Alpocalypse Cupcakes
Alpocalypse Cupcakes
- Level: Intermediate
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 506
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 64
- Dietary Fiber
- 3
- Sugar
- 51
- Protein
- 4
- Cholesterol
- 75
- Sodium
- 256
- Total: 1 hr 20 min
- Active: 1 hr
- Level: Intermediate
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 506
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 64
- Dietary Fiber
- 3
- Sugar
- 51
- Protein
- 4
- Cholesterol
- 75
- Sodium
- 256
- Total: 1 hr 20 min
- Active: 1 hr
Ingredients
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups granulated sugar
1 3/4 cups all-purpose flour
1/4 cup cake flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup hot water
1 tablespoon espresso powder
Chocolate Chipotle Truffle Filling, recipe follows
Chocolate Buttercream, recipe follows
Chocolate Chipotle Truffle Filling:
1 cup heavy whipping cream
1 cup semisweet chocolate chips
1 teaspoon chipotle powder
Chocolate Buttercream:
1 pound unsalted butter
3/4 cup cocoa powder, such as Valrhona
6 cups powdered sugar
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
Directions
- Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
- In the bowl of a stand mixer with a paddle attachment, combine the buttermilk, oil, vanilla and eggs. In a separate bowl, sift the granulated sugar, flours, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients into the wet ingredients and mix until just combined.
- Mix the hot water and espresso powder in a pitcher, and slowly stir into the mixing bowl. Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.
- Fill the cupcakes with Chocolate Chipotle Truffle Filling. Frost with Chocolate Buttercream.
Chocolate Chipotle Truffle Filling:
- Heat the cream until simmering over medium heat. Place the semisweet chips in a glass bowl and pour the hot cream onto the chips. Allow to sit for a minimum of 2 minutes. Transfer the chocolate cream mixture to a stand mixer outfitted with the whisk attachment. Add in the chipotle powder. Whisk on medium speed until light and fluffy.
Chocolate Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and cocoa until incorporated. Slowly add in the powdered sugar, heavy whipping cream and vanilla. Whip until fluffy.
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