September 22, 2014

Dark Chocolate and Caramelized White Chocolate Cupcakes

Since my boys got booted from their daycare where we live, I've been using their old sitter about 45 minutes away a bit more while we find new care for them. There are a few positives to the situation, one being that they adore their old sitter so much they don't want to leave her house. The other is my co-workers at that particular office are extremely appreciative of my cupcake baking endeavors. This treat from Love & Olive Oil was a huge hit. Even if you're not a big fan of white chocolate, you might enjoy it this way. Be sure to check out their site for detailed pictures of the white chocolate through the process. These chocolate cupcakes, with the hint of cinnamon, were moist and delicious, especially for a project that requires no mixer.

Dark Chocolate and Caramelized White Chocolate Cupcakes
3/4 cup milk
1/3 cup canola oil
1 egg
1 tsp. vanilla 
3/4 cup sugar
1 cup flour
1/3 cup dark cocoa 
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
8 oz. quality white chocolate, finely chopped
1/3 cup heavy cream, plus more as needed
1/2 cup butter, at room temperature
1 1/4 cups powdered sugar, sifted
Preheat oven to 350ºF. Line cupcake pan with 12 paper liners. Whisk together the milk, oil, egg and vanilla until incorporated. In a separate bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. Make a well in the center of dry ingredientsand pour in milk mixture. Stir just until smooth.
Pour into liners, filling each about 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Reduce oven to 225ºF. Spread chopped white chocolate onto a baking sheet. Place in the oven for 10 minutes, then remove and stir/smooth with a rubber spatula, spreading it back into an even layer. Repeat the process every 10 minutes for 60 to 90 minutes or until the white chocolate is butterscotch in color.
Gently warm 1/3 cup cream in a small saucepan or the microwave until about 100-120ºF or just warm to the touch. Add the caramelized chocolate, and stir until smooth. Set aside, and let cool slightly to room temperature.
Core the cupcakes either with a corer or a knife. Fill with a small spoonful of the white chocolate ganache, and replace the tops of the cupcakes. You should still have about 1/2 cup of ganache left.
In a bowl, cream butter until smooth and fluffy, about 2-3 minutes. Add 1 cup powdered sugar, and beat until combined. Mix in remaining 1/2 cup of white chocolate ganache until smooth. Add remaining sugar, and beat until light and fluffy. Depending on the temperature of your ingredients, you may need more sugar or heavy cream to achieve the proper consistency. Spread or pipe onto cooled cupcakes, being sure to cover the seams. Makes 12 cupcakes.

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