.

Fill liners 2/3 full. Bake about 17 minutes. Cool cupcakes on wire rack completely.

Ganache Filling

  • 4 ounces bittersweet chocolate
  • 1/3 cup heavy cream
  • 1 tablespoon butter

Place chopped chocolate in a heat proof bowl. Heat the cream until simmering and pour it over the chocolate. Let sit for one minute and then stir until smooth. Add the butter.

Strawberry Swiss Meringue Buttercream Frosting
Makes enough for 36-48 cupcakes (depending on how much frosting you like)

  • 6 egg whites (room temperature)
  • 1 and 1/2 cup granulated sugar
  • 1 and 1/2 pounds room temperature butter (cut into one inch pieces)
  • 1 tsp of pure vanilla extract or vanilla paste (more if you want a stronger vanilla taste)
  • Pint of fresh strawberries (washed and dried thoroughly)

In your (kitchen aid) bowl whisk together the egg whites and sugar. Place your bowl over simmering water and continue to whisk making sure the egg white mixture does not harden on the sides of the bowl. Insert a candy thermometer and continue whisking making sure the temperature of your mixture reaches 140 degrees F. After the mixture reaches 140 degrees, move the bowl to your stand mixer with the whisk attachment.Whip hot mixture on high until cool. Egg white should start to look lighter in color. Add your butter in small pieces on low to medium speed. Once all the butter is added, bring the mixture back up to a high speed. Turn off mixer and add your flavoring. Continue to whisk until incorporated.

Puree or chop your strawberries. Wait until you are ready to use your frosting before adding fresh fruit. When adding the fruit, add in small batches. You may or may not need all the strawberries your pureed - the frosting will let you know when it has had enough. If you add too much, you may "break" the frosting and it will become runny.

Top with a chocolate dipped strawberry!

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